Bangers and Mash- It's a Jikoni Joe Thing.

Bangers and Mash eh?    

This recipe is from a close friend from Bunratty Ireland. It is a very cheap, very traditional supper, and one that will be appreciated by your guests and family when you use the best of ingredients good sausage.

Only Premium Sausages will make the cut here. like Jikoni Joe chefs have painstakingly crafted amazingly good quality sausages since 2015 so don’t settle for less.

Click here to follow our link on You Tube "Cooking Jikoniz from a frozen state".


Ever wonder where Banger's originally got their name? Well, it’s because back in the day, during cooking, sausages would sometimes burst out or “bang” while cooking, due to dried bread (rusk) which was used as a ‘panada’ or binding agent being added to the meat.


Mash simply refers to the ‘smashing’ or ‘mushing’ our mashing of the potatoes. Nowadays better known as mashed potatoes.


The best gravy is one that easily flows. Avoid making a porridge type thick gravy. When you pour a dollop onto an empty plate it should run as you tilt the plate at an angle.


Jikoni Joe Original Recipe: Yields 4 servings


  • 8 links JikoniJoe pork sausages
  • 2 pounds potatoes, peeled and cubed
  • ¼ cup butter
  • 2 tablespoons milk (optional)
  • 1 teaspoon dry mustard powder
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 large onions, chopped
  • 6 cups beef broth
  • 2 cups your favorite red wine ( use the one you'll be having for dinner)


Step 1

Preheat the oven to 200 degrees F (95 degrees C).

Step 2

Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.

Step 3

Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes.

Step 4

Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper: mash until fluffy and smooth. Be careful not to over mash as they will get stiff-you need them airy. Set aside.

Step 5

Melt one tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 5-8 minutes.

Pour in the red wine and beef broth; reduce (boil down) the mixture down to about half its volume, about 7-10 minutes. Season with salt and black pepper.


To serve, place 2 sausages onto a serving plate with about 1/2 cup of mashed potatoes underneath.

Carefully mask or nape the onion gravy over your Jikoni Joe sausages and mash.

Enjoy and tell all your friend about Jikoni Joe and that our website is


Play around with your plate and be creative. Enjoy your meal!