Italian Bangers & Mash

Italian Bangers & Mash

4.50rating out of 5

(1099 reviews from our customers)

Prep Time

35 min



Use within

5-6 days

Sausages and mash are as quintessentially British as you can get. We've taken this version into Italian territory with an onion, tomato and fennel seed relish. We've spiked our mash with black olives and served it with a side of garlic buttered cavolo nero (a lovely dark Italian cabbage).

Prep Time

35 min



Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
30g pitted black olives
150g cavolo nero
Cumberland sausages 2
4 Cumberland sausages †
1 tsp fennel seeds
2 garlic cloves
1 tbsp Henderon's relish
400g potatoes
2 red onions
2 tbsp rich tomato paste †
You Will Need
Butter, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 30g pitted black olives
  • cavolo nero
  • Cumberland sausages<span class="strong">†</span>
  • fennel seeds
  • garlic clove
  • 1 tbsp Henderson's Relish
  • Potatoes
  • red onion
  • 2 tbsp tomato paste<span class="strong">†</span>
Typical Values per 100g per serving
Energy 484 kJ
115 kcal
2585 kJ
616 kcal
of which saturates
5.1 g
1.6 g
27.1 g
8.4 g
of which sugars
13.6 g
3 g
72.7 g
16.2 g
Fibre 1.4 g 7.5 g
Protein 4.7 g 25.1 g
Salt 0.3 g 1.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
30g pitted black olives
black olivers, water, salt, ferrous gluconate
cavolo nero
Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (WHEAT flour, salt), seasoning (salt, WHEAT, flour, spices, herbs, preservative (e221 sulphite), diphosphate (e450), yeast extract, antioxidant (e300), sugar), natural hog casing
fennel seeds
garlic clove
1 tbsp Henderson's Relish
water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
red onion
2 tbsp tomato paste
  • Allergens highlighted by † (wheat-gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Italian Bangers & Mash

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Add the sausages to a baking tray (oil it prevent sticking!)

Place the tray in the oven for 25-30 min or until cooked through and golden brown

Meanwhile, peel and finely slice the onions

2 Italian Bangers & Mash

Heat a large, wide-based pan with 1 tbsp [2 tbsp] olive oil over a high heat

Once hot, add the onions and fennel seeds with a large pinch of both sugar and salt

Cook for 3 min, then reduce the heat to low and cook for a further 15-20 min or until softened and caramelised

3 Italian Bangers & Mash

Meanwhile, boil a kettle

Cut the potatoes (skins on) into large bite-size pieces

Peel and roughly chop the garlic

Add the potatoes and half the garlic to a pot of boiled salted water over a high heat

Boil for 10-15 min or until fork-tender

4 Italian Bangers & Mash

Meanwhile, rip or cut the leaves off the cavolo nero, discarding the tough stalks

Bunch up the leaves and slice into thin strips

Chop the olives coarsely

5 Italian Bangers & Mash

Combine the tomato paste and Henderson's relish with 200ml [400ml] boiled water and mix well

Once the onions have softened and caramelised, add the tomato mix and cook for a further 5 min until it resembles a relish

6 Italian Bangers & Mash

Melt 15g [30g] butter in a separate wide-based pan (preferably non-stick) with a matching lid over a medium-high heat

Add the cavolo nero and remaining garlic and cook for 1 min, then add 2 tbsp [4 tbsp] cold water, cover with a lid and cook for 3-4 min or until tender

Season with salt and pepper and keep covered until serving 

7 Italian Bangers & Mash

Once cooked, drain the potatoes and return them to the pot

Add a large knob of butter, a splash of milk, the chopped olives and season generously with salt and pepper

Mash thoroughly until smooth 


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Serve the browned sausages over the mash with the cavolo nero and red onion relish to the side


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