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Bangers and Mash

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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!

Best Bangers and Mash Recipe

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!

Authentic Bangers and Mashed Potatoes

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.

Easy Bangers and Mash Recipe

Ingredients Checklist

  • Sausage linksI use pork sausage, but you could substitute for any sausage you like… Including vegetarian or vegan!
  • ButterSeparated
  • Onions – Sliced thin
  • BeerTraditionally a porter or lager is used. Find a beer with a malty flavor, and not too hoppy.
  • FlourTo thicken the savory gravy.
  • Worcestershire sauceFor depth and salty flavor.
  • StockYour choice of chicken or beef.
  • Red skinned potatoesYou can use yellow potatoes, but I don’t recommend russet potatoes.
  • Whole milkSubstitute heavy cream for even creamier, indulgent mashed potatoes.
  • Whole-grain mustardAdds wonderfully zesty flavor to the cheesy mash.
  • Dubliner cheeseShredded.

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 For Bangers and Mash

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:

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the shredded cheese, mustard, and salt and pepper to taste.

Beer Gravy for Bangers and Mash

How to Make Bangers

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Irish Bangers and Mash Recipe

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!

Irish Bangers and Mash

Looking for More Flavorful Saint Patrick’s Day Recipes?

Bangers and Mash Recipe
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Bangers and Mash Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Rich and comforting with savory sausage and cheesy potatoes, you'll love this classic dish from the British Isles!
Servings: 4


  • 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.



Select a beer that is malty, but not too hoppy. Otherwise the gravy might have a bitter note.
Leftovers can be kept in an airtight container in the fridge for 3-4 days.


Serving: 8ounces, Calories: 480kcal, Carbohydrates: 43g, Protein: 15g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 75mg, Sodium: 637mg, Potassium: 1281mg, Fiber: 4g, Sugar: 6g, Vitamin A: 620IU, Vitamin C: 22.9mg, Calcium: 206mg, Iron: 2.8mg
Course: Main Course
Cuisine: English, Irish
Author: Sommer Collier

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33 comments on “Bangers and Mash”

  1. Oh my gosh!! I’ve never eaten bangers and mash let alone make it! I made this for St. Patrick’s Day this year and it was amazing! My Irish friends loved it and so did my husband. This will get made again. Thanks for a great recipe!

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  3. Delicious;however, I believe this is WAY too much Worcestershire sauce.  I think 1 or 2 teaspoons is more than enough.  I used 1 Tablespoon (½ of the amount called for) and I had to make a new gravy as it was way too strong and bitter.  I am guessing this was a typo?  

  4. Wow, this is looking so easy and amazing way to make the bangers at homes. I really like this article. Thank you for sharing it.

  5. Made this today. Supper easy and super yummy.  I use 805 beer and sour cream in the gravy.   Wife loved it.

    I will add this to the mix.


  6. Oh my goodness this recipe is fantastic! Made it during the COVID-19 quarantine as bangers were only one of three meats available at our store. Husband brought them home, and I googled recipes and picked this one. The gravy is fantastic, the potatoes were delicious, and we all agreed it was better than ANY restaurant we could have ordered the same at! I had to use BudLight as this was all we had in the house. Mayan sweet onions. And improvised with the cheese, used some cheddar with white potatoes. Happened to have made rye bread in our breadmaker as we were out of bread, and it was a perfect accompaniment. Making more bangers & mash this week!

  7. I made the recipe for something new for my husband. He likes beer and he LOVED the meal. He thought the mustard was a nice touch. Also, as my taste tester, before I thickened the sauce he suggested it needed a pinch of sweetener – which I did. It was a nice addition to the bitter beer. So the recipe is a success.

  8. Made the Bangers and Mash last week for dinner. My market actually had Bangers! This dish was easy and delicious and my husband asked that I make it again very soon! Thanks Sommer!

  9. Yes! This is such a good recipe, and perfect for St. Patrick’s Day! Can’t wait to make this again!

  10. What do you do when you can’t get Dubliner Cheddar cheese? Live in very small mid-west town and there doesn’t seem to be any. Is there a sub that can be used?

  11. This is a great way to serve up traditional staple to make! Love how simple but tasty this is!

  12. This was really amazing! Love how easy this is to make!

  13. We love this recipe so much! I made it for my husband who said it was better than his mom’s!

  14. Such a great comfort food dish in the month of March to celebrate St. Patricks Day! 

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  17. Bangers and mash are the DEFINITION of traditional comfort food, and I NEED it in my life asap!

  18. Another recipe that my picky husband loved. I add basil, rosemary, oregano and mushrooms to the onions as they cook, that simple change makes it DARN good! My personal secret ingredient is (don’t tell anybody now) a pinch of cinammon. It adds a je ne c’est quoi that is delicious!

  19. Oh my, this looks amazing! Recipe saved, and can’t wait to try this for dinner tomorrow! 

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  21. Bangers and Mash are not Irish. They are English.

  22. I made these for dinner tonight in honor of St. Patty’s Day. I’m not much of a cook, nor do I have an enlightened palate. But my family and I thought the gravy was really bitter and I wondered if that’s just the style, or if I did something wrong and ruined the gravy. Maybe it was my choice of sausage (though they were a Johnsonville Irish Garlic Sausage which tasted a lot like a Brat to me) or my choice of beer (Guinness Extra Stout – which I know nothing about because I’m not a beer drinker but it was Irish so I thought that was good) or if I burned it or something?? Regardless, the evening was delightful and I tried to make it a very Gaelic fest for my 6yo daughter who was very impressed with my efforts (we also made soda bread which was so awesome) and the fun Gaelic music from YouTube. Thanks for posting your recipe and experience. Your picture on Pinterest looked the yummiest of all of the Bangers & Mash recipes I scanned through.

    • Also, as a fun side note, I grew up in Niles, Mi. Right outside of Notre Dame. You could see the Golden Dome from the upstairs window of my grandma’s house in the winter.

    • Hey Heather, It might have been the beer. If you’re not a beer drinker, that might have come across as rather strong. Glad you still had a happy St. Paddy’s Day!

  23. Made this tonight. Family loved it. I did not use the beer, used beef stock. I will have to work on the mash, it seemed stiff, but I used more then the 2 pounds of potatoes. I wasn’t sure if I would like the mustard in the mash, but I enjoyed it. Its a keeper!!!

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  25. I make bangers and mash too! It seems everyone dyes their food green to celebrate St. Patty’s day, but I prefer to make more traditional irish food. Here’s my recipe! http://misssammisunshine.blogspot.com/2013/03/irish-bangers-and-mash-with-irish-soda.html

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  27. Made this tonight and it was amazing!!! Great flavor and simple to prepare. Thanks!!!

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