Bangers and Mash

1 Reviews
100% would make this recipe again

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.

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Ingredients

??? potatoes, Russet or Idaho type, or Yukon Gold (yellow) ???
??? butter, unsalted ???
??? milk, partly skimmed, 2% ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Italian sausages, or other types ???

Before you start

A food mill or a potato ricer will be very useful to purée the potatoes. A food processor cannot give the proper texture.

Method

  1. Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20 -25 min. Drain well and peel.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the sausages on top of the mashed potatoes.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

470

Fat

25 g

38 %

Saturated 10.4 g
+ Trans 0.3 g

54 %

Cholesterol

60 mg

Sodium

830 mg

35 %

Carbohydrate

45 g

15 %

Fibre

4 g

17 %

Sugars

5 g

Net Carbs

41 g

Protein

19 g

Vitamin A

8 %

Vitamin C

30 %

Calcium

9 %

Iron

21 %
More info

Claims

This 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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Milk and Alternatives 0
Meat and Alternatives 1 ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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