Recipe

Moroccan-style Bangers and Mash

Spiced Sausages with Creamy Harissa Mash

4.8 out of 5

In Moroccan cuisine, bold flavors and aromatic spices take center stage. This adaptation of the classic British dish, Bangers and Mash, infuses Moroccan influences into the hearty combination of sausages and mashed potatoes. The sausages are seasoned with a blend of North African spices, while the creamy mash is given a kick with the addition of harissa paste. Get ready to experience a fusion of flavors that will transport you to the vibrant streets of Morocco.

Sausage Dish› Bangers and Mash

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

African cuisine› North African cuisine› Moroccan cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free (if using dairy-free butter and milk alternatives), Nut-free, Egg-free, Soy-free

Allergens

N/A

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Low-carb

Ingredients

While the original British Bangers and Mash is traditionally made with plain sausages and served with a simple mashed potato, this Moroccan adaptation adds a burst of flavor. The sausages are seasoned with Moroccan spices like cumin, coriander, and paprika, giving them a unique twist. The mashed potatoes are also enhanced with harissa paste, a spicy chili pepper paste commonly used in Moroccan cuisine. These additions bring a delightful Moroccan flair to the dish. We alse have the original recipe for Bangers and Mash, so you can check it out.

4 Moroccan spiced sausages 4 Moroccan spiced sausages
1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
4 tablespoons butter 4 tablespoons butter
1/4 cup milk 1/4 cup milk
2 tablespoons harissa paste 2 tablespoons harissa paste
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat: 25g (Saturated Fat: 10g)
Carbohydrates: 40g (Sugars: 3g)
Protein: 15g
Fiber: 5g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Place the sausages on a baking tray and bake for 20-25 minutes, or until cooked through.
3.
Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
4.
Drain the potatoes and return them to the pot. Add the butter, milk, and harissa paste. Mash until smooth and creamy. Season with salt and pepper to taste.
5.
Serve the sausages on a bed of the creamy harissa mash. Garnish with fresh parsley.

Treat your ingredients with care...

Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

For a smoky flavor, grill the sausages instead of baking them.
Experiment with different types of sausages, such as lamb or merguez, to add more Moroccan flair.
Serve with a side of Moroccan-style roasted vegetables for a complete meal.
If you can't find harissa paste, you can make your own by blending together roasted red peppers, chili flakes, garlic, and spices.
Top the dish with a dollop of Greek yogurt or crumbled feta cheese for added creaminess.

Serving advice

Serve the Moroccan-style Bangers and Mash hot, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sausages on top of the creamy harissa mash, allowing the vibrant colors to shine through. Drizzle a little extra harissa paste on top for an eye-catching presentation.