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+ servings
Irish sausage

Smoked Irish Bangers with smashed red potatoes

Homemade aromatic Irish sausage links served with fluffy butter smashed potatoes.
Course Main Course
Cuisine Irish
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Drying time 2 hours
Total Time 5 hours 30 minutes
Servings 6
Calories 928kcal
Author Phen Pavelka


For the sausages:

  • 5 lb Pork butt preferably heritage pork
  • oz fresh thyme finely chopped
  • oz fresh rosemary finely chopped
  • oz fresh basil finely chopped
  • oz fresh oregano finely chopped
  • 8 cloves garlic crushed
  • 2 eggs lightly beaten
  • 6 oz breadcrumbs
  • oz salt
  • ¼ oz ground pepper
  • 1 cup pork or chicken stock
  • natural hog casings

For the potatoes:

  • 3 lbs baby red potatoes
  • ¼ cup high quality fat or oil
  • 1 ½ tbsp dry rub
  • 2 tbsp unsalted butter


Smoked Irish Bangers:

  • Trim any obvious sinew from the pork butt. Cut into 1” x 4” strips.
  • Parfreeze pork butt for 40 - 60 minutes.
  • Mix the meat, herbs, garlic, egg, breadcrumbs and seasonings in a large bowl. Use your hands to mix together until everything is equally distributed.
  • Grind the mixture once through a medium die then use your hands to emulsify the mixture and completely combine the ingredients.
  • Run the mixture through the grinder a second time, making sure to work quickly so everything stays cold.
  • Add the stock to the mixture and once again use your hands to mix everything together thoroughly until the meat mix becomes sticky and fully combined.
  • Add the loose sausage mixture to the stuffer and pack it down to remove all air pockets.
  • Stuff the casings: poke a small hole in the end of the casing with a knife or a sausage pricker to let air escape and then slowly feed the mixture through the stuffer and into the casing. Do not overstuff or casings will break.
  • Poke small holes throughout the sausage to release any trapped air.
  • Tie into links at 3 links per pound, or 5” - 6” link length.
  • Place in refrigerator to dry for 2 hours up to overnight.
  • When ready to cook, preheat smoker to 250°F, and place hickory and apple wood chunks on the coals.
  • Smoke sausages for 45 - 60 minutes.
  • Preheat a cast iron skillet or heavy bottomed pan to medium heat and add 3 tablespoons of rendered fat or oil.
  • Place the bangers into the pan and brown on all sides, about 3 minutes per side.
  • Once browned, add ½ cup of water and steam the sausages until their internal temperature registers 165°F. Continue to add water as needed. Flip sausages every few minutes.
  • Serve bangers over smashed potatoes - Sláinte!

Smashed Red Potatoes:

  • Preheat a separate grill or oven to 425°F.
  • Combine potatoes with the rendered fat or oil in a bowl and toss to coat.
  • Add the dry rub to the bowl and toss ensuring the potatoes are evenly coated.
  • Transfer potatoes to a 12” cast iron skillet or heavy bottomed frying pan. Cover with a lid and cook until tender, about 45 - 60 minutes.
  • Remove the skillet from the grill or oven and transfer the cooked potatoes to a bowl or pan.
  • Add the butter and cover until butter has started to melt.
  • Use a potato masher to smash the potatoes and butter until they’re broken up, but not fully mashed. Cover until ready to serve.


Calories: 928kcal | Carbohydrates: 62g | Protein: 82g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 826mg | Potassium: 2547mg | Fiber: 7g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 24mg | Calcium: 202mg | Iron: 9mg