I made Bubble and Squeak the other day, and it comforted my soul. It comforted Brenda Johnsons’s soul, too, because I made up a plate for her to taste-test. Here’s my version of this British classic, along with the answer to your burning question: “What the heck is Bubble and Squeak?”
Bubble and Squeak is a collection of vegetables that are mashed and caramelized in a hot skillet. If you listen carefully, you’ll hear the mixture “bubble and squeak” as it cooks. You can use any veggies you like, although potatoes and Brussels sprouts are traditional. For a nutritional boost, I always include sweet potatoes, leeks, and carrots in the mash.
For a satisfying meal, simply top the veggies with fried or poached eggs, leftover roast beef, or pork sausages. If you use sausages, as I do, you can roast them in the oven on a bed of mushrooms and onions. The mushrooms and onions will then become the base for a fabulous gravy.
Note: In the step-by-step recipe below, you’ll find plenty of…steps. But trust me — Bubble and Squeak is an easy dish. After you’ve made it a couple of times, you won’t need any recipe at all.
Here we go-go:
First, prepare the vegetables: Peel and chop 2 or 3 boiling potatoes, such as ‘Yukon Gold’…
And put them in a pot of cold water.
Add 1 peeled and chopped sweet potato…
A sliced up leek…
Some chopped carrots if you want them…
And some chopped Brussels sprouts.
Bring the veggies to a boil over high heat. Then cover the pot, lower the heat, and let simmer until the potatoes and carrots are definitely tender — about 15 minutes.
While the veggies are simmering, preheat the oven to 425°F.
The sausage bed: Mince 1 large or 2 medium onions and 12 ounces of mushrooms. I used ordinary white “button” mushrooms.
Then put some butter and olive oil in a roasting pan. Stick the pan in the oven until the butter melts — about 3 minutes.
Add the onions and mushrooms to the roasting pan…
And toss them about with a yellow spatula until all are slick with the butter and oil.
Arrange 6 (or more) pork sausages on the mushroom bed…
And drizzle them with olive oil.
Pop the pan into the preheated oven, and roast until the sausages are bronzed and thoroughly cooked (they should reach an internal temperature of 160°F ), and the mushrooms and onions have caramelized — 40-45 minutes.
While the sausages are roasting, drain the vegetables. You can reserve 1 1/2 to 2 cups of the cooking liquid for the gravy, or use chicken stock instead. The choice is entirely yours. Frankly, I prefer my own, homemade chicken stock.
Heat some butter and oil in a heavy skillet, add the veggies and a dusting of salt and pepper.
Mash the vegetables with an ordinary potato masher, and then…
Every 5 minutes or so, and working in sections, lift the mashed veggies with a flat spatula, and flip them over. The mash will become sweetly caramelized in about 20 minutes.
If your mash is finished before the sausages have completely cooked, just set them on the lowest rack in the oven, as above.
Yes, I need to clean my oven.
To make the mushroom gravy, first remove the cooked sausages from the roasting pan, and put them on a plate.
Then set the roasting pan over medium-high heat, and stir in a generous splash of balsamic vinegar.
Add the cooking liquid you reserved from the boiled vegetables (or use chicken stock), and bring it to a boil.
To thicken the sauce, add 2 tablespoons cornstarch mixed with 1/4 cup cold water, and stir for 30 seconds.
Are you hungry?
Are you really, really, hungry?
Pour the mushroom gravy into a gravy boat…
Mound some mashed veggies onto a plate…
And add a couple of sausages.
I like to add dill pickles, too, because they always go well with Bubble and Squeak.
Top the works with the mushroom gravy…
And brace yourself for a comforting feast.
Caramelized vegetables…bronzed, fragrant sausages…a mushroom gravy with a balsamic kick…there’s nothing that isn’t wonderful about this Bubble and Squeak. I hope you’ll try it some day. Hungry for more? Get my email updates.
Bubble and Squeak with Sausages and Mushroom Gravy
Equipment
- A large pot for boiling the vegetables
- A skillet for mashing and caramelizing the vegetables
- A 9x13 or similar-sized roasting pan
Ingredients
For the vegetable mash:
- A mixture of chopped vegetables, such as boiling potatoes (i.e., 'Yukon Gold'), sweet potatoes, Brussels sprouts, leeks and carrots -- 2 1/2 pounds in total
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
For the sausage bed:
- 2 tablespoons butter
- 1 tablespoon olive oil (plus more for brushing)
- 1 large onion, diced
- 12 ounces mushrooms, minced
- 4 or more fat pork sausages (sweet Italian sausage works well here)
For the gravy:
- 1 tablespoon Balsamic vinegar (or more, to taste)
- 2 cups of the reserved vegetable water
- 2 tablespoons cornstarch blended with 1/4 cup cold water
Instructions
Boiling the vegetables:
- Put the chopped vegetables in a large pot, and add enough water to cover them. Bring to a boil over high heat. Then lower the heat, cover the pot, and simmer until all are tender -- 15-20 minutes. Drain, reserving 2 cups of the cooking liquid for the gravy.
- While the vegetables are simmering, center the oven rack, and preheat the oven to 425°F.
Mashing the vegetables:
- Add the 2 tablespoons butter and 1 tablespoon olive oil to a 12-inch-diameter skillet over medium meat. When the butter melts, add the drained vegetables and the salt and pepper. Mash the vegetables with a potato masher. Every 5 minutes or so, scoop up sections of the mash, and flip them over (a flat spatula is useful here), The mash, or "Bubble and Squeak," is done when it is crisp and caramelized -- about 20 minutes.
The sausage bed:
- (You can do this while the veggies are simmering.) Put 2 tablespoons butter and 1 tablespoon olive oil in the roasting pan. Put the pan in the oven until the butter melts -- about 3 minutes. Add the diced onions and minced mushrooms to the pan, and toss them with a spatula until are slick with the butter and oil. Arrange the sausages on top of the mushroom mixture. Brush the sausages with a little olive oil.
- Roast in the preheated 425°F until the sausages are cooked and deeply browned, and the mushrooms and onions are lightly caramelized -- 35-40 minutes.
Making the gravy:
- Transfer the cooked sausages to a warm plate. Then place the roasting pan over medium heat on the stovetop. Add the Balsamic vinegar and the reserved vegetable cooking liquid, and bring to a boil. Then add the cornstarch mixture, and stir until the sauce thickens -- about 30 seconds. Remove from heat.
Serving:
- Place a mound of the mashed vegetables on each plate. Top with 1 or 2 sausages and a generous spoonful of the gravy. Serve while hot, along with good ale or a robust red wine.
Beverly, zone 6, eastern PA says
I was just reading about this old fashioned dish in a novel by Susan Wittig Albert (set in 1906) who is famous for adding actual recipes to her mystery books. How coincidental.
By the way, your oven which “needs cleaning” makes you just like the rest of us.
We’d be suspicious if it were spotless. xoxoxox
It’s snowing here again, right now!!!!! Wave your wand, Kevin, and send spring to the Northeast.
Kevin Lee Jacobs says
Hi Beverly – Freakishly-cold here, too. Bubble and Squeak weather!
Maurine Johnson says
I now know what I’m fixing for dinner tonight! Sounds fantastic!
Dave says
Mashed veggies and meat. Perfect for old folks like me. This was easy to make in bulk and refrigerate for 3 to 4 days of meals. One day with sausages like you showed us, and then other days will be with chicken, steak and pork and fish. Thanks Kevin for enlightening me with this natural meal with low-med glycemic veggies with fiber.
Kevin Lee Jacobs says
Hi Maurine Johnson – Hooray! If you get the chance, let me know how the dish turns out for you.
Hi Dave – No wonder I feel so terrific after eating Bubble and Squeak. Must be the low-to-med glycemic veggies in the mash!
Mary in Iowa says
I just saw this new-to-me “Bubble and Squeak” dish a few weeks ago in a Public Radio cooking newsletter, and now here it is again. That must mean I’m supposed to make it. I was grinning all the way through, however, because I know a 50-something man who still thinks he’s a college dude–or younger–and more than once in his recipes I’ve heard him say, “First, take a leak …”. I just roll my eyes like a typical junior high girl.
Maurine Johnson says
Right now the kitchen smells so so yummy! Just did the 1st flip of the mash. Tri clad is great, but I need a larger cast iron skillet now!
Maurine Johnson says
Kevin, thank you! Folks this is heaven! I had a few issues, No iron skillet, mash doesn’t caramelize well in triclad stainless. Only 9×13 was pyrex, can’t heat on top of the stove. Husband fell asleep while I was preparing, which worked out well, because I put it all in a 300 degree oven to keep warm and gravy thickened nicely. But we will be having this again!
Christina Schonlau says
Looks and sounds delicious! I am used to the bubble and squeak my Mum made when I was a child, always on a Monday, using the leftovers from our traditional English roast dinner on Sunday. I’m anxious to try this new-fangled recipe, wish I could find some of those wonderful-looking sausages to go with it!
Kevin Lee Jacobs says
Maurine – So glad the dish worked out for you, even if you didn’t have the “right” equipment. Sign of a good cook!
Theresa Ryan says
Sounds fabulous! Tell us again ~ how do you stay so slim?
Catharine R. says
This looks so good! Think I’ll make it for St. Patrick’s Day dinner. Faster than corned beef and cabbage (which is also very good).
Sue Brell says
I didn’t know that sausages could be cooked in the oven! I’m always learning new things from you, Kevin!
Cary Bradley says
This sounds fabulous! Kevin, you use Italian sausage here? I always save Italian sausages for red meat sauces and am surprised you use Italian here. Our kids just brought us a pound of Italian pork sausage made at a local farm and I was going to make a red sauce for it, but this sounds so much better. Really, Italian sausage is okay here? If you say so, I’m making it for dinner tonight. Thanks so much!
Kevin Lee Jacobs says
Hi Cary – I used sweet Italian sausage (obtained from my local market) for this dish. The fat sausages cooked to succulent perfection in the oven.
Another Carolyn says
This sounds heavenly, but I have to be a smart ass and ask: Your cut-and-paste directions call for “cooing” the sausages. Do any particular words or sounds work better, or is a pigeon imitation adequate? This just brings a whole lot of entertaining visions to my very warped mind 🙂
On a more mature note, do you think the gravy idea would work with just onions? (I have a very strong and irrational dislike for mushrooms).
Constantine says
Hi Kevin – I saw this yesterday while eating my lunch and thought I’d give it a try for dinner since I had most of the ingredients on hand. I used chicken stock to cook the vegetables and saved it to thicken with roux for the gravy. Some ham slices that were in the freezer completed the meal and both my husband and I loved the result! Thanks for this recipe – it’s a keeper!
michelle says
Kevin, this sounds so tasty. I will try it, may have to leave out the Brussels sprouts….yuck!
Thor the Basset Hound says “Please, give Lily a treat”.
Sheri says
I know this must be delicious because I’m drooling!
Sarah says
Dinner for the grand boys coming up! Thanks, Kevin, for another inspirational idea.
Suzanne says
One of my very favourites growing up – my Mum made this dish quite often, and I still do!! This recipe reminded me I’d not made this dish in quite a while!! So…it’s on the agenda for supper one night this week!!
Thanks for reminding me of this wonderful English fare!!
Hugs,
Suzanne
Gretchen says
Yesterday I bought some sweet Italian sausages but had no idea of how they were going to be used. You just gave me the answer. Thank you, Kevin! Thank you too, Lily.
Allison K says
Bubble & Squeak is a great way to use up veg lurking in the fridge, and always tastes great. I never thought of the mushroom & onion gravy, however–what a genius you are! Now give sweet Lily a treat!
Susi says
Lo- cal or not, Lily darling, you’re gonna get fat on all the comments!!
Victoria says
Fantastic idea for the gravy !!
Next week Toad-in-the-Hole ??
Pat McGee says
Hi Kevin,
This looks like a great recipe. I’ll give it a try right after St. Pat’s Day. Gotta have my corned beef and cabbage first. Please give Lily a treat.
ruth_from_kent says
Hi Kevin,
As a born & bred Brit, I was raised on this but we always put shredded cabbage in ours. Its good with cold roast meat & chutney or with a traditional English breafast.
I really like your gravy mix but that would be alien for me to have with bubble!!
Addie B in Florida says
Having lived in the UK a long time I’m familiar with this dish. The English typically use leftover mashed potatoes and any other leftover veg, like sprouts and carrots, and some onions or leeks. I loathe sprouts so I use cabbage (I know it’s the same family but it doesn’t have that bitter taste.) And they often put a fried egg on top. I really love the sausage and gravy idea so I’m sure I’l try it. If there’s a Trader Joe’s anywhere near you they have wonderful “bangers” (sausages).
By the way, Kevin, I tried making your lovely petit fours the other day. I had a problem with the 1/4 inch pound cake slices falling apart, so I ended up with 4 petit fours and a bag of scraps which I froze for a trifle, maybe LOL. They were delicious, though!
Addie B in Florida says
P.S But they weren’t nearly as pretty as yours!
Marian says
Hi Kevin, My grandmother was from Scottland, my Mom was from England, their Bubble and squeak, was both potatoes, sweet potatoes, onions, cabbage, carrotes in a cast Iron pan. Then the sausage cooked on top in the oven. I some times use radishes and any other veggie I have hanging around, sunny side up eggs are great on top if you don’t have left over meat. I have this at least twice a week for supper or breakfast. Thank you for sharing with us, what else do you need to eat after that… Best wishes Marian
Laura Rankin says
Love the look of this recipe and will try it one day. In the meantime, I chuckled my way through the step by step, beginning with ‘What the heck is…”, moving on to the yellow spatula, and the finale glimpse into your oven, whose twin lives with me.
.
Claudia Smith says
Yummy! looks like the ultimate comfort food especially for cold days. Love your posts Kevin, very inspiring! Give Lily some scratches!
Cathy says
Love the idea of using sweet potato in bubble and squeak; I usually use turnip, leek, cabbage and potato. I will definitely have to try your mushroom onion gravy! It looks and sounds delicious.
Pam says
This sounds delish! I will give it a try soon. My doxie Shiloh would like Lily to have a homemade treat, and she would like one also. lol!
dori says
Beverley from eastern PA says your oven needs cleaning and so does hers. I just have to pass on this little tip. Take out your racks, the pan at the bottom of the oven, the stove burner drip pans, or anything else that has a lot of baked on grease. Lay them on your lawn over night, If they are quite gross flip them over and leave them another night. It’s OK to forget them for a couple of days. When you have time to clean them bring them in and wash in some soapy water in your sink. The grease comes off like magic. Using one of those little scrubber sponges will take off any black spots that are left. I especially like this method for the racks and drip pans. If anyone knows why dew dissolves grease let me know. I think it’s fairies.
cleo says
Being a Brit’ and raised on ‘Bubble’ we use any vegetable including broccoli and cauliflower. The gravy is strange though as we always put a fried egg on top. I will try it your way though as I am a gravy lover. In fact tonight would be a perfect time to make it. thank you Kevin. By the way we were told as kids that the potato bubbles and the cabbage squeaks hence the name.
Kathryn says
I always look forward to you emails on Sunday. This week’s recipe has taken me back to my childhood. I had forgotten about this wonderful meal. Thanks for bringing back the great memories. I will be making it soon.
Sandra from WA says
I love this menu. Your pics make it all look easy and tasty. Thank you for sharing!
Sandra
Vivian says
Please feel Lily a treat. This looks great, am going out now to buy some sausage. Thank you for all the wonderful recipes. I’ve put so many into my favorites.
Arden Rembert Brink says
I *LOVE* that your oven looks like you actually cook in there!! I always cringe a little when I see photos of food being put into a spotless oven — it just strikes me as so fake since no one who really cooks has an oven that looks like that.
Admittedly, mine looks worse than most, I fear. 😉 (I always wonder how that happens since to my knowledge the food is always *in* the pan, I never have “spills” that I’m aware of — how the heck does all the stuff get on the floor and walls and door of the oven?!?)
Great looking recipe, must try!!
–arden–
Liz says
Wow am I hungry now! I am British and love this dish.
I ‘deliberately’ cook too many vegetables to make sure I have excess left to make bubble and squeak later in the week. We are vegetarian so instead of gravy and sausages we often eat it with a sour cream dressing and a poached egg.
Enjoy your treat Lily! Our Lurcher Jack LOVES bubble and squeak, not that there is ever any left in this house!
ingmarie peck says
Looks very good, makes me hungry. (had carrot ginger soup for lunch) yours looks much better.
And Lilly gets her snack too. woohoo.
Jeanne K Collins says
Bubble and squeak is a mainstay when I can find decent BRITISH bangers. Most American sausages are all wrong for this dish, but that’s what living in Yorkshire England for many yearsdoes to a persons palate. Whole foods does occasionally have an ok British banger from time to time, but most of the time I go to the import shop to get Piccadily brand. My husband would have freaked out at anyone putting THOSE pickles on his plate too. Anything with the word pickle in the name should look more like Branston Pickle. Love the mushroom and onion idea for cooking the sausages! A good bubble and squeak must have gravy!
Janet says
Hello Kevin & Lily,
I cannot tell you how happy I am that I recently discovered your wonderful website. Being newly retired I am just starting to enjoy cooking. You are making it fun & easy. I love your site, your simple steps & the humor. That is what is making me want to try different things.
Even tho I am in Florida, this Bubble & Squeak recipe sounds deelish & I will try it some day soon. Lily, enjoy your treat! Thank YOU
Janet
Wallace & Nancy Braud says
Looks like a meal that might become a staple here! THANKS for all you do and for sharing this recipe ! ! Lilly might get fat on this many lo-cal treats. 😉
Sarabeth says
Kevin – Lily has the exact same look on her sweet little face as you do up in the right hand corner of this page!! You BOTH deserve a treat after all of this work! Will definitely be making this dish as soon as I get to the butchers. Thank you (both) very much for sharing!
Lori Mancini says
Even if I don’t try the Bubble and Squeak I have learned a great new way to cook sausages. I am beating that gravy would be really good over pasta too. I have to admit though the whole thing does look really yummy.
Valerie C. says
It looks delicious and your directions are easy for this novice to follow too! Give Lily a treat for me too. I had a wonderful Lily too. Great name 🙂
Kathy woicik says
Hi Kevin, I had never heard of this, but knew my husband would be impressed. Just showed it to him, yes we will be making this. Thanks for sharing looks amazing. Kathy
Helen L Olson says
Sounds delish., will be making this.
Helga G says
Growl, you made me hungry just reading it. This will definitely be on some of my future Menus.
And Kevin, don’t forget the Treat for Lily.
LynnB says
Like Ruth from Kent (no 27) my mother and grandmother (dad’s mum) both made b&s from cabbage and potato. Both sides of my family however came from SE London/North Kent so perhaps it’s a genuine regional variation.
I now make b&s by forming patties from the veg. Much much easier to turn.
LynnB says
Oh and PS Iove the gravy idea – going to be trying that!
Kathleen says
Oh Kevin! Bubble and Squeak looks like the perfect remedy for this Boston winter.
Thank you!
Give my regards to the lovely Lily. : )
Maureen says
Lily, tell your daddy you might need your toenails trimmed. And as far as the website, this has to be one of my most favorite. I love cooking and gardening, so you cover all the bases.
Clytie says
Bubble and squeak is just as fabulous if you use left over vegetables, can be baked or boiled veg and sometimes it can taste even better. I made it this way last week but instead of trying to keep as a neat pattie I mix it up as it cooks so you get crunchy chunks all the way through. Bacon and an egg on top is scrumptious. We used to have this for breakfast when I was a child (I live in Australia) and now I make it for my grandchildren. Enjoy
Martha Robinson says
There’s a pub in Prince Edward Island that serves Bangers and Mash, which I quite enjoyed, especially after I learned what it was. Your Bubble and Squeak is another delightful British dish, and new to me. I so appreciate your variety of delicious recipes, and especially the photos and detailed steps. I love you and your website. Lily, you’re welcome.
Naomi Shelton says
I remember my mom speaking about Bubble & Squeak when I was very small, but I don’t remember whether she actually made it nor do I remember eating it. Your version sounds quite yummy. I just may have to try making it .
Just want to send my love to Lily. Tell her she is an exceptional dog and deserves every one of those treats. Tell her that she is beautiful, too. I love her eyes and her ears and her hair color(s). Tell her that for my response to B&S I want you to give her TWO treats! (And a hug.)
Heike says
Hi Lily, were you able to get a taste of Bubble & Squeak? If not, I hope you get a treat for being a good girl. 🙂
Kevin, I cook every Sunday afternoon, so I have plenty of lunches for work for the following week. I believe next Sunday is going to be Bubble & Squeak day. Thanks for the delightful recipe. 🙂
Doris says
I think I have to “bubble and squeak” looks delish….xoD
Betty-Anne says
Simple food, but sounds rich and decadent with the mushroom gravy, I am going to have to make this for my sister.
Janice says
I was raised in England outside of London and every Monday’s evening meal was leftover roast beef and bubble and squeak made from the leftover cabbage. The mashed potatoes would have been freshly made because we would have had roast potatoes on Sunday and they wouldn’t be so good to mash. Also, no gravy.
Molly says
Looks delicious! And you can’t go wrong with mushroom gravy.
Charlotte says
What a fabulous sounding meal. I am absolutely going to try this bubble and squeak dish this week. Kevin, you are such an inspiration, I just love coming to your site.
Grapefarmer says
this is a keeper!! thanks for the ideas.
Jerry in Sealy says
What a yummy supper last night, had all the ingredients in stock. Fast and easy to make on a very cold and rainy day in Texas. Thank you Kevin
Brandon says
This is happening…soon.
Susie M says
Hi Kevin and Lily! I’m typing this with my 54lb Boxer mix – Lilly on my lap – years ago, I had a beagle named Molly – and I grew up LOVING bubble and squeak!! hmm.. any similarities here? Decades ago, we traditionally had it for brunch on Boxing Day back in England, with either a poached or fried egg on top. Ours was done with mashed spuds and that lovely dark green savoy cabbage – great flavor – and we lived in ‘pig country’ so there were delicious sausages made by the local butcher. We had it other times too – but I always really looked forward to that Boxing day one – my ‘Little Gran” could get such a wonderful crisp coating on the outside… heavenly!!
My Lilly said to tell your Lilly to enjoy her treats and make you take her for a nice long walk afterwards.
Olive Goold says
Bubble & Squeak in Britain was always a cheap meal, usually towards the end of the working week when housekeeping money was running short my Mom used to say but I can remember she used to make it on Mondays, sometimes the joint didn’t go as far as she hoped, she used to make Shepherd’s Pie with Lamb to stretch the joint.
mags says
Kevin you brought back so many childhood memories of this dish! Being from England I remember bubble and squeak from my childhood – but Mum always made it with two simple ingredients – leftover cabbage and potatoes! Very delicious and very simple!
Love your recipe though she would’ve enjoyed it!
Love to Lilly my darling Penny Beagle would’ve enjoyed the treats too (alas no longer with us but always in my heart).
Patti Teeters says
Good Morning Kevin! Love you Lily. I hope you get your healthy treat today. I just love this recipe Kevin. Thanks for posting it. My husband loves it too. I’m in Illinois and right now we are having great weather. I so wish I could send some of it to all of you folks in the Northeast. I pray you have a good day.
Larry says
Think I’ll use this recipe and add corned beef! St. Pattys day is coming!
How’s that, Lilly?
Belinda says
Lilly Girl, Give Kevin a big old kiss on the cheek for me. I just made this for Saturday night supper and it is wonderful! I used what was on hand; carrots, a rutabaga, and Brussels sprouts. Yum!!!
Thank you for this recipe.
Marilyn Elliott says
I made Bubble and Squeak today and it was very good! But I must comment on my own experience: Cooking the sausages at 425 degrees is too high, at least in my oven. My sausages and the onions/mushroom mix were blackened after only 30 minutes. Thank goodness I checked them when I did. Next time I would lower the oven temp to about 350 degrees after preheating the butter and oil. My “mash” consisted of potatoes, carrots, and cauliflower; it was great.
Barring the slightly bitter taste from the slightly burned sausages and onion/mushroom mix, my Bubble & Squeak was delicious. And that gravy, made from vegetable stock and the onion/mushrooms, is to die for! Wonderful taste and texture! I plan to remember that to go with other meals; it would be great with old fashioned pan fried round steak and mashed potatoes.
Thanks, Kevin, for this recipe. I’d be interested in hearing if your sausages and onion/mushroom mix cooked properly at 425 degrees for 45 to 50 minutes. If so, my oven may be off.
Clytie says
Cooked this on Tuesday night……delicious! I used organic beef sausages and cooked at temperature as per recipe and they cooked perfectly although I did turn them half way through so they browned on both sides. Will definitely be making this again. Thanks
mags says
Hi Kevin! Thank you so much for reminding me of a lovely British recipe! English born and bred (and now living in the beautiful USA) I still yearn for home……….. Bubble and Squeak fits the bill for a cheap and nutritious meal. Mum used to make it with leftover mash and cabbage. Just mixed tog. and fried – that’s it – that simple! (For more flavour cook in a couple tabls. goose fat and/or perhaps a rasher or two of crispy bacon.
BTW have you ever heard of rissoles? Sometimes we’d have whatever meat was left-over from the Sunday roast – beef minced with mashed potatoes; chopped onions and made into patties and fried – delicious!
I think the Aussies claim it as their recipe but no way lol!
Thank you again and give the lovely Lilly a pat from me!
ps Bangers don’t need to be cooked in the oven just fried!
Melissa Horton says
Please share; what type of sausage did you use?
Kevin Lee Jacobs says
Hi Melissa – I sometimes use sweet Italian sausage; other times, bratwurst. Both types are delicious!
Deb Jones says
Thanks for the new idea of adding sausage to my bubble and squeak. I make vegetarian bubble and squeak with mashed potatoes as the base, but now am going to make some changes, and utilize veggie italian sausages as well.
Brenda says
I have never heard of a kitchen without an iron skillet. Being from the South and now East Texas an iron skillet is given to every new bride. Mine is in my will. It is 50 years old and well seasoed. Love your blog Kevin. Cooking and Gardening are my 2 fav pastimes.
Claire Sullivan says
My kind of comfort food. It will be my dinner tonight. Thank you. Love your recipes.