Bangers and Mash

1 Reviews
100% would make this recipe again

Bangers and mash are a traditionnal english and irish dish. This simple, but delicious, dish of sausages (bangers) and mashed potatoes (mash) is usually served in pubs.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 25 min
470 calories/serving

Ingredients

2 potatoes, Russet or Idaho type, or Yukon Gold (yellow) 500 g
1 tbsp butter, unsalted 14 g
1/3 cup milk, partly skimmed, 2% 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 Italian sausages, or other types 150 g

Before you start

A food mill or a potato ricer will be very useful to purée the potatoes. A food processor cannot give the proper texture.

Method

  1. Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20 -25 min. Drain well and peel.
  2. Prick through the skin of the sausages in several spots using a fork. Put the sausages in a saucepan, cover them with water then bring to a boil. Cover and simmer 5 min. Take the sausages out of the water and pat them dry.
  3. Heat a sauté pan over medium-low heat. Add the sausages, then sauté until they become lightly coloured, 5 to 6 min. Turn them a few times while cooking. Set aside.
  4. Meanwhile, in a microwave-safe bowl, pour in the milk with butter and microwave on medium-high for a couple tens of seconds until hot.
  5. Pass the potatoes through a food mill, then put the purée back into the pot used to cook the potatoes. Pour in the butter-milk mixture. Add more or less milk depending on how creamy you like your mashed potatoes. Season with salt and pepper to taste, then blend well using a spatula.
  6. Serve the sausages on top of the mashed potatoes.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

470

Fat

25 g

38 %

Saturated 10.4 g
+ Trans 0.3 g

54 %

Cholesterol

60 mg

Sodium

830 mg

35 %

Carbohydrate

45 g

15 %

Fibre

4 g

17 %

Sugars

5 g

Net Carbs

41 g

Protein

19 g

Vitamin A

8 %

Vitamin C

30 %

Calcium

9 %

Iron

21 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Milk and Alternatives 0
Meat and Alternatives 1 ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Potato | Main courses/Entrées | High Iron | High Vitamin D | Irish

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.