Irish Bangers and Mash with Dubliner Cheese and Rich Onion Gravy
This hearty Irish comfort dish features creamy mashed potatoes enriched with Dubliner cheese and nutmeg, topped with perfectly browned sausages and caramelized onions in a savory red wine gravy. The combination of coconut aminos and Worcestershire sauce adds depth to the sauce, while cream cheese makes the potatoes extra smooth. Perfect for cold evenings when you want something filling and satisfying, this version the classic pub fare with premium ingredients and restaurant-quality technique.
Ingredients
- 5 russet potatoes, peeled and cut into 1-inch pieces
- 2 pounds russet potatoes
- kosher salt
- freshly ground pepper
- 2 tablespoons unsalted butter
- ½ cup whole milk
- 1 ½ cups Dubliner cheese, shreddedsharp cheddar1:1
Similar aged cheese flavor profile
- 4 oz cream cheese
- ½ tsp nutmeg, grated
- 2 tablespoons extra-virgin olive oil
- 8 bangersItalian sausage1:1
Traditional Irish sausages can be hard to find
- 1 ½ pounds bangersItalian sausage1:1
Traditional Irish sausages can be hard to find
- 1 large onion, thinly sliced
- ½ cup red wine
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon coconut aminos
- 2 teaspoon Worcestershire sauce
- fresh chives, chopped
Instructions
- 1
Add chopped potatoes to large pot of cold water with salt and bring to boil
- 2
Reduce heat to medium and simmer until tender
- 3
Drain potatoes and return to pot
- 4
Add butter, milk, cheese, cream cheese, and nutmeg to hot potatoes
- 5
Season with salt and pepper and mash until smooth
- 6
Preheat large skillet over medium-high heat and add oil
- 7
Cook bangers until browned on all sides
- 8
Remove bangers to plate
- 9
Add sliced onions to same skillet and cook until soft and browned
- 10
Pour in wine and scrape bottom of pan to release brown bits until reduced by three-quarters
- 11
Add flour and cook while stirring
- 12
Pour in broth, coconut aminos, and Worcestershire sauce
- 13
Return bangers and juices to skillet
- 14
Bring to boil and cook while turning sausages several times until sauce thickens
- 15
Serve bangers and onions over mashed potatoes
- 16
Garnish with chopped chives
Tips
Use russet potatoes for the fluffiest mash as they have high starch content and break down well when cooked.
Don't skip scraping the brown bits from the pan when making the gravy - they add incredible flavor depth to the sauce.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to avoid breaking the sauce.
Mashed potatoes can be made 1 day ahead and reheated with extra milk. Cook sausages fresh for best texture.
Serve immediately while hot for best texture. Provide extra gravy on the side.
Common Mistakes
Don't overmash potatoes to avoid gluey texture
Keep heat at medium-high when browning sausages to avoid bursting casings
Add flour gradually to prevent lumps in the gravy
Substitutions
FAQ
Can I make this with different types of sausage?
Yes, Italian sausage, bratwurst, or any good quality pork sausage will work well. Adjust cooking time based on sausage thickness.
What if I don't have Dubliner cheese?
Sharp cheddar, aged white cheddar, or even Gruyere make excellent substitutes with similar aged cheese flavor profiles.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently on stovetop, adding extra milk to potatoes and broth to sauce as needed.