SHANE’S OLD ENGLISH BANGERS AND MASH recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Poppy and Parliament›Shane’s Old English Bangers And Mash Recipe

Shane’s Old English Bangers And Mash Recipe

Inspired by The Poppy and Parliament
Time1h
Serves4

Homemade grilled Cumberland sausages resting on a creamy colcannon and flavoured with a rich Guinness and thyme gravy

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Sausages

For the Colcannon

For the Gravy

Method

For the Sausages

1

Make the Sausage Mixture

In a large bowl, combine ground pork, pork fat, breadcrumbs, thyme, salt, and pepper. Mix well until fully combined.

2

Stuff the Sausages

Rinse sausage casings in cold water and soak them for 30 minutes. Stuff the mixture into the casings, twisting them into links.

3

Grill the Sausages

Preheat the grill to medium heat. Grill the sausages for about 15-20 minutes, turning occasionally until fully cooked.

For the Colcannon

4

Boil the Potatoes

Place the chopped potatoes in a large pot of salted water. Boil until tender, about 15-20 minutes.

5

Cook the Cabbage

In a separate pot, steam the shredded cabbage until tender, about 5-7 minutes.

6

Mash and Combine

Drain the potatoes and return them to the pot. Add butter, milk, salt, pepper, and steamed cabbage. Mash until creamy and combined. Stir in green onions.

For the Gravy

7

Make the Gravy

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly add Guinness and beef broth, stirring constantly until thickened. Stir in thyme, salt, and pepper.

To Serve

8

Plate the Dish

Serve the grilled sausages over a bed of colcannon and drizzle with Guinness gravy.