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Nutrition Facts
Serving Size 1 (1109g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 glass wine
Calories 1344
Calories from Fat 594		(44%)
Amount Per Serving		%DV
	Total Fat 66.0g	101%
	Saturated Fat 24.6g	123%
	Monounsaturated Fat 25.6g
	Polyunsaturated Fat 10.9g
	Trans Fat 0.4g
Cholesterol 160mg		53%
Sodium 1543mg		64%
Potassium 3789mg		108%
Total Carbohydrate 146.3g		48%
	Dietary Fiber 18.0g	71%
	Sugars 10.6g
Protein 44.1g		88%
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Gourmet Bangers & Mash

Recipe #21135 | 40 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sackville
Mar 2, 2002

Bangers & Mash is a traditional English dish that's simple, cheap and filling. No need to be excluded from enjoying this treat if you're vegetarian — just try some of the many meat-free sausages available. In England, Quorn sausages are a favourite of mine but the Linda McCartney brand sausages are also good.

SERVES 2 -3 (change servings and units)

Ingredients

6 plump sausages
4-6 large potatoes, peeled and quartered
salt
1/2 cup milk
2 tablespoons butter
nutmeg
2 onions, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1/2 glass wine
1/2 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste

Directions

1
Grill or fry the sausages.
2
The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
3
Meanwhile, boil the potatoes until tender.
4
Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
5
For the gravy, heat oil in a frying pan and sauté onions until nicely browned.
6
Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
7
Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.

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Featured Reviews for This Recipe

From: Denise J

On Mar 6, 2007

This is one of those recipes that is SO MUCH BETTER than you would expect from the simple ingredients. Every week our family has "International Night", where we pick a country and make new, traditional dishes from that area. Sometimes we are lucky and come across a recipe that not only represents the cuisine from an area, but adds to my collection of family friendly and healthy recipes- and this is one! Everyone in the family loved this recipe, even the picky kids.....I will make this over and over again. Thanks for sharing! P.S. I used Chicken and Apple Sausages from the Whole Foods meat counter, and used Chardonnay for the wine in the gravy.

2 people found this review helpful

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From: CulinaryQueen

On Nov 22, 2006

After all the times I've made this, I just realised I never reviewed it. Obviously we love it! I use white wine when making this. Never really thought to go the red wine/beef stock route because I think the white goes more naturally with it. Thanks Sackville!

1 person found this review helpful

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From: honeylady1

On Oct 22, 2004

My husband & I enjoyed this very much. Didn't have dijon mustard, used honey mustard instead. Was a very easy to make. The nutmeg was a pleasant addition in the mashed potatoes. Will make again, is truly comfort food! Thanks for posting

3 people found this review helpful

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From: Derf

On Oct 21, 2004

WOW great comfort food!!My sausages took 30 minutes in the oven and I used beef stock and red wine for a very delicious gravy! Just made half a recipe for the two of us and I had some no fat sour cream I needed to use up so I replaced the milk with it, loved the touch of nutmeg. This will become a 1st choice when we're looking for comfort food, thanks for sharing!! — posted Oct 20, 2004

3 people found this review helpful

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