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Bangers and Mash

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Prep Time

20 minutes


Cook Time

50 minutes


Total Time

1 hour, 10 minutes

kikkoman products used:


For Mashed Potatoes
2 pounds Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
1 teaspoon salt
¼ teaspoon garlic powder
½ cup whole milk
½ cup sour cream
2 tablespoons minced chives

For Bangers
1 tablespoon + 1 tablespoon olive oil, divided
6 pork sausage links
1½ cups thinly sliced yellow onion
3 tablespoons all-purpose flour
1 cup + 1 cup beef stock, divided
1-2 tablespoons Kikkoman® Soy Sauce
½ teaspoon cracked black pepper
⅛ teaspoon garlic powder


  1. Start by making mashed potatoes. Bring potatoes to a boil in a large pot of water seasoned with salt until the potatoes are tender, about 20-25 minutes. Drain potatoes and return to warm pot. Add butter, salt, and garlic powder. Mash potatoes or whip with a hand mixer until potatoes are broken up. Add milk, sour cream, and chives. Mix until mostly smooth. Transfer potatoes to a large bowl and cover to keep warm.
  2. Heat 1 tablespoon of olive oil in a deep skillet or sauté pan over medium heat. Add sausage links and brown for 8-10 minutes until fully cooked. Set sausage aside on a plate.
  3. Add remaining oil and sliced onions to the drippings in the pan and sauté for 7-10 minutes, until softened and lightly browned.
  4. Reduce heat to low and whisk in flour. Slowly pour in 1 cup of beef stock as you whisk until flour and stock are well mixed. Add remaining beef stock, soy sauce, pepper and garlic powder and bring to a simmer. Simmer until gravy is thickened, whisking occasionally for about 5 minutes. Add sausage back to pan.
  5. Serve sausage and gravy with mashed potatoes.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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