An Irish Classic: Our Bangers and Mash

An Irish Classic: Our Bangers and Mash

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at

Outside of the British Isles, these English Breakfast Sausages aren’t known very much for anything other than the title Bangers. Adding the Irish mashed potatoes and you have the traditional plate , the Irish Classic: Bangers and Mash.

Why do we serve it with peas?

When Andy and I hit London in January of 1998, we really hit the food scent hard. Almost every dish was listed as coming with “chips and veg”. As I am sure you can figure out, chips were fries. We had traditional “fish and chips” off a place called the Fryer’s Delight with some of the best kind of white, flaky fish.

The veg that every place seemed to serve?

Canned green peas.

Even with the melt-in-your-mouth chicken dish we had at Chelsea’s Kitchen, canned green peas.

SO, it is now a joke with us – and Irish Veg is either cabbage or canned green peas. The peas work better with this dish.

Irish Classic: Bangers and Mash

Irish Classic: Bangers and Mash

You will need:

2 Tbsp olive oil
8 banger sausages 
2 medium onions, peeled and thinly sliced
1 1/4 Tbsp beef broth
2 Tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
2 Tbsp olive oil
4 tsp corn starch
4 tsp cold water
salt and fresh ground pepper
2 packages of Golden mashed instant potatoes
green onions as garnish


On your stove top use a large saute pan on medium heat.
Heat the oil in the pan and add the sausages.
Fry until the sausages are golden brown.

Make sure to turn them often for even cooking.
Cook the sausages for about 20 minutes or til cooked thoroughly.
Set sausages to the side.
Meanwhile prepare mashed potatoes according to package instructions.
Begin the gravy by melting the oil and butter in a large saucepan on low heat.
Add the sliced onions and cover with a lid.
Cook on low heat for 10 mins or until the onions begin to turn translucent.
Add the sugar and balsamic vinegar.
Toss to combine.
Cover with the lid and cook for 5 minutes on low.
Add the beef stock and cook uncovered for 5 minutes on medium heat.
In a small bowl mix the corn starch with the cold water to create a thin paste.
Pour a little of the gravy (about 1 Tbsp) into the starch mixture and mix well.
Pour the starch mixture into the gravy and stir.
Cook for an additional 10 minutes until the gravy is thick.

Serve banger sausages with mashed potatoes and gravy, add a vegetable on the side, and top with garnish!


Print off our Irish Classic: Bangers and Mash recipe here:


Other Irish recipes of ours you might like:

Leave a Reply

Your email address will not be published. Required fields are marked *