Bangers and Mash Recipe


  • 4 pork sausages
  • 2 tsp vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 3 tbsp flour
  • 1 tsp English mustard
  • 1 x chicken stock pot
  • 1 x 400g ready made bubble and squeak
  • 1 x 400g ready made carrot and parsnip mash


Calories columnFat columnSaturates columnSugars columnSalt column
674 per serving
33% %GDA
30g per serving
43% %GDA
12g per serving
58% %GDA
18g per serving
20% %GDA
4.00g per serving
67% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Place the sausages onto an oven tray, drizzle with ½ tsp vegetable oil. Place in the oven to roast for 20 minutes until browned and cooked through.

  3. Meanwhile, heat a frying pan until medium hot, add ½ tsp oil and the onion and fry gently for 10 minutes until softened.

  4. Stir in the garlic and 1 tbsp flour and cook for another 2 minutes, then stir in the mustard, chicken stock pot and 400ml boiling water.

  5. Bring to the boil, stirring continuously until you have a smooth gravy. Turn the heat down and simmer for another 8 minutes until the onions are tender and the gravy thickened slightly.

  6. While the gravy simmers, divide the bubble and squeak in half and form each one into a 3cm thick disc. Dust with the flour until totally coated.

  7. Heat an ovenproof frying pan until hot, add the last tsp of the vegetable oil and fry on each side until golden brown then place in the oven to heat through for 5 minutes.

  8. Finally, heat the carrot and parsnip mash according to packet instructions.

  9. When the gravy is ready, decant into a food blender (or using a stick blender) blitz until totally smooth.

  10. Pour the gravy into the bottom of 2 serving bowls. Place the bubble and squeak cakes in the centre. Form a spoonful of mash and place on top of the cake then top with the sausages.