Bangers and Mash with a Puerto Rican Twist

Recipe

Bangers and Mash with a Puerto Rican Twist

Puerto Rican Sausages and Mashed Plantains

4.7 out of 5

In the vibrant world of Puerto Rican cuisine, we have taken the classic British dish of Bangers and Mash and given it a tropical twist. This Puerto Rican adaptation combines flavorful sausages with creamy mashed plantains, creating a comforting and satisfying meal that will transport you to the sunny shores of the Caribbean.

Jan Dec
Sausage Dish› Bangers and Mash
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine
Cuisine of the Americas› Caribbean cuisine› Puerto Rican 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 or omitting butter), Nut-free, Soy-free, Egg-free

Allergens

N/A

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Low-carb

Ingredients

While the original British version of Bangers and Mash uses traditional pork sausages and mashed potatoes, our Puerto Rican adaptation replaces the pork sausages with flavorful Puerto Rican-style sausages, known as "longaniza." Additionally, we substitute the mashed potatoes with creamy mashed plantains, a staple in Puerto Rican cuisine. We alse have the original recipe for Bangers and Mash, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat: 25g (12g saturated)
  • Carbohydrates: 45g (20g sugars)
  • Protein: 15g
  • Fiber: 5g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    Place the sausages on a baking sheet and bake for 20-25 minutes, or until cooked through.
  3. 3.
    While the sausages are cooking, peel the plantains and cut them into chunks.
  4. 4.
    Place the plantain chunks in a large pot of boiling water and cook until tender, about 15-20 minutes.
  5. 5.
    Drain the plantains and return them to the pot.
  6. 6.
    Add the butter, milk, salt, and pepper to the pot with the plantains.
  7. 7.
    Mash the plantains with a potato masher or fork until smooth and creamy.
  8. 8.
    Serve the cooked sausages on top of a generous portion of mashed plantains.

Treat your ingredients with care...

  • Plantains — Choose ripe plantains with yellow skin and some black spots for the best flavor and texture.
  • Longaniza sausages — If you can't find Puerto Rican-style sausages, you can substitute with any flavorful sausage of your choice.

Tips & Tricks

  • For extra flavor, you can grill or pan-fry the sausages instead of baking them.
  • Add a sprinkle of chopped fresh cilantro or parsley on top for a pop of color and freshness.
  • If you prefer a smoother texture for the mashed plantains, you can use a blender or food processor instead of mashing by hand.
  • Serve with a side of tangy Puerto Rican-style pickled onions for a delicious contrast of flavors.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Serving advice

Serve the Puerto Rican Sausages and Mashed Plantains hot, with a side of pickled onions and a fresh green salad.

Presentation advice

Arrange the sausages on top of the mashed plantains, and garnish with a sprig of fresh cilantro or parsley. Serve on a colorful plate to enhance the visual appeal.

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