Old-fashioned Bangers & Mash

It’s now Autumn in Melbourne and our thoughts are turning to comfort food on these cool nights.  The simplest things in life are usually the best and nothing beats bangers and mash for good a old-fashioned daggy dinner…

Tip 1:  ALWAYS use the best quality sausages you can find.  There is nothing worse than finding bits of unidentified gristle in a snag.

Tip 2:  Never pierce sausages before cooking them.  All the lovely juices will flow out otherwise and you will be left with a dried up lump of meat in a skin…

Tip 3:  Mushy peas have a taste all of their own and are much better than ordinary peas (which you can use of course).  I buy the brand Batchelors from Rob’s British Butchers in Dandenong and the size is just right for two hungry diners

Tip 4:  Who has time to fiddle around making gravy when it can be heated up in 40 seconds in the microwave!  I use Gravox Best Bangers ‘n Mash Gravy and it’s a deliciously onion flavoured which goes beautifully with snags…

Tip 5:  Any left over mash can be used to make Scottish Tattie Scones for breakfast the next day!

Bangers & Mash



2 high quality sausages

3 large potatoes peeled and cut into quarters

2 tablespoons butter

2 tablespoons of milk

Salt & pepper to taste

I tin of Mushy Peas

I pouch of Gravox Best Bangers ‘n Mash gravy



Gently cook your sausages over a low to medium heat until cooked through

In the meantime, boil quartered potatoes in salted water until tender and drain thoroughly

Shake off excess moisture from potatoes in a colander and return to pot

Add two generous tablespoons of butter and mash with a potato ricer

Add some mile to soften and season with salt & pepper

Beat with a wooden spoon until smooth and creamy adding additional butter if required

Heat the mushy peas in a pot and heat the gravy in the microwave according to packet instructions

Place a generous dollop of mashed potatoes in the bottom of a bowl

Place the mushy peas beside the potato mash

Top with a beautiful juicy sausage

Pour over the gravy

Be sure and serve everything piping hot


Bon Appetit!  🙂


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