Bangers and Mash Recipe

When it comes to classic comfort food, few dishes capture the heart of Irish cuisine quite like bangers and mash. This hearty meal combines juicy, flavorful sausages with creamy, buttery mashed potatoes—a pairing that’s both simple and deeply satisfying. Perfect for a cozy dinner at home, it’s the kind of dish that warms you from the inside out, making it a favorite across Ireland and beyond.

This Irish recipe is more than just a meal; it’s a tradition. In pubs and homes alike, bangers and mash has long been a staple, celebrated for its balance of flavors and straightforward preparation. While it may look humble on the plate, the taste is anything but ordinary. The savory sausages, often with a touch of seasoning, complement the smooth, comforting mash, while a rich onion gravy ties everything together.

One of the joys of making Irish bangers and mash at home is that you can tailor it to your taste. Whether you prefer classic pork sausages or want to experiment with herbed or beef varieties, this dish offers plenty of room for creativity. Add a side of peas or carrots for color and a bit of freshness, and you’ve got a meal that’s both hearty and wholesome.

This recipe also shines during St Patrick’s Day celebrations. A plate of St Patrick’s Day bangers and mash is festive, approachable, and perfect for sharing with friends and family. It’s a dish that feels like a celebration of Irish culture in every bite, offering a delicious way to honor tradition while enjoying a meal everyone will love.

Why You’ll Love It

• Comfort on a plate – Few dishes feel as cozy as Irish bangers and mash. The combination of savory sausages and creamy potatoes hits that perfect comfort-food sweet spot.
• Quick and satisfying – Despite its rich flavors, this Irish recipe is surprisingly easy to make. You can have a hearty, home-cooked meal on the table in under 45 minutes.
• Customizable to your taste – Whether you like a smoky pork sausage, a herby chicken version, or even a vegetarian twist, bangers and mash adapts beautifully to your preferences.
• Perfect for gatherings – St Patrick’s Day bangers and mash or a casual weeknight dinner, this dish is great for sharing. It’s approachable, filling, and loved by both kids and adults alike.
• A taste of tradition – With every bite, you’re enjoying a piece of Irish cuisine that has been cherished for generations. It’s not just a meal—it’s a little taste of Ireland at home.

Ingredient List

For the Sausages

• 8 pork sausages (classic Irish-style or your favorite)
• 1 tbsp olive oil

For the Mash

• 2 lbs (900g) potatoes, peeled and chopped
• 4 tbsp butter
• ½ cup (120ml) milk
• Salt and pepper, to taste

For the Onion Gravy

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp flour
• 1 ½ cups (360ml) beef or vegetable stock
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

Ingredient Notes

• I always use pork sausages with a little seasoning—it adds a depth of flavor that makes the dish extra comforting.
• Don’t skip the butter in the mash! It makes it creamy and silky, the way Irish bangers and mash should be.
• For the gravy, I love using beef stock over water—it gives that rich, pub-style taste that really ties everything together.
• Fresh onions are key. Caramelizing them slowly brings out natural sweetness that balances the savory sausages.
• I sometimes add a splash of Worcestershire sauce to the gravy—it’s subtle but makes a big flavor difference.

Kitchen Equipment Needed

• Large frying pan or skillet – Perfect for cooking the sausages evenly and browning them to golden perfection. I love using a nonstick skillet to make flipping easy.
• Medium saucepan – Ideal for boiling the potatoes for the mash. A heavy-bottomed saucepan works best to prevent sticking.
• Potato masher or ricer – Essential for smooth, creamy mash. I always go for a ricer for that ultra-fluffy texture.
• Wooden spoon or spatula – Needed for stirring the onions and gravy without scratching your pan.
• Measuring cups and spoons – For accuracy, especially with butter, milk, and stock.
• Knife and cutting board – To prep your onions and potatoes safely and efficiently. I keep a sharp chef’s knife handy—it makes everything quicker.
• Serving platter or plates – To present your bangers and mash beautifully, because we eat with our eyes first!

Instructions

Step 1: Prepare the Potatoes

1. Peel and chop the potatoes into even chunks so they cook at the same rate.
2. Place them in a medium saucepan and cover with cold water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
   Pro tip: Start with cold water so the potatoes cook evenly and don’t get mushy on the outside.

Step 2: Cook the Sausages

1. While the potatoes are boiling, heat 1 tablespoon of olive oil in a large frying pan over medium heat.
2. Add the sausages and cook for 12–15 minutes, turning occasionally until they’re golden brown and cooked through.
   Pro tip: Don’t overcrowd the pan—this ensures each sausage browns nicely instead of steaming.

Step 3: Make the Onion Gravy

1. In a separate pan, melt 2 tablespoons of butter over medium heat.
2. Add the sliced onions and cook slowly for 8–10 minutes, stirring often, until soft and caramelized.
3. Sprinkle in 1 tablespoon of flour and stir for 1–2 minutes to form a roux.
4. Gradually add the stock while stirring continuously to avoid lumps.
5. Add Worcestershire sauce, and season with salt and pepper. Let simmer for 5–7 minutes until slightly thickened.
   Pro tip: Whisk continuously when adding the stock to get a smooth, silky gravy.

Step 4: Mash the Potatoes

1. Drain the cooked potatoes and return them to the saucepan.
2. Add butter and a splash of milk, then mash until smooth and creamy.
3. Season with salt and pepper to taste.
   Pro tip: Use a potato ricer for extra fluffy mash, or mash by hand for a more rustic texture.

Step 5: Assemble and Serve

1. Spoon a generous portion of mash onto each plate.
2. Place the cooked sausages on top.
3. Pour the rich onion gravy over the sausages and mash.
4. Optional: Add a side of peas or carrots for color and freshness.

Pro tip: Let the sausages rest for a minute after cooking—this keeps them juicy when serving.

Tips and Tricks for Success

• Don’t rush the onions – Cooking them slowly brings out their natural sweetness, which makes the gravy taste amazing.
• Even potato chunks – Cutting potatoes into similar sizes ensures they cook evenly and mash smoothly.
• Keep the pan hot, not scorching – Medium heat for sausages prevents burning while keeping them juicy inside.
• Taste as you go – Adjust salt, pepper, and gravy seasoning gradually to get the perfect balance.
• Rest sausages briefly – Letting them sit a minute after cooking locks in their juices.

Ingredient Substitutions and Variations

• Sausages: Try beef, chicken, or even vegetarian sausages for a different twist while keeping the heartiness.
• Potatoes: Yukon Gold or red potatoes work well if you prefer a creamier or slightly denser mash.
• Butter alternatives: Use olive oil or a plant-based spread for a lighter or dairy-free version.
• Milk substitutes: Almond, oat, or soy milk can be used in the mash without compromising creaminess.
• Gravy: Swap beef stock for vegetable or chicken stock depending on the sausages you choose, or add a splash of Guinness for a rich, Irish twist.

Serving Suggestions

• I love serving Irish bangers and mash with steamed green peas—the pop of color and sweetness balances the rich flavors beautifully.
• A simple side of roasted carrots or parsnips adds warmth and a bit of natural sweetness that pairs perfectly with the gravy.
• For St Patrick’s Day bangers and mash, I like adding a sprinkle of fresh parsley on top—it makes the dish feel festive and bright.
• Serve with a crisp green salad and a light vinaigrette to cut through the richness and add freshness to the plate.
• A dollop of mustard on the side gives the dish a little zing, and it’s especially great if you’re enjoying Irish bangers and mash with friends.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat sausages and mash gently in a skillet over low heat, adding a splash of milk to keep the mash creamy.
• Microwave option: Cover leftovers with a damp paper towel to prevent the mash from drying out; heat in 1–2 minute intervals, stirring in between.
• Gravy: Store separately if possible and reheat slowly on the stove, whisking to restore smoothness.
• Do not freeze cooked sausages and mash together—the texture changes; sausages can be frozen, but mash is best fresh or refrigerated.

Frequently Asked Questions

What are the best sausages to use for bangers and mash?

Classic Irish-style pork sausages work beautifully, but you can also try beef, chicken, or even vegetarian sausages depending on your taste.

Can I make this dish ahead of time?

Yes! Cook the sausages and mash, then store them separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.

How do I get extra creamy mash?

Use a potato ricer or mash by hand, and don’t skimp on butter and milk. A splash of cream instead of milk works beautifully too!

Can I make the gravy gluten-free?

Absolutely! Swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend, and whisk well to avoid lumps.

What sides go well with Irish bangers and mash?

Steamed peas, roasted carrots, or a crisp green salad are all great options to complement the rich flavors of this Irish recipe.

Can I add a festive twist for St Patrick’s Day?

Definitely! Top with fresh parsley, serve with a side of Guinness-infused gravy, or pair with other Irish favorites for a celebratory meal.

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your tips, tweaks, and favorite ways to enjoy Irish bangers and mash.