Bangers and Mash



  • 500g of pork sausage
  • 4 large potatoes
  • 1 can of peas
  • 50g butter
  • 100 ml milk
  • ½ onion
  • Parsley
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper



  1. Wash the potatoes and throw them in a pot with cold water. Put the pot on fire, add salt and bring to a boil, then cook the potatoes for 20 minutes from when the water starts to boil.
  2. While the potatoes are cooking, prepare the sausages. Divide th into 8 pieces of the same length, make some holes on each of them with the help of a fork.
  3. In a pan, heat very little extra virgin olive oil, sauté 1 peeled and chopped onion and, when dried, add the sausage pieces.
  4. Cook over medium heat for 10-12 minutes, turning occasionally. Season with salt when half cooked, then remove from heat and keep warm.
  5. When the potatoes are cooked, put them in the potato masher and mash them, then pour them into a pot.
  6. Turn on the heat and add some butter, stirring until it melts, then add the milk and then season with salt and pepper. Cook for 10 minutes, stirring with a whisk.
  7. As soon as the mashed potatoes will be ready divide them into the serving dishes.
  8. Lie down the pieces of sausage and the sauce, add a can of peas and serve the dish with finely chopped parsley.

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