Bangers and Champ with Guinness® Gravy Perfect for St. Paddy’s Day!

Looking for some traditional Irish fare to serve your family this St. Patrick’s Day? Nothing is more Irish than bangers with Guinness® gravy and champ.

Such a funny name—bangers. Just how did they get this name? During World War II, meat was scarce, so sausages were made with a higher ratio of water to meat. When these water-heavy sausages were cooked, the water turned to steam, causing the sausages to explode or “bang”. The name “bangers” stuck.

Another funny name—champ. Where did this name come from? The Irish have their own unique terminology, which I find quite charming. For the Irish, champ means to bruise, pound, or smash, so this dish is mashed or smashed potatoes, but made with green onions, which add so much flavor.

What’s the difference between Irish and English sausages? While they are very similar, English sausages are made with breadcrumbs while Irish sausages are made with eggs and rusk, which is a twice-baked, yeast-free, biscuit-like bread.

If you haven’t attempted to make bangers because you don’t know what kind of sausage to buy, here are some tips. Johnsville® does make Irish sausages, which Safeway® often stocks. Some supermarkets will sell sausages labeled bangers this time of year. If you want an authentic Irish sausage for this recipe, look for the brand names Donnelly®, Jolly Posh®, or Irish Smokehouse®. Occasionally, Trader Joe’s® will sell these brands. If you can’t find Irish sausages or bangers, use bratwurst. The sausages you purchase should be uncooked and not smoked.

Happy St Paddy’s Day!

Carol Ann’s Bangers and Champ

Serves 2 to 4

For the champ:

2 pounds russet potatoes, peeled and cut into chunks

4 large green onions, (about 4 ounces)

¾ cup milk

3 tablespoons butter

1 teaspoon salt

¼ teaspoon large grind black pepper

In a saucepan, place potatoes with just enough cold water to cover. Bring to a boil over a medium-high heat. Reduce the heat to low, and simmer until potatoes are tender, about 20 minutes.

Using a sharp knife, thinly sliced green onion, separating the white and light green pieces from the dark green pieces. Reserve 2 tablespoons dark green pieces for garnish. In a small saucepan, place milk and white and light green pieces of green onions over a low heat. Simmer for about 5 minutes. Do not let milk boil.

Drain potatoes. Using a potato masher, mash potatoes. Add the milk/green onion mixture to potatoes and beat (give them a good champ) with a wooden spoon until smooth. Add butter, salt, pepper, and dark green pieces of green onions. Stir to combine.

For the Guinness® gravy:

If you need to substitute the Guinness®, use a lager or stout beer.

2 tablespoons butter

1 large red onion, halved and thinly sliced

1 tablespoon fresh thyme leaves

1 ½ tablespoons all-purpose flour

1 cup Guinness®, plus more for consistency of gravy

½ cup beef broth, plus more for consistency of gravy

1 tablespoon Worcestershire® sauce

¼ teaspoon salt

¼ teaspoon large grind black pepper

In a large skillet, melt butter over a medium heat. Add onions and reduce the heat to medium low. Cook until onions caramelize, about 20 to 30 minutes, stirring occasionally. Add thyme and stir to combine, cooking 1 more minute.

Sprinkle flour over onions and stir to combine. Slowly add Guinness® and scrape the bottom of the skillet to loosen any brown bits. Add beef broth, Worcestershire® sauce, salt, and pepper and simmer until thickened. Add additional Guinness® or beef broth if gravy is too thick.

For the bangers:

1 tablespoon extra virgin olive oil

1 pound bangers or bratwurst

¾ cup Guinness®

In a separate large cast iron skillet, place olive oil over a medium-high heat. When oil sizzles, add sausages. Reduce the heat to medium and slowly pour in the Guinness®. Cover the skillet and cook sausages for 10 minutes, turning halfway through.

To serve: Place a serving of champ on a plate. Top with sausage and Guinness® gravy. Garnish with sliced green onions.

Tips on selecting potatoes: Select firm, smooth, clean potatoes that have few eyes and good color. Potatoes should be blemish-free. Russets should have a net-like textured skin, oval shape, and brown color. Irregularly-shaped potatoes produce more waste when peeled. Do not buy potatoes with wrinkled or wilted skin, sprouts, or cut surfaces. Avoid potatoes with soft, dark spots.

Tips on storing potatoes: Potatoes will keep up to 2 weeks when stored in a cool, dark, well-ventilated place. Prolonged exposure to light will turn potatoes green. Green potatoes contain solanine, which has a bitter flavor and can be toxic if eaten in large quantities. When stored at temperatures below 40 degrees F, potatoes become sweeter.

Tips on selecting scallions (green onions): Look for scallions with medium-sized necks and white blanching that extends 2 to 3 inches above the root.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

Copyright 2026 All Rights Reserved Carol Ann Kates