Ultimate Traeger Timberline XL Bangers and Mash: Smoked Sausages, Creamy Mash & Rich Guinness Gravy

Prepare to elevate your comfort food game with this spectacular bangers and mash recipe, expertly crafted to leverage the full capabilities of your Traeger Timberline XL. This isn’t just a meal; it’s an experience, transforming a classic British pub staple into an unforgettable culinary delight.

The Traeger Timberline XL, with its innovative combination of a smoker and an induction top, offers unparalleled versatility. Imagine perfectly smoked sausages, fluffy mashed potatoes, and a rich, savory Guinness gravy, all prepared simultaneously and with incredible ease. This powerful pellet grill ensures your sausages are imbued with a deep, smoky flavor before being seared to perfection, while the induction top handles your boiling potatoes and the meticulous creation of a from-scratch gravy. This recipe will not only inspire your taste buds but also impress your guests, showcasing the incredible potential of modern outdoor cooking.

Why You Need to Try This Bangers & Mash Recipe

This isn’t just any bangers and mash; it’s a dish brimming with flavor, history, and heartwarming comfort. Here’s why it deserves a spot in your cooking repertoire:

• A Taste of Ireland, Anytime: While it’s a quintessential dish for St. Patrick’s Day celebrations, this recipe is so delicious, you’ll find yourself making it year-round. Even if your Irish heritage is just a fraction, this meal makes everyone feel 100% Irish when it graces your table. It’s perfect for embracing the festive spirit or simply enjoying a hearty meal.
• Ultimate Winter Comfort Food: There’s nothing quite like a warm, savory dish to chase away the chill of a cold fall or winter day. Smothering juicy, smoky sausages in a mound of creamy mashed potatoes and a rich, flavorful gravy creates a culinary hug that warms you from the inside out. It’s the kind of meal that brings families together and leaves everyone feeling satisfied and content.
• The Irresistible Guinness Gravy: Let’s be honest, who doesn’t love a good gravy? This homemade Guinness gravy is an absolute showstopper, elevating this dish (and any other dish that calls for a rich gravy) to gourmet status. The deep, malty notes of Guinness perfectly complement the robust richness of beef broth, creating a complex and incredibly savory sauce that ties all the elements of this meal together beautifully. It’s a gravy you’ll want to drizzle over everything!

Essential Ingredients for Bangers & Mash

Gathering the right ingredients is key to creating this fantastic meal. Here’s a detailed look at what you’ll need:

For the Bangers (Sausages)

• 5-10 Original Pork Bratwursts: The term “bangers” traditionally refers to a specific type of English sausage. However, for accessibility and delicious results, high-quality pork bratwursts are an excellent substitute, especially when living in the Midwest where they are readily available. These plump, flavorful sausages hold up well to both smoking and searing, delivering that satisfying bite crucial to bangers and mash. Look for a good quality butcher’s bratwurst for the best flavor.
• 1/2 whole Sweet Onion: Sliced sweet onions, such as Vidalia or Walla Walla, caramelize beautifully and add a wonderful mild sweetness that balances the savory sausages. In a pinch, a regular yellow or white onion will also work effectively, though the flavor profile might be slightly sharper.
• 1-2 bottle(s) Harp Irish Beer: To truly infuse an Irish spirit into the sausages, Harp Irish Lager is the ideal choice for simmering. Its crisp, clean flavor adds a subtle depth to the pork. However, any light lager or even a pilsner you have on hand will work just as well to provide moisture and flavor during the initial cooking phase. One bottle is usually sufficient for a 5-pack of brats, but for larger quantities, a second bottle (supplemented with water) is recommended.

For the Creamy Mashed Potatoes

• 8-10 Yukon Gold Potatoes: Yukon Gold potatoes are my preference for mashed potatoes due to their naturally creamy texture and buttery flavor when cooked. Their medium starch content makes them ideal for mashing without becoming gummy. That said, feel free to adapt this recipe to your liking; standard russets (Idaho potatoes) or even red potatoes will yield equally delightful results, just with slight variations in texture.
• 3 tbsp Butter: A generous amount of salted butter is essential for rich, flavorful mashed potatoes. You’ll use a full stick of butter for the entire recipe, as some will also be reserved for creating the roux for the Guinness gravy. Using salted butter enhances the overall flavor.
• 2 tbsp Smoked Q Rock’s Anytime Seasoning: This versatile seasoning blend is a game-changer for these mashed potatoes. It perfectly balances salt, pepper, and garlic, adding an extra layer of savory depth that makes the potatoes incredibly delicious and complements the smoky sausages and rich gravy.

For the Rich Guinness Gravy

• 2 tbsp Butter: The remaining butter from the stick used for the potatoes will be used to start the roux for the gravy. Butter provides a rich foundation for the sauce.
• 1/3 cup All-Purpose Flour: Flour is the thickening agent for our gravy. While I often opt for a gluten-free all-purpose flour blend due to dietary needs at home, conventional all-purpose flour works perfectly for creating a smooth, velvety roux.
• 8 oz Beef Broth: A high-quality beef broth is crucial for the depth of flavor in this gravy. My personal preference is to prepare it using Better Than Bouillon paste diluted with hot water, as it offers a more concentrated and robust flavor than pre-packaged broths. I start with 8 oz, but it’s always wise to have 16 oz prepared, allowing you to thin the gravy to your desired consistency if it thickens too much during simmering.
• 1 bottle Guinness Beer: The star of the gravy! For an authentic Irish-inspired flavor, a bottle of Guinness stout is non-negotiable. Its distinctive nutty, slightly bitter, and malty notes add incredible depth and complexity that sets this gravy apart.
• 1 tbsp Smoked Q Rock’s Anytime Seasoning: Just like with the mashed potatoes, a touch of Smoked Q Rock’s Anytime Seasoning brings all the flavors of the gravy together. The blend of garlic, sea salt, and black pepper enhances the richness of the beef and Guinness, providing a well-rounded and deeply satisfying taste.

Step-by-Step Instructions for Making Bangers & Mash

Follow these detailed steps to create a show-stopping bangers and mash using your Traeger Timberline XL:

1. Preheat Your Traeger Timberline XL: Begin by setting your Traeger Timberline XL to 350ºF (175ºC). Allow it to come up to temperature while you move on to your initial prep steps. This ensures the smoker is ready to perfectly cook your sausages.

2. Prepare the Potatoes: First, thoroughly peel all the Yukon Gold potatoes. Once peeled, dice them into small, uniform chunks. This ensures even cooking. Place the diced potatoes into a large pot of cold water, generously seasoned with salt. Bring the water to a rolling boil and cook until the potatoes are completely soft and easily mashed, about 15-20 minutes. Test with a fork – they should be tender all the way through.

3. Prep Sausages and Onions for Smoking: While the potatoes boil, slice your sweet onion into rings or half-moons. Place the pork bratwursts into a large cast iron pan. Pour in the Harp Irish Beer (or your chosen lager) and add a splash of water, just enough to partially submerge the sausages. Distribute the sliced onions over and around the sausages. This liquid bath will keep the sausages moist and infuse them with beer flavor during the initial smoking process.

4. Smoke the Sausages: Carefully transfer the cast iron pan with the sausages and onions into your preheated Traeger Timberline XL. Let them smoke and cook at 350ºF (175ºC) for approximately 45 minutes. During this time, the sausages will cook through, absorb smoky flavor, and the onions will soften and begin to caramelize in the beer broth.

5. Mash the Potatoes to Perfection: Once the potatoes are soft, carefully drain the boiling water, but remember to save about 1/2 to 1 cup of the starchy potato water. This will be invaluable for achieving a creamy texture without excess dairy. Return the drained potatoes to the hot pot. Add 3 tablespoons of butter and 2 tablespoons of Smoked Q Rock’s Anytime Seasoning. Using a sturdy potato masher, thoroughly mash the potatoes until they are creamy and smooth, with minimal lumps. If they appear too thick or dry, gradually add a tablespoon or two of the reserved potato water until they reach your desired luxurious consistency.

6. Craft the Guinness Gravy: Now it’s time to make the star gravy. On your Traeger Timberline XL’s induction cooktop (or a stovetop), melt 2 tablespoons of butter in a medium saucepan over medium heat. Once the butter is fully melted and slightly shimmering, whisk in 1/3 cup of all-purpose flour (or gluten-free flour) to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it forms a pale golden paste. Gradually whisk in the 8 oz of beef broth, ensuring no lumps form. Next, pour in the entire bottle of Guinness beer and continue whisking until thoroughly combined. Finally, add 1 tablespoon of Smoked Q Rock’s Anytime Seasoning, whisking one last time. Bring the gravy to a gentle boil, then reduce the heat and simmer for 10-15 minutes, allowing it to thicken and the flavors to meld. If the gravy becomes too thick, slowly add more beef broth (from your pre-prepared 16 oz) until it reaches your preferred pourable consistency.

7. Sear the Sausages for Crispy Perfection: Once the sausages are cooked through and have that beautiful smoky aroma from the Traeger Timberline XL, transfer them to your Traeger Flatrock (or a hot cast iron skillet on your induction top/stovetop). Sear them over medium-high heat for a few minutes on each side until they develop a beautiful golden-brown crust and are slightly crisp. This adds an essential textural element and enhances their flavor.

8. Assemble and Serve: With all components ready, it’s time to plate your masterpiece. Start with a generous mound of the creamy mashed potatoes. Arrange two seared, smoky sausages next to the mash. Finally, spoon a liberal amount of the rich Guinness gravy and the caramelized onions over the sausages and potatoes. Serve immediately and enjoy the comforting, robust flavors!

Flavorful Variations and Smart Substitutions:

While this recipe delivers a truly exceptional bangers and mash, don’t hesitate to personalize it. Bangers & Mash is traditionally a flexible dish, and a few tweaks can make it uniquely yours:

• Add a Classic Side: Peas are a very common and traditional accompaniment to bangers and mash, offering a pop of color and fresh sweetness. Although I’ve omitted them from this specific recipe, feel free to steam or boil some fresh or frozen peas and add them to your plate for that authentic, wholesome touch.
• Potato Alternatives: Beyond Yukon Golds, consider sweet potatoes for a slightly sweeter and more vibrant mash, or a mix of potatoes for complex flavor. For an extra rich mash, incorporate a splash of heavy cream or milk when mashing, alongside or in place of potato water.
• Vegetarian Option: For a plant-based version, substitute pork bratwursts with high-quality vegan sausages. Ensure your beef broth is replaced with vegetable broth or a mushroom stock, and use a dairy-free butter alternative for the mash and gravy. The essence of the dish, especially the Guinness gravy, can still shine through beautifully.
• Herb Infusions: Experiment with fresh herbs. A sprig of rosemary or thyme simmered with the sausages, or chopped chives folded into the mashed potatoes, can add an aromatic dimension.

Expert Tips for the Best Bangers & Mash

Achieving restaurant-quality bangers and mash at home is easier with these insightful tips and tricks:

• Experiment with Beer Choices for Sausages: While Harp Irish Beer offers a classic flavor profile for simmering the sausages, don’t be afraid to get creative! A dark lager could add deeper, malty notes, or even a cider could introduce a crisp, apple-infused sweetness. The key is to find a beer that complements the pork and your personal taste preferences. Using Guinness for both the sausage simmer and the gravy could also create a more cohesive flavor, just be mindful of its stronger character.
• The Secret to Creamy Mashed Potatoes (Dairy-Free Friendly): Due to various dietary considerations in my household, I often minimize dairy. The simple trick of saving some of the starchy potato cooking water is invaluable. This naturally seasoned liquid, full of potato starches, helps hydrate the mash and creates an incredibly creamy, smooth texture without needing extra milk or cream. Start with a small amount and add gradually until you reach your desired consistency.
• Always Prepare Extra Broth for Gravy Control: The consistency of gravy can be fickle, often thickening more than anticipated as it simmers. While the recipe calls for 8 oz of beef broth, I highly recommend preparing a full 16 oz (or even more) of broth. This ensures you have plenty of extra liquid on hand. If your Guinness gravy becomes too thick, you can easily thin it out to the perfect, pourable consistency by whisking in additional warm beef broth, preventing a clumpy or overly dense sauce.
• Don’t Skip the Sear: While the Traeger smokes the sausages beautifully, a final sear on the Traeger Flatrock (or a hot pan) is crucial. This step creates a wonderfully crisp casing and a rich, browned exterior that adds another layer of texture and flavor, preventing a rubbery texture and enhancing the overall eating experience.
• Adjust Seasoning to Taste: Smoked Q Rock’s Anytime Seasoning is fantastic, but always taste your mashed potatoes and gravy as you go. Adjust salt, pepper, or other seasonings as needed. The best food is always seasoned to your personal preference.