Bangers with Colman's Mash & Gravy

Bangers with Colman’s Mash & Gravy

Bangers with Colman’s Mash & Gravy

Bangers with Colman’s Mash & Gravy


  • pork or beef sausage links 5-6
  • Colman's Mustard Powder- 2 teaspoons
  • Colman's Mustard- 1 tablespoon
  • potatoes- 2 large, peeled and diced
  • dark beer (optional, may substitute chicken broth)- 1 cup
  • beef broth- 1 cup
  • salt- 1 teaspoon
  • butter- 3 tablespoons
  • milk- 1/3 cup
  • vegetable oil- 3 tablespoons
  • STAPLES For Gravy
  • butter- 2 tablespoons


    For Colman's Mash
  1. place potatoes in large pot
  2. season with salt
  3. cover completely with water
  4. boil until potatoes are tender, approximately 15 minutes
  5. drain potatoes and transfer to mixing bowl
  6. add butter and milk
  7. mash with a potato masher
  8. add Colman's Mustard Powder
  9. use electric mixer for one minute for creamy potatoes
  10. transfer Colman's Mash to a baking dish
  11. For Bangers
  12. saute sausage in heated oil over medium heat until brown on both sides, approximately 4 minutes both sides
  13. heat oven to 375 degrees F
  14. lay browned sausages into mashed potatoes sideways in a row
  15. bake sausages and potatoes until hot and bubbly, approximately 25 minutes
  16. For Colman's Gravy
  17. in the same pan used to brown the sausages, melt butter over medium-high heat
  18. add beer and broth
  19. add Colman's Mustard and whisk over medium-high heat until reduced by half, approximately 4 minutes
  20. Drizzle Colman's Gravy over sausage and potatoes






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