Bangers and mash are a traditionnal english and irish dish. This simple, but delicious, dish of sausages (bangers) and mashed potatoes (mash) is usually served in pubs.
|2||potatoes, Russet or Idaho type, or Yukon Gold (yellow)||500 g|
|1 tbsp||butter, unsalted||14 g|
|1/3 cup||milk, partly skimmed, 2%||85 mL|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|2||Italian sausages, or other types||150 g|
Before you start
- Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20 -25 min. Drain well and peel.
- Prick through the skin of the sausages in several spots using a fork. Put the sausages in a saucepan, cover them with water then bring to a boil. Cover and simmer 5 min. Take the sausages out of the water and pat them dry.
- Heat a sauté pan over medium-low heat. Add the sausages, then sauté until they become lightly coloured, 5 to 6 min. Turn them a few times while cooking. Set aside.
- Meanwhile, in a microwave-safe bowl, pour in the milk with butter and microwave on medium-high for a couple tens of seconds until hot.
- Pass the potatoes through a food mill, then put the purée back into the pot used to cook the potatoes. Pour in the butter-milk mixture. Add more or less milk depending on how creamy you like your mashed potatoes. Season with salt and pepper to taste, then blend well using a spatula.
- Serve the sausages on top of the mashed potatoes.
Nutrition Facts Table
per 1 serving (300g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Folacin, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin D, Zinc
- Good source of :
- Fibre, Iron, Manganese, Pantothenic Acid, Vitamin B2, Vitamin C
- Source of :
- Calcium, Copper, Vitamin A, Vitamin K
|Milk and Alternatives||0|
|Meat and Alternatives||1 ½|