Bangers And Bramley Mash

Bangers And Bramley Mash




Prep time

5 minutes

Cooking time

30 minutes


  • 8 pork sausages

  • 700g potatoes, peeled and cubed

  • 3 Bramley apples (weight 650g)

  • 15g butter

  • 1 tbsp vegetable oil

  • 1 onion, sliced

  • 4 tbsp Instant gravy mix

  • salt and freshly ground black pepper


  • Meanwhile, place the potatoes in a large pan with just enough water to cover and season with salt. Bring to the boil, and then simmer for 10mins.
  • Peel and quarter 2 of the apples and add to the potatoes, simmer for 5mins or until both are tender. Drain, reserving 1 pint of the cooking liquid and mash with the butter. Season to taste.
  • Heat the oil in a medium pan; add the onion and sauté for 5 mins or until golden.
  • Quarter, core and grate the remaining apple add to the onions and sauté for a further 6-8mins or until tender and golden.
    Add the reserved cooking liquid and gravy mix and stir well until the gravy thickens. Serve the mash and gravy alongside the bangers.

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