Bangers and Mash

Bangers and Mash

Serves: 4
Time: 30 minutes


  • 8 Otway Pork Old English or Irish Sausages
  • (or for a touch of the Orient try our Thai Basil, Chilli and Coriander Sausages)
  • 1 tblsp olive oil
  • 6 large potatoes, peeled and diced
  • 100 g butter
  • 1/3 cup warm milk
  • 2 spring onions, finely chopped
  • ¼ cup parsley, finely chopped
  • 2 tblsp tasty cheese
  • Salt and pepper to taste

To serve:

  • Steamed green beans
  • Tomato chutney


Cooking Instructions:

Heat oil in a large frying pan or griddle pan over a medium heat. Brown sausages evenly on all sides, cover with a lid and cook for 4 minutes on each side.

Place potatoes in a medium saucepan and cover with salted cold water. Bring to the boil over a medium heat and simmer for 15 minutes until potatoes are tender.

Drain potatoes well and mash. Return the potatoes to the heat and dry. Stir in the butter and milk and continue to mash, folding through the spring onions, parsley and cheese. Season to taste.

Serve sausages on a bed of mash with steamed green beans and chutney.

Notes: sausages can also be barbecued and served with jacket potatoes.

Can’t find your favourite Otway Pork sausages?