Mushroom Pork Bangers & Creamy Mash

  • Preparation Time:
    15 mins
  • Cook Time:
    30 mins
  • Serves:
  • 4-5 potatoes peeled and quartered
  • 60 g butter (OR margarine)
  • 50 ml milk
  • 2 ml salt for seasoning
  • 2 ml pepper for seasoning
  • 50 ml oil
  • 1 onion chopped
  • 3 celery sticks thinly sliced
  • 800 g pork bangers
  • 1 pouch ROYCO® Mushroom wet Pour Over Sauce
  • 10 ml parsley chopped
  • Place the potatoes in a pot, cover with cold, salted water and bring to the boil. Simmer until completely soft, approx. 20-30 min. Drain then mash, while hot, with butter and milk. Season with salt and pepper.
  • Fry the onions in oil until soft, add the celery and continue frying for 2-3 minutes. Remove onions and celery from the pan, set aside.
  • In a little more oil, fry the pork bangers until browned and cooked through.
  • Add the onion and celery to the bangers along with the ROYCO® sauce. Bring to the simmer then remove from the heat.
  • Garnish with chopped parsley and serve with creamy mash and vegetables.
  • Do not try and make mash in a blender, it will become gluey.


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