Oriental bangers & mash

Contains pork – recipe is for non-Muslims only
Give bangers and mash a new face – the secret ingredient….?

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 794
  • fat 45g
  • saturates 13g
  • carbs 65g
  • sugars 9g
  • fibre 4g
  • protein 36g
  • salt 4.02g


  • 500g Maris Piper or King Edward potato, peeled and cut into chunks
  • 50ml milk
  • 3 spring onion, thinly sliced
  • 1 tbsp vegetable oil
  • 6 pork & chilli sausage
  • 300ml beef stock
  • 2 tbsp sweet chilli sauce


Using plain sausages?
If you can’t get hold of pork & chilli sausages, use ordinary sausages instead and add a deseeded and chopped chilli to the pan before adding the stock.


  1. Boil the potatoes in water for 15-20 mins, or until tender. Drain, then mash with the milk. Season to taste, then fold in the spring onions.

  2. Meanwhile, fry the sausages in the oil in a frying pan for about 10 mins, turning them every so often to brown evenly. Pour the stock in with the sausages. Bring to the boil, then reduce the heat and simmer for 5 mins until beginning to thicken. Stir in the chilli sauce, heat through, then serve with the mash.

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