Recipe courtesy of Suzanne Schecter

Bangers and Mash

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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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2 pounds potatoes

8 links Cumberland sausage (Italian sausage may substitute)

1 tablespoon oil

1 large onion

2 tablespoons flour

4 cups chicken stock

4 tablespoons cream

2 ounces butter

2 tablespoons creme fraiche

2 tablespoons grainy mustard, plus mustard for dipping

Salt and pepper


  1. Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
  2. Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.