Bangers and Mash, 4 portions

A classic from the United Kingdom


For the sausage and mash

  • Leek and pork sausages 8 pieces
  • Rock Chives 1 punnet
  • Sakura Cress ½ punnet
  • Classic mash potatoes 750g to 850g
  • Unsalted butter 50g
  • Beef gravy 500ml           

For the beef and onion gravy

  • Butter unsalted 40g
  • BroccoCress ½ punnet
  • Medium onions (finely sliced) 1 piece
  • Beef stock 300ml
  • Red wine 100ml
  • Plain flour 1tbsp
  • Seasoning (salt and pepper)


  • Cook the sausages in an oven at 160C for 35 to 40 minutes.
  • For the gravy, heat the butter and a large frying pan, add the finely sliced onions and cook gently for 10 to 15 minutes or until the onion is soft and lightly caramelized.
  • Sprinkle the flour over the onion, stir and cook for 1 minute, gradually stir in the wine and the stock (hot stock).
  • Bring to the boil and reduce the heat, leave to simmer gently until thickened and add the grossly chopped BroccoCress at the last minute, just before serving.
  • Reheat the mash with the 50g of butter, add ½ punnet of chopped Rock Chives and fold in gently, serve immediately.
  • Dress the plate, mash at the center, add the sausages on top and pour the gravy on top of the sausages and all around.
  • Add the rest of the Rock Chives and a few leaves of Sakura Cress.
  • Enjoy!

PS: you can also use Daikon Cress instead of BroccoCress

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