Hand-made bangers with mustard mash explosion

Try your hand at making Simone Lester's bangers - herby pork and sage or spicy chorizo. Served with magnificent mustard mash
Hand-made bangers with mustard mash explosion
  • Rating:
  • Serves: 3
  • Cook Time: 25 minutes
  • Prep Time: 55 minutes plus overnight chilling
  • Effort: medium



  • sausage skins, (optional)
  • 600 g floury potatoes, such as King Edwards or Maris Pipersuch as Maris Piper, peeled and quartered
  • 2 tbsp olive oil
  • 1 small leek, finely sliced
  • ½ tbsp wholegrain mustard
  • 2 heaped tbsp low-fat fromage frais
  • black pepper

For the pork and sage sausage mix:

  • 450 g coarsely minced pork
  • 1½ tbsp water
  • ½ tsp savory, finely chopped
  • 1 tsp paprika
  • ½ tsp dried sage
  • 6-8 sage leaves, chopped
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

For the spicy chorizo-style sausage mix:

  • 450 g coarsely minced pork
  • 1 tbsp water
  • 2 tbsp white wine vinegar
  • 1 tsp paprika
  • ½ tsp savory, finely chopped
  • 1 large clove garlic, thinly chopped
  • 1 tsp chopped red chillies
  • ½ tsp clear honey
  • ½ tsp grated ginger
  • 1 tbsp chopped oregano
  • 1 tsp smoked sweet paprika
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

To serve:

  • red wine, herb and onion gravy

Tips and Suggestions

Use freshly minced pork with some fat in it. If the pork is too lean, the sausages will be dry.


1. First make the two sausage mixes. Put the ingredients for each type of mix in two separate bowls. Combine thoroughly and evenly, using your hands. Cover with cling film and refrigerate overnight.

2. Form the two mixtures into sausages, or, if you are using a sausage-maker, stuff the mixture into skins.

3. Preheat the grill.

4. Put the potatoes in a large saucepan with enough water to just cover. Add salt, cover and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender.

5. Once the potatoes are simmering, place the sausages in a grill pan. Grill for 20 minutes, turning regularly, until cooked through and golden brown.

6. While the sausages and potatoes are cooking, heat 1 tablespoon of the olive oil in a small frying pan over medium heat. Add the leek and fry for about 5 minutes until soft. Set aside.

7. Once the sausages are cooked, transfer to a heated serving dish and keep warm while you finish the potatoes.

8. Drain the potatoes and tip them back into the pan. Add the mustard, fromage frais and the remaining tablespoon of oil. Place over a low heat and mash thoroughly. Stir in the leeks and season to taste.

9. Serve with Red Wine, Herb and Onion Gravy.

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