Tinklee's bangers and mash – a delicious recipe with baking potatoes, butter, milk, salt, beef sausage, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
preheat oven to 350*
2
place potatoes in a saucepan with enough water to cover.
3
bring to boil, cook until tender about 20mins, drain and mash with 1 teas of butter and enough milk to reach your desired craziness, continue masking or beat with electric mixer, until smooth, season with salt and pepper
4
in large skillet over med heat cook sausage until heated through, remove from pan and set aside, add remaining teas of butter to skillet and fry the onions over med heat until tender, mix gravy mix and water as directed on package and add to skillet with the onions, simmer, stirring constantly to form a thick gravy
5
pour half of the gravy into a square 8x8 casserole dish so that it coats the bottom, place sausages in a layer over the gravy( you may butterfly the sausages if you like) pour remaining gravy over the sausages then top with the mashed potatoes
6
bake uncovered for 20mins in preheated oven or until potatoes are evenly brown
636
kcal
Calories
32
g
Fat
40
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 large baking potatoes, 2 tsp unsalted butter divided, 1/2 cup milk or as much needed, 1 salt and pepper to taste, and more.
Yes, Tinklee's bangers and 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.
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