Are you looking for a touch on classic banges and crush? Our version combines savory sausages with crunchy potato cakes instead of a traditional mash, all seasoned with a rich and creamy mustard sauce. This updated British comfort food offers more consistency and flavor than the original while maintaining its domestic charm.
First we had this dish in our favorite local pub and we enjoyed every single bite. What distinguishes it is the brilliant contrast of the plots: juicy sausages combined with potato cakes with golden crisis instead of the usual puree. The creamy mustard sauce binds everything together, adding a spicy wealth that transforms this humble dish into something special. It is combined with some Dublin cheese bites on the side and is paradise.
What is homemade Bangers and Mash?
Bangers and Mash is a traditional British and Irish dish that you generally find in a Pub menu, such as smoked canned meat or a cannino cannino cannon. It implies the preparation of succulent sausages and salted in a tasty sauce and serve them with potatoes.
Dating back to the era of the Second World WarThe term Bangers refers to sausages. During the war, the country experienced the lack of meat, making them put the fillers in the sausages that made them explode when cooked. The mash refers to the mashed potatoes. Although this dish looks simple, it remains one of the most famous foods of Ireland and Great Britain to date.
Irish bangers and crushed ingredients
Unlike the good Banger and Mash with a sauce of rich onions and green peas, this version of fat sausages and mash uses robust beer, heavy cream, fasting mustard and horseradish, bringing this classic dish to the next level.
- Assorted sausage connections in the wraps (concessive and obtain of good quality): We advise you to use fat sausages and Bratwurst as fat offers a lot of flavor to the sauce.
- Robusta beer (we used Storm King Stout from victory) and water: Used to cook the sausages over low heat. Beer adds a slight sweetness to the sausages.
- Potato cakes with fresh chives and parsley: Round and round -based saucers based on potatoes of potatoes. These are super easy to do from scratch.
- Heavy cream, fasting mustard and horseradish: The base for our creamy sauce. It has a slightly spicy flavor that congratulates the sweetness of the robust and cuts the rich flavor of the fat sausages.
- Salt and pepper
- Fresh chopped chives: On outline.
- Sliced cheese: To garnish and add flavor.
How to prepare the coffers of Irish sausage and potatoes
- Cooking sausages: Start by burning the sausages in a large pan over medium-high heat. Turn them so that they become golden brown on all sides, which lasts about 3-5 minutes. Pour 1 cup of robust and water carefully, then let it simmer until the sausages are completely cooked, which should be about 20 minutes more.
- Make potato cakes (if you use): While the sausages are cooking, you can mount some potato cakes. If you do, share them with salt and pepper while you remove them from the pan.
- Prepare the sauce: In a small saucepan, mix the remaining 1/4 of robust cup, heavy cream, mustard and horseradish. Add salt and pepper, then bring it to a boil. Reduce the heat and let it cook over low heat until it thickens.
- Assembly of the dish: Once the sausages are finished, remove them from the heat. Serve the sausages cooked on buttery potatoes, pour the sauce at the top and sprinkle some chipolline herb on everything. Finally, place the assorted cheese on the edge of the plate and you are ready to enjoy the meal.
Tips for recipes of carnivorous experts as a girl
- Try using fat sausages. The more slender is the sausage, the drier and boring it will be.
- The heavy cream can be tamed if the heat is too high, so be sure to use a very low heat.
What to serve with bangers and crushes
Although this recipe is generally served with creamy potatoes of potatoesor in our case, potato cakes, you can serve this meal with other sides such as Smoked cabbage, Fry vegetablesor even Parmesan fries garlic garlic For a funny touch.
Leftovers and heating
Keep the remaining and crushed banger in an airtight container in the refrigerator for 3-4 days. We advise you to keep the creamy sauce separately. We do not recommend freezing, since the creamy sauce can break and lose flavor over time.
To heat:
- Heat the creamy sauce in a small pot on the hob up to the heat. Let it simmer while heating the leftovers.
- Finger the leftovers in the microwave for a minute or two until hot.
- Pour the sauce on the plate.
Other Comfort food recipes
This traditional British dish is a full meal that the whole family will love! A bite of this dish, and will become your new favorite comfort food.
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Do you want a delicious sausage dinner with a touch? Our opinion on the British classic “Bangers and Mash” classic combines juicy sausages with crunchy potato cakes instead of regular potatoes. Complete everything with our creamy mustard sauce for an easy but impressive meal.
Prevent the screen from going to sleep
In a large pan over medium-high heat, scroll the sausages on all sides (3-5 mints). Add carefully to 1 robust cup and water and leave to cook on low heat until cooking, about 20 minutes more.
In the meantime, prepare the potato cakes *if you use. (Season with the potato cakes with salt and pepper while you remove them from the pan)
In a small pan, beat together the remaining 1/4 cup, heavy cream, mustard and horseradish. Season with salt and pepper and bring to a boil. Reduce the heat and cook over low heat until it thickens.
Remove the sausages from the heat and serve over the potatoes, with sauce. Sprinkle with chives on each. Set assigned cheese on the edge of the plate and serve.
Calories: 3162Kcal | Carbohydrates: 13G | Protein: 141G | Fat: 271G | Saturated fat: 98G | Cholesterol: 761mg | Sodium: 6209mg | Potassium: 2387mg | Fiber: 1G | Sugar: 1G | Vitamin A: 2240Iu | Vitamin C: 15.3mg | Soccer: 151mg | Iron: 10.5mg
Frequent questions about the recipe
Any kind of fat sausage will work. Pork sausages are the typical choice for adequate banger and puree, but beef sausages or even lamb sausages would work for this recipe. If you want a Spezia kick, you could also use a slightly spicy sausage.
No! Feel free to exchange robust beer beef broth Instead.
Yukon golden potatoes are the favorite choice for this dish.
