Spiked bangers and mash

This interesting spin on a classic, rustic, bangers and mash will have everyone wondering where you learned your cooking skills

Bangers and Mash

Recipe courtesy of Mor



  • MOR Pork, Beetroot and Bramley Apple Sausages 1 pack
  • Sweet potatoes 4 medium, approx 500g
  • Vegetable oil 2 tbsp
  • Red onion ½
  • Balsamic vinegar 50ml
  • Red wine 75ml
  • Chicken stock 200ml
  • Tenderstem® broccoli 200g
  • Goat's cheese 50g, (optional)
  • Pine nuts 1 tbsp, toasted and chopped (optional)


  • Step 1

    Preheat the oven to 180°C. Once it’s hot, pop in the sweet potatoes and bake them in their skins for 30 minutes or until soft, depending on their size.

  • Step 2

    Take the potatoes out of the oven and let them cool slightly before throwing away the skins. Then, mash the sweet potato with a little salt and pepper in a heatproof bowl, cover, and keep warm until ready to serve.

  • Step 3

    Fry off the sausages in a large frying pan until they have a lovely, even colour, then add the sliced onion, stirring until it’s dark and caramelised.

  • Step 4

    Pour the red wine and balsamic vinegar into the pan and reduce until nearly evaporated. Add the chicken stock and again, simmer until reduced to a sticky gravy consistency.

  • Step 5

    Steam or boil the Tenderstem broccoli until tender. Divide the sweet potato mash between two bowls with the sausages and broccoli, pour over the gravy and – for an optional garnish – sprinkle with the crumbled goats’ cheese and toasted pine nuts.