Irish Beer Bangers and Mash

Prep Time
Cook Time
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"Bangers are quite a popular English item, but they are a hit with the Irish as well. This dish speaks to my culinary roots and is a real comfort food for me."

Original recipe yields 4 servings


  • Serving Size: 1 (566.3 g)
  • Calories 1168.9
  • Total Fat - 65.8 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 116.4 mg
  • Sodium - 212.3 mg
  • Total Carbohydrate - 111.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 4.8 g
  • Protein - 26.2 g
  • Calcium - 112.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 98.2 mg
  • Thiamin - 0.4 mg

Step 1

In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.

Step 2

Meanwhile, inanother nonstick skillet, heat butter and oil and saute onions and garlic over low heat until caramelized, about 30-35 minutes; KEEP THE HEAT LOW AND STIR OFTEN.

Step 3

When caramelized,season to taste with salt and pepper.

Step 4

Whisk cornstarch into consomme until dissolved; stir into onions and stir over low heat,then bring a boil stirring, until mixture thickens.

Step 5

Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender;remove from heat and drain.

Step 6

Add butter to the hot pan and allow to melt; add drained potatoes and mash; seasoning to taste with salt and pepper, adding in chives, and enough of the creme fraiche until it is as thin as you like.

Step 7

Serve bangers and gravy over mashed potatoes.

Tips & Variations

No special items needed.



I used Coor's light for the beer. It gave the sausage a great taste! I made popovers to go with it and my family was delighted. St Patrick's Day was a grand event thanks to our family gathering and this meal!

review by:
(22 Mar 2020)