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Bangers and mash

Recipe from: 14 May 2010

Ingredients 11
Servings 4
Time 10 mins


  • 3-4
    sausages per person (depending on size)
  • 1 1/2 -2
    large potatoes per person, peeled and chopped
  • 2
  • 2
    sour cream
  • pinch
  • Salt & pepper to taste
  • 3
    large onions, finely sliced
  • 2
    brown sugar
  • 2
    arlic, finely sliced
  • 1/2
    milk mixed with 2tbsn brown onion soup powder
  • 350


40 mins
Place the sausages on a greased baking tray and place in a 180°C oven for 15-20 minutes until golden and cooked through.

Place the potatoes in a large pot, cover with water and allow to cook until they are soft.

Mash with the butter, sour cream and the seasonings.

Fry the onions in a bit of oil very gently until softened and starting to colour (about 20-25 minutes).

Add the sugar and the garlic and turn the heat up.

Allow the sugar to melt and everything to go a bit jam-like.

Add the milk and water and allow to thicken.

Check the seasoning and adjust.

Serve over the sausages and mash.

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Read more on: bake  |  pork  |  sauté

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