Bangers and Mash

    1 hour 15 minutes

    Sometimes the simple things are the best, bangers and mash have been a family favourite both in taste and for the budget for many years.

    69 people made this

    Serves: 4 

    • 1 kg potatoes, peeled and quartered
    • 2 chicken stock cubes
    • 1 cup (250ml) warm milk
    • 65g melted butter
    • 1 tablespoon cooking oil
    • 8 sausages
    • 1 large onion, sliced and separated into rings
    • 30g gravy mix
    • 1 cup hot water, or as needed
    • 2 teaspoons crumbled dried oregano

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Place the potatoes in a saucepan, and add enough water to cover. Bring to a boil and cook until tender; about 20 minutes. Drain, leaving the potatoes in the saucepan.
    2. Meanwhile, stir the stock cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
    3. Heat the cooking oil in a frypan over medium-high heat. Prick the sausages in a few places with a fork, and place them into the pan. Cook, turning often, until golden brown and juices run clear-12 to 15 minutes depending on thickness. Remove from the frypan and drain on paper towels.
    4. Using the same frypan, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
    5. Mix the gravy mix with the water and heat till just boiling in a small saucepan.
    6. To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy and sprinkle with oregano.

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    Reviews in English (28)


    Really liked the mash. Topped Devilled sausages it and baked it for 20 minutes. Great.  -  15 Jul 2013


    Altered ingredient amounts. I put 1 chicken and 1 vegetable stock cube in the pan with the potatoes and boiled it with the water in the pan.  -  20 May 2010


    I would never prick my sausage ;-) I use cream & quickly whisk an egg yoke to my mash. You can't go past a dish like this.  -  23 Jun 2015