This Irish Bangers and Mash recipe is easy to make and classic comfort food. I really wanted to switch things up for St. Patrick's Day. I make Corned beef and cabbage every year, which is still one of my favorites. That homemade Crockpot Corned Beef also makes for an amazing hash the following day. But, sometimes, you must break tradition and step out of the box.
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Why You'll Love This Recipe
This recipe for Irish Bangers and Mash is the perfect Irish comfort food. It's warm, full of flavor, and a stick-to-your-ribs kind of meal. Serve it with a side of Irish Fried Cabbage and Soda bread for a full meal.
Ingredients
Sausage: I picked up some of Johnsonville's Irish O'Garlic sausages for this recipe. While not traditional, they worked perfectly and tasted great! That being said, I love making my own sausage as well. I haven't made a traditional Irish sausage as of yet, but this recipe for homemade Bratwursts would be a great alternative if you'd like to make your own.
Mashed Potatoes: You'll need some really great mashed potatoes to serve with your Bangers. Luckily for all of us, I have an incredible recipe for you! These made-from-scratch mashed potatoes get their amazing flavor and texture from a garlic-infused cream mixture, butter, and Neufchâtel Cheese. The flavor combination is out of this world when paired with the sausage and the onion gravy!
Vegetables: The only vegetable you'll need for this recipe is a few small to medium yellow onions. These are a part of the simmering gravy that tops the whole dish off.
Liquids: In this recipe for Irish Bangers and Mash, I've included Olive Oil, Beef Stock, Worcestershire Sauce, and Guinness Stout. The olive oil will be used for cooking the sausage, and the rest of the liquid ingredients will be added later in the cooking process for simmering.
Herbs and Spices: You'll need freshly Minced Garlic, Ground Mustard Powder, Dried Parsley, Ground Thyme, Kosher Salt, Ground Black Pepper, and all-purpose flour. Cooking Directions
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Heat olive oil in a cast Iron Dutch Oven over medium-high heat. Once the oil has heated up, add the sausage and cook until both sides are browned. Once the sausage has been browned, remove them from the pot and set aside.
Next, add the butter to cast iron, allowing it to melt while fully deglazing the pot's bottom. Once the butter has melted, add the thinly sliced onions and sauté until they soften and become translucent. Add the garlic, stir to mix, and sauté for about another 2 minutes.
Now pour in the flour, mustard powder, parsley, thyme, salt, and pepper. Stir this mixture into the onions and continue to sauté for another 2-3 minutes or until the seasoning becomes aromatic.
Lastly, stir in the Worcestershire Sauce, Beef Stock, and Guinness Stout. Once you've fully mixed all these ingredients, bring the gravy to a simmer and add the sausage back to the Cast Iron Dutch Oven.
Allow the sausage and gravy to simmer for about 30 minutes on low, and serve over those incredible mashed potatoes.
Expert Tips
- Be sure to slice the onions as thinly as you can. This will add a better texture overall.
- If you'd prefer the gravy to be thicker, create a slurry and stir it into the gravy until you've reached the desired consistency.
Recipe FAQs
Bangers and Mash are sausages served with mashed potatoes. This is a very popular dish from England and Ireland; the sausages "Bangers" are similar in both areas. The main difference between the two is that Irish Sausage uses an egg and breadcrumb binder, and the English use only breadcrumbs.
British and Irish Bangers are very similar in flavor and texture. The main difference is in the ingredients. While both sausages are pork-based, Irish sausage uses eggs and bread crumbs as a binder, while British sausage only uses the bread crumbs.
Irish Bangers are pork-based sausage links that use an egg and breadcrumb binder and are normally seasoned with herbs such as roasted garlic, thyme, sage, and rosemary.
Yes, bangers are sausages, but not all sausages are bangers. The herbs, spices, and binders will depict whether they are classified as a banger.
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📖 Recipe
Recipe for Irish Bangers and Mash
Ingredients
- 3 tablespoon Olive Oil
- 1 lb Pork Sausage
- 3 tablespoon Salted Butter
- 3 Yellow Onions - Medium
- 1 tablespoon Fresh Minced Garlic - 3 cloves
- 3 tablespoon All Purpose Flour
- 1 teaspoon Dried Parsley
- ½ teaspoon Ground Thyme
- ½ teaspoon Ground Mustard
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Worcestershire Sauce
- 2 Cups Beef Stock
- 1 Cup Guinness Stout
Instructions
- Start by heating olive oil in a Cast Iron Dutch Oven over medium high heat.
- Once the oil has heated up add in the sausage and cook until both sides are browned. Once the sausage has been browned remove them from the pot and set aside.
- Next, add the butter to the dutch oven allowing it to fully melt while deglazing the bottom of the pot.
- Once the butter has melted, add the thinly sliced onion and sauté until they've softened and are just beginning to turn translucent.
- Add the garlic, stir to mix and sauté for about another 2 minutes.
- Now pour in the flour, mustard powder, parsley, thyme, salt, and pepper. Stir this mixture into the onions and continue to sauté for another 2-3 minutes or until the seasoning becomes aromatic.
- Lastly, stir in the Worcestershire Sauce, Beef Stock, and Guinness Stout.
- Add the sausage back in and simmer for about 30 minutes.
- Serve with a side of Green Peas, Mashed potatoes, and fried cabbage.
Video
Notes
- Be sure to slice the onions as thinly as you can. This will add a better texture overall.
- If you'd prefer the gravy to be thicker, create a slurry and stir it into the gravy until you've reached the desired consistency.
Pat Connelly says
Bangers n Mash is a British fish not an Irish dish
Jeremy says
Hi Pat! Thank you so much for schooling me on what Bangers and Mash ACTUALLY is! Can you elaborate a little more on this? I'd love to hear all about the British Fish version.