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You will have a hard time getting anymore British than this. This is the quintessential British pub fare. Nothing fancy here, but I've heard it said that eating Bangers and Mash is tantamont to invading England.

The British use English pork sausages for their bangers, but there is no reason why you can't use beef, chicken or turkey sausages in their stead. The first time preparing a dish, I always try to use authentic as possible ingredients and then adapt to my tastes from there. This is a great recipe to try out British ingredients, and by all means use their seeded mustards here for a little kick.



INGREDIENTS: Serves 4 • 2 lb floury potatoes (Yukon Gold), peeled and cubed • 
1 tbsp sunflower oil • 
1 large onion, finely chopped • 
2 tsp Dijon mustard**See COOK'S NOTE • 
½ pint chicken stock (from a stock cube) • 
1 tsp gravy browning, like Kitchen Bouquet® (optional) • 
8 pork sausages • 
1½oz unsalted butter • 
2fl oz double cream or milk • 
1 tbsp each, fresh parsley and chives • 
3 spring onions, finely chopped • 
1 tbsp olive oil DIRECTIONS: 1. Cook the potatoes in boiling salted water for 10-12 minutes or until soft 2. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. 
 3. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. 
 4. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. 
 5. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. 
6. Serve immediately.


INGREDIENTS: Serves 4 • 4 english style pork sausages (beef, chicken or turkey sausages would work too) • 1 12 oz bottle of beer, preferably an Ale • 1/4 cup chicken or beef stock • 1/4 cup white wine • 1 tablespoon flour • 2 slices of bacon, diced • 1 yellow onion, halved and then sliced • 2 tsp. sedded Dijon mustard or your favorite seeded mustard**See COOK'S NOTE • 2 cloves garlic, minced • ground black pepper • kosher salt • 1 pound potatoes, I used russet, cut into cubes • 1 tablespoon butter • 2 tablespoons milk DIRECTIONS: 1. Preheat oven to 300ºF degrees.  In a roasting pan, at least 2 inches deep, pour in 12 ounces of beer. Add onions and garlic.  Place sausages on top of onions. 2. Cook sausages for about 20 minutes and then rotate.  Cook an additional 10-15 minutes, or until sausages are cooked through.  Remove from roasting pan and set aside.  Pour out beer and set aside. Put onions into a small stock pot over low heat to continue caramelizing them. 3. Meanwhile, heat a small skillet over medium heat.  When hot, add bacon and cook for about 10-12 minutes, or until bacon is crispy.  During the cooking process, add the sausages to the pan and cook in the bacon fat for about 2-3 minutes.  Cover sausages with foil to stay warm. 4. Once bacon is cooked, add to the pot with onions.  Pour in stock, white wine, beer, and flour.  Stir to mix and then bring to a boil.  Let boil for a minute and then reduce heat to a low simmer.  Cook until stock has reduced by half, about 10-12 minutes. Add the seeded mustard. Season to taste with salt and pepper. 5. While the bacon is cooking, boil enough water in a small pot to cover potatoes. Add a little salt to the water and boil the potatoes until tender, about 10 minutes.  When done, drain and mash with a fork or use a potato ricer. Add 1 tablespoon butter and 2 tablespoons milk.  Mix and season to taste with salt and pepper. MUSHY PEAS • 1 cup frozen peas, defrosted • 1 tablespoons butter • 1 teaspoon olive oil • 2 green onions, finely diced 1. Heat olive oil in small pan over medium heat.  Add peas and green onions.  Cook about 5 minutes.  Remove from pan and mash with a fork.  Add butter, mix and serve. COOKS NOTE* This is the place to try a good seeded mustard. If you can find it, I like Arran Scottish mustard from the Island of Arran. This is made with Scotch whiskey and has large mustard seeds. A knock your socks off mustard.

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