Recipe
Bangers and Mash with a Puerto Rican Twist
Puerto Rican Sausages and Mashed Plantains
4.5 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.
Metadata
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.
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4 Puerto Rican-style sausages (longaniza) 4 Puerto Rican-style sausages (longaniza)
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4 ripe plantains 4 ripe plantains
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4 tablespoons butter 4 tablespoons butter
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1/4 cup milk 1/4 cup milk
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 25g (12g saturated)
- Carbohydrates: 45g (20g sugars)
- Protein: 15g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Place the sausages on a baking sheet and bake for 20-25 minutes, or until cooked through.
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3.While the sausages are cooking, peel the plantains and cut them into chunks.
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4.Place the plantain chunks in a large pot of boiling water and cook until tender, about 15-20 minutes.
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5.Drain the plantains and return them to the pot.
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6.Add the butter, milk, salt, and pepper to the pot with the plantains.
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7.Mash the plantains with a potato masher or fork until smooth and creamy.
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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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