Foodie Walk Recipes: March

In honor of St. Patrick’s Day, we prepared Guiness Gravy with Bangers and Mash. Hope that you love them as much as we do!

  • 1 16 oz can Guiness
  • 8 thick sausages (beef, pork, or flavored as you wish)
  • 2 Tbls Butter
  • 3 Tbls Flour
  • 16 oz Beef Broth
  • 2 tsp. Worcestershire Sauce
  • s/p to taste
  •  2 lbs potatoes, peeled and quartered
  • 6 tbsp milk
  •  1 stick butter, cubed
  • Salt and ground black pepper


Peel and put the potatoes into a large pot, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. An alternate way to cook potatoes: Peel and quarter potatoes, put in pressure cooker with 1/2 cup of water. Bring to high pressure for 8 minutes. Drain them well. Add the butter and Milk and mash with potato masher.

While potatoes are cooking: Heat a large skillet. Add about a 1/4 cup of the Guiness and glaze the sausages. When the Guiness starts to bubble and thicken, add 1 cup of water. Cook the sausages through and set them aside. In the same skillet add butter. Sprinkle flour over the butter and sausage drippings. Using a whisk, mix the flour into the fats until a paste forms.  Quickly add the rest of the can of Guiness and whisk thoroughly. Pour the beef stock and worcestershire sauce in and reduce heat. Let the gravy simmer until thick and bubbly, the volume will reduce by about half.

While the gravy is reducing take the potatoes and drain  well. Add the butter and Milk and mash with potato masher.

When all is done, place the banger on top of potatoes and smother with gravy. Enjoy!


  • 1.5 cups unsweetened applesauce
  • 1 large egg
  • ½ cup brown sugar
  • ½ Tbsp vanilla extract
  • ½ Tbsp cinnamon
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • 1 tsp baking powder
  • 2 Tbsp melted butter
  • 1.5 cups milk
  • ½ cup raisins
  • 3 cups old-fashioned rolled oats
  1. Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, egg, brown sugar, vanilla, cinnamon, nutmeg, salt, baking powder, and melted butter. Once whisked smooth, add the milk and whisk until smooth again.
  2. Add the raisins and dry rolled oats. Stir with a spoon until the mixture is combined. Lightly coat a 9×9 casserole dish (or any 2-3 quart casserole dish) with non-stick spray, then pour the oat mixture into the dish.
  3. Bake the oatmeal uncovered in the fully preheated oven for 45 minutes. Divide into six portions and serve. Baked oatmeal is good warm or cold and tastes great with cold milk poured over top.