Irish Bangers and Mash

bangers and mash

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Irish bangers and mash, otherwise known as sausage and mashed potatoes, are perfect not only for Saint Patrick’s Day but any day of the year!



For The Gravy

  • 3 tablespoons butter
  • 1 red onion, peeled and sliced
  • 1 tablespoon flour
  • 1/2 cup red wine
  • 1/2 cup chicken broth
  • Salt and pepper

For The Potatoes

  • 4 Yukon Gold potatoes, scrubbed and cut into large chunks (no need to peel unless you want to!)
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • Salt and pepper

For The Bangers

  • 8 cooked sausages (your choice of flavor, but pork is traditional)
  • 1 tablespoon canola oil


  1. Make the gravy first: Melt the butter in a medium pot over medium heat. Add onions and cook until they are soft, about 15 minutes.
  2. Stir in the flour, then the wine and broth. Bring to a boil, then simmer for 10 minutes until the gravy is slightly thickened. Season to taste the salt and pepper and set aside.
  3. Make the potatoes: Place the potatoes in a pot and cover them with water. Bring to a boil and cook until tender about 15 minutes.
  4. Drain the potatoes and mash them roughly with a potato masher. Stir in milk and mash again. Stir in butter and cream cheese and mash again. Season to taste with salt and pepper and set aside.
  5. Heat the canola oil in a skillet over medium high heat. Add the sausages and cook until browned.
  6. Put a mound of mashed potatoes on each plate, top with two sausages and ladle the gravy on top.

Equipment We Used to Make This Recipe


Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

Keywords: bangers and mash, Irish recipes, St Patrick's Day recipes, sausage and mashed potatoes