Leave it to an American to take something British and manly and messy, and make it a cupcake!

Ahh, bangers and mash. Simply put, it’s mashed potatoes with sausages and sometimes cheese, sometimes an onion gravy. I’ve been wanting to try a rendition of this but wasn’t sure how to make it, you know, special. 

Then along comes Buzzfeed with their adorable recipe videos and I thought – oh my! That’s perfect!

I decided to stray from the quintessential “bangers and mash” and forego the onion gravy for two reasons. First, considering you’re making mashed potatoes and then searing sausages and then putting it all into little cakes and baking it for even longer, it seemed like a lot of extra work. Secondly, with enough cheese, you don’t really need gravy. However, if you really want to Brit this up, simply remove your sausages once they are seared, sauté some onions in the fat, deglaze with wine or broth and continue to cook down until the gravy is thick. Then you can pour a little over each sausage cake before you bake it. I’d say after you smoosh in the sausage, but before you add the cheese.

bangers and mash

I have one big major word of advice on this recipe that Buzzfeed failed to mention. This is especially important if you’re cooking with someone that just loves the shit out of mashed potatoes and can’t keep their itchy little fingers off the finished product.

LET THE CUPCAKES COOL BEFORE REMOVING FROM THE MUFFIN TIN.

I would like to reiterate that.

LET THE CUPCAKES COOL BEFORE REMOVING FROM THE MUFFIN TIN.

You need the fats from the cheeses and cream to solidify somewhat in order for the mash cakes to congeal and hold their shape. This recipe was almost completely scrapped because as we tried to pull them out of the tin, it was like scooping mashed potatoes out. I did not do all that work to have individually portioned scoops of regular mashed potatoes.

If you really wanted to make this snappy, use the box of dehydrated mashed potatoes and then add the butter, cream, etc. I won’t tell anyone, I promise.

bangers and mash

Print
Bangers and Mash Cupcakes
Ingredients
  • 6 medium russet potatoes or 4 large
  • 4 tbsp butter
  • 1/3 cup shredded parmesan plus more for garnish
  • 1/2 cup cream
  • 1/4 cup snipped chives plus more for garnish
  • salt and pepper to taste
  • 2 smoked sausages cut into about 1-2 inch pieces, you need 12-16 pieces
  • 1 cup shredded cheddar
Instructions
  1. First, make the mashed potatoes. Peel the potatoes, cut them into quarters and boil until fork tender (about 10 minutes). Drain and put them back into the pot then add the butter, parmesan, cream, chives and salt and pepper to taste and mix with a hand mixer until smooth.

  2. While the potatoes are boiling, heat a skillet over medium-high heat and lightly fry the sausage pieces until they start to sear on the outside, about 7-10 minutes, stirring occasionally.

  3. Preheat the oven to 400 degrees. Spray a muffin tin with pan spray (my recipe made 16 cakes - just do 12 if you only have one muffin tin). Fill each cup with mashed potatoes. Make a little well in each one and press in a piece of sausage. Top with a decent amount of shredded cheddar. Bake for 30-40 minutes, until the cupcakes are golden brown. LET COOL 10 MINUTES BEFORE REMOVING FROM THE TIN.


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2 Comments on "Anything can be made into finger food, even Bangers and Mash"

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Charmaine

Have you re-heated these? Do they stand up if microwaved or do they fall apart?

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