Eating North London: Vagabond's Guinness Bangers and Mash

Written by: Sophie Taylor and Vagabonds

Those friendly coffee experts at Vagabond N7 spied us out the window as we stumbled icily along the Holloway Road. They kindly decided to help us thaw out and shared their warming and hearty bangers and mash recipe. It involves Guinness, Worcestershire sauce and lots of melted buttery love.

Just don’t tell everyone though. Bookmark it on your incognito window and surprise your special friend with a tenderly prepared sausage dish, ideal for these chilly winter months. P.S. your special friend can also be you.

Vagabond Bangers and Mash with Guinness Onion Gravy

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Sausage Ingredients:

1 pound of 100% beef sausage

¼ cup of Guinness beer

Olive oil for cooking

Spinach – 500g wilted with olive oil

Mash Ingredients:

3 starchy potatoes peeled and cut into chunks

2 tablespoons of unsalted butter

2 tablespoons (1/8 cup) of milk

Salt and pepper for seasoning

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Gravy Ingredients:

1 tablespoon of unsalted butter

1 red onion sliced quite thick

Small bunch of thyme

1 diced tomato

½ can of Guinness gravy

1 cup of beef stock or broth

1 tablespoon of Worcestershire sauce

1 nob of butter

½ cup of water

Preparation:

Place 2 sausages into a tray over a medium heat for 2 minutes, then pour the Guinness and olive oil. Cover, leaving the lid slightly ajar and cook until all the beer has evaporated and the sausages are browned and crisp, the centre no longer pink.

Make the mash:

Place the diced potatoes into a pot, covered with water and cook on a high heat.

Season halfway with salt and let it cook until you can tender with a fork (about 25/30 minutes). Drain the water and add butter, white pepper, warm milk and mash until desired.

Make the gravy:

Melt the butter in a large pan, add onions, thyme, salt and pepper, cook until softened.

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Pour the beer (Guinness) and reduce for about ½ minute then add the beef stock, Worchester sauce and water. Cook over a medium-high heat and reduce to your desired thickness.

Finally:

Serve the mash potatoes then decorate with wilted spinach, add the bangers on top and pour the silky Guinness, onion and thyme gravy all over it.

Silky Guinness gravy. Sexy. Give it a try then tell us what you think. Don’t forget to stand on your chair and take various pics before cramming it down your throat though.

Photos by Mike Barry and Vagabond Coffee.

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