Sichuan-style Spicy Bangers and Mash

Recipe

Sichuan-style Spicy Bangers and Mash

Tongue-Tingling Sichuan Bangers and Mash

4.6 out of 5

In the vibrant world of Sichuan cuisine, we bring you a fiery twist to the classic British dish, Bangers and Mash. This Sichuan-style version will tantalize your taste buds with its bold flavors and tongue-tingling spice. Get ready to experience the perfect fusion of British comfort food and the numbing heat of Sichuan peppers.

Jan Dec
Sausage Dish› Bangers and Mash
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine
Asian cuisine› Chinese cuisine› Anhui cuisine› Sichuan cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Spicy food lovers, Meat lovers, Comfort food enthusiasts, Dairy-free (if using dairy-free butter and milk alternatives), Gluten-free (if using gluten-free sausages and soy sauce)

Allergens

Dairy (butter, milk), Soy (soy sauce)

Not suitable for

Vegetarian, Vegan, Low-carb, Paleo, Nut-free

Ingredients

While the original British Bangers and Mash is known for its simplicity and hearty flavors, this Sichuan adaptation adds a punch of spice and complexity. We incorporate Sichuan peppercorns, chili bean paste, and other traditional Sichuan ingredients to elevate the dish to a whole new level of flavor. We alse have the original recipe for Bangers and Mash, so you can check it out.

Nutrition

  • Calories: 550 kcal / 2300 KJ
  • Fat: 35g (Saturated Fat: 15g)
  • Carbohydrates: 45g (Sugars: 4g)
  • Protein: 15g
  • Fiber: 5g
  • Salt: 2g

Preparation

  1. 1.
    Boil the potatoes in a large pot of salted water until tender. Drain and return to the pot.
  2. 2.
    In a small saucepan, heat the milk and butter over low heat until the butter melts. Pour the mixture over the potatoes and mash until smooth. Season with salt to taste.
  3. 3.
    In a large skillet, heat the vegetable oil over medium heat. Add the garlic and sauté until fragrant.
  4. 4.
    Add the chili bean paste, crushed Sichuan peppercorns, soy sauce, and sugar to the skillet. Stir well to combine.
  5. 5.
    Add the Sichuan-style sausages to the skillet and cook until browned and cooked through, about 10 minutes.
  6. 6.
    Serve the spicy sausages over a bed of creamy mashed potatoes. Garnish with fresh cilantro.

Treat your ingredients with care...

  • Sichuan-style sausages — Look for sausages with a good balance of heat and flavor. If you can't find Sichuan-style sausages, you can use regular sausages and add extra Sichuan peppercorns and chili flakes to the dish.
  • Chili bean paste — This ingredient adds a unique umami flavor and spiciness. Adjust the amount according to your spice tolerance.
  • Sichuan peppercorns — Toast the peppercorns in a dry skillet before crushing them to release their aromatic oils.

Tips & Tricks

  • For an extra kick of heat, sprinkle some additional crushed Sichuan peppercorns on top before serving.
  • If you prefer a milder version, reduce the amount of chili bean paste and Sichuan peppercorns.
  • Serve with a side of pickled vegetables to balance the spiciness.
  • Experiment with different types of potatoes for varying textures in the mashed potatoes.
  • Feel free to add other Sichuan ingredients like dried chili peppers or fermented black beans for additional depth of flavor.

Serving advice

Serve the Sichuan-style Spicy Bangers and Mash hot, allowing the creamy mashed potatoes to soak up the spicy sauce from the sausages. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the mashed potatoes on a plate, creating a well in the center. Place the sausages in the well and drizzle the spicy sauce over the top. Sprinkle some crushed Sichuan peppercorns and garnish with fresh cilantro for an attractive presentation.

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