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Bangers and Mash

Bangers and Mash

Classic British recipe. Serve this with a pint of ale.

Submitted by: TERESA from MARLTON, NJ
Yield: 4


Featured in this Recipe


  • 8 pork sausages (not patties)
  • 2 pounds waxy potatoes,
  • 1/4 cup butter
  • 1/4 - 1/2 cup milk
  • gravy powder packet
  • oil for frying

Preparation Instructions:

Fry pork sausages in a little oil until golden brown.
Boil potatoes until soft, drain and mash with butter, milk and salt.
Make gravy by packet instruction, adding a little juice from the sausages.
Serve sausages on top of mashed potatoes, with gravy poured over. Goes well with a side of vegetables or mushy peas.

More About This Recipe

Any mild pork sausages, such as Bob Evans, will work for this recipe.



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