Irish Banger Skillet (Sausage, Cabbage and Potatoes)
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.
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
Irish bangers and mash is a classic Irish dinner recipe of pork sausages and mashed potatoes with a rich onion gravy.
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.
Traditionally, bangers are browned in a skillet until cooked through. The rusk typically expands and the sausages burst or “bang” as they split.
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:
- Corned Beef Brisket Recipe
- Colcannon Recipe
- Irish Bangers and Mash Recipe
- One Pot Irish Stout Braised Chicken Thighs
- Bangers and Mash Recipe
- Irish Stout Lamb Stew
- Baked Corned Beef with horseradish glaze
- Guinness Beef Carbonnade
- Colcannon Cakes
- Corned Beef Hash
- Corned Beef Hash with Brussels Sprouts
Irish Banger Skillet (Sausage Cabbage and Potatoes)
SPECIAL EQUIPMENT:
- 1 large 10" skillet with a lid
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
DIRECTIONS:
- In a 10-inch skillet with a tight-fitting lid, heat 2 tablespoons olive oil over medium-high heat. When the oil starts to glisten and moiré, carefully add 1 pound Irish banger sausage and cook, turning occasionally, until browned. Transfer the sausages to a plate.
- Into the pan, over a medium heat, layer in half of the ½ head green cabbage, ½ pound red skinned potatoes and 1 medium onion.
- Layer the remaining vegetables and 3 carrots 1 teaspoon of the thyme.
- Pour ¾ cup of chicken broth over the vegetables, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper and cover tightly. Simmer for 10 minutes.
- After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated juices.
- Add the remaining ¾ cup of chicken broth and 1 teaspoon of thyme, cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender.
- Remove the sausages and cut them into chunks. Return the sausages to the pan and serve.
RECIPE VIDEO:
NOTES:
- Can be doubled – use a 12″ skillet.
- Store leftover sausage, cabbage, and potatoes in an airtight container in the refrigerator for up to 5 days.
- Reheat 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.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.“Pin It” For Later!
Looks like a totally satisfying meal – I love that you just used a skillet!
A skillet is all you need for this one! Don’t you just love that?
This looks amazing– I am definitely making this next week! Pinning 🙂
Glad you like it, Michelle!
This looks so colorful and healthy. Thanks so much for sharing!
I love a good one skillet meal and this is perfect for St. Patrick’s Day. It looks delicious!
Thanks, Luci — it’s a favorite in our house!
Thanks for this really great looking and sounding recipe. I will be happy to try this on March 14!
St. Patrick’s Day is March 17 — but this skillet is delicious anytime!
This is some real heat fare! Like you I am super lazy so one pot dishes like this are ny absolute favourite! Great post
I’m so glad you like it. Sometimes you can have quick and easy with warm and satisfying! That’s a good day!
This is a perfect meal to celebrate Saint Patrick’s Day with! Love how everything comes together in one skillet. I’m all for keeping clean-up minimal!
I know – we do enough dishes, don’t we?
Yep. Totally get you there on the dishes thing. And, yum! We tried something very similar in Edinburgh actually, which one of our friends made. He added cream to make it a lovely smooth creamy dish, but I think it would be just as good either way.
Cream would amp up the indulgence quotient! I like it!
This looks so good Lisa! Think I`m stealing this for St Patties Day!!
steal away!
oh yum!! this looks like the most amazing way to have a taste of ireland at home 🙂 thanks for sharing!!
Thanks for saying so, Nicole!
This dish looks incredible! Now I have a recipe to make for St. Patrick’s Day!
Enjoy it Jillian! Happy St. Patty’s Day!
This looks like a great weeknight meal! I’m all about one pot meals too. 🙂
I’m on a detox this week but I am absolutely marking this recipe as a celebratory dish for when I’m through 😛
I think I’m in need of a detox too — you’ll have to let me know what kind you do!
A perfect St. Patrick’s Day feast for those of us (ME!) who love simple weeknight meals and no-fuss clean-up. 🙂
I know, love a quick cleanup! And Scott practically licked his plate!
This WILL be our St. Patty dinner! Thank you Lisa…going to start checking local meat/butchers to see if I can find some authentic banger sausage! Did a search and found I could order online through Amazon and North Country Smokehouse….but would prefer to pick up fresh, so I’ve got some phone calls to make. Thanks for sharing – anxious to make this recipe!
Enjoy it, Betty! And Happy St. Patty’s Day!
This looks divine! Pinning!
Thanks, April. I appreciate it!
Who wouldn’t love this any night of the week. Not sure if I can find “bangers” but any great sausage would work. Nice and tasty for sure.
Use whatever sausage you can find — Italian would work, or maybe a smoky kielbasa!
Being both Irish and Polish I LOVE the idea of trying it with kielbasa. yum!!!
Definitely make it your own, Brooke!
I wish I could get good bangers here. Miss this type of food from my childhood.
Believe it or not, I found Irish Bangers at the Fresh Market — and I’ll bet they have them at Whole Foods. It not, pick your favorite sausage from the market!
A lovely take on Colcannon. We totally love quick easy recipes like this on week nights. Really looking forward to trying this!
Please let me know how you like it, Meeta!
Oh this looks yum!! I feel you on the 100 pans to use hahaha… This just needs a little toast to soak up the juices.
Sometimes, I’m lazy when it comes to doing a mound of dishes!