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Bangers and smashed spring potatoes recipe

Bangers and smashed spring potatoes recipe

27 ratings

Take the British classic of bangers and mash and give it a fresh twist with Spring veg and baby potatoes. Smashing the potatoes gives a great texture contrast to the sausages and the delicious onion gravy, which will make this a certified midweek winner! See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 500 calories / serving
  • Dairy-free


  • 1 tbsp olive oil
  • 3 red onions, finely sliced
  • 1 tbsp plain flour
  • 1 vegetable stock pot, made up to 700ml
  • 1 tbsp red wine vinegar
  • 1 tbsp sugar
  • 8 pork sausages
  • 550g baby potatoes, halved (or quartered if large)
  • 250g fresh greens, washed, stalks discarded, leaves finely sliced
  • 250g frozen peas
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    7g 33%
  • Sugars

    17g 19%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 57.3g Protein 22.5g Fibre 8.4g


  1. Heat the oil in a large saucepan over a medium heat and fry the onions for 10-15 mins until soft and lightly golden, stirring frequently. Add a splash of water if the onions are taking on too much colour or sticking. Stir through the flour until incorporated, then pour in the stock. Simmer for 10 mins until thickened. Stir in the vinegar and sugar.
  2. Meanwhile, preheat the grill to medium-high. Put the sausages on a baking tray and grill for 15-18 mins, turning occasionally, until golden and cooked through.
  3. Boil the potatoes for 10-15 mins until a sharp knife pierces them easily. Add the greens and peas to the pan, bring back to the boil, then simmer for 2-3 mins more until the veg is tender and bright green. Drain well, then tip back into the warm pan. Mash briefly to crush the potatoes and stir together; season well. Pour the gravy into a jug and serve alongside the spring green mash and sausages.

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For top tips on protecting you and your family  when preparing raw meat and poultry, visit Food Safety in the Home

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