Molecular Gastronomy Bangers and Mash

Ingredients

While the essence of Bangers and Mash remains intact, this molecular gastronomy version introduces unique textures and presentations. The sausages are transformed into delicate spheres bursting with flavor, and the mashed potatoes are transformed into a velvety foam. The dish is elevated through the use of molecular techniques, creating a visually captivating and gastronomically delightful experience. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 300g (10.5 oz) pork sausages 300g (10.5 oz) pork sausages
• 200g (7 oz) potatoes, peeled and diced 200g (7 oz) potatoes, peeled and diced
• 100g (3.5 oz) heavy cream 100g (3.5 oz) heavy cream
• 50g (1.75 oz) butter 50g (1.75 oz) butter
• 10g (0.35 oz) sodium alginate 10g (0.35 oz) sodium alginate
• 2g (0.07 oz) calcium lactate 2g (0.07 oz) calcium lactate
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 35g (Saturated Fat: 18g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the sausages in a pan over medium heat until browned and cooked through. Set aside.
2. 2.
   Boil the diced potatoes in salted water until tender. Drain and transfer to a blender.
3. 3.
   Add the heavy cream and butter to the blender with the potatoes. Blend until smooth and creamy. Season with salt and pepper to taste.
4. 4.
   In a separate bowl, dissolve the sodium alginate in 500ml (2 cups) of water. Let it sit for 30 minutes until fully dissolved.
5. 5.
   Fill a syringe with the sausage mixture and carefully drop small spheres into the sodium alginate solution. Let them sit for 3 minutes to form a gel-like exterior.
6. 6.
   Remove the sausage spheres from the sodium alginate solution and rinse them in clean water.
7. 7.
   In another bowl, dissolve the calcium lactate in 500ml (2 cups) of water.
8. 8.
   Drop the sausage spheres into the calcium lactate solution and let them sit for 5 minutes to firm up.
9. 9.
   Plate the creamy potato foam and arrange the sausage spheres on top.

Treat your ingredients with care...

• Sausages — Choose high-quality sausages with a good balance of flavors. Experiment with different varieties such as pork, beef, or vegetarian sausages for unique taste profiles.
• Sodium alginate — Ensure the sodium alginate is fully dissolved in water to achieve the desired gel-like texture for the sausage spheres.
• Calcium lactate — Properly dissolve the calcium lactate in water to ensure the sausage spheres firm up correctly.

Tips & Tricks

• Experiment with different flavors and seasonings for the sausage mixture to create unique taste combinations.
• Use a whipping siphon to create a light and airy potato foam.
• Garnish the dish with microgreens or edible flowers for an elegant touch.
• Serve the sausage spheres on a spoon or small dish to enhance the visual appeal.
• Pair this dish with a crisp white wine or a fruity cocktail to complement the flavors.

Serving advice

Serve the Molecular Gastronomy Bangers and Mash as a main course. Plate the creamy potato foam and arrange the sausage spheres on top for an artistic presentation. Accompany it with a side dish or salad to complete the meal.

Presentation advice

Create an eye-catching presentation by arranging the sausage spheres in a visually appealing pattern on the creamy potato foam. Drizzle a sauce or reduction around the plate for added color and flavor. Garnish with fresh herbs or edible flowers to elevate the dish's visual appeal.