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The classic bangers and mash with an added dose of veggies and Ontario apples! These bangers are covered in a delicious apple sauce and served with sweet potato pea mash.

2-4 servings

Bangers and Mash with Saucy Apples

20 minPrep Time

30 minCook Time

50 minTotal Time

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  • 5 Bratwurst Sausages
  • 1 red onion, cut into wedges
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp kosher salt
  • 200ml (7 fl oz.) bottle of ginger beer
  • ¼ cup apple cider vinegar
  • 1 tbsp whole grain Dijon mustard
  • 2 Ontario-grown Royal Gala Apples, cored and cut into wedges
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 3 medium-sized red skin potatoes, halved
  • 1 cup fresh peas
  • 1 clove garlic, minced
  • ⅓ cup of half and half
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt


  2. In a large cast-iron skillet brown the bratwurst on all sides. Transfer the sausages to a plate and set them aside.
  3. Add the red onion to the skillet and sprinkle them with the salt. Sauté over medium-low heat until just translucent. Add the garlic and saute until fragrant, about a minute more.
  4. Pour in the ginger beer and apple cider vinegar. Add the mustard and stir to combine. Add the apples and return the sausages to the skillet. Bring the ginger beer to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes or until the sausages are cooked through.
  5. Transfer the sausages to a plate and set them aside, once again. In a small bowl, whisk to combine the water and cornstarch. Bring the cooking liquid back up to a boil and stir in the cornstarch mixture. Continue stirring until the sauce thickens.
  6. Reduce the heat to low and return the sausages to the pan. Keep warm until ready to serve.
  8. Place the potatoes in a large saucepan. Cover them with cold water and place the pan over high heat. Cover and bring to a boil.
  9. Once the water is boiling, liberally salt the water and cook for 15 minutes or until the potatoes are fork-tender. In the last 5 minutes of the potatoes’ cook-time, add the peas to the water.
  10. Drain the potatoes and peas using a fine mesh strainer and return them to the pot. Add the garlic, butter, half and half, and salt and, using a potato masher, mash the potatoes until all the ingredients are integrated and the potatoes are smooth. Return the cover to the pot and keep the mash warm until ready to serve.
  11. TO SERVE
  12. Spoon some mash onto a plate and add a sausage or two on top. Cover the mash and sausages with the saucy apples and onions, and garnish with daikon radish microgreens.

Recipe by: Susan of RhubarbandCod


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