Bangers & Mash

Dan reinvents the iconic British dish for the dinner table. Cider-glazed sausages are paired with bubble and squeak cake that’s upgraded from the standard leftover breakfast shortcut. What makes the dish truly modern is the accompanying caramelized onion and peel-friendly apple puree. Unexpected and charming.


Mashed Potatoes Ingredients:

• 2 lbs. (900 g.) of russet potatoes, peeled and cubed

• 1 T. (15 g.) of salt, plus more to taste

• ½ cup (125 ml.) of heavy cream

• 3 T. (45 g.) of unsalted butter

Bubble and Squeak Cake Ingredients:

• 1 egg

• 4 oz. (115 g.) of good quality cheddar, grated

• 2 cups (140 g. ) of wilted cabbage (kale or chard work as well)

• Chilled Mashed Potatoes

• ½ cup (125 ml.) of Canola oil

• flour to dredge

• Salt to taste

Cider Glazed Sausages Ingredients:

• 6 good quality British pork sausages

• ½ cup (125 ml.) of Scrumpy cider

• 1 T. (15 ml.) of Canola oil

Jus Lie Ingredients:

• 4 cups (1 L.) of good quality chicken stock

Caramelized Onion Purée Ingredients:

• 2 large yellow onions, sliced finely

• Flesh from one apple

• ¼ cup (60 ml.) of Scrumpy style cider

• ¼  cup (60 ml.) of jus lie (heavily reduced chicken stock)

• 1 T. (15 g.) of cold unsalted butter

•  1 T. (15 ml.) of Canola oil

• ½ cup (60 ml.) of whipping cream

• salt and pepper to taste

Assembly Ingredient:

• 12 sprigs of thyme


Preparing Mashed Potatoes for Bubble and Squeak:

• Simmer the potatoes in salted water until just soft. Drain in a colander and allow excess moisture to evaporate.

• Add remaining ingredients and mash the potatoes until smooth. Reserve and allow the potatoes to completely cool.

• Or if you have left over mashed potatoes, just use that.

Preparing Bubble and Squeak:

• Place mashed potatoes, cabbage, cheddar, egg, salt in a big bowl and mix thoroughly, until all ingredients are well incorporated.

• Mold into golf ball sized cakes and flatten the edges slightly. Place in the fridge for at least two hours to chill and firm up.

• Lightly dredge the cakes in flour until they are coated on both sides.

• Pre-heat the Canola oil on a high heat in a medium sized non-stick frying pan. Carefully place the cakes in one at a time and shallow fry. Flip when brown. Drain on a paper towel and reserve.

Preparing Jus Lie:

• Reduce in a saucepan, on high heat, until you have ¼ cup (62 ml.) of usable jus.

Preparing Caramelized Onion Purée:

• In a hot frying pan cook down the onions in Canole oil. Give the onions about 1-2 minutes before adding in the apple flesh. When the onions start to brown add in a pinch or two of salt. Give it a stir then add in the butter. Allow to cook until soft and caramelized and the apples are starting to break apart. Once this happens turn off the heat and add in the jus lie and scrumpy cider. At this point it’s a good idea to deglaze the pot. Pour in the whipping cream and give it a good stir.

• Place the the contents of the pot in a blender and blend until emulsified and smooth. Also and hand blender can be used to purée everything in the pot.

Cooking Cider Glazed Sausages:

• Pre-heat the over to 350° F. (175° C.).

• Pierce the the sausages with a fork or knife a few times to allow air out. Not too many times, otherwise you run the risk of loosing the fat.

• On a medium-high heat pan roast the sausages and Canola oil in a large frying pan until brown on one side, then flip.

• Place the frying pan in the oven and cook until the sausages are cooked through, approximately 10 minutes.

• Carefully remove from the oven and remove some of the oil, then place back on high heat.  Add cider and move sausages around in the pan to glaze.


• Start building your dish by putting the purée on the bottom of the plate. Place the bubble and squeak cakes on top, and then add the sausages.

• Finish the plate with freshly picked thyme.

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