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Bangers and Mashed Potatoes

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 Mashed Potatoes
Serves: 3
  • 1 Tbsp olive oil
  • 6 pork sausages
  • 1 onion, sliced into thin wedges
  • 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 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. Stir in the cranberry sauce 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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