Classic Pork Sausage Bangers and Mash Recipe

Pork sausages are the ideal comfort food, a food staple globally, and so versatile. Whether you try your hand at making your own sausages from scratch or trusting the professionals and buy pork sausages, here’s our lip-licking bangers and mash recipe, with pork sausage as its hero ingredient.

Classic Pork Sausage Bangers and Mash Recipe 

This classic pork sausage recipe is a firm favourite around the world, from London to Africa! For this recipe we combine our pork sausages with a creamy mash and red wine-based sauce. Dig in!


Classic Pork Sausage Bangers and Mash Recipe

Classic Pork Sausage Bangers and Mash



  • 1 tbsp oil
  • 8 VWG pork sausages
  • Small knob of butter
  • 3 onions finely sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 heaped tsp plain flour
  • A pinch of sugar
  • 1 glass of red wine
  • 1 tbsp red wine vinegar
  • 400 ml beef stock
  • 1 tsp soy sauce


  • 1 kg peeled and cubed potatoes
  • 1 tsp salt
  • ½ cup hot milk
  • cup softened butter
  • 6-8 fresh garlic cloves
  • ¼ cup parmesan
  • ¼ cup sour cream
  • Salt and pepper to taste
  • Chopped parsley as garnish


  • Preheat the oven to 200°C, heat oil in a frying pan, cooking the sausages over medium heat for about 8-10 minutes on each side until browned.
  • Transfer to a plate and then add butter to the pan.
  • Add onions and stir until softened, then add thyme sprig, sugar, and bay leaf.
  • Place sausage on top and roast for another 20 minutes, turning sausage halfway.
  • In the meantime, make the mash by peeling and cubing potatoes and placing them in a pot with cold, salted water. Bring to a boil and simmer for about 15-20 minutes.
  • Add a tablespoon of the butter in a small pan over medium to high heat.
  • Saute the garlic in the butter for about a minute.
  • Drain potatoes and add the butter, hot milk, cooked garlic, and sour cream.
  • Mash it all up until smooth, adding extra milk if needed.
  • Finally, mix in parmesan cheese, season to taste with salt and pepper.
  • When sausages are ready, remove them from the oven and place them in a tray. Put the pan back on the heat, stirring the onions. Cook them a bit more until they caramelise, add flour, and splash in vinegar, simmering it all for about a minute.
  • Now add the red wine and soy sauce until it bubbles down to a sticky paste.
  • Pour over stock for a couple of minutes until it forms a gravy.
  • Serve sausages over warm mash with as much gravy as you like!
  • Bon appétit!

Buy Your Pork Sausages Online Safely and in a Flash 

As artisan butchers and international wholesale suppliers of top-quality processed meat products, we can assist.

All our meat products are sealed to ensure optimum freshness and are ideal for catering functions or if you need to buy pork meat in bulk for the retail or hospitality markets. Contact us today for swift and safe delivery.

Feel free to add more sections as you have for other recipes (Delivery, etc.)

Van Wyngaardt’s delivery policy

Our delivery policy requires a minimum order amount depending on the region. You may order from Monday to Thursday. Should you place an order before 12:00, we assure you of next-day delivery. If you order after 12:00, the order will be delivered to you the following working day. This is only valid for Gauteng stores. Outer Gauteng stores delivery period may vary. At Van Wyngaardt, we pride ourselves on always providing exceedingly good meats.

Should you have any queries or require more information, don’t hesitate to get in touch with us, and one of our sales representatives will gladly assist you. 

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