Bangers et Purée

Ingredients

In the French adaptation of Bangers and Mash, the sausages are typically made with a combination of pork and veal, giving them a delicate and tender texture. The mashed potatoes are enriched with butter and cream, creating a velvety smoothness. Additionally, the dish is often served with a rich onion gravy, adding depth and complexity to the flavors. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 pork and veal sausages 4 pork and veal sausages
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 38g (Total), 18g (Saturated)
• Carbohydrates: 35g (Total), 6g (Sugars)
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the sausages on a baking sheet and bake for 20-25 minutes, or until cooked through and golden brown.
3. 3.
   Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
4. 4.
   In a separate small saucepan, melt half of the butter with the cream over low heat.
5. 5.
   Mash the potatoes with a potato masher or a fork until smooth. Gradually add the melted butter and cream mixture, and season with salt and pepper to taste. Continue mashing until well combined and creamy.
6. 6.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes.
7. 7.
   Sprinkle the flour over the onions and stir well to coat. Cook for an additional 2 minutes.
8. 8.
   Gradually pour in the broth, stirring constantly, until the mixture thickens into a smooth gravy. Stir in the Dijon mustard and season with salt and pepper to taste.
9. 9.
   Serve the sausages on a bed of creamy mashed potatoes, topped with the onion gravy. Garnish with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly drain the cooked potatoes to avoid a watery mashed potato consistency.
• Onions — Slowly caramelizing the onions over low heat will enhance their sweetness and flavor.
• Sausages — Prick the sausages with a fork before baking to prevent them from bursting.

Tips & Tricks

• For a twist, try using different types of sausages such as Toulouse or Merguez.
• Add a splash of red wine to the onion gravy for extra depth of flavor.
• For a healthier option, use low-fat milk instead of cream in the mashed potatoes.
• Serve with a side of steamed green beans or roasted vegetables for a complete meal.
• Leftover bangers and mash can be reheated in the oven or pan-fried for a delicious next-day meal.

Serving advice

Serve Bangers et Purée hot, with the sausages placed on top of a generous portion of creamy mashed potatoes. Drizzle the onion gravy over the sausages and garnish with fresh parsley for a pop of color.

Presentation advice

For an elegant presentation, use a piping bag to create decorative swirls with the mashed potatoes. Place the sausages diagonally on the plate and spoon the onion gravy around them. Sprinkle some chopped parsley on top for a finishing touch.