Pork bangers and mash

By Drum Digital
17 July 2019


Preperation: 10 Min | Cooking: 1 Hr | Serves 4



1kg potatoes, peeled and


50g butter

100ml full-cream milk

bunch of chives, finely


salt and pepper


2,5ml (½t) olive oil

8 pork sausages

2 onions, sliced

125g button mushrooms,

Sliced100ml red wine

15ml (1T) balsamic vinegar

400ml chicken stock

30ml (2T) cornflour,

dissolved in 15ml (1T)

cold water

6 sprigs thyme, leaves

removed and chopped

150g frozen peas

Preheat the oven to 180°C.

Grease an ovenproof dish

with nonstick spray.




  • Place the potatoes in a large pot of salted water and bring to the boil. Cook for 25 minutes or until tender.
  • Drain and add the butter and milk and mash together. Stir through the chives and salt and pepper.


  • Heat the oil in a pan and fry the sausages for 3-4 minutes or until brown. Cut the sausages into chunks and put in the prepared ovenproof dish.
  • In the same pan, fry the onions until translucent. Add the mushrooms and sauté for about 8-10 minutes.
  • Add the wine and cook for 7-10 minutes or until the alcohol evaporates. Add the vinegar and stock and simmer for 2-3 minutes. Stir in the cornflour and half the thyme.
  • Pour the gravy over the sausages. Add the peas and top with the mash. Sprinkle the remaining thyme over the mash.


Full-fat bangers are best because they release more juice and fat during cooking, which makes the gravy rich and tasty.

Find Love!