Irish Banger Skillet (Sausage, Cabbage and Potatoes)

Name: Irish Banger Skillet (Sausage Cabbage and Potatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 pound Irish banger sausage; ½ pound red skinned potatoes (sliced thinly crosswise); 1 medium onion (sliced thinly crosswise); ½ head green cabbage (cored and thinly sliced); 3 carrots (peeled and sliced on a diagonal into 1/2" pieces); 1½ cups chicken broth (or vegetable broth, divided); 2 teaspoons fresh thyme (divided); ½ teaspoon kosher salt; ¼ teaspoon black pepper (freshly ground)

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Inside: The secret to this Irish banger skillet? Browning the sausages first so their savory flavor infuses the cabbage and potatoes as everything cooks together.

If you’re looking for an easy Irish dinner, this Irish Banger Skillet with sausage, cabbage and potatoes checks all the boxes. It’s hearty, simple to make, and everything cooks together in one pan for a satisfying meal that’s perfect for busy weeknights or a casual St. Patrick’s Day dinner.

sausage, cabbage, and potatoes on a plate.

This classic cabbage sausage and potatoes recipe is inspired by traditional Irish flavors. Irish bangers are browned in a skillet, then cooked with chopped cabbage and sliced potatoes until everything is tender and the flavors meld. The result is a rustic, comforting Irish sausage recipe that feels like classic pub food made at home.

What makes this recipe especially appealing is how straightforward it is–on the table in about 30 minutes. It’s the kind of no-fuss Irish dinner that delivers big flavor without complicated steps. Perfect when St. Patrick’s Day hits mid-week.

Why you’ll love this Irish banger skillet:

One skillet, easy cleanup. Everything cooks in the same pan, for less mess.
Ready in about 30 minutes. It’s a quick and easy dinner you can make even on a busy weeknight.
Simple ingredients. This recipe uses everyday staples like sausage, cabbage, and potatoes.
Hearty and satisfying. It’s a comforting Irish-style meal that feeds the whole family.
Perfect for St. Patrick’s Day. When the holiday falls on a weeknight, this easy Irish dinner makes celebrating simple.
Easy to scale up. Double the recipe and use a large 12-inch skillet if you’re cooking for a crowd.

Ingredients:

Irish Bangers – Depending on where you live, these may be seasonal and easier to find around St. Patrick’s Day. I found mine at Trader Joe’s. If you can’t find them, substitute a mild pork sausage.
Olive Oil – for sauteeing the sausages and veg. No need to use extra virgin olive oil. (You can also add a tablespoon of butter for more richness).
Red Skinned Potatoes – Look for small to medium potatoes. Their thin skins hold up well in the skillet and add a bit of texture and color.
Onion – I use plain yellow onions, but you can also use white onions.
Green Cabbage – you won’t need a whole head of cabbage, about half of a small head is fine.
Carrots – to add a soft sweetness to the skillet dinner.
Chicken Stock or Vegetable Stock (low sodium) – try my Easy Leftover Rotisserie Chicken Stock or this Homemade Vegetable Broth From Scraps
Fresh Thyme – you could also use ½ teaspoon of dried thyme.
Kosher Salt – I recommend Diamond Crystal Kosher salt. If you use Morton’s, know that it’s saltier by volume; use about ⅓ less.
Black Pepper – freshly ground will give you the best flavor.

What Are Irish Bangers?

Irish bangers—also called Irish sausage—are a traditional pork sausage from Ireland and the U.K. They’re typically made with ground pork mixed with breadcrumbs (called rusk), eggs, and mild herbs like thyme, marjoram, and garlic.

The rusk gives the sausages a tender texture and keeps them lighter than many other sausages. These unique sausages have a distinctive, savory, porky flavor unlike other common varieties of sausage.

The sausages were common during World War I when there were meat shortages. To make the food stretch, they added rusk to the sausage mixture. They’ve remained a UK staple since.

Where to Buy Irish Bangers

Irish bangers can sometimes be found at butcher shops, British or Irish markets, and well-stocked grocery stores, especially around St. Patrick’s Day. They may also be labeled Irish sausage or British-style bangers.

If you can’t find them, substitute a mild, unsmoked pork sausage (not Italian). Bratwurst is probably the closest match.

Step-by-step instructions:

Heat olive oil in a large skillet and add the Irish sausages.

2. Cook the bangers until they’re browned all over, turning occasionally. Transfer the sausages to a separate dish.

3. Add more olive oil and layer in half of the cabbage, sliced potatoes, and onions, then layer with the other half of the vegetables. Toss in the carrots and thyme, season with salt and pepper and add ¾ cup of the stock or broth.

4. Cover and simmer for about 10 minutes, stirring occasionally.

5. Transfer the bangers and any juices back to the skillet and add the remaining broth.

6. Cover tightly with the lid and simmer for 10 more minutes until the Irish sausages are cooked through; stir occasionally.

7. Remove the sausages from the pan and cut crosswise into large chunks. Return the sausages to the skillet and serve.

Pro-Tips:

Use a large, heavy, wide skillet with 2-3″ high sides and a tight-fitting lid. For this recipe, a 10″ skillet is about right, but if you’re doubling it, use a pan that’s at least 12″ wide and with 3″ sides. You don’t have to use a nonstick pan for this recipe, although you can.
Cut the potatoes evenly–Uniform pieces cook at the same rate, so you won’t end up with some potatoes mushy and others underdone.
Slice the cabbage thinly–so it mingles freely with the rest of the ingredients and soaks up the flavors of the pork sausage.
Watch your heat and stir occasionally–some stoves have hot spots; you want the ingredients to cook together, but not burn or scorch the bottom.

Swaps and Variations:

Instead of green cabbage, try Napa cabbage, curly kale, shaved brussels sprouts or chopped escarole lettuce.
Use whole or halved baby Dutch or fingerling potatoes–they’re small and will cook in the same time as the larger sliced potatoes will.
Add rashers to the skillet for even more porkiness.
Add frozen peas for a pop of color just before serving.
Sprinkle with fresh herbs like marjoram or parsley or add a sprinkle of nutmeg.

FAQs

What are Irish bangers and mash?

Irish bangers and mash is a classic Irish dinner recipe of pork sausages and mashed potatoes with a rich onion gravy.

What are Irish bangers made of?

Irish bangers—also called Irish sausage—are a traditional pork sausage from Ireland and the U.K. Though they’re typically made with ground pork, you’ll sometimes see beef or lamb versions. The minced meat is mixed with breadcrumbs (called rusk), eggs, and mild herbs like thyme, marjoram, and garlic.

How to cook Irish bangers?

Traditionally, bangers are browned in a skillet until cooked through. The rusk typically expands and the sausages burst or “bang” as they split.

A serving of the Irish dinner on a plate.

Storage:

Store leftover sausage cabbage and potatoes in an airtight container in the fridge for up to 5 days.

Reheating:

Reheat the leftovers in the microwave in 45-second to 1-minute bursts until hot.
To reheat on the stovetop, add a bit of oil to a skillet and heat over medium heat. Once hot, add the Irish sausage dinner and a few tablespoons of stock. The stock will create steam, keep the meat moist and prevent burning. Stir occasionally.

Freezing:

You can freeze portions in freezer-safe containers for up to 2 months.
Thaw before reheating.

What to serve with it?

Guinness or other stout beer
Irish Scones
3 Ingredient Drop Biscuits
Soda Bread Recipe
Buttered Peas
McIntosh Applesauce

More Irish dinner recipes:

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