Bangers and Mash

This dinner  didn’t photography well  but it sure tasted good.

I bought the pork bangers from a local butcher.   

The onions were caramelized first.  Then the sausages were browned and cooked through.  The onions were added back to the skillet along with some pork and sage gravy I pulled from the freezer. Simmered for a few minutes and served over mashed potatoes with sides of buttered peas and rutabaga.

8 Comments Add yours

  1. gld says:

    So that's what bangers and mash is! I think it looks delicious and something we would both love.

  2. Kathy Walker says:

    You amaze me! Moe is one lucky guy to have such wonderful meals prepared for him, everyday!

  3. Linda says:

    Ya know what…I want this dinner now! It looks fabulous!

  4. Roda says:

    HI,i THINK YOU DO YOURSELF AN INJUSTICE…BANGERS AND MASH ARE DELICIOUSLY GOOD….EVERY SINGLE TIME !

  5. I made Bangers and Mash also for St. Patrick's Day. I cooked my Bangers on the grill. I like the carmalized onions with your dinner:)

  6. Are you KIDDING, Ann??! Bangers are NOT an easy subject to photograph in an appealing way, but you did a fabulous job. And I have proof… my mouth is watering as I look at your photo. 😀

  7. You know I'm not much of a sausage fan, but can I have a double helping of the vegetables & gravy?! Yum!

  8. Heidi says:

    So nice to see someone besides me who likes rutabagas!

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