Bratwurst Bangers and Mash

Sometimes the simplest meal is the best meal. We’ve added our Johnsonville Original Recipe Bratwurst Sausage to a classic Bangers and Mash recipe. Our flavour-packed, juicy sausages are served on a bed of mashed potatoes and a smothered in rich red wine gravy. Old school has never looked so good.


Prep Time


Cook Time


What You Need
1 package
Johnsonville Original Bratwurst Sausages

large potatoes (2 pounds) - any preference, peeled and cubed
1/3 cup
2 tbsps
milk or cream
1/4 cup
cream cheese
white onions, sliced
6 cups
beef broth
2 cups
red wine
1 cup

salt and pepper, to taste
  • Preheat oven on low broil to keep warm. Cook sausages according to package instructions. Move to oven after cooking to keep warm.
  • Place potatoes in large pot and cover with water. Boil on medium-high heat for 12-15 minutes, or until potatoes are tender. Drain water and let sit for 1-2 minutes. Add in 1/4 cup of butter, milk or cream, cream cheese and salt and pepper. Mash until smooth and even. Set aside while cooking gravy.
  • Add remaining butter and onions to a pan, cooking over medium-high heat. Stir regularly for approximately 10 minutes or until onions are just starting to brown. Add broth and wine, and simmer for 10 minutes, or until liquid has been reduced by about half. Add spinach and cook for another 2 minutes. Add salt and pepper to taste.
  • Plate 1-3 sausages with desired amount of mashed potatoes (approximately 1/2 to 1 cup) and gravy.
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