Looking for a twist on classic bangers and mash? Our version pairs savory sausages with crispy potato cakes instead of traditional mash, all topped with a rich, creamy mustard sauce. This updated British comfort food delivers more texture and flavor than the original while maintaining its homey charm.
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We first had this dish at our favorite local pub, and enjoyed every single bite. What sets it apart is the brilliant contrast of textures – juicy sausages paired with golden-crisp potato cakes instead of the usual mash. The creamy mustard sauce ties everything together, adding a tangy richness that transforms this humble dish into something special. It’s paired with a few bites of Dubliner cheese on the side, and it’s heaven.
What Is Homemade Bangers and Mash?
Bangers and Mash is a traditional British and Irish dish that you’d typically find on a pub menu, like smoked corned beef or a corned beef sandwich. It involves making succulent, savory sausages in a flavorful sauce and serving them with mashed potatoes.
Dating all the way back to the World War II era, the term bangers refers to the sausages. During the war, the country experienced meat shortages, causing them to put fillers in the sausages that caused them to explode when cooked. The mash refers to mashed potatoes. Although this dish seems simple, it remains one of Ireland and Britain’s most popular comfort food to this day.
Irish Bangers and Mash Ingredients
Unlike proper bangers and mash featuring a rich onion gravy and green peas, this version of fat sausages and mash uses stout beer, heavy cream, dijon mustard, and horseradish, taking this classic dish to the next level.
- Assorted sausage links in casings (splurge and get good quality ones): We recommend using fattier sausages and bratwurst as the fat provides a ton of flavor to the sauce.
- Stout beer (we used Storm King Stout from Victory) & water: Used for simmering the sausages. The beer adds a slight sweetness to the sausages.
- Potato cakes with fresh chives and parsley: Flat, round patties made from mashed potatoes. These are super easy to make from scratch.
- Heavy cream, Dijon mustard, & Horseradish: The base for our creamy sauce. Has a slightly tangy flavor that compliments the sweetness of the stout and cuts through the rich flavor of the fatty sausages.
- Salt and pepper
- Fresh minced chives: For garnish.
- Sliced cheese: For garnish and to add flavor.
How to Make Irish Sausage and Potato Cakes
- Cooking the Sausages: Start by searing the sausages in a large skillet over medium-high heat. Turn them around so they get golden brown on all sides, which takes about 3 to 5 minutes. Carefully pour in 1 cup of stout and water, then let it simmer until the sausages are fully cooked, which should be about 20 minutes more.
- Making Potato Cakes (if using): While the sausages are cooking, you can whip up some potato cakes. If you do, season them with salt and pepper as you take them out of the skillet.
- Preparing the Sauce: In a small saucepan, mix the remaining 1/4 cup of stout, heavy cream, mustard, and horseradish. Add salt and pepper, then bring it to a boil. Reduce the heat and let it simmer until it thickens.
- Assembling the Dish: Once the sausages are done, take them off the heat. Serve the cooked sausages over the buttery potatoes, pour the sauce on top, and sprinkle some chives over everything. Finally, place assorted cheese on the edge of the plate, and you’re ready to enjoy your meal.
Girl Carnivore Expert Recipe Tips
- Try to use fatty sausages. The leaner the sausage, the more dry and boring it will be.
- Heavy cream may curdle if the heat is too high, so make sure you’re using very low heat.
What to Serve With Bangers and Mash
Although this recipe is usually served with creamy mashed potatoes, or in our case, potato cakes, you can serve this meal with other sides like smoked cabbage, air fryer vegetables, or even air fryer garlic parmesan fries for a fun twist.
Leftovers & Reheating
Store leftover bangers and mash in an airtight container in the fridge for 3-4 days. We recommend storing the creamy sauce separately. We don’t recommend freezing, as the creamy sauce can break down and lose flavor over time.
To reheat:
- Heat up the creamy sauce in a small pot on the stovetop until warm. Let it simmer while you heat up your leftovers.
- Pop your leftovers into the microwave for a minute or two until warm.
- Pour the sauce over your dish.
More Comfort Food Recipes
This traditional British dish is a filling meal the entire family will love! One bite of this dish, and it’ll become your new favorite comfort food.
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How to Make Bangers and Mash
Ingredients
- 2 lbs assorted sausage links in casings splurge and get gourmet ones
- 1 1/4 cup stout beer divided (I used Storm King Stout from Victory)
- 1/2 cup water
- Potato Cakes with fresh chives and parsley
- 1/3 cup heavy cream
- 2 tbs Dijon mustard
- 1 tbs horseradish
- salt and pepper
- 3 tbs fresh minced chives
- sliced cheese
Instructions
- In a large skillet over medium-high heat, sear the sausages on all sides (3 to 5 mintues). Carefully add in 1 cup stout and water and let simmer until cooked through, about 20 minutes longer.
- Meanwhile, make the potato cakes *if using. (Season the potato cakes with salt and pepper as you remove them from the skillet)
- In a small sauce pan, whisk together the remaining 1/4 cup stout, heavy cream, mustard, and horseradish. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened.
- Remove sausages from heat and serve over potatoes, with sauce. Sprinkle chives over each. Set assorted cheese on edge of plate and serve.
Nutrition
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Recipe FAQs
Any kind of fatty sausages will work. Pork sausages are the typical choice for proper bangers and mash, but beef sausages or even lamb sausages would work for this recipe. If you want a kick of spice, you could use mildly spiced sausage as well.
Nope! Feel free to swap out the stout beer for beef broth instead.
Yukon gold potatoes are the preferred choice for this dish.
That stout mustard cream sounds so delicious. I think after I make this recipe I’ll probably end up making that again just to put it on other stuff! Thank you so much for sharing.
Come to mama! I love well-seasoned sausages and those sound delicious. Heck, even if they weren’t I have a feeling that the sauce would make up for any flavor deficit.
Looks nice! What did you quaff with it?
Dang it all that looks good. Of course it’s hard to pass up anything smothered in cheese!