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Devilled bangers with new potato salad

Devilled bangers with new potato salad

If it’s sunny out, why not cook these bangers on the BBQ?

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2842kj 681kcal
  • Fat
    High 54%
  • Saturates
    High 52%
  • Sugar
    Low 54%
  • Salt
    High 54%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 4 Co-op Irresistible outdoor bred Cumberland sausages
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcester sauce
  • 2 tsp Co-op clear honey
  • 225g Co-op British piccolo tomatoes
  • 200g Co-op British new potatoes, quartered or halved depending on size
  • 150g pack Co-op British sugar snap peas
  • 200g pack Co-op British tenderstem broccoli
  • 2 spring onions, finely sliced
  • 1 stick Co-op British celery, finely sliced
  • 3 tbsp Co-op light mayonnaise
  • Freshly ground black pepper


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Fry the sausages for a few mins, turning, until browned
  3. Mix the mustard, Worcester sauce and honey together in a bowl then add the sausages, turn to coat and cook on a baking tray lined with foil for 25 mins, brushing with the glaze every 8-10 mins
  4. Add the tomatoes to the oven for the last 10 mins
  5. Meanwhile, place the potatoes in a pan of boiling water, simmer for 10 mins until tender, then drain and set aside
  6. Add the sugar snaps and broccoli for the last 4-5 mins
  7. Mix the potatoes with the spring onions, celery and mayo, and serve with the sausages, veg and a grinding of black pepper

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