Irish bangers and mash with creamy mashed potatoes, pork sausages, and rich Guinness onion gravy - a simple, comforting meal for St. Patrick's Day. It's a classic Irish pub dish that is easy to make at home.
Irish bangers and mash is one of my favorite easy meals. Juicy pork sausages on creamy mashed potatoes with onion gravy made with a splash of Guinness - that's what makes it truly Irish. I usually make it around St. Patrick's Day, but really, any night is a good night for this.
At home, we like to keep it simple: maybe a green salad on the side or Buttered Peas. If you want a full St. Patrick's menu, pair it with Yogurt Soda Bread and Bailey's Irish Cream Chocolate Cake.
Ingredients: 9 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4 | Difficulty: Easy
Jump to recipe
Recipe ingredients
Sausages: Traditional bangers and mash are made with mild pork sausages. Irish or British-style pork sausages are ideal, but any good-quality fresh pork sausages work well.
- Bratwurst, mild Italian sausages, or other uncooked pork links are all good substitutes.
- If your sausages are larger than mine, one per person might be enough.
Potatoes: Use starchy potatoes like Russet or all-purpose potatoes such as Yukon Gold. They mash up light and fluffy, which is exactly what you want for this dish.
Onions: You don't need anything special, just regular onions.
Beef stock: For the gravy, beef stock works best, but chicken or vegetable stock is fine too. If you want, try my homemade Beef Bone Broth or stock.
Guinness: A bit of Guinness in the gravy makes this dish Irish. You only need a cup, just enough to give the gravy a bit of richness. Don't be tempted to use more (like the whole can or bottle), as more would make the gravy bitter.
- For more Guinness recipes, try the Irish Stew, Beer-Braised Short Ribs, or Guinness Wheaten Bread.
See the recipe card for full information on ingredients and quantities.
How to make Irish bangers and mash?
Step #1: Cook the potatoes and make the mash. Cook the sausages and the gravy while the potatoes cook.
Step #2: Cook the sausages, flipping them often until brown and cooked through. Remove and keep warm.
Tips: Check the internal temperature with an instant-read thermometer; it should be 160°F/ 71°C.
If you want, you can certainly cook the sausages in the oven. For this purpose, check out How to Cook Brats in the Oven.
Step #3: Halve and slice the onions thinly.
Step #4: Cook them in the same skillet for about 4 minutes.
Step #5: Add the flour and stir it for about 2 minutes.
Step #6: Slowly add stock and Guinness while whisking constantly. Simmer the gravy for 2-3 minutes until slightly thickened.
Tips
Pan space: Don't overcrowd the pan when cooking sausages. Cook in batches if needed so they brown evenly.
Gravy texture: If the gravy seems too thick, add a splash of stock or water; if too thin, simmer a bit longer to reduce.
Potato mash timing: Keep the potatoes warm until the sausages and gravy are ready, so everything is served hot together.
- If you have leftover mashed potatoes, Mashed Potato Patties are a great way to use them.
Store and reheat
Keep leftover Irish bangers and mash in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan over low heat or in the microwave until warmed through. Add a splash of milk to the mashed potatoes if needed to loosen them, and stir the gravy to bring it back to the right consistency.
Freeze: You can freeze the cooked sausages and the gravy in separate containers for up to 3 months. Thaw them in the fridge and reheat them before serving.
- I don't recommend freezing the mashed potatoes.
Irish Bangers and Mash
Equipment
- Pot for cooking the potatoes
- Large skillet or frying pan preferably nonstick
Ingredients
Mashed potatoes:
- 2.2 lbs potatoes Note 1
- ⅔ cup milk
- 2 tablespoons butter
- fine sea salt and ground black pepper
Sausage and onion gravy:
- 8 pork sausages about 2½-3 oz / 70-90 g each, Note 2
- 1 tablespoon vegetable oil
- 2 medium onions about 7-8 oz / 220 g
- 3 tablespoons all-purpose flour 25 g
- 1 ¼ cup beef stock Note 3
- ⅔ cup Guinness Note 4
- 1 teaspoon Worcestershire sauce
- fine sea salt and ground black pepper to taste
Instructions
Mashed potatoes:
- Chop potatoes: Peel, wash, and cut the potatoes into evenly sized cubes. Place them in a pot, cover with cold water, and bring to a boil. Reduce the heat to medium-low, add some salt, and cook until tender, 15-20 minutes depending on size. Drain well and return to the pot. Keep over low heat for about a minute, shaking the pot occasionally to let any remaining water evaporate.2.2 lbs potatoes
- While the potatoes cook, prepare the sausage and onion gravy.
- Make the mash: Heat the milk in a small pot or microwave-safe dish. Add it to the potatoes along with the butter, salt, and pepper. Mash with a potato masher until smooth and adjust seasoning to taste.⅔ cup milk + 2 tablespoons butter + fine sea salt and ground black pepper
Bangers and onion gravy:
- Cook the sausages: Heat the oil in the pan. Cook the sausages, turning often with tongs, until evenly browned and cooked through, about 10 minutes depending on thickness. The internal temperature should reach 160°F / 71°C. Remove from the pan and keep warm.8 pork sausages + 1 tablespoon vegetable oil
- Slice the onions: While the sausages cook, cut the onions in half and slice them thinly.2 medium onions
- Cook the onions: Place the onions in the same pan; there should be enough fat left from the sausages to cook them. Cook over medium-low heat for 4-5 minutes until lightly colored but not too dark, stirring often. Reduce the heat if they start to brown too quickly.
- Add the flour: Sprinkle the flour over the onions and stir constantly for 1-2 minutes until the onions are coated and the flour turns a pale yellow.3 tablespoons all-purpose flour
- Add liquids: Slowly pour in the stock while whisking to prevent lumps. Add the Guinness and continue whisking.1 ¼ cup beef stock + ⅔ cup Guinness
- Simmer: Let the gravy simmer for 2-3 minutes until slightly thickened. Stir in Worcestershire sauce and adjust seasoning with salt and pepper.1 teaspoon Worcestershire sauce + fine sea salt and ground black pepper
- Serve: Place the sausages on plates with mashed potatoes and pour the onion gravy over. Serve immediately.
Notes
- Sausages: Traditional bangers and mash use mild pork sausages. Irish or British-style sausages are best, but bratwurst or other fresh pork sausages work well, too. If your sausages are larger than mine, one per person might be enough. For kids, I also recommend cooking just one sausage.
- Potatoes: Use starchy potatoes like Russet or all-purpose potatoes such as Yukon Gold for the fluffiest mash.
- Stock: Chicken or vegetable stock can be used if you don't have beef stock.
- Guinness: Use just ⅔ cup for the gravy. Too much can make it bitter, so don't pour in the whole can or bottle.
Leave a Reply