Orange Glazed Pork Sausages and Creamy Mash, Mushrooms & Spring Onions

A new take on classic bangers and mash with a Winter boost. Bangers and mash are usually sausages with a mash and onion gravy. We’ve changed it up by using some fresh Winter oranges and seasonal produce. The pork sausages are cooked in an orange glaze and paired with the best creamy mash, using parmesan along with some pan-fried mushrooms.




  • Pork
  • Winter


  • South African

Cooking Methods

  • Cooking
  • Pan-Fry



Prep Time

20 minutes

Cooking Time

30 minutes


For the Orange Glazed Pork Sausages:

  • 10 ml (2 tsp) olive oil
  • 500 g Food Lovers Market Pork Sausages
  • Zest and juice of ½ orange
  • Salt and black pepper, to taste

For the Creamy Mash:

  • 5 large potatoes, peeled and cubed
  • 60 ml (1/4 cup) milk
  • 30 ml (2 Tbsp) butter
  • 60 ml (1/4 cup) Parmesan cheese, finely grated
  • Salt and pepper, to taste

For the Mushrooms:

  • 15 ml (1 Tbsp) butter
  • 250 g button mushrooms, halved
  • 15 ml (1 Tbsp) soy sauce
  • 10 ml (2 tsp) honey
  • 2 spring onions, sliced thinly
  • Handful parsley, chopped finely
  • Black pepper, to taste


For the Orange Glazed Pork Sausages:

  1. Heat a large frying pan on a medium heat. Fry the pork sausages, turning them often until slightly browned. Add the orange zest and juice, and cook until sticky and golden. Season to taste.
  2. For the Mash:

    1. Boil the potatoes until soft. Strain and mash the potatoes. Add the milk, butter and Parmesan. Season to taste.
    2. For the Mushrooms:

      1. Heat a pan with butter on a medium to high heat, add the mushrooms until browned. Add the rest of the ingredients and reduce until sticky. Season to taste.


What is the difference between our bangers and pork sausages? 

Meat content pork sausage has more meat less than 90%. Bangers have less than 75% meat