London Olympic "Bangers N' Mash" Recipe

Name: London Olympic "Bangers N' Mash"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR AMERICAN CUMBERLAND SAUSAGE; 1 pound of FINELY GROUND 80/20 pork shoulder (if you've got a decent butcher shop nearby and not a prissy supermarket meat shop).; 1 pound of FINELY GROUND SMOKED BACON. (Feel free to buy the cheaper, fatty stuff.); 3/8 cup of boiling water.; 1/2 tsp. nutmeg.; 1/4 tsp. cumin OR mace.; 1 Tablespoon of dried onion flakes.; 1/2 tsp salt (or a little more if you fry up a sample first and want more salt in it, perhaps up to another half teaspoon).; 1/4 tsp. black pepper.; 1/4 cup PLAIN bread crumbs. (NOT the Italian seasoned bread crumbs this time, please.); MASHED; 1 envelope of Betty Crocker Butter Tasting (Instant) Mashed Potatoes.; 1/4 cup of milk.; Water per box instructions.; Butter or margarine per box instructions.; GRAVY; Fryings from sausage in still hot pan from which sausage has been removed.; 1 tsp. dried onion flakes.; 1/4 cup of coffee from coffee pot.; Salt and garlic powder to taste.

Servings: persons

FOR AMERICAN CUMBERLAND SAUSAGE
1 pound of FINELY GROUND 80/20 pork shoulder (if you've got a decent butcher shop nearby and not a prissy supermarket meat shop).
1 pound of FINELY GROUND SMOKED BACON. (Feel free to buy the cheaper, fatty stuff.)
3/8 cup of boiling water.
1/2 tsp. nutmeg.
1/4 tsp. cumin OR mace.
1 Tablespoon of dried onion flakes.
1/2 tsp salt (or a little more if you fry up a sample first and want more salt in it, perhaps up to another half teaspoon).
1/4 tsp. black pepper.
1/4 cup PLAIN bread crumbs. (NOT the Italian seasoned bread crumbs this time, please.)
MASHED
1 envelope of Betty Crocker Butter Tasting (Instant) Mashed Potatoes.
1/4 cup of milk.
Water per box instructions.
Butter or margarine per box instructions.
GRAVY
Fryings from sausage in still hot pan from which sausage has been removed.
1 tsp. dried onion flakes.
1/4 cup of coffee from coffee pot.
Salt and garlic powder to taste.

1
["BANGERS", "", "Thoroughly mix boiling water, all spices (including pepper), salt, and bread crumbs. Thoroughly mix in ground pork shoulder and ground bacon with product of last step. Put this in a zip lock back in the refrigerator overnight.", "", "Skip the casing, and just pat this into patties when you fry it up the next day.", "", "GRAVY", "", "Remove sausage from frying pan. De-glaze pan with coffee. Add dried onion flakes and heat over medium low until onion flakes are tender. Add some salt and garlic powder to taste. Don't bother to thicken. Add some water as evaporation occurs while cooking onion flakes. When you're done, mix gravy into mashed potatoes to ""Lyonnaise"".", "", "MASHED", "", "Per box directions.", "", "ADD SOME MUSHY SWEET PEAS IF YOU LIKE FOR ANOTHER SIDE. Serve with a warm bun and some butter. Toss in some apple sauce if you like.", "", "The flavor and texture (if you use quality meat) is surprisingly nice, and not overpowering. There's a complexity lent by the juxtaposition between the cumin and the nutmeg, with the nutmeg more dominant as the finishing flavor in each bite."]

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR AMERICAN CUMBERLAND SAUSAGE, 1 pound of FINELY GROUND 80/20 pork shoulder (if you've got a decent butcher shop nearby and not a prissy supermarket meat shop)., 1 pound of FINELY GROUND SMOKED BACON. (Feel free to buy the cheaper, fatty stuff.), 3/8 cup of boiling water., and more.

Yes, London Olympic "Bangers N' Mash" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

London Olympic "Bangers N' Mash"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions