Bangers and Mash
Bangers and Mash – Our Bangers and Mash recipe is rich and comforting, with savory sausage and cheesy potatoes. Perfect for celebrating Saint Patrick’s Day, you’ll love this classic dish from the British Isles!
Lt. Dan and I have a Saint Patrick’s Day tradition that we have kept over the last 17 years of marriage. We wear our Notre Dame sweat shirts (hubby’s a huge fan) and go to an Irish pub for lunch. I’ll be the first to admit it’s a corny little ritual, but we always look forward to it!
Bangers and Mash is a Saint Patricks’ Day Recipe that’s great for enjoying in the evening with a good beer and friends. If you’ve never tried making at home, this is the perfect recipe to start with for your St Paddy’s Day celebration.
It’s simple to make, bold in flavor, and utterly comforting.
Get the Full (Printable) Bangers and Mash Recipe Below. Enjoy!
Classic Bangers and Mash
Irish food is often thought of a bland because the most common dishes are prominently potatoes and cabbage. Traditional Irish cuisine usually falls under two categories: farmer fare and pub grub.
With humble roots, Irish dishes tend to be simple. However, recipes can be quite flavorful and indulgent, focusing on fresh ingredients prepared well.
The most classic British Isle dish I can think of is Bangers and Mash, commonly served in both Ireland and England. It consists of pork sausage links and rustic “smashed” potatoes, served together for one juicy and hearty meal.
I like to pump up the flavor in my Bangers and Mash by boiling the bangers in beer and adding whole-grain mustard and dubliner cheese to the mash.
- Sausage links – I use pork sausage, but you could substitute for any sausage you like… Including vegetarian or vegan!
- Butter – Separated
- Onions – Sliced thin
- Beer – Traditionally a porter or lager is used. Find a beer with a malty flavor, and not too hoppy.
- Flour – To thicken the savory gravy.
- Worcestershire sauce – For depth and salty flavor.
- Stock – Your choice of chicken or beef.
- Red skinned potatoes – You can use yellow potatoes, but I don’t recommend russet potatoes.
- Whole milk – Substitute heavy cream for even creamier, indulgent mashed potatoes.
- Whole-grain mustard – Adds wonderfully zesty flavor to the cheesy mash.
- Dubliner cheese – Shredded.
For the beer, choose something you would normally enjoy drinking because the gravy will have a concentrated beer flavor. If you’re not a beer drinker, choose a light or nonalcoholic beer, or you can even substitute beef stock.
I recommend using Dubliner cheese because it melts smoothly and has bold Irish flavor. It combines the sharpness of aged cheddar and the nutty essence of Swiss or parmesan cheese. If you can’t find it, substitute any good melting cheese.
How to Make Bangers and Mash
There are just two simple components to this bangers and mash recipe: boiled sausages and mashed potatoes. The entire meal comes together in about 30 minutes, with little effort!
How To Make Mash:
- Chop the potatoes in roughly 1-inch chunks and place in a large pot. Cover the potatoes with water, and add a hearty pinch of salt.
- Place the lid on the pot and bring to a boil. Remove the lid and turn the heat down to low, and simmer for about 10 minutes.
- Once fork tender, drain the potatoes and return to the pot. Add milk and butter, and use a smasher to mash the potatoes to your desired smoothness.
- Stir in the shredded cheese, mustard, and salt and pepper to taste.
How to Make Bangers
- While the potatoes are boiling, add butter to a large skillet over medium-high heat. Place the sausages in the skillet first, and then add sliced onions.
- Brown the sausages and onions for about 10 minutes, and then add in the beer. Continue cooking to reduce the beer, stirring occasionally, for another 10-12 minutes.
- In a small dish combine the softened butter and flour. Remove the sausages from the pan and set aside. Stir the butter mixture into the beer reduction to create a thick gravy.
- Add Worcestershire to thin the sauce to desired consistency, and salt pepper and to taste.
Serve the “bangers” and onions hot over the warm mash with gravy.
Is This Recipe Gluten-Free?
I use a bit all-purpose flour and beer in this recipe, so it is not gluten-free. But you can substitute your favorite alternative, like rice flour, for a gluten-free gravy. Use a gluten-free beer or beef stock as a replacement for the beer.
Can Bangers and Mash Be Made Ahead of Time?
Yes! Kept in airtight containers, the cooked sausages with gravy and mashed potatoes will keep well for 3-4 days in the fridge. You can package the potatoes and sausage together for an easy-to-reheat meal, but I recommend keeping the gravy separate until you’re ready to heat and serve.
What Can You Serve With This Bangers and Mash Recipe?
Nothing completes a delicious Irish meal quite like a bold cabbage side dish, like this Irish Cabbage and Bacon recipe that’s made with only 5 ingredients!
If you’ve got another beer in the fridge that you need to use, try these Brussels Sprouts with Bacon and Beer for a flavor-packed veggie.
Really up the indulgence for dinner and start the night with this irresistibly creamy Beer Cheese Soup.
Hopefully this Bangers and Mash Saint Patrick’s Day recipe will get your Irish eyes a’smiling!
Looking for More Flavorful Saint Patrick’s Day Recipes?
- Beef and Lentil Stew
- Corned Beef Pot Pie with Scalloped Potato Top
- Pressure Cooker Corned Beef Cabbage Irish Stew
- Irish Roasted Cabbage Low Carb Pizza Recipe
- Baked Reuben Party Sandwiches
- Slow Cooker Shepherd’s Pie Recipe
- Irish Potato Pie
Bangers and Mash Recipe
- 6-8 pork sausage links
- 2 tablespoons butter, separated
- 1 large onions, sliced thin
- 1 bottled malty beer (porter or lager)
- 1 tablespoon flour
- 2 tablespoons Worcestershire sauce
- 1/2-1 cup chicken stock or beef stock
- 2 pounds red skinned potatoes
- 2 tablespoons butter
- 3-4 tablespoons whole milk
- 1 tablespoon whole grain mustard
- 3/4 cup shredded Dubliner cheese
- Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer about 10-12 minutes, until fork tender.
- Drain the water off the potatoes and add the butter and milk. Smash the potatoes with a potato masher (or a large spoon or ladle). Once you’ve reached the desired rustic consistency, stir in the cheese and mustard. Salt and pepper to taste.
- While the potatoes are boiling, add 1 tablespoon of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the “bangers” and onions for about 10 minutes. Add the beer and allow it to reduce for another 10-12 minutes, stirring occasionally.
- Mix 1 tablespoon of soft butter with 1 tablespoon of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire sauce and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.
- Serve the bangers over the mash, topped with gravy.
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