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Pan roasted bangers & mash


  • Blanch the sausages in simmering water until firm to the touch. Drain well and set aside.
  • Place the potatoes and seasonings with a splash of oil and the rosemary in a bowl and toss.
  • Then heat a little oil in a saute (large non-stick) pan and gently cook the potatoes for about 10 mins, covered, until tender and golden brown, stirring now and again.
  • At the same time, heat a thin layer of oil in another large pan and cook the sausages until browned. Remove and thickly slice on the diagonal.
  • Add the capsicum and onion to the pan. Gently saute until softish. Then return the sausages to the pan with the tomatoes, salt, pepper and parsley. Gently mix and cook for about 5 mins. Add the potatoes, mix well and serve.


  • 4 thick sausages
  • 6-8 chats (baby potatoes), quartered
  • Spicy Italian seasoning
  • freshly ground salt & pepper
  • olive oil
  • 1 heaped tspn rosemary needles
  • 1 large red capsicum, finely sliced
  • 1 large yellow capsicum, finely sliced
  • 1 medium-large red onion, finely sliced
  • 1 punnet cherry tomatoes, quartered
  • 2 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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