eCook Meal
Classic Pork Bangers & Mash
with fresh mint & garlic green beans
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.24
for 4 servings · R66.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
Not in the Woolies basket — source these elsewhere:
- Tangy Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Pork Bangers & Mash?
The preparation time for Classic Pork Bangers & Mash with fresh mint & garlic green beans is between 30 and 45 minutes.
What is the total time required to make Classic Pork Bangers & Mash with fresh mint & garlic green beans?
The total time required to make Classic Pork Bangers & Mash with fresh mint & garlic green beans is between 45 and 60 minutes.
How many servings does Classic Pork Bangers & Mash provide?
4 servings
What are the main ingredients in Classic Pork Bangers & Mash?
Almonds, Chicken, Chicken Stock, Cornflour, Cucumber, Fresh Mint, Garlic, Green Beans, Onion, Pork Sausage, Potato, Salad Leaves, Tangy Dressing
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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Classic Pork Bangers & Mash?
Almonds, Chicken, Chicken Stock, Cornflour, Cucumber, Fresh Mint, Garlic, Green Beans, Onion, Pork Sausage, Potato, Salad Leaves, Tangy Dressing
How many calories does Classic Pork Bangers & Mash have?
762 calories
How much fat content does Classic Pork Bangers & Mash have?
grams