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Italian bangers and mash

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 800g cream delight potatoes, peeled, chopped
  • 1/2 cup milk, warmed
  • 1 tablespoon margarine spread
  • 1 tablespoon extra virgin olive oil
  • 6 thick Italian pork sausages
  • 1 small brown onion, thinly sliced
  • 1 red capsicum, chopped
  • 1 large zucchini, chopped
  • 1 garlic clove, crushed
  • 1 tablespoon tomato paste
  • 400g can diced tomatoes
  • 2 tablespoons fresh rosemary leaves, chopped
  • 1/2 teaspoon smoked paprika
  • Steamed green beans, to serve (optional)


  • 1
    Place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash. Add milk and margarine spread. Mash until smooth. Season with salt and white pepper. Cover to keep warm.
  • 2
    Meanwhile, heat 1/2 the oil in a large heavy-based saucepan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Transfer to a plate.
  • 3
    Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, zucchini and garlic. Cook, stirring, for 3 to 4 minutes or until vegetables are lightly browned. Add tomato paste, tomatoes, rosemary, paprika and 1/2 cup water. Bring to the boil. Reduce heat to low.
  • 4
    Cut sausages diagonally into thirds. Return to pan. Simmer, uncovered, for 5 to 7 minutes or until sausages are cooked through. Serve with mashed potato and beans, if you like.

Source: taste.com.au


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