Panamanian-style Grilled Sausage with Plantain Mash

Ingredients

In this Panamanian adaptation, we substitute the traditional Thüringer Rostbratwurst with locally available sausages that have a similar smoky and savory flavor profile. Additionally, we incorporate Panamanian spices and herbs to infuse the sausages with a unique twist. The original dish is typically served with sauerkraut and mustard, but in this Panamanian version, we pair the sausages with a creamy plantain mash to add a touch of sweetness and create a more tropical flavor profile. We alse have the original recipe for Thüringer Rostbratwurst, so you can check it out.

• 4 Panamanian-style sausages (such as chorizo or longaniza) 4 Panamanian-style sausages (such as chorizo or longaniza)
• 4 ripe plantains 4 ripe plantains
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup milk 1/4 cup milk
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 45g (Sugars: 20g)
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Peel the plantains and cut them into chunks.
3. 3.
   In a large pot, bring water to a boil and add the plantain chunks. Cook until tender, about 15 minutes.
4. 4.
   Drain the plantains and transfer them to a mixing bowl.
5. 5.
   Add butter, milk, salt, and pepper to the bowl with the plantains.
6. 6.
   Mash the plantains until smooth and creamy. Set aside.
7. 7.
   Brush the sausages with vegetable oil and place them on the preheated grill.
8. 8.
   Grill the sausages for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
9. 9.
   Remove the sausages from the grill and let them rest for a few minutes.
10. 10.
    Serve the grilled sausages with a generous portion of plantain mash.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots for the best flavor and sweetness. Overripe plantains may be too soft and difficult to handle.

Tips & Tricks

• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chili powder to the plantain mash.
• For a smokier flavor, you can grill the plantains alongside the sausages for a few minutes before mashing them.
• Serve the dish with a side of fresh salsa or chimichurri sauce for an extra burst of flavor.

Serving advice

Serve the Panamanian-style Grilled Sausage with Plantain Mash hot, allowing the flavors to meld together. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color.

Presentation advice

Arrange the grilled sausages on a platter, placing a generous dollop of plantain mash alongside each sausage. Drizzle a bit of olive oil over the mash and sprinkle with chopped fresh herbs for an elegant touch.