Have you ever tried Irish bangers and mash? This is one of those hearty, comforting recipes that will leave you feeling truly satisfied. If you’ve never heard these terms before, let me break it down for you! “Bangers” are pork sausages, and “mash” is (you guessed it) mashed potatoes. This is a popular combo in English and Irish food—bangers and mash is true comfort food, so you really can’t go wrong. Add some Irish whiskey glaze (recipe included below) and pair it with a side of mushy peas for a real Irish meal!
They don’t exactly explode, but they’re not called “bangers” for no reason!
So why are they called bangers?
The name “bangers” actually dates back to Britain around WWI. Meat was scarce, so sausages had a high water content and would burst open during cooking—and yes, they actually made a noise! That little pop inspired the name we still use today.
What type of meat is in an authentic Irish banger?
Like I said, bangers are just pork sausages. But they’re not the same as the pork sausages we’re used to in the US. They are milder in flavor and less salty, and they’re most commonly served as a component of bangers and mash. Today, “banger” sausages are a staple in pubs across Ireland and the UK. Whether you call it banger & mash, bangersandmash, or sausage and mash potatoes, I think you’ll love this recipe.
What can I substitute if I can't find Irish sausages?
If you can’t find Irish-style sausages at your local supermarket, don’t despair. Any mild pork sausage will work great for this dish. Bratwurst is probably the closest substitute in terms of both flavor and texture. The most important thing is to avoid heavily spiced or smoked sausages. You want something that lets the whiskey glaze shine and doesn’t overtake or clash with the herbs in the mash. I’m all about flavor, and sometimes mild is just the profile you need!
These aren’t your typical mashed potatoes. (They’re better).
What is the difference between colcannon and champ mashed potatoes?
There are actually two traditional Irish mash variations: colcannon and champ. They both have their virtues, so I like to take inspiration from both when I cook! Colcannon combines mashed potatoes with cabbage or kale, while champ mashes have scallions folded in.
In this version of sausage & mash, I combine both ideas. You’ll add some sautéed cabbage, spinach, and scallions for a rustic mash that feels nourishing to enjoy. It’s not meant to be perfectly smooth like other types of mashed potatoes. It should feel homey and hearty—a perfect pair for sausages with mashed potatoes!
Can I use white potatoes instead of red potatoes?
I made this recipe with red potatoes because I love their creamy texture and thin skins. But you can definitely use white potatoes or even Yukon Gold potatoes if you prefer. They will work just as well in this sausage and mash recipe. No matter what variety you choose, the important thing is not to overwork the potatoes. You’ll want that chunky, rustic texture for authentic bangers and mash.
What type of gravy should I serve with this Irish bangers and mash recipe?
Traditionally, bangers and mash are served with a rich onion gravy. In my version, the Irish whiskey glaze takes the place of gravy. It’s sweet and savory, with a tiny little bite from the Dijon and vinegar.
Can I make this recipe without whiskey?
The whiskey glaze gives this dish just enough personality to stand on its own. However, if you are avoiding alcohol or if you prefer a more classic finish, a simple brown onion gravy spooned over your recipe for sausage and mash is the way to go!
If you liked this recipe, you might want to try these too!
Here are some more recipes that will make you feel like you’re having dinner in a pub in England. They’re definitely worth a try—and great for sharing with friends!
Irish Whiskey Bangers and Mash
This comforting Irish bangers and mash recipe features whiskey-glazed pork sausages and colcannon-style potatoes with greens. This one is perfect for St. Patrick’s Day or a cozy winter dinner.
Ingredients
Instructions
- Preheat your oven to its lowest temperature (but not less than 150 °F).
- Place the potatoes in a large pan and cover with water. Add the salt, bring to a boil, and cook until fork tender. One minute before they are ready, throw in the sliced scallions, then drain everything and place it in an oven-proof dish, cover tightly with foil, and put it into your warm oven.
- Place an oven-proof skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, add the sausages and cook, turning frequently, until nicely browned all over (about 15 to 20 minutes or until the internal temperature is 160 °F).
- Meanwhile, mix the honey, Dijon, and vinegar together in a small bowl.
- When cooked, remove the sausages from the pan and reserve on a plate. Keeping the skillet on the flame, carefully add the whiskey (it will steam and sizzle) to deglaze the pan and then add the honey mixture, stirring well to combine. Allow it to simmer, letting it thicken for a couple of minutes. This is your glaze.
- Return the sausages to the pan and baste a few times to coat them in the whiskey glaze. Cover the pan with a lid or a sheet of aluminum foil and pop them in your oven to keep warm while you prepare the greens for the mash.
- Heat the remaining 1 tablespoon of oil in a medium-sized pan and add the cabbage, stir-frying for about 5 minutes until it is softened. Add the spinach and garlic and cook, stirring, until everything is nicely wilted.
- Remove the potatoes from the oven. Add the butter and half of the cream to the pan with the potatoes. Mash together well, adding more cream if you like. You are not aiming for a smooth mash here—you want a nice rustic texture with a bit of creaminess. Now stir in the greens, chopped herbs, and salt and pepper to taste. Turn off the oven and remove the sausages.
- To serve, place a generous dollop of mash on each plate and top with two sausages. Drizzle with the remaining whiskey glaze. Serve with my recipe for mushy peas to make it a full meal!
