Jul 14 2026
Restaurants›Feed and Folly›Bangers And Mash Recipe

Bangers And Mash Recipe

Inspired by Feed and Folly
Time1h
Serves4

house-made cumberland sausage served with mashed potatoes and gravy and a side of seasonal veggies

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Ingredients

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Cumberland Sausage

Mashed Potatoes

Gravy

Seasonal Veggies

Method

Cumberland Sausage

  1. 1

    Prepare the Sausage Mixture

    In a large bowl, combine the ground pork, pork fat, chopped sage, chopped thyme, grated nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

  2. 2

    Stuff the Sausages

    Rinse the sausage casings in cold water and soak them for about 30 minutes. Using a sausage stuffer, fill the casings with the sausage mixture, being careful not to overstuff. Twist sausages into desired lengths and tie off the ends.

  3. 3

    Cook the Sausages

    Preheat a grill or skillet over medium heat. Cook the sausages for 15-20 minutes, turning occasionally until they are browned and cooked through.

Mashed Potatoes

  1. 4

    Cook the Potatoes

    Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain well.

  2. 5

    Mash the Potatoes

    Return the drained potatoes to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning as necessary.

Gravy

  1. 6

    Sauté the Onions

    In a saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

  2. 7

    Make the Gravy

    Sprinkle the flour over the onions and stir for 1-2 minutes. Gradually add the beef stock, stirring continuously until the mixture thickens. Add Worcestershire sauce, salt, and black pepper. Simmer for 5 minutes.

Seasonal Veggies

  1. 8

    Prepare the Vegetables

    In a bowl, toss the sliced carrots and broccoli florets with olive oil, salt, and black pepper.

  2. 9

    Cook the Vegetables

    Steam or sauté the vegetables in a skillet over medium heat for about 5-7 minutes until tender but still vibrant in color.

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