Bangers and Mash Recipe | Yummly

Bangers and Mash

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  • 1 1/4 pounds pork shoulder (cut into 1-1/2 inch pieces)
  • 1 1/4 pounds beef chuck (cut into 1-1/2 inch pieces)
  • 1/2 pound pork back fat
  • 1 teaspoon fresh ground black pepper
  • 2 1/2 teaspoons sea salt
  • 3 cloves garlic
  • 1 cup baby bella mushrooms (trimmed and quartered)
  • 2 teaspoons fresh parsley (chopped)
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons white wine
  • sausage casings (Natural, or synthetic, about 6 feet)
  • 2 teaspoons olive oil
  • 1 1/2 pounds potatoes (peeled and quartered)
  • 1/4 cup half and half
  • 1/4 cup butter (cubed)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper (fresh)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 sweet onion (medium, thinly sliced)
  • 4 tablespoons unbleached flour
  • 1/2 teaspoon sugar
  • 1 teaspoon red wine vinegar
  • 2 cups beef stock
  • sea salt
  • ground pepper (fresh)
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    1. Place pork, beef and pork fat on parchment lined baking sheet and freeze 20 minutes. Season with salt and pepper. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork, beef, pork fat, garlic, mushrooms, parsley and thyme. Remove food grinder attachment and attach flat beater and mixer bowl to mixer. Add white wine, turn to Stir speed and mix 1 minute.
    2. Attach sausage stuffer with large stuffing tube to mixer. If using natural casings, soak in cold water for 30 minutes, then rinse thoroughly. Grease sausage stuffer tube and slide casings on tightly and tie off end. Turn mixer to speed 4 and slowly feed ground pork mixture into hopper using food pusher. Hold tied end of casing in one hand and guide pork mixture as it fills casing. Do not pack too tightly into casing; twist and shape sausages into 3 to 4-inch links as you go. Separate sausages and refrigerate until ready to use.
    3. To cook sausages, heat olive oil in large skillet over medium high heat. Cook half of the sausage links and save remaining links for another use. Add sausages and brown on all sides. Reduce heat to low and cook 15 to 20 minutes or until cooked through. Keep warm.
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    NutritionView More

    Sodium70% DV1680mg
    Fat58% DV38g
    Protein84% DV43g
    Carbs10% DV30g
    Fiber16% DV4g
    Calories640Calories from Fat340
    Total Fat38g58%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat340
    Total Carbohydrate30g10%
    Dietary Fiber4g16%
    Vitamin A8%
    Vitamin C45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.