| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 6 large potatoes, peeled and cut into large chunks
- Kosher salt
- 1/4 savoy cabbage, thinly shredded
- 6 large good quality pork sausages
- 1 large purple or red onion, thinly sliced
- Freshly ground black pepper
- Water
- 2 tablespoons whole-grain Dijon mustard
Instructions
- Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.
- Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the onions to the pan season with salt and pepper, to taste. Cook the onions until caramelized, adding water, a teaspoon at a time, to deglaze the pan. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.
- Drain the potatoes, reserving some of the cooking water. Rice the potatoes into a bowl and add a bit of the potato cooking water to soften. Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary. Transfer the bangers and mash to a serving dish and dig in!!!!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 373 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 18 mg |
| Sodium | 999 mg |
| Serving Size | 1 of 6 servings |
| Calories | 373 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 18 mg |
| Sodium | 999 mg |
Reviews
I made a few changes, using sweet potatoes with red cabbage piled on top instead of mixed in, topped with chicken sausage–it was a new keeper! It was full of flavor.
Even the Brits don’t season their mashed potatoes with the water they boiled the potatoes in! Yuck! This was a greasy, bland imitation of the real thing. For some silly reason when I looked at the recipe I thought I was getting a combo of Bangers and Mash & Bubble and Squeak. It sounded good; but it turned out to be a big pile of tasteless blah. Even butter and half & half couldn’t save this sad dish. It was a waste of money.
My family looooooved this dish.We don’t have this kind of cabbage in japan so I filled some lettuce instead of.Easy & great!!!!!
Full of yummy flavor and i loved loved loved the onion mixed in with the dijon!!!!
Keeper! This recipe is packed FULL of flavor. You almost can’t go wrong with these ingredients. My husband doesn’t even like cabbage but he enjoyed this dish. I used the fully cooked sausage links & browned them. It took about 5 – 10 minutes longer to cook the cabbage than the recipe suggested.
I thought these were really good! Might add a few things to my potato’s next time also.
We used Kielbasa for our “bangers” and the savoy cabbage was sooo good!
Thanks for another great recipe Claire.
We used Kielbasa for our “bangers” and the savoy cabbage was sooo good!
Thanks for another great recipe Claire.
Very easy to make and soo good.I have never had cabbage and it was great, added a new item to my dinners.
I made the Bangers and Mash and the Banoffee pie (from the same episode for my English husband on Battle of Britain day (Sept 15. The Bangers with mustard and onions came out really good. Instead of the cabbage, I heated up some canned mushy peas (a British fave. And I made 2 cans of toffee and used about 1 1/2 cans for the pie. Then I added 1/3 of a cup of powered sugar and teaspoon to the whipping cream. This will most likely become our annual Battle of Britain dinner:
I made this tonight with a few changes. I omitted the cabbage and used a sweet mustard instead of a dijon. and substituted a sweet onion for a red onion because I’m allergic to red ones and it was super delicious! very similar to our local British pub’s version!
Next to Ireland’s version~”Colcanon” that uses boiled Ham in place of the Sausages,Spot On.Both are Comfort Food at its Best.When You Need a “Party for One” try. I usually prefer Macaroni Cheese with Cold Applesauce.This has become a New Favourite.Many Relatives and Friends that have been or lived in U.K. place this right up there w/Beans on Toast.British Food Shoppes here have the Sausages w/the same recipe used in U.K. but come from American Pork/Beef Products.