Recipe

Dutch-style Bangers and Mash

Sausages and Stamppot: A Dutch Twist on Bangers and Mash

4.5 out of 5

In the context of Dutch cuisine, this recipe brings a delightful twist to the classic British dish, Bangers and Mash. The Dutch-style Bangers and Mash combines succulent sausages with a comforting stamppot, a traditional Dutch mashed potato dish. This hearty and flavorful meal is perfect for a cozy dinner on a chilly evening.

Sausage Dish› Bangers and Mash

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

European cuisine› Western European cuisine› Dutch cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Gluten-free, Dairy-free (if using dairy-free butter and milk alternatives), Nut-free, Low-carb (if substituting potatoes with cauliflower mash)

Allergens

N/A

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Halal

Ingredients

While the original British Bangers and Mash typically uses pork sausages and plain mashed potatoes, the Dutch-style version incorporates a variety of sausages, such as rookworst (smoked sausage) and verse worst (fresh sausage). Additionally, the mashed potatoes are mixed with vegetables like kale or sauerkraut, giving it a unique Dutch twist. We alse have the original recipe for Bangers and Mash, so you can check it out.

4 rookworst (smoked sausages) 4 rookworst (smoked sausages)
4 verse worst (fresh sausages) 4 verse worst (fresh sausages)
1 kg potatoes, peeled and cut into chunks (2.2 lbs) 1 kg potatoes, peeled and cut into chunks (2.2 lbs)
500g kale, chopped (1.1 lbs) 500g kale, chopped (1.1 lbs)
200g sauerkraut (7 oz) 200g sauerkraut (7 oz)
100ml milk (3.4 fl oz) 100ml milk (3.4 fl oz)
50g butter (1.8 oz) 50g butter (1.8 oz)
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 550 kcal / 2300 KJ
Fat: 30g (12g saturated)
Carbohydrates: 45g (8g sugars)
Protein: 25g
Fiber: 8g
Salt: 2g

Preparation

1.
In a large pot, bring water to a boil and add the potatoes. Cook until tender, approximately 15-20 minutes.
2.
In a separate pot, bring water to a boil and blanch the kale for 5 minutes. Drain and set aside.
3.
In a frying pan, cook the sausages over medium heat until browned and cooked through.
4.
Drain the potatoes and return them to the pot. Add the milk and butter, then mash until smooth. Season with salt and pepper.
5.
Add the blanched kale and sauerkraut to the mashed potatoes. Mix well to combine.
6.
Serve the Dutch-style Bangers and Mash by placing a generous portion of the mashed potato mixture on a plate, and top with a combination of rookworst and verse worst sausages.

Treat your ingredients with care...

Potatoes — Make sure to cut the potatoes into evenly sized chunks to ensure they cook evenly.
Kale — Remove the tough stems before chopping the kale.
Rookworst and verse worst sausages — Prick the sausages with a fork before cooking to prevent them from bursting.

Tips & Tricks

For extra flavor, you can add a dollop of mustard or gravy on top of the sausages.
If you prefer a smoother mashed potato texture, use a potato ricer or food mill instead of mashing by hand.
Experiment with different types of sausages to find your favorite combination.
To make the dish more indulgent, sprinkle some grated cheese on top of the mashed potatoes before serving.
Leftovers can be reheated in the oven or microwave for a quick and satisfying meal.

Serving advice

Serve the Dutch-style Bangers and Mash hot, with a side of pickles or tangy Dutch mustard. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sausages on top of the mashed potato mixture, slightly overlapping them. Drizzle some gravy or melted butter over the sausages for an appetizing presentation.