Bangers ‘n’ mash

Sausages and mashed potato (known more colloquially as bangers ‘n’ mash) is a family favourite that will warm everyone up on a cool autumn evening. Geoff Jansz shares some tips on cooking sausages and gravy as well as his recipe for ‘champ’ or Irish mashed potatoes. To add interest consider buying some gourmet sausages which are made from a range of meats and flavours such as rosemary and lamb, pork and paprika, chicken and rocket, and pork and fennel. These are sold at supermarkets and delicatessens.

Cooking perfect sausages

To cook sausages put a lick of oil into a frypan and cook the sausages over a medium to low heat, turning them often. They should take about 15 to 20 minutes to cook through.

Tip: To prevent sausages bursting during pan cooking take the following steps:

Step 1: Before cooking, prick the sausages several times with a toothpick or fork.

Step 2: Place the sausages in a saucepan of simmering water for two minutes. This will cook the surface to stop them bursting.

The sausages can then be cooked in a frypan as described above.

Champ – Irish mashed potato


  • 8-12 potatoes (or alter depending on your family’s needs), peeled and cut into roughly 2cm (1″) chunks – use Sebago, or any other floury potato
  • salt to taste
  • 3 spring onions, green onions or shallots finely sliced – use the green tops only
    2 cups milk


  1. Put the potatoes into enough cold water to cover them and bring to the boil.
  2. Simmer until the potatoes are cooked and tender. Meanwhile, pour the milk into a pan and add the spring onion tops.
  3. Bring to the boil, taking care not to burn the milk, and allow to simmer for a few minutes to infuse the onion flavour into the milk.
  4. Add salt and pepper to taste and remove from heat.
  5. When the potatoes are cooked, drain off the water and mash them.
  6. Add the warm milk mixture and mash again.



  • 1 teaspoon butter
  • 1 onion, sliced into rings
  • 1 cup of beef stock
  • 1 tablespoon port


  1. Melt the butter in a frypan over a moderate heat.
  2. Add the onion rings and fry until golden brown.
  3. Splash in the port and add beef stock.
  4. Stir until the liquid starts to thicken and reduce. Season to taste.

Serving suggestion: Serve the sausages and champ on a warm platter and pour over the gravy.