Bangers and Mash

A classic from the United Kingdom


(For 4 portions)

For the sausage and mash:

  • 8 leek and pork sausages
  • 1 punnet Rock Chives
  • ½ punnet Sakura Cress
  • 750g to 850g classic mash potatoes 
  • 50g unsalted butter 
  • 500ml beef gravy          

For the beef and onion gravy:

  • 40g butter unsalted
  •  ½ punnet BroccoCress
  • 1 medium onion (finely sliced) 
  • 300ml beef stock 
  • 100ml red wine 
  • 1tbsp plain flour
  • seasoning (salt and pepper)


  • Cook the sausages in an oven at 160°C 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 centre, 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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