Pork bangers & mash with grilled apples

Prep time 10 minutes Cook time 30 minutes

Serves 4 people



  • 8 thick pork sausages
  • 2 Granny Smith apples, cut into wedges
  • Oil for brushing
  • 800g potatoes
  • 45g butter, chopped
  • 1/3 cup warm milk
  • Traditional gravy to serve


  1. 1.
    Heat the griddle pan over a medium heat for 2-3 minutes.
  2. 2.
    Cook the sausages slowly on each side for 4-6 minutes until cooked through (time will be dependant on the thickness of the sausage).
  3. 3.
    Remove the sausages from the griddle plate and wipe over with a damp cloth.
  4. 4.
    Brush the apples wedges with oil and place the wedges on the griddle plate and brown on both sides for 2 minutes.
  5. 5.
    For the mash, peel the potatoes and cut into large chunks. Boil in a saucepan of salted water for 20 minutes or until tender.
  6. 6.
    Drain potatoes and roughly mash with a fork or potato masher. Add the butter and warm milk to the potatoes and beat until fluffy. Season with salt and pepper.
  7. 7.
    Serve pork sausages on a bed of creamy mashed potato, drizzle with gravy and serve with grilled apple wedges on the side.

General Information

If your cooking more than a few thick sausages, bring a pot of water to a simmer and blanch sausages for 2-3 minutes this will begin the cooking process prevent the sausages from bursting from their skins.

You may also like