Hungarian-style Sausages and Potato Mash

Ingredients

While the original British Bangers and Mash typically uses pork sausages and plain mashed potatoes, this Hungarian adaptation incorporates a variety of spices and flavors commonly found in Hungarian cuisine. The sausages are seasoned with paprika and garlic, and the potato mash is enriched with sour cream and dill, giving it a distinct Hungarian twist. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 Hungarian sausages (approx. 400g / 14oz) 4 Hungarian sausages (approx. 400g / 14oz)
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Place the sausages in a large skillet over medium heat. Cook them until browned and cooked through, about 10-12 minutes. Remove from the skillet and set aside.
2. 2.
   In a large pot, bring water to a boil. Add the potato chunks and cook until tender, approximately 15-20 minutes. Drain the potatoes and return them to the pot.
3. 3.
   Mash the potatoes using a potato masher or a fork until smooth.
4. 4.
   Stir in the sour cream, butter, chopped dill, sweet paprika, garlic powder, salt, and pepper. Mix well until all the ingredients are fully incorporated.
5. 5.
   Place the skillet with the sausages back on the stove over low heat to warm them up.
6. 6.
   Serve the sausages on a bed of creamy potato mash. Garnish with additional chopped dill, if desired.

Treat your ingredients with care...

• Hungarian sausages — Ensure the sausages are fully cooked before serving. You can also grill or bake them instead of pan-frying.
• Sour cream — Use full-fat sour cream for a richer and creamier texture.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best results in achieving a smooth and creamy mash.
• Sweet paprika — Use Hungarian sweet paprika for an authentic Hungarian flavor.
• Fresh dill — If fresh dill is not available, you can substitute it with dried dill, but use half the amount.

Tips & Tricks

• For extra flavor, you can sauté some onions and garlic in the skillet before cooking the sausages.
• If you prefer a smoother mash, use a potato ricer or a food mill instead of mashing by hand.
• To make the dish spicier, add a pinch of hot paprika or chili flakes to the mashed potatoes.
• Serve with a side of pickles or sauerkraut for a traditional Hungarian touch.
• Leftovers can be refrigerated and reheated the next day. The flavors often develop and intensify, making it even more delicious.

Serving advice

Serve the Hungarian-style sausages and potato mash hot, with the sausages placed on top of the creamy mash. Garnish with additional chopped dill for a pop of color and freshness.

Presentation advice

For an appealing presentation, arrange the sausages diagonally on the potato mash, creating an attractive visual contrast. Drizzle a little extra sour cream on top and sprinkle with paprika for an added touch of color.