Irish Bangers and Mash

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Irish bangers and mash with creamy potatoes, pork sausages, and Guinness onion gravy – a simple, classic Irish pub dish for St. Patrick’s Day.

Prep Time20

Cook Time30

Course: Main Course

Cuisine: Irish

Servings: people

Calories: 1053kcal

Author: Adina

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

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.

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.