Guinness Bangers and Mash with Roasted Cabbage

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Mary Ann Addis

Mary Ann

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Guinness is my favorite beer! I simply enjoy its smooth and bold flavors. I’ve made several dishes with Guinness including this Irish Stew, which you simply just have to try:


Irish Guinness Beef Stew

Guinness is my favorite beer! When visiting breweries, I always ask for a beer similar to Guinness. This bold and luscious beverage is good on its own, or in a stew! This Irish Stew is simple, but the Guinness completely adds depth that beef broth cannot replicate. Serve over creamy mashed potatoes, and for those […]



For this year’s St. Patrick’s festivities, I went with the well-beloved Bangers and Mash (bangers= sausage | mash= potatoes). It’s a solid meal, packed with meat and potatoes, with a side of Guinness-cooked cabbage. This has just become a favorite among my friends. Make yours and be instantly swept away to the Irish countryside. Cheers!


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Guinness Bangers and Mash with Roasted Cabbage

Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Irish
Keyword: Cabbage, Guinness, Irish, St. Patrick's Day
Servings: 6


  • 8 oz Bratwurst sausage
  • 11.2 oz Guinness
  • ½ Cabbage, cut
  • 2-3 lbs Rustic Potatoes, peeled and quartered
  • ½ cup Heavy Cream
  • Butter, unsalted Kerrygold
  • Kosher Salt
  • Cracked black pepper
  • Extra Virgin Olive Oil


  • Under medium-low heat, in a deep pan, simmer the Guinness, but not boil.
  • Place the bratwurst sausages into the simmering Guinness. Flip them after 4 minutes, and then simmer for an additional15 minutes. Refrain from poking the sausages, and breaking its skin. While cooking start the potatoes.
  • In a large pot, place the peeled and quartered potatoes into a large pot of water. Cook until fork-tender, about 15-20 minutes.
  • In a skillet, heat about a tablespoon of olive oil under medium-high heat. Add the bratwursts and cook until golden brown.
  • Cut the cabbage in half, and then slice it into large pieces. In the same pan that cooked the sausage, add some olive oil, and cook the cabbage. Gradually add the simmer Guinness to the cabbage. Repeat adding the Guinness gradually until all is used. Salt and pepper.
  • Drain the potatoes, and return them to the pan to dry out for 2 minutes. While drying, melt the butter in a saucepan until it turns a light brown color. You'll also smell the nuttiness! Add the butter and a warm heavy cream to the potatoes, and mix well. Add salt and pepper.
  • To assemble, spoon the mashed potatoes, and top them with the sausage and cabbage. Enjoy with a tall cold glass of Guinness. Cheers!



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