Bangers and Mash with a Nouvelle Twist

Ingredients

While the original British Bangers and Mash is a hearty and rustic dish, our Nouvelle cuisine adaptation focuses on elevating the flavors and presentation. We use high-quality sausages, incorporate unique ingredients, and present the dish with an artistic flair. The result is a more refined and visually appealing version of this classic comfort food. 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 (1.75 lbs) potatoes, peeled and cut into chunks 800g (1.75 lbs) potatoes, peeled and cut into chunks
• 100ml (3.4 fl oz) milk 100ml (3.4 fl oz) milk
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (6.8 fl oz) beef or vegetable broth 200ml (6.8 fl oz) beef or vegetable broth
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 35g (Sugars: 4g)
• Protein: 20g
• Fiber: 4g
• 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 and golden brown.
3. 3.
   In the meantime, boil the potatoes in a large pot of salted 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 milk and butter over low heat until the butter has melted. Pour the warm milk mixture into 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 chopped onion and minced garlic, and sauté until softened and lightly golden.
7. 7.
   Pour in the beef or vegetable broth and bring to a simmer. Stir in the Dijon mustard and let the sauce cook for a few minutes until slightly thickened.
8. 8.
   Serve the mashed potatoes on a plate, top with the roasted sausages, and drizzle with the onion and mustard sauce. 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.
• Dijon Mustard — Opt for a good-quality Dijon mustard to add a tangy and slightly spicy flavor to the sauce.

Tips & Tricks

• For a gourmet touch, consider adding a drizzle of truffle oil over the mashed potatoes before serving.
• Experiment with different types of sausages, such as lamb or chicken, to add variety to the dish.
• To make the dish even more visually appealing, garnish with crispy fried onions or microgreens.
• If you prefer a smoother sauce, you can blend the onion and mustard sauce until smooth before serving.
• Serve the Bangers and Mash with a side of steamed vegetables or a fresh green salad to add a refreshing element to the meal.

Serving advice

Serve the Bangers and Mash with the sausages neatly arranged on top of a generous portion of creamy mashed potatoes. Drizzle the onion and mustard sauce over the sausages and around the plate for an elegant presentation. Garnish with fresh parsley to add a pop of color.

Presentation advice

To elevate the presentation, use a piping bag to create decorative swirls or peaks with the mashed potatoes. Arrange the sausages in a diagonal pattern on top of the potatoes for a visually appealing look. Drizzle the sauce in an artistic manner, and sprinkle some chopped parsley over the dish for a finishing touch.