Irish Bangers and Mash is a classic dish from the Emerald Isle. This is a humble meal of sausage and potatoes, but like all simple fare, when you use great quality ingredients, this dish really satisfies. This is a real meat and potatoes kind of dish, and not only is it great for St. Patrick’s Day dinner, but it’s a fabulous meal any time of the year.

My husband’s family is from Ireland, so this dish, like all other traditional Irish fare, is near and dear to our hearts. This particular recipe is fabulous. It features juicy bangers, plenty of cheesy mash, and flavor in every bite.

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Irish Bangers and Mash

The real secret to the flavor in this recipe is the gravy. Featuring onions, a splash of red wine, and a dash of Worcestershire sauce, it’s creamy, rich, and delicious when spooned over the sausage and mashed potatoes.

Read more: Irish Bangers and Mash
cooking Irish bangers

Ready to dine like they do in Ireland? Treat your friends and family to this scrumptious meal, and don’t forget to serve it with a pint of Guinness. Sláinte!

Why I love this recipe

  • It’s meaty, hearty, and who doesn’t love cheesy mashed potatoes?
  • Irish Bangers and Mash isn’t hard to make. You can even prep parts of it ahead of time. See my notes below.
  • You can double this recipe to feed a crowd or halve it if there are just two of you.
ingredients for Irish Bangers and Mash

Gather these ingredients

  • Russet potatoes – You’ll need about 2 pounds, peeled and cut into 1-inch pieces.
  • Kosher salt and freshly ground black pepper
  • Unsalted butter
  • Dubliner cheese – About 1.5 cups, shredded.
  • Cream cheese – Softened.
  • Grated nutmeg
  • Extra virgin olive oil
  • Bangers – You’ll need about 1.5 pounds of your favorite Irish bangers.
  • Onion – Thinly sliced. 
  • Red wine – Whatever robust red wine you like to drink. You’ll need about ½ cup.
  • All-purpose flour
  • Chicken broth
  • Soy sauce – Or coconut aminos.
  • Worcestershire sauce
  • Chivies – Optional; chopped.

How to make Irish Bangers and Mash

  1. Add the chopped potatoes along with 2 teaspoons of salt to a large pot filled with cold water. Bring the potatoes to a boil, then turn the heat to medium and simmer for 10 minutes or until the potatoes are soft when pierced with a knife.
  2. Drain the potatoes and return them to the pot they boiled in. Mash them with a potato masher.
  3. Add the butter, milk, cheese, cream cheese, and grated nutmeg to the potatoes and mix well to combine. Season them with salt and pepper if needed.
  4. Meanwhile, preheat a large skillet over medium-high heat, add a tablespoon of oil and cook the bangers for about 6 minutes, turning them over until they’re browned on all sides. Transfer them to a plate.
  5. Add the sliced onions to the same skillet and cook them over medium heat until they’re soft and browned, about 7 minutes. 
  6. Deglaze the pan with the red wine and let it reduce by about three-quarters, scraping up the bits from the bottom of the pan as it simmers.
  7. Add the flour and whisk it in, then cook it for 1-2 minutes. Add the broth, soy sauce, and Worcestershire sauce. Return the bangers and any juices from the plate to the skillet with the gravy.
  8. Turn the heat to medium-high and simmer the gravy, turning the sausages over a few times for about 8 minutes or until the sausages are cooked and the gravy is thickened.
  9. Serve the bangers and onions over the mashed potatoes and sprinkle with fresh chives.
  10. Enjoy!

Tips & substitutions

  • You can use gold potatoes, if you have those instead, to make the mash. Avoid using red potatoes as they’re too waxy and won’t make really fluffy mashed potatoes.
  • You can grill the bangers instead of cooking them in the skillet.
  • You can use an equal amount of chicken broth if you don’t want to use red wine.
  • If your gravy is too thick, thin it with a bit of chicken broth.
cooking bangers

Serving suggestions

Irish Bangers and Mash are almost a complete meal. All you need to add to round out this dinner is a green vegetable or even a salad. Save room for dessert, and finish your traditional meal with an Irish dessert like Bailey’s Irish Cream Cake.

Irish Bangers and Mash with potatoes

Storage

Store any leftovers in the fridge in an airtight container for 3-4 days.

Check out these awesome Irish recipes while you’re here

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Irish Bangers and Mash

A tasty dish made at home, Irish Bangers and Mash is meaty, delicious, and so easy to make. Get a taste of the Emerald Isle at home tonight!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8
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Ingredients
 

  • 5 russet potatoes, 2 pounds, peeled and cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • ½ cup whole milk
  • 1 ½ cups Dubliner cheese, shredded
  • 4 oz cream cheese
  • ½ tsp grated nutmeg
  • 2 tablespoons extra-virgin olive oil
  • 8 bangers, 1 ½ pounds
  • 1 large onion, thinly sliced
  • ½ cup red wine
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon coconut aminos
  • 2 teaspoon Worcestershire sauce
  • Fresh chives, chopped

Instructions
 

  • In a large pot of cold water, add the chopped potatoes with 2 teaspoons of salt; bring to a boil. Once boiling, reduce the heat to medium and simmer for 10 minutes. Drain potatoes and return to the same pot. Next over the hot potatoes add the butter, milk, cheese, cream cheese, and a fresh grated nutmeg. Season to taste with salt and pepper. Mash them with a potato masher.
  • Preheat a large skillet over medium-high; add a little bit of oil and cook the bangers for 6 minutes, until browned on all sides. Remove bangers to plate.
  • Optional to grill the bangers (until brown on all sides).
  • In the same skillet add the sliced onions and cook until soft and browned for 7 minutes. Pour in the wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes.
  • Add flour; cook and stir for 1-2 minutes. Next, pour in broth, coconut aminos, and Worcestershire. Place the bangers and juices (pour in) to the skillet.
  • Bring the pan to a boil and cook, turning sausages several times, for 8 minutes. There will be a nice thick sauce (delicious!) Serve bangers and onions over mashed potatoes.
  • Garnish with a sprinkle of fresh chopped chives.
Cuisine: Irish
Course: Main Course
Calories: 596kcal, Carbohydrates: 30g, Protein: 23g, Fat: 42g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 107mg, Sodium: 1018mg, Potassium: 888mg, Fiber: 2g, Sugar: 3g, Vitamin A: 583IU, Vitamin C: 9mg, Calcium: 217mg, Iron: 2mg
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Irish Bangers and Mash