Spanish-style Bangers and Mash

Ingredients

While the original British Bangers and Mash typically uses pork sausages and incorporates traditional British flavors, this Spanish adaptation adds a Spanish twist. The sausages are spiced with paprika and garlic, giving them a smoky and robust flavor. The mashed potatoes are infused with olive oil and garnished with fresh herbs like parsley and thyme, adding a touch of Mediterranean flair. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 Spanish-style sausages (chorizo or longaniza) 4 Spanish-style sausages (chorizo or longaniza)
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 cup (120ml) chicken or vegetable broth 1/2 cup (120ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh thyme leaves (for garnish) Fresh thyme leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 3g)
• Protein: 15g
• 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.
   In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3. 3.
   Add the Spanish-style sausages to the pan and cook until browned on all sides. Remove the sausages from the pan and set aside.
4. 4.
   In the same pan, add the smoked paprika and stir for a minute to release its flavors. Pour in the chicken or vegetable broth and simmer for a few minutes.
5. 5.
   Mash the cooked potatoes in the pot using a potato masher or fork. Gradually add the remaining 2 tablespoons of olive oil while mashing, until the potatoes are smooth and creamy. Season with salt and pepper to taste.
6. 6.
   Serve the mashed potatoes on a plate, top with the Spanish-style sausages, and drizzle the paprika-infused broth over the dish. Garnish with fresh parsley and thyme leaves.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for the smoothest mashed potatoes.
• Spanish-style sausages — If you can't find chorizo or longaniza, you can use any other spicy sausage with a smoky flavor as a substitute.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of red wine to the paprika-infused broth.
• Serve the Spanish-style Bangers and Mash with a side of sautéed vegetables or a fresh green salad to add some freshness to the meal.
• If you prefer a spicier dish, you can sprinkle some chili flakes over the sausages before serving.
• Feel free to experiment with different herbs and spices in the mashed potatoes, such as rosemary or oregano, to suit your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spanish-style Bangers and Mash hot, with the sausages placed on top of the creamy mashed potatoes. Drizzle the paprika-infused broth over the dish and garnish with fresh parsley and thyme leaves for a pop of color.

Presentation advice

To make the dish visually appealing, arrange the sausages diagonally on top of the mashed potatoes. Drizzle the paprika-infused broth in a circular pattern around the plate. Sprinkle some fresh parsley and thyme leaves over the sausages for an elegant touch.