Haute Cuisine Bangers and Mash

Ingredients

While the original British Bangers and Mash is a simple and hearty dish, the Haute cuisine adaptation adds a touch of sophistication. The sausages are made with high-quality ingredients and infused with delicate flavors, while the mashed potatoes are elevated with luxurious ingredients and a refined presentation. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 high-quality sausages (400g / 14oz) 4 high-quality sausages (400g / 14oz)
• 800g (1.8lb) potatoes, peeled and cut into chunks 800g (1.8lb) potatoes, peeled and cut into chunks
• 100ml (3.4fl oz) heavy cream 100ml (3.4fl oz) heavy cream
• 50g (1.8oz) unsalted butter 50g (1.8oz) unsalted butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (6.8fl oz) beef or chicken stock 200ml (6.8fl oz) beef or chicken stock
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 40g (16g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the sausages on a baking tray and roast them in the preheated oven for 20-25 minutes, or until cooked through.
3. 3.
   In the meantime, cook the potatoes in a large pot of salted boiling water until tender. Drain the potatoes and return them to the pot.
4. 4.
   Mash the potatoes using a potato masher or a ricer until smooth.
5. 5.
   In a small saucepan, heat the cream and butter over low heat until the butter has melted. Pour the mixture over the mashed potatoes and stir until well combined. Season with salt and pepper to taste.
6. 6.
   In a separate pan, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until golden brown.
7. 7.
   Add the stock to the pan and simmer for a few minutes until the liquid has reduced slightly.
8. 8.
   Serve the roasted sausages on a bed of creamy mashed potatoes, topped with the caramelized onion and garlic mixture. Garnish with fresh parsley.

Treat your ingredients with care...

• Sausages — Choose high-quality sausages with a good meat-to-fat ratio for the best flavor and texture.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for creamy mashed potatoes.
• Cream and butter — Opt for high-fat content cream and unsalted butter for a rich and velvety texture.
• Onion and garlic — Slice the onion thinly and mince the garlic finely for even caramelization and flavor distribution.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For an extra touch of luxury, add a drizzle of truffle oil over the mashed potatoes before serving.
• Experiment with different types of sausages, such as lamb or venison, to add unique flavors to the dish.
• If you prefer a smoother texture, pass the mashed potatoes through a fine sieve after mashing.
• To make the dish more visually appealing, pipe the mashed potatoes onto the plate using a piping bag fitted with a star-shaped nozzle.
• Serve the Bangers and Mash with a side of sautéed greens, such as spinach or kale, for a well-rounded meal.

Serving advice

Serve the Haute Cuisine Bangers and Mash hot, with the sausages arranged neatly on top of the creamy mashed potatoes. Garnish with fresh parsley for a pop of color.

Presentation advice

To elevate the presentation, use a ring mold to shape the mashed potatoes into a neat round or square shape. Place the sausages on top and drizzle the caramelized onion and garlic mixture around the plate. Finish with a sprinkle of chopped parsley.