Taiwanese-style Bangers and Mash

Ingredients

While the original British Bangers and Mash recipe typically uses pork sausages and traditional mashed potatoes, this Taiwanese adaptation incorporates Taiwanese-style sausages and adds a touch of Asian flavors to the mashed potatoes. The seasonings and spices used in the sausages and the mashed potatoes are adjusted to suit the Taiwanese palate. We alse have the original recipe for Bangers and Mash, so you can check it out.

• 4 Taiwanese-style sausages (approximately 400g / 14oz) 4 Taiwanese-style sausages (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
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons butter 2 tablespoons butter
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, approximately 15-20 minutes. Drain the potatoes and return them to the pot.
2. 2.
   In a small saucepan, heat the milk and butter over low heat until the butter has melted. Pour the milk mixture over the potatoes and mash until smooth. Season with salt and white pepper. Set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the Taiwanese-style sausages to the skillet and cook until browned on all sides. Remove the sausages from the skillet and set aside.
5. 5.
   In the same skillet, add the soy sauce, oyster sauce, brown sugar, and chicken broth. Stir to combine.
6. 6.
   Return the sausages to the skillet and simmer in the sauce for 5 minutes.
7. 7.
   Stir in the cornstarch mixture and cook until the sauce has thickened.
8. 8.
   Serve the sausages and sauce over a bed of creamy mashed potatoes. Garnish with fresh parsley.

Treat your ingredients with care...

• Taiwanese-style sausages — Ensure the sausages are fully cooked before serving. You can prick them with a fork to release excess fat while cooking.
• Potatoes — Boil the potatoes until they are fork-tender for the smoothest mashed potatoes. Be careful not to overcook them, as they can become waterlogged.

Tips & Tricks

• For extra flavor, you can add a splash of Taiwanese rice wine to the sauce while simmering the sausages.
• If you prefer a spicier kick, you can add a dash of chili sauce or sprinkle some chili flakes over the dish.
• Feel free to customize the mashed potatoes by adding minced garlic or chopped scallions for an extra layer of flavor.
• If you can't find Taiwanese-style sausages, you can substitute them with any other Asian-style sausages or even regular pork sausages.
• To make the dish more visually appealing, you can garnish it with a sprinkle of toasted sesame seeds.

Serving advice

Serve the Taiwanese-style Bangers and Mash hot, with the sausages and sauce generously spooned over the creamy mashed potatoes. Accompany it with a side of steamed vegetables or a fresh salad for a well-rounded meal.

Presentation advice

To enhance the presentation, you can shape the mashed potatoes into small mounds using an ice cream scoop or a spoon. Place the sausages on top of the mashed potatoes and drizzle the sauce over them. Garnish with a sprig of fresh parsley for a pop of color.