Bangers And Mash
By Esther Boateng
Bangers and mash, aka sausages and mashed potatoes, is a popular British meal often served with gravy and a side of greens such as mushy peas. It’s simple comfort food for those days when you want something tasty, and don’t want to labor over a hot stove to get it. Bake your bangers in the oven or let them sizzle in a frying pan while you mash or whip your potatoes to perfection. Enjoy your bangers and mash as is or crank it up a notch with a helping of burdock gravy and a side of mushy peas.
Bangers And Mash
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Category
Main
Servings
2
Ingredients
- 4 sausages (bangers)
- 3 potatoes, washed and peeled (mash)
- 1/4 cup milk or cream
-
1/2 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
-
1/2 tsp. Dr. Cowan’s Pepper Salt
-
1/4 tsp. Dr. Cowan’s Garden Organ-Based Seasoning,
Zesty-Garlic
- 1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
-
1/2 tsp. Dr. Cowan’s Garden Organic Leek Powder
Directions
Pre-heat oven to 350 degrees F.
Place the sausages on a baking tray with greaseproof paper and cook in the oven for approximately 20 minutes or until no longer pink.
Peel and chop potatoes.
Place potatoes in a pot of water and steam or boil for approximately 20-25 minutes or until soft throughout.
Remove from the heat and drain the water.
Add milk, butter, pepper salt, zesty-garlic organ-based seasoning, wild ramp, and leek powder to the potatoes.
Use a potato masher to mash the potato mixture until you’re happy with the consistency.
Serve with the sausages and garnish with your choice of gravy.
Recipe Note
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