Bangers and Mash with a Brazilian Twist

Ingredients

While the original British Bangers and Mash is typically made with pork sausages and served with mashed potatoes, this Brazilian adaptation adds a burst of flavor by using spicy linguiça sausages and a creamy yuca purée. The dish is also seasoned with traditional Brazilian spices and herbs, giving it a distinct South American twist. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 spicy linguiça sausages (about 1 pound / 450g) 4 spicy linguiça sausages (about 1 pound / 450g)
• 2 pounds (900g) yuca (cassava) root, peeled and cut into chunks 2 pounds (900g) yuca (cassava) root, peeled and cut into chunks
• 4 tablespoons (60ml) olive oil 4 tablespoons (60ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 35g (3g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Place the yuca chunks in a large pot of salted water and bring to a boil. Cook until the yuca is tender, about 20-25 minutes. Drain and set aside.
2. 2.
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the linguiça sausages to the skillet and cook until browned and cooked through, about 10-12 minutes. Remove from heat and set aside.
4. 4.
   In a separate pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cooked yuca and mash it with a potato masher until smooth and creamy. Season with salt, pepper, cumin, paprika, and dried oregano. Stir well to combine.
5. 5.
   Serve the linguiça sausages on top of the yuca purée. Garnish with fresh parsley.

Treat your ingredients with care...

• Yuca (cassava) root — Make sure to peel the yuca thoroughly before cooking, as the skin can be tough and bitter. Also, remove any fibrous core from the center of the yuca root before boiling.

Tips & Tricks

• For an extra kick of flavor, you can add a splash of lime juice to the yuca purée before serving.
• If you can't find linguiça sausages, you can substitute with any spicy sausage of your choice.
• Feel free to customize the spices to your taste. Add a pinch of chili powder or crushed red pepper flakes for some heat.

Serving advice

Serve the Bangers and Mash with a side of sautéed greens, such as collard greens or kale, to add a nutritious and colorful element to the plate.

Presentation advice

Arrange the linguiça sausages on top of the creamy yuca purée and garnish with a sprinkle of fresh parsley. For an elegant touch, drizzle a little olive oil over the dish before serving.