Bavarian Bangers and Mash

Ingredients

While the original British Bangers and Mash typically uses pork sausages and is served with onion gravy, this Bavarian version incorporates traditional Bavarian sausages, such as bratwurst or weisswurst, and is accompanied by a creamy mustard sauce. The flavors are slightly different, but the essence of a comforting sausage and potato dish remains. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 Bavarian sausages (bratwurst or weisswurst) 4 Bavarian sausages (bratwurst or weisswurst)
• 2 pounds (900g) potatoes, peeled and quartered 2 pounds (900g) potatoes, peeled and quartered
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 4 tablespoons (60g) butter 4 tablespoons (60g) butter
• Salt and pepper, to taste Salt and pepper, to taste
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 tablespoons (30ml) Bavarian mustard 2 tablespoons (30ml) Bavarian mustard
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 14g)
• Carbohydrates: 40g (Sugar: 4g)
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
2. 2.
   In a small saucepan, heat the milk and butter over low heat until the butter has melted. Pour the mixture over the potatoes and mash until smooth. Season with salt and pepper to taste. Keep warm.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the sausages and cook until browned on all sides, about 10 minutes. Remove the sausages from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onion and cook until softened and lightly browned, about 5 minutes. Sprinkle the flour over the onions and cook for an additional minute.
5. 5.
   Gradually whisk in the chicken or vegetable broth, scraping the bottom of the skillet to release any browned bits. Stir in the Bavarian mustard and simmer until the sauce has thickened, about 5 minutes.
6. 6.
   Return the sausages to the skillet and cook for an additional 5 minutes, until heated through.
7. 7.
   Serve the sausages on a bed of creamy mashed potatoes, topped with the mustard sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Bavarian sausages — Choose high-quality sausages from a trusted butcher or specialty store for the best flavor.
• Bavarian mustard — Opt for a traditional Bavarian mustard, such as sweet mustard or Weisswurstsenf, to enhance the authentic Bavarian taste.
• Potatoes — Use starchy potatoes, like Russet or Yukon Gold, for creamy mashed potatoes.

Tips & Tricks

• For extra flavor, you can add caramelized onions to the mashed potatoes.
• Serve with a side of sauerkraut or pickles for a traditional Bavarian touch.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce to the mustard sauce.
• To save time, you can use store-bought mashed potatoes or instant mashed potato flakes.
• Experiment with different types of Bavarian sausages to find your favorite combination.

Serving advice

Serve the Bavarian Bangers and Mash hot, with the sausages placed on top of a generous portion of creamy mashed potatoes. Drizzle the mustard sauce over the sausages and garnish with fresh parsley for a pop of color.

Presentation advice

For an appealing presentation, arrange the sausages diagonally on the mashed potatoes, allowing the mustard sauce to flow between them. Sprinkle some additional fresh parsley on top for an extra touch of freshness.