Browned Irish sausages with creamy mashed potato, onion gravy and garden peas
Serving suggestion: Mallon’s sausages with mash, onion gravy and garden peas.
Erin Gravy GranulesErin Gravy GranulesFor a quick, consistent gravy baseBatchelors Marrowfat PeasBatchelors Marrowfat PeasThe classic green sideChef Brown Sauce SqueezyChef Brown SauceOptional at the table

Why bangers and mash works in hospitality

Bangers and mash is familiar, generous and easy to explain on an international menu. Mallon’s gives the dish a specific Irish story: the Monaghan family business has made sausages since 1942 and has earned more than 160 national and international awards over the years.

Mallon’s Cumberland Sausages are the natural choice for the classic plate. The 8s Irish Sausages make a more substantial serve, while Pork, Leek & Pepper works well as a changing special. Green Acres supplies these varieties frozen in 5 kg catering cases.

Base recipe · serves 4

Mallon’s bangers and mash with onion gravy

Ingredients

  • 8 Mallon’s sausages
  • 1 kg floury potatoes, peeled and evenly cut
  • 100 g butter
  • about 120 ml warm milk
  • 2 large onions, thinly sliced
  • 1 tbsp neutral oil
  • Erin Gravy Granules, prepared to the current pack instructions
  • Batchelors Marrowfat Peas, portion to suit
  • salt and black pepper
  • Chef Brown Sauce, optional for the table

Method

  1. Cook the sausages according to the current pack instructions until attractively browned and cooked through.
  2. Boil the potatoes until tender, drain and allow them to steam briefly. Mash with the butter, gradually adding warm milk until creamy but able to hold its shape. Season to taste.
  3. Cook the onions slowly in the oil until golden. Prepare Erin Gravy according to the pack, then let the browned onions sit briefly in the gravy.
  4. Heat the Batchelors Marrowfat Peas according to the pack. Spoon the mash onto warm plates, arrange the sausages and ladle the onion gravy around them. Offer Chef Brown Sauce separately.

For professional kitchens: batch the mash and gravy separately and minimise the sausage holding time to protect the browned exterior. Use current product specifications for preparation, allergens and storage.

Four more ways to serve Mallon’s

The full Irish breakfast

Combine breakfast sausages with bacon, eggs, Batchelors Beans and black or white pudding. Put Chef Brown Sauce on the table for a recognisably Irish finish.

The breakfast roll

Use the smaller 16s Breakfast Sausages in a warm roll with egg or bacon. It works for hotel grab-and-go, brunch or a pub breakfast.

Sausage traybake

Roast sausages with potato, red onion, peppers and tomato for a colourful dish that needs little handling during service.

Cocktail sausages

Serve Mallon’s Cocktail Sausages as a bar bite with mustard, a honey-mustard glaze or a small dish of Chef Brown Sauce.

Buying Mallon’s sausages wholesale

Green Acres supplies seven Mallon’s products to hospitality businesses, hotels, retailers and wholesalers in the Netherlands. Explore the complete Mallon’s range, including Cumberland, Irish, Breakfast, Pork Leek & Pepper and Cocktail Sausages. To complete the dish, our catalogue also includes Erin Gravy Granules, Batchelors Marrowfat Peas and Chef Brown Sauce.