Bangers and Mash

Bangers and Mash

Bangers and Mash

When buying your sausages, please make sure you buy a good quality one. There’s nothing worse than a bad sausage!

Preparation 10 mins
Cooking time 35 mins
Serves 4


  • 1/2tbsp vegetable oil
  • 8 good quality sausages
  • 900g potatoes, cut into chunks
  • 40g butter
  • 1 large leek well washed and thinly sliced
  • 3 tbsp wholegrain mustard
  • 4 tbsp red onion marmalade


Heat the oil in a large pan and quickly brown the sausages on high heat, turning ofte so as not to burn them. Turn the cooker down to its lowest setting and cook for another 30 mins. Turn regularly. If you prefer, you can grill your sausages and not use the oil at all.

Put potatoes in a a large pan of salted water, cover and bring to the boil. Simmer for a further 15 – 20 mins. Drain and leave for 2 mins to steam dry.

While the potatoes are simmering, melt half the butter in another pan and fry the leek over a gentle heat, cover and cook for about 25 mins.

Melt the remaining butter in the potato pan and add the milk, and mash until creamy.

Stir in the leek and mustard into the potato mash, and serve with the sausages and red onion marmalade. ( You can warm it first a bit for a better result).

This is great for toddlers as the bangers can be picked up easily (if sliced) and the mash is a wonderful ‘finger food’ for them, if you don’t mind the mess! Look here for other toddlers recipes.

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3 Responses to “Bangers and Mash”

  1. Gayle Pottle says:


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