Bonfire Bangers with Cheesy Mash recipe

Bonfire Bangers with Cheesy Mash

28 Oct 2019

If you’re planning a fireworks display of your very own this Bonfire Night, warm up your guests with our Bonfire Bangers recipe accompanied by comforting cheesy mashed potatoes…

Serves: 8 

What You’ll Need:

1.8g Maris Piper potatoes (unpeeled)

16 sausages in flavour of your choice 

200ml full-fat milk 

200g soft cream cheese

1tbsp English mustard powder 

140g extra mature cheddar (grated)

85g Red Leicester (grated) 

For the gravy: 

2 white onions (thinly sliced) 

50g butter 

50g plain flour 

200ml light ale 

600ml beef stock 

1tbsp yeast extract 

3tbsp Worcestershire Sauce 

1tbsp brown sugar 


  1. Preheat oven to 190C/170c fan. Place the potatoes, unpeeled, into a roasting tin and bake for 1hr 30 mins, or until crisp. 
  2. To make the gravy: put the onions slices into a frying pan along with the butter and cook gently until golden. Add the flour and gradually pour over the ale. 
  3. Bring to the boil for around 1 minute, then add the stock, yeast extract, Worcestershire sauce and sugar. Bring back to a simmer. 
  4. Leave to bubble for a few minutes until thick, then season to taste. 
  5. Remove the potatoes from the oven and put to one side. 
  6. Place the sausages into your tin and cook for 35 minutes or until cooked through. 
  7. Meanwhile, when the potatoes are cool enough to handle, halve each one and scoop out the insides into a mixing bowl. 
  8. Add the milk, cream cheese, mustard powder and cheeses. Then mash together until well combined. Season to taste and keep warm until sausages and gravy are ready to serve.