“Bang bang!  My baby shot me down….”

Name the Tarantino movie that line is from!

So, in honor of St. Patrick’s Day this year, I decided to make some British grub in the tub that’s often eaten in a pub. (And yeah yeah, I know, I’m late.  Like SUUUUUUPER LATE!)

Bangers and Mash!

Now….if you don’t know what that is, don’t feel bad, because I didn’t either!  I had to rely on my trusty Google pal.  Turns out it’s a popular comfort dish consisted of Sausages and Mashed Potatoes.  It’s as simple as that!

Why are the sausages called Bangers you ask?  Let’s see….according to wiki:
“Although it is sometimes stated that the term ‘bangers’ has its origins in World War II, the term was actually in use at least as far back as 1919.[1] The term “bangers” is attributed to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode under high heat if not cooked carefully; modern sausages do not have this attribute.”

The sausages are usually cooked on a grill or a pan and the mashed potatoes are made in a separate pot.  What we’re going to do today is going to attempt cooking it all together in just the pressure cooker alone.  I love walking on the wild side!  (Update:  The bangers failed as far as the look is concerned.  But the Mash turned out yummy!)

So let’s get crackin’!


  • 1 Package of 6-8 Bangers (Pork Sausages or whatever sausage you like)
  • 5-6 Baking Potatoes (Peeled and Diced)
  • 1 Cup Milk
  • 1/2 Cup Butter
  • Salt & Pepper
  • 1 Whole Onion (Sliced into rings)
  • 1/2 Cup Sour Cream
  • 1/2 Cup Parmesan Cheese
  • Potato Masher
  • Sheet of Foil

I’m pretty sure the sausages I purchased are not going to explode on me, but just to be on the safe side, I’m going to jab it a few times with a fork just in case.  Poke, jab, polka!

Peel and dice up the potatoes and put it in the bottom of the pressure cooker pot.  (I chose to leave the peels on, just scrub them real good if you do.)  Lightly toss them with salt and pepper.  Add the cup of milk.  Slice tabs of the butter and place them over the potatoes.

Carefully lay a sheet of foil over the potatoes and put all the sausages onto the foil and make sure they do not risk rolling off.  Top the sausages with the onions.

Shut the lid and secure into place.  Adjust the pressure valve to “AIRTIGHT”.

20 Minutes is all you need.

Let the machine do its thing.  It will heat up the heating element and build the inside pressure up.  Once the pressure has been reached, the letter P will appear on the screen, the float valve will pop up and the heating element will shut off automatically.  The 20-minutes will begin to count down and the internal hot pressure will continue to cook the food.

Once the allotted time has expired, the machine will beep and go to keep warm automatically.  You can choose to either release all the pressure manually or let it drop down naturally.  I prefer manually.  So flip the top black knob valve that says Airtight/Exhaust to Exhaust and all the pressure will start to release.

When all the pressure has released, the float valve will drop down and allow you to turn and open the lid.

Remove the sausages in the foil.  You’ll noticed that the sausages are cooked but look grey and unsightly.  Don’t worry, they’re just steam cooked and look kind of blah, but they still taste just fine.

Now on the mashed potatoes.  Start mashing them carefully with a potato masher directly inside the pressure cooker pot.  Add more milk, salt or butter if you prefer to get the potatoes to the consistency you like.  We preferred ours a little creamy, yet lumpy.

Unfortunately I didn’t take too many final photos of the end product.  I should have sliced up the sausages instead of left them whole for the photos.  It just looks a bit wrong with them whole.  😛

Still delicious though!!!


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  1. Laaaar on the 20. Jun, 2012 remarked #

    In the picture they look browned. Did you brown them after? I don’t see it written in the recipe.

  2. Betty Smith on the 22. Jan, 2013 remarked #

    Sorry, those things are just nasty looking! LOL

  3. Mary on the 03. Feb, 2013 remarked #

    I made this and it was delicious. However the potatoes cooked to the bottom of the pan so bad it took two days of soaking and elbow grease to get it off. Any thoughts on how to avoid that? My husband is asking for it for dinner again! Should I just grease the bottom? Thanks for the help! And again – DELICIOUS!

    • Patty on the 04. Feb, 2013 remarked #

      You can oil the pan down but the pot is pretty non-stick. Make sure you have enough liquid inside though. I’ve only encountered my potatoes browning a bit and sticking to the pot a little bit but they washed off pretty easily.

  4. R. Sue Henderson on the 07. Jan, 2014 remarked #

    My husband and I own and operate Gaelic Imports an English/Irish/Scottish bakery and imported food store in Parma Ohio. We make our own bangers. I would suggest browning the bangers first to improve the looks of the dish. I would like to at some point add this recipe to our website. Is that and option if I give credit to your site. I have only had my pressure cooker a couple of months but I LOVE it. It is a must for someone on a time crunch.

    • patee333 on the 07. Jan, 2014 remarked #

      Great idea!

  5. Rebecca on the 18. Mar, 2014 remarked #

    First, this looks pretty delicious. Second, Kill Bill is the movie (I can’t believe no body answered this after 2 years lol). Great post!

  6. cookinmom on the 21. Aug, 2014 remarked #

    I made these but browned them first with the onions. It turned the potatoes brown but they (potatoes)were so very tasty. I made an red onion gravy to go with it. The potatoes did almost burn on bottom. I have a Fagor 8qt. Had to scrub pot some. Excellent…I will try regular sausage next time. 😉

  7. eat-to-live on the 26. Oct, 2014 remarked #

    I remeber it

  8. YES CHEF! on the 02. Dec, 2015 remarked #

    A delish looking dish for a treat. I suggest a couple things here, a dab of butter or oil (on the hot saute setting in the IP) for some browning first then 1.2c water in bottom THEN trivet/steamer to keep the potatoes above your potential messy cleanup. Not only will your clean up be easy but you might have a lil’ something to start a gravy with at the bottom (jus’ sayin’)

    • George on the 28. Feb, 2016 remarked #

      Yes, I agree with the browning and the trivet as well.

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