Bangers and Mash


For the sausages:

  • 8 Specially Selected Sausages
  • 2 or 3 small red onions, peeled and quartered
  • 2 tsp olive oil plus extra to oil the cooking dish
  • 8 sage leaves

For the mash:

  • 1kg floury potatoes - Maris Piper or King Edwards, peeled and cut into large chunks
  • 75-100ml milk
  • 50g butter
  • salt and pepper

Cooking Method

  1. Preheat the oven to 200 C/ 180 C fan/gas 6.
  2. Brush a baking dish or small roasting tin with oil so that the sausages don't stick to it. Toss the onions and sage leaves with the 2 tsp olive oil and arrange these tucked in amongst the sausages in the roasting tin.
  3. Bake in the oven for 30 to 40 minutes (a metal dish will allow quicker cooking than ceramics), turning the sausages and onion half way through the cooking time and cook until the sausages are lovely and brown and the onions tender.
  4. Meanwhile make the mash. Bring the prepared potatoes to the boil in a large pan of water and cook for 15 to 20 mins. Drain them and then holding the lid to cover the pan, give it a really good shake . Leave for a couple of minutes, part covered, for the moisture to escape, leaving the potatoes fluffy-looking.
  5. In a small saucepan heat the milk and butter together with plenty of pepper and some salt. Mash the potatoes thoroughly leaving no lumps and then with a fork whisk in enough of the milk mixture to make the mash creamy but not sloppy!

Butcher's Tips

Serving Suggestion
Serve the bangers and mash with some lightly cooked fresh spring cabbage and mustard or ketchup, or both!

Kcals 473
Fat 24.5
Protein 13.1
Sugar 6.2
Salt 1.6
Carb  54.5