Irish Bangers and Mash

March 08, 2018

Irish Bangers & Mash

A traditional Irish recipe - sausage & mashed potatoes. This recipe uses beef broth and cabbage.


  • 8 links of Greensbury’s antibiotic-free pork sausages.
  • 2 cups beef broth (Use store-bought, or make your own using our grass fed, organic beef bones & any of our other grass fed, organic beef products.)
  • 1 pound potatoes, peeled and cubed
  • 2 cups chopped cabbage (or shredded)
  • 2 1/2 cups chopped onion
  • 1/4 cup milk
  • 2 tablespoons unsalted butter (We love Banner Butter!)
  • Salt and pepper
  • 1 tablespoon cornstarch


  1. In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender.
  2. As the potatoes are cooking, melt 1 tablespoon butter in a large skillet over low heat. Add cabbage and 1/2 cup onion. Sauté until soft, but not brown. Remove from heat and reserve.
  3. Drain the cooked potatoes and mash by hand. Incorporate the milk and butter into the potatoes until well mixed, and fold in the cooked cabbage and onions. Season to taste.
  4. Fry sausage in another skillet over medium-high heat, until browned. Remove the sausage from the pan.
  5. In the pan juices, sauté 2 cups chopped onion until lightly browned. Add beef broth, bring to a boil, and simmer 5 minutes. Thicken with cornstarch.
  6. Place one scoop of potatoes in the center of a serving plate, top with two sausages, and cover with gravy.
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