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Bangers and Mash

Ready in 30 minutes
Complexity: Easy Peasy
Serves 4 People

Bangers and Mash are a British classic but this one comes with a fruity twist. Sizzling bangers, buttery mashed potatoes and savory-sweet gravy: an unstoppable combo to make sure your midweek goes with a bang.

Bangers and Mash
Serves: 3
  • 1 Tbsp olive oil
  • 6 pork sausages
  • 1 onion, sliced into thin wedges
  • 1 - 4 oz package Idahoan® Buttery Homestyle® Mashed Potatoes or any other flavor favorite
  • 2 cups beef stock
  • 2 Tbsp flour
  • ¼ cup red wine (optional)
  • 2 Tbsp cranberry sauce
  • 1 cup broccoli florets
  • ½ cup curly kale, chopped
  1. Heat the oil in a large frying pan and cook the sausages for 10 minutes, over medium heat, until cooked through and browned.
  2. Add the onion and continue to cook 5 more minutes.
  3. Prepare the Idahoan® Buttery Homestyle® Mashed Potatoes according to package instructions.
  4. To make the gravy, add the stock to a saucepan and bring to a boil. Turn heat down to a gentle simmer.
  5. Mix the flour with 2 Tbsp of the stock to make a paste and then add it back into the stock, whisking to ensure there are no lumps. Add the wine, if using.
  6. And now for the twist: stir the cranberries and fried onions into the gravy.
  7. Bring a pan of water to a boil and cook broccoli for 3-4 minutes, until just tender, adding in the kale for the last 1 minute of cooking time. Drain.
  8. Divide the mashed potatoes between 3 plates. Top with sausages, gravy and vegetables.
TIP: Cook the sausages in the oven instead of frying. Bake at 350°F for 20 minutes, turning halfway through.


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