Bangers and Mash – with Pork and Cider Westons Old Rosie Sausages (Stoneware Style!)

The Pampered Chef name and hat logoI love a traditional recipe and I am easily won over with comfort food. It’s not so warm outside and an old favourite like Bangers and Mash was screaming at me to make a simple but spectacular taste sensation and to transfer the main part of the cooking to Stoneware.


Bangers and Mash - Stoneware Style

I’d been out shopping in our Northern favourite ‘Booths’ and picked up some Pork n Cider Westons Old Rosie sausages and also had some Wensleydale and apricot cheese left over in the fridge – these are certainly the stars of this dish!

The good thing about Bangers and mash is just by adding beans you can turn this dish into a balanced meal which is perfect for good meal planning, especially for parents wanting to provide easy to make and good value nutrition for their family.

Cooking with Stoneware is easy and one of the oldest methods of cooking, but  that you can use it to it’s maximum effect and know how to take care of it properly you need to take a look at this post on looking after your Stoneware.

Lesson over – on with the recipe!

Bangers and Mash –

with Pork and Cider Weston’s Old Rosie Sausages


(For a family of 4-6)

  • 6 x Pork and Cider Weston Old Rosie sausages (available from Booths)
  • 1 x 410g tin of baked beans in tomato sauce
  • 6-8 potatoes (2 per adult/1 per child roughly)
  • 25g butter
  • 40-50 ml milk
  • 100g Wensleydale with apricot cheese


  • Stoneware – Square Baker (for larger dishes use the Rectangular Baker and use 50% of the ingredients in addition to above)
  • Large pan for potatoes
  • Prep Bowl or small dish
  • Potato peeler
  • Microplane Grater
  • Classic Scraper or spatula


Sausages in StonewarePreheat the oven to 200 deg C and if Stoneware is new then brush with oil.  Arrange the sausages so that they are evenly distributed and not touching each other in the Stoneware dish.  Bake in the oven for 45 minutes.

Bring Potatoes to the BoilPeel, cut and boil the potatoes for 20-25 mins until soft enough to mash (a knife will slide easily in).

Prep Dishes - handy for heatingBring the beans to hot temperature in microwave for 2 mins in Prep Bowl or small dish (as will be colder than the hot sausages when almost cooked and may shock Stoneware).

Beans with Sausages in StonewareWhen there are 10 mins left on the oven clock pour the hot beans over the sausages and return to the oven for the remaining 10 minutes.

Add the butter and half of the milk to the potatoes and mash, gradually adding as much milk as necessary to form a soft pliable mash mixture.

Using Scraper/spatula spread the mashed potato over the sausages/bean taking care to work from the centre outwards to not mix the tomato sauce.

Grate the Wensleydale and Apricot cheese and sprinkle evenly over the dish then return Portion of Bangers and Mash - Stoneware Styleto the oven for a further 10 minutes.

Take care when removing from the oven and leave to stand for 5 minutes, before serving. This is a complete meal, but you can serve with bread and butter or side salad if you wish.



About HonieMummy (HonieBuk)

Vegan Mama. Organic Gardener. Guider. Admin for Veganuary and run my own Plant Based /Dairy Free page. Mum to 3, Wife to 1. Allotment holder and growing from home. Currently trying 'Back to Eden' method and studying a Diploma in Organic Gardening. Guide Leader and all round Super Woman (well trying to be) 😁🌱
This entry was posted in British Mummy Bloggers, Foodies100, Honie's Kitchen, Pampered Chef and tagged , , , , , . Bookmark the permalink.

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