These Italian sausages, mashed potato and rhubarb chutney are the epitome of gourmet bangers and mash! Pork sausages with just the right amount of flavouring, luxuriously smooth mashed potatoes and a delicious rhubarb date chutney. Heck, dunno about you but I'm excited to be eating it for dinner later!
Why I Love This Recipe
- fancy but simple
- glamourises the humble bangers and mash
- that rhubarb date chutney
- the kids eat it
- can serve PROUDLY at any dinner party
Why do I love this gourmet bangers and mash recipe? The list goes on. There is something so comforting about a big bowl of mashed potatoes and sausages. Maybe it's because growing up I used to eat it loads but also because it's so simple to eat too. The dish itself looks fancy with the addition of my rhubarb date chutney so it's dinner party-ready. But, the fact the kids will demolish it AND you can make most of the recipe in advance is also a real plus for me!
Easy & Delicious Mash
Mashed potatoes. It's hard not to love them. They are such a good vehicle for so many flavours and dishes throughout the world. I like to keep mine pretty simple in this recipe as the addition of rhubarb and date chutney is really what sets this dish out from a regular sausage and mash to gourmet bangers and mash! So I either leave them plain or add a little wholegrain mustard to the mashed potatoes. Follow these simple steps and you will be well on your way to smooth buttery mashed potatoes!
- Start my getting a saucepan of cold water ready next to the sink
- Peel the potatoes, rinse and place them into the water - this will stop them from browning too quickly
- Cut them into equal-sized pieces. I usually go with bite-sized so about 2cm
- Salt the water heavily
- Put the water on high and cook for about 15-20 minutes or until the potatoes can easily be pierced with a knife
- Drain and allow the steam to release for a minute - this helps you get fluffier mashed potatoes
- Use a potato ricer. They are cheap to get and use minimal intervention with the potatoes which is key to fluffier potatoes. Over worked potatoes release more starch making them gummey or gluey
- Slice your butter finely and place it on top - the more the merrrier! This helps it melt quicker so less stirring
- Stir in the butter using a spatula and you will be left with smooth uber butter delicious potatoes
- Serve immediately or if you have a busy day you can allow to cool uncovered in the fridge and reheat in the microwave later!
Rhubarb, Apple & Date Chutney
Here is the list of ingredients I used in making my delicious rhubarb date chutney to pair alongside the gourmet bangers and mash. All readily available and all you need to do is peel, chop and chuck in a saucepan - it couldn't be easier!
The rhubarb date chutney has never lasted longer than 2 weeks in my fridge and I can't imagine it will in yours too BUT I would aim for about 3 weeks tops!
- rhubarb - fresh or frozen works if it's not available
- apple - good old Granny Smiths work a charm
- dates - get them with the stone removed, thank me later!
- red wine - who doesn't have this in their home right now?
- sugar - light brown was my sugar of choice
- red onion - dice it finely
- ginger - a tsp of grated or buy the premade stuff in the fridge for ease
- red wine vinegar - helps add the acidity to the dish and keeps it for longer in the fridge too
Other uses for the rhubarb date chutney include - with a meat and cheese board, with grilled pork chops, spread onto an epic sandwich and/or with some grilled steak too. It's super versatile and super tasty too!
Tips, Tricks & FAQ's
Start with a clean kitchen and have all your ingredients to hand! You don't see heart surgeons dancing around looking for stuff in the middle of surgery so why should you dance around (unless you like to dance while you cook!) trying to find where your better half keeps the sugar!
Organisation is the key to success in the kitchen - yep, it's boring but tell me would you prefer to spend 5 minutes more being clean and organised to NAIL the dinner or 5 minutes less to burn the sausages?
Layout all your ingredients, way them up and you are set for success. This is what I do the first time I make a dish so I can focus on reading the recipe. Once I make it then next time I will vaguely remember what I am doing and can find ways to speed the process up to nail the gourmet bangers and mash!
I'm a fan of keeping it simple with my gourmet bangers and mash so pork sausages are the go for me. Italian, Irish, British or even the straight-up pork sausages. Get good quality ones from your local butcher and it'll be happiness all the way!
A brushed potato is my potato of choice! Russet and/or Yukon Golds are usually the potatoes you will find. High starch, low water content and fluffy once cooked. Generally, it's best to stay away from waxy potatoes as these are best for salads, smashed potatoes or gratin.
If your family is like mine the truth is NOT LONG! But 3 weeks would be the most I would keep it for. You will find many other uses for it like meat/cheese boards or with grilled meats.
Mashed potatoes can always be made in advance. Do you think every restaurant is peeling, boiling and mashing potatoes to order? Reheat potatoes in the microwave or in a saucepan with warm milk, cream and/or butter. Use warm ingredients when reheating mash potatoes to speed the process up and minimise the overworking of the potatoes. As far as chutneys go - most taste better when cooled as the flavour has time to marry together so do make it in advance. Then dinner literally takes 8-10 minutes to cook a sausage!
Mollydooker Scooter Merlot
Another beaut of a wine from the team over at Mollydooker. Their 'Scooter' Merlot comes from the Leftys series. The wine was named The Scooter as Sparky Marquis previous owner and partner of Sarah Marquis used to ride a giant tyre scooter growing up. Like the rest of the wines in the Leftys series, these wines are affordable, approachable and seriously crushable too! Open this bad boy up, give it the dooker shake and nothing but joy, happiness and most likely a 2nd bottle being opened will be had 😉
My not so professional nose got blue fruits cinnamon, brown sugar and vanilla on the nose which led to a juicy palate of cherries, savoury notes of maybe grilled meats, some more cinnamon, soft velvet tannins and good length. I describe it as a food wine and boy was it great with these gourmet bangers and mash!
Situated in Mclaren Vale, South Australia has a stunning winery and cellar door. Bookings are essential but are TOTALLY worth it. As you will get the opportunity to immerse yourself in all things Mollydooker and taste through. They offer 3 experiences ranging from 45mins - 1 hour long and there is an array of local and international foods on offer to make up the perfect platter! The experience includes a complimentary Plumm wine glass and no doubt a few bottles purchased too for future enjoyment 😉
Alternative Sausage Recipes
Inspired by my gourmet bangers and mash dish and need more sausage in your life.............. Check out these recipes on my site and fellow food bloggers for some inspiration!!
Tuscan Sausage Stew by Yours Truly
Spicy Sausage Pasta by Molly Kumar of 'Easy Cooking With Molly'
Nem Nuong (Grilled Vietnamese Pork Sausages) by Joyce Lee of 'Pups With Chopsticks'
Slow-Cooked Curried Sausages by Sally Aleckson of 'Eight Forest Lane'
Chorizo Salad with Sweet Potato by Phenie Ooi of 'The Devil Wears Salad'
Maple Sausages Wrapped in Bacon by Claire McEwen of 'Sprinkles and Sprouts'
Happy Cooking & Happy Eating Friends!!
- 8 pork sausages
- 1 tbsp olive oil
- 800 g potatoes
- 100 g butter
- 1 tsp wholegrain mustard
- 300 g rhubarb
- 150 g granny smith apple
- 100 g dates
- 100 ml red wine
- 50 g brown sugar
- 40 g red onion
- 1 tsp ginger
- 1 tsp salt
- 100 ml red wine vinegar
- saucepan x 2
- frying pan
- Chef Knives
- Chopping board
- measuring/weighing utensils
- potato ricer/masher
- wooden spoon
- Dice the onion and apple finely
- Chop the dates
- Chop the rhubarb into 1cm pieces
- Place all the ingredients into a saucepan and cook in medium heat for 15-20 minutes
- Peel the potatoes and chop into bit-sized pieces (ensuring they are cut evenly) *see tips*
- Place in heavily salted water and cook on high for 15-20 minutes or until you can poke a knife through easily
- Drain, allow to stand for a minute to let some steam off 😉
- Put through a potato ricer or mash
- Add the butter and stir until combined
- Add mustard and serve
- Fry on medium to high heat for 2 minutes until browned, flip and finish in the oven @ 180c for 8-10 minutes
- when cutting the potatoes or any vegetables it’s important to cut them the same size so that the cooking time is even throughout
- the chutney can be made in advance and will keep for a couple weeks in the fridge