Irish Bangers and Mash-Cakes with Whiskey Cheese

This recipe is a fun take on Bangers and Mash, a pub-food favorite of the UK, particularly in England and Ireland. “Bangers” means sausages, supposedly deriving their name from the popping and “banging” of the meat as it fries at high temperatures. Here, I pan-grill the sausages to cut down on some fat. If you can’t find actual Irish bangers—typically made with pork shoulder, breadcrumbs, and savory spices—your favorite sausage will work fine.

Irish Banger Sausages

Traditional bangers and mash recipes call for simple mashed potatoes served with the sausages, along with gravy and green peas as the usual accompaniments. In this recipe, I skip the gravy altogether, and put a splash of green on the plate with slices of heirloom green-striped tomatoes. A sprinkle of salt is all they need.

I’m calling the potatoes in this dish “mash-cakes” because the mashed potatoes are formed into cakes and fried, but the creamy Irish whiskey cheese keeps the consistency as soft as mashed potatoes. It also will make plenty of liquid in the skillet, keeping the cakes from becoming crispy and golden brown on the outside—and also adding to the soft consistency inside.

The cakes develop a deliciously cheesy, nutty, salty flavor, with just a hint of whiskey. I used Kerrygold whiskey cheese (aged cheddar), but if you want to forego the added liquor, try a Dubliner cheese—still rich and creamy, without the alcohol.

Whiskey Cheese 

Finely Grated Whiskey Cheese

For a more traditional potato cake recipe, try Grilled Beef with Creamy Fried Potato Cakes.

Serves 2

Ingredients

• 2 medium russet potatoes (about 1 lb), peeled and cut into 1-inch chunks
• 3 tbsp milk
• 1 tbsp unsalted butter
• sea salt 
• 1 oz Irish whiskey cheese (or other aged cheddar), finely grated
• 1 tbsp finely chopped red onion
• 1 tbsp flour, plus more for dredging
• 2 Irish banger sausages (or other sausages), about 2/3 lb total
• 1 tbsp canola oil, plus more for brushing
• slices of heirloom green-striped tomatoes, optional

Preparation

1. Place the potatoes in a medium pot and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes.
2. Drain the potatoes and return to the pot. Add the milk and butter and season with salt. Mash until smooth but slightly stiff. Turn the mashed potatoes out into a bowl and let cool completely.

Mashed Potatoes

1. Add the cheese, onion, and 1 tablespoon of flour and mix with a spoon until all the ingredients are well incorporated.
2. With damp hands, form the potato mixture into 4 cakes, about 3 inches in diameter. (The potatoes will be sticky, so dampen your hands a few times.) Lay the cakes on a plate and refrigerate, uncovered, 30 minutes. (Refrigeration helps them hold their shape during frying.)

Mash-Cakes Ready to Chill

1. Scatter flour on a work surface and press each side of the cakes into it. Heat a medium, nonstick skillet over medium-high heat and add 1 tablespoon of oil. Add the cakes to the skillet and season with salt and pepper. Fry until beginning to brown on the bottom side, 8-9 minutes. (The skillet may become watery—let the liquid evaporate as the potatoes cook.)
2. Carefully turn the cakes over and fry until the second side begins to brown, 7-8 minutes. (If the cakes lose shape during turning, simply form them back into circles with your spatula.)

Mash-Cakes Beginning to Fry

Cooked Mash-Cakes

1. Meanwhile, heat a grill pan over medium-high heat and brush with oil. Prick the sausages all over with a fork and grill, turning on all sides, until golden brown and just cooked through, about 15 minutes total. Remove to a cutting board and let rest 3 minutes.

Bangers Beginning to Grill

Grilled Bangers

To serve, place 2 mash-cakes on each of 2 plates. Slice each banger on the diagonal in half and divide between the plates. Serve with slices of green tomato on the side, if desired.