Peruvian-style Bangers and Mash

Ingredients

While the original British Bangers and Mash typically uses pork sausages and traditional mashed potatoes, our Peruvian adaptation incorporates local Peruvian sausages, known as "chorizos," which are made with a blend of pork and spices like aji panca and cumin. Additionally, we enhance the mashed potatoes with aji amarillo, a Peruvian yellow chili pepper, to add a subtle kick of heat and vibrant color. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 Peruvian-style chorizos (approximately 400g / 14oz) 4 Peruvian-style chorizos (approximately 400g / 14oz)
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon aji panca paste (Peruvian red chili paste) 1 teaspoon aji panca paste (Peruvian red chili paste)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 40g (5g sugars)
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
2. 2.
   While the potatoes are cooking, heat the vegetable oil in a skillet over medium heat. Add the sliced onion and minced garlic, and sauté until softened and lightly browned.
3. 3.
   Add the Peruvian-style chorizos to the skillet and cook until browned and cooked through, about 10 minutes. Remove the chorizos from the skillet and set aside.
4. 4.
   In the same skillet, add the aji panca paste, ground cumin, and dried oregano. Stir well to combine with the onion and garlic mixture.
5. 5.
   Pour in the chicken or vegetable broth and simmer for 5 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, mash the cooked potatoes in the pot until smooth. Gradually add the milk while mashing to achieve a creamy consistency. Season with salt and pepper to taste.
7. 7.
   Serve the mashed potatoes on a plate, top with the Peruvian-style chorizos, and drizzle with the onion and aji panca sauce from the skillet.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chorizos — Make sure to cook the chorizos thoroughly to ensure they are fully cooked and safe to eat.
• Aji panca paste — Adjust the amount of aji panca paste according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.
• Aji amarillo — If you prefer a spicier mashed potato, you can add a small amount of aji amarillo paste to the mashed potatoes for an extra kick.

Tips & Tricks

• For a smoky flavor, you can grill the chorizos instead of pan-frying them.
• If you can't find aji panca paste, you can substitute it with a combination of paprika and cayenne pepper.
• To make the mashed potatoes even creamier, you can add a knob of butter or a dollop of sour cream.
• Serve with a side of Peruvian salsa criolla for an extra burst of flavor.
• Leftover Peruvian-style Bangers and Mash can be reheated in the oven or microwave for a quick and satisfying meal.

Serving advice

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

Presentation advice

Arrange the mashed potatoes on a plate, placing the chorizos on top. Drizzle the onion and aji panca sauce over the dish, allowing it to cascade down the sides. Sprinkle with chopped parsley for an attractive presentation.