Bangers and Mash

Bangers and Mash in the Philippines

You can cook Bangers and Mash in the Philippines, however, it is not easy to find pork sausages, some places do sell pork sausages in the Philippines but not many, without doubt, the best place to get pork sausages is the Welsh Deli they theirs are just like you get in the UK. Best alternatives, Angus beef sausages or Hungarian sausages.  

  • 8 pork sausages (see above)
  • 250ml warm milk
  • 1kg potatoes, peeled and quartered
  • 50g melted butter
  • 2 chicken stock cubes
  • 50g melted butter
  • 1 tablespoon cooking oil
  • 1 large onion, sliced and separated into rings
  • 500ml beef gravy
  • 2 teaspoons dried oregano


  1. Place the potatoes in a pan, and add water to cover. Bring water to the boil, and cook until tender, about 20 minutes. Drain and leave the potatoes in the pan.
  2. Stir the stock cubes into the warm milk until dissolved. Stir the butter and milk mixture into the potatoes. Mash until smooth and creamy.
  3. Heat the cooking oil in a frying pan over medium-high heat. Prick the sausages with a fork, and place them into the pan. Cook, turning often, until golden brown and juices run clear, normally 12 to 15 minutes. Remove from the pan and drain on kitchen roll.
  4. Using the same frying pan, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes. Add the gravy and heat through.
  5. To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions and gravy, and sprinkle with oregano.
  6. Convince the relatives that no rice is needed with Bangers and Mash. 

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