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Irish Bangers & Roasted Garlic Mash

Irish Bangers & Roasted Garlic Mash

By Traeger Kitchen

This traditional dish of the British Isles, also known as “sausage and mash”, packs a punch of wood-fired flavor.

Prep Time

20 Min

Cook Time

1 Hr
30 Min




This recipe serves:


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Units of Measurement:
1 Pound russet potatoes
1 Pound Yukon Gold potatoes, cut into thick strips
10 Clove garlic, minced
1 1/2 Tablespoon Olive oil
As Needed salt and pepper
8 Whole pork sausage
1 Large white onion, diced
3 Tablespoon flour
3/4 Cup beef broth
3/4 Cup Irish Stout
1 Cup half-and-half
3 Tablespoon Salted Butter, Softened
1 Tablespoon chives, chopped


  • 1

    When ready to cook, set the temperature to High (450F+) (260 C) and preheat, lid closed, for 10 to 15 minutes.

  • 2

    Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close creating a tight packet.

  • 3

    Place on baking sheet with potatoes and put on grill. Roast potatoes until tender (about 65 to 75 minutes).

  • 4

    Remove potatoes from grill and place in a large bowl. Cover with foil to keep warm

  • 5

    Keeping grill set to High, preheat a large cast iron skillet on grill with lid closed for 10 minutes.

  • 6

    Heat 1/2 Tbsp oil in skillet. Add sausages and close lid.

  • 7

    Cook for 4 to 5 minutes each side and cook until sausage reaches an internal temperature of 150 (65 C) 1degrees F (about 4 to 5 more minutes).

  • 8

    Remove sausages onto a plate and cover with foil to keep warm.

  • 9

    You will need 2 tbsp oil left in the skillet. Add onion and garlic and cook until golden brown (about 4 minutes). Add flour and mix through.

  • 10

    Add 3/4 cup (200 mL) of beef broth and 3/4 cup (200 mL) stout to mixture. Mix in the onion and add remaining beef broth. Mix until combined.

  • 11

    Close lid and cook stirring every few minutes until the gravy thickens but is slightly thinner than you want - it will thicken as it cools.

  • 12

    Season with salt and pepper. Cover with foil to keep warm and set aside.

  • 13

    Halve potatoes lengthwise, then use a fork to scrape flesh into a saucepan. Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

  • 14

    Combine half-and-half and butter in a large measuring cup and pour 1/2 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in the remaining 1/2 cup of half-and-half mixture. Season generously with salt and pepper.

  • 15

    Serve sausages with plenty of gravy and mashed potatoes. Top mashed potatoes with chives if desired. Enjoy!

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