Bangers and Mash

Ingredients

While the original British Bangers and Mash typically uses pork sausages and is served with onion gravy, this Latvian adaptation incorporates locally sourced sausages and replaces the gravy with a creamy sauce. Additionally, the mashed potatoes are flavored with traditional Latvian herbs and spices, giving the dish a unique twist. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 Latvian sausages 4 Latvian sausages
• 1 kg (2.2 lbs) potatoes 1 kg (2.2 lbs) potatoes
• 100 ml (3.4 fl oz) milk 100 ml (3.4 fl oz) milk
• 50 g (1.8 oz) butter 50 g (1.8 oz) butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon flour 1 tablespoon flour
• 200 ml (6.8 fl oz) chicken or vegetable broth 200 ml (6.8 fl oz) chicken or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Peel the potatoes and cut them into chunks. Place them in a large pot of salted water and bring to a boil. Cook until tender, then drain.
2. 2.
   In a separate pan, heat a little oil and cook the sausages until browned and cooked through. Set aside.
3. 3.
   In the same pan, melt the butter and sauté the onion and garlic until softened.
4. 4.
   Sprinkle the flour over the onions and garlic, stirring constantly for a minute.
5. 5.
   Gradually add the broth, stirring continuously until the sauce thickens.
6. 6.
   Add the dried thyme and marjoram to the sauce, and season with salt and pepper to taste.
7. 7.
   Mash the cooked potatoes with the milk until smooth and creamy. Season with salt and pepper.
8. 8.
   Serve the sausages on a bed of mashed potatoes, and pour the creamy sauce over the top.

Treat your ingredients with care...

• Latvian sausages — Choose high-quality sausages with a good balance of meat and fat for the best flavor and texture.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for creamy mashed potatoes.
• Dried thyme and marjoram — If you prefer, you can use fresh herbs instead. Use double the amount of fresh herbs compared to dried.

Tips & Tricks

• For extra flavor, you can add a splash of Worcestershire sauce or mustard to the creamy sauce.
• If you want a smoother sauce, you can strain it after it thickens to remove any lumps.
• Feel free to customize the mashed potatoes by adding grated cheese, sour cream, or chopped fresh herbs.
• Serve with a side of pickles or sauerkraut for a traditional Latvian touch.
• Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.

Serving advice

Serve the Sausages and Kartupeļu Pudings hot, with the creamy sauce generously poured over the sausages and mashed potatoes. Garnish with fresh herbs, such as parsley or chives, for a pop of color.

Presentation advice

Arrange the sausages neatly on top of the mashed potatoes, and drizzle the creamy sauce over them. You can also sprinkle some additional dried herbs on top for an attractive presentation.