What are the main ingredients in Classic Pork Bangers & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Classic Pork Bangers & Mash?

Calories: 762, Carbs: 83 grams, Fat: grams, Protein: 36.9 grams, Sugar: 13 grams, Salt: 1574 grams

How do I prepare Classic Pork Bangers & Mash?

MAKE THE MASH: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. SIMPLY DELISH SAUSAGES: Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. TANGY SALAD: In a salad bowl, combine the tangy dressing with a sweetener, seasoning, and a drizzle of olive oil. Toss through the shredded leaves and the cucumber half-moons. Set aside. FAN FAVOURITE FOR A REASON: Serve up the creamy mash topped with the pork bangers. Pour over the gravy. Side with the minty green beans and the dressed salad. Garnish with the remaining mint and nuts. SAUCY: When the onion is caramelised, add ½ the grated garlic and fry until fragrant, 30-60 seconds (shifting continuously). Whisk in the remaining stock and the cornflour paste. Lower the heat and simmer until thick, 6-8 minutes (stirring occasionally). Season and add a sweetener. Remove from the heat, cover, and set aside. HASTE WITH THE PASTE: Boil the kettle. Dilute the stock with 300ml of boiling water. Place the cornflour in a small bowl and gradually mix in 8ml of diluted stock until a runny paste forms. Set aside. Place a saucepan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). MINTY BEANS: Return the pan used for the sausages to medium-high heat with a drizzle of oil (if necessary). When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan and toss with ½ the chopped mint and ½ the toasted nuts. Season and cover.

What should be prepared from my kitchen to make Classic Pork Bangers & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Classic Pork Bangers & Mash

Name: Classic Pork Bangers & Mash
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Butter (optional)

Sausages shouldn’t be confined to the breakfast plate or the braai grid, Chef! We show you why with this fabulous lunch or dinner recipe, featuring browned pork sausages, drenched in a rich homemade gravy. Sided with a silky smooth potato mash, minty beans topped with toasted nuts, and a simple green salad.

Classic Pork Bangers & Mash

with fresh mint & garlic green beans

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Chicken
Chicken Stock
Cornflour
Cucumber
Fresh Mint
Garlic Clove
Garlic Cloves
Green Beans
Onion
Onions
Pork Sausage
Pork Sausages
Potato Chunks
Salad Leaves
Tangy Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Serves 1

MAKE THE MASH
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HASTE WITH THE PASTE
Boil the kettle. Dilute the stock with 150ml of boiling water. Place the cornflour in a small bowl and gradually mix in 5ml of diluted stock until a runny paste forms. Set aside. Place a saucepan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally).
SIMPLY DELISH SAUSAGES
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCY
When the onion is caramelised, add ½ the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Whisk in the remaining stock and the cornflour paste. Lower the heat and simmer until thick, 6-8 minutes (stirring occasionally). Season and add a sweetener. Remove from the heat, cover, and set aside.
MINTY BEANS
Return the pan used for the sausages to medium-high heat with a drizzle of oil (if necessary). When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan and toss with ½ the chopped mint and ½ the toasted nuts. Season and cover.
TANGY SALAD
In a salad bowl, combine the tangy dressing with a sweetener, seasoning, and a drizzle of olive oil. Toss through the shredded leaves and the cucumber half-moons. Set aside.
FAN FAVOURITE FOR A REASON
Serve up the creamy mash topped with the pork bangers. Pour over the gravy. Side with the minty green beans and the dressed salad. Garnish with the remaining mint and nuts.

Almonds - 10g
Potato Chunks - 250g
Chicken Stock - 5ml
Cornflour - 5ml
Onion - 1
Pork Sausages - 180g
Garlic Clove - 1
Green Beans - 80g
Fresh Mint - 3g
Tangy Dressing - 7,5ml
Salad Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

MAKE THE MASH
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HASTE WITH THE PASTE
Boil the kettle. Dilute the stock with 300ml of boiling water. Place the cornflour in a small bowl and gradually mix in 8ml of diluted stock until a runny paste forms. Set aside. Place a saucepan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally).
SIMPLY DELISH SAUSAGES
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCY
When the onion is caramelised, add ½ the grated garlic and fry until fragrant, 30-60 seconds (shifting continuously). Whisk in the remaining stock and the cornflour paste. Lower the heat and simmer until thick, 6-8 minutes (stirring occasionally). Season and add a sweetener. Remove from the heat, cover, and set aside.
MINTY BEANS
Return the pan used for the sausages to medium-high heat with a drizzle of oil (if necessary). When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan and toss with ½ the chopped mint and ½ the toasted nuts. Season and cover.
TANGY SALAD
In a salad bowl, combine the tangy dressing with a sweetener, seasoning, and a drizzle of olive oil. Toss through the shredded leaves and the cucumber half-moons. Set aside.
FAN FAVOURITE FOR A REASON
Serve up the creamy mash topped with the pork bangers. Pour over the gravy. Side with the minty green beans and the dressed salad. Garnish with the remaining mint and nuts.

Almonds - 20g
Potato Chunks - 500g
Chicken Stock - 10ml
Cornflour - 10ml
Onion - 1
Pork Sausages - 360g
Garlic Cloves - 2
Green Beans - 160g
Fresh Mint - 5g
Tangy Dressing - 15ml
Salad Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

MAKE THE MASH
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HASTE WITH THE PASTE
Boil the kettle. Dilute the stock with 450ml of boiling water. Place the cornflour in a small bowl and gradually mix in 10ml of diluted stock until a runny paste forms. Set aside. Place a saucepan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally).
SIMPLY DELISH SAUSAGES
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCY
When the onion is caramelised, add ½ the grated garlic and fry until fragrant, 30-60 seconds (shifting continuously). Whisk in the remaining stock and the cornflour paste. Lower the heat and simmer until thick, 8-10 minutes (stirring occasionally). Season and add a sweetener. Remove from the heat, cover, and set aside.
MINTY BEANS
Return the pan used for the sausages to medium-high heat with a drizzle of oil (if necessary). When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan and toss with ½ the chopped mint and ½ the toasted nuts. Season and cover.
TANGY SALAD
In a salad bowl, combine the tangy dressing with a sweetener, seasoning, and a drizzle of olive oil. Toss through the shredded leaves and the cucumber half-moons. Set aside.
FAN FAVOURITE FOR A REASON
Serve up the creamy mash topped with the pork bangers. Pour over the gravy. Side with the minty green beans and the dressed salad. Garnish with the remaining mint and nuts.

Almonds - 30g
Potato Chunks - 750g
Chicken Stock - 15ml
Cornflour - 15ml
Onions - 2
Pork Sausage - 540g
Garlic Cloves - 3
Green Beans - 240g
Fresh Mint - 8g
Tangy Dressing - 22,5ml
Salad Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

MAKE THE MASH
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HASTE WITH THE PASTE
Boil the kettle. Dilute the stock with 600ml of boiling water. Place the cornflour in a small bowl and gradually mix in 15ml of diluted stock until a runny paste forms. Set aside. Place a saucepan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally).
SIMPLY DELISH SAUSAGES
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCY
When the onion is caramelised, add ½ the grated garlic and fry until fragrant, 30-60 seconds (shifting continuously). Whisk in the remaining stock and the cornflour paste. Lower the heat and simmer until thick, 8-10 minutes (stirring occasionally). Season and add a sweetener. Remove from the heat, cover, and set aside.
MINTY BEANS
Return the pan used for the sausages to medium-high heat with a drizzle of oil (if necessary). When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan and toss with ½ the chopped mint and ½ the toasted nuts. Season and cover.
TANGY SALAD
In a salad bowl, combine the tangy dressing with a sweetener, seasoning, and a drizzle of olive oil. Toss through the shredded leaves and the cucumber half-moons. Set aside.
FAN FAVOURITE FOR A REASON
Serve up the creamy mash topped with the pork bangers. Pour over the gravy. Side with the minty green beans and the dressed salad. Garnish with the remaining mint and nuts.