Bangers and Mash is the food equivalent of a snuggly Irish wool blanket! This adaptation features gluten-free sausage and buttery mash on the side. |

Bangers and Mash (Gluten-Free)

Bangers and Mash is the food equivalent of a snuggly Irish wool blanket! This adaptation features gluten-free sausage and buttery colcannon mash on the side.

Course Main Course
Cuisine Egg-Free, Ethnic, Gluten-Free, Grain-Free, Pork
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 696 kcal



  • 2 lb potatoes russet or Yukon gold
  • 1 tbsp salt
  • 6 tbsp ghee or butter
  • 2 leeks white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
  • 3 cups chopped cabbage lightly packed, or kale, chard, or other leafy green
  • 1/2 cup coconut milk
  • 1/4 tsp ground black pepper
  • 2 green onions green and white, thinly sliced


  • 2 lb ground pork
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp nutmeg
  • pinch cinnamon
  • pinch cloves
  • 1 tsp dried tarragon leaves
  • 1/4 cup fresh parsley leaves minced (about 1 tablespoon)
  • 1 tbsp dried chives
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 tbsp warm water
  • 1 tsp cream of tartar
  • 1/2 teaspoon baking soda


  1. Boil the potatoes. Wash and peel the potatoes. Place them in a saucepan, cover with cold water, and add the salt. Bring to a boil over medium-high heat, then reduce heat and simmer 30-40 minutes, until a paring knife slides easily through the flesh.
  2. Make the bangers. In a large bowl, combine the pork, salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Mix well with your hands to combine. Mix the water, cream of tartar, and baking soda in a small bowl and add to the meat, then mix again. Divide the meat into 12-15 equal-sized portions and lightly roll each into a sausage shape. Try not to pack the meat too tightly.
  3. Cook the bangers. Heat a large, non-stick skillet over medium heat, about 2 minutes. Add the bangers to the pan, making sure they don’t touch. Cook for 6-8 minutes, turning occasionally for even browning, until pleasantly caramelized.
  4. Cook the greens. Drain the potatoes in a colander and set aside. In the pot you used to cook the potatoes, heat 4 tablespoons of the ghee, 2 minutes, then add the leeks and sauté until tender and golden, 7-10 minutes. Add half the cabbage and sauté 2 minutes, then add the remaining cabbage, cooking and stirring frequently until wilted. Add the coconut milk and bring to a simmer over low heat.
  5. Mash it up. Add the potatoes and pepper to the pan with the cabbage and coarsely mash the whole lot with a potato masher. Taste and add more salt and pepper, if necessary. Transfer mash to a serving dish and top with remaining 2 tablespoons ghee and the sliced scallions, then arrange the bangers on top.

Recipe Notes

The homemade bangers are pretty fast and easy, but if you want to simplify even more, replace the homemade sausage with your favorite gluten-free commercial brand.

Nutrition Facts
Bangers and Mash (Gluten-Free)
Amount Per Serving
Calories 696 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 25g125%
Cholesterol 147mg49%
Sodium 984mg41%
Potassium 1331mg38%
Carbohydrates 27g9%
Fiber 5g20%
Sugar 3g3%
Protein 31g62%
Vitamin A 815IU16%
Vitamin C 39.8mg48%
Calcium 109mg11%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.