Name: Bangers & Mash with Irish Whiskey Glaze
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: For the Sausages; 8 Irish-style pork sausages, or Bratwurst; 2 tablespoons neutral oil, divided; 2 tablespoons honey; 1 tablespoon dijon mustard; 1 teaspoon sherry or apple cider vinegar; ¼ cup Irish whiskey; 2 pounds red potatoes, skin-on, chopped into 2” chunks; 1 tablespoon kosher salt; 3 scallions, thinly sliced; 2 cups finely shredded savoy cabbage or kale; 2 cups, packed, baby spinach, roughly chopped; 2 cloves garlic, minced; 3 tablespoons butter; ¼ cup heavy whipping cream; 1 tablespoon dill, finely chopped; 1 tablespoon chives, finely chopped; Salt and pepper

Mains

Bangers & Mash with Irish Whiskey Glaze

Author: Mary DiSomma

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!

Herby Mushy Peas➝

Ingredient Tips

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.

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.

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!

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!

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.

Preparation + Preservation Tips

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.

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!

Extra Tips

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!

Colcannon Potatoes➝

Guinness Mac and Cheese with Irish Cheddar Cheese➝

Lobster Mac and Cheese➝

Herby Mushy Peas➝

Steamed Mussels Recipe➝

Terri’s Wild Rice Corn Chowder➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!