| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds potatoes
- 8 links Cumberland sausage (Italian sausage may substitute)
- 1 tablespoon oil
- 1 large onion
- 2 tablespoons flour
- 4 cups chicken stock
- 4 tablespoons cream
- 2 ounces butter
- 2 tablespoons creme fraiche
- 2 tablespoons grainy mustard, plus mustard for dipping
- Salt and pepper
Instructions
- Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
- Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 646 |
| Total Fat | 38 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 97 mg |
| Sodium | 1434 mg |
| Serving Size | 1 of 4 servings |
| Calories | 646 |
| Total Fat | 38 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 97 mg |
| Sodium | 1434 mg |
Reviews
Just made this. Followed recipe exactly (except had to sub the Cumberland sausage for Italian) It was amazing!
Yum! I have never made bangers and mash, but I saw some bangers at Trader Joes and I thought I’d try this recipe out. It was delicious! I wasn’t sure about mustard in the potatoes, but I really liked it. I didn’t have creme fraiche, so I used yogurt. I didn’t have chicken stock, so I used broth. Turned out great!
Never leave reviews…this deserves it…Surprisingly knock out delicious!
Amazingly good! These are now in our dinner rotation!
I kept the mustard out of the mashed potatoes at my husband’s request, but drizzled my plate with some… a good compromise. From reading previous reviews (and because I got a little impatient smelling the delicious food, I decided to add a slurry of flour and broth to the gravy to thicken it a bit… worked like a charm.
Made this for my 4 men (aged 36, 4, and 2 year old twins and they all loved it. The mustard-y mashed potatoes were wonderfully good. I added a bit more flour when I saw others had issues with runny gravy – 2 heaping Tbls did the trick. I imagine the type of sausage used would impact most people’s feeling about this recipe, since it really is the feature of the dish. Don’t skimp – use a good sausage!
I served green beans with it and felt like I needed a biscuit or something to mop up the extra gravy. Awesome meal.
My husband’s review of dinner: “We should add bangers and mash to our rotation. Can we do these like every other week or so?”
This was awesome! Will have to make again!
Super easy and very tasty!!!! I also let the sauce reduce into a more gravy-like consistancy.
My kids liked it. That means it’s a keeper
My husband and I freaked out over this recipe! It was so easy and great tasting. The best part is the mustard in the potatoes! I will make ALL my mashed potatoes like this from now on. The flavor is amazing. I did let the sauce reduce for a while to make a more gravy like consistency. Didn’t take too much longer
my husband is from Scotland and he loved it!!!! Used sourcream instead of creme fraiche because I didn’t have it. This will be made again.