How to Make Bangers and Mash
Want a delicious sausage dinner with a twist? Our take on the British classic "bangers and mash" pairs juicy sausages with crispy potato cakes instead of regular mashed potatoes. Top it all with our creamy mustard sauce for an easy but impressive meal.
Servings: 4 servings
Calories: 3162kcal
Ingredients
- 2 lbs assorted sausage links in casings splurge and get gourmet ones
- 1 1/4 cup stout beer divided (I used Storm King Stout from Victory)
- 1/2 cup water
- Potato Cakes with fresh chives and parsley
- 1/3 cup heavy cream
- 2 tbs Dijon mustard
- 1 tbs horseradish
- salt and pepper
- 3 tbs fresh minced chives
- sliced cheese
Instructions
- In a large skillet over medium-high heat, sear the sausages on all sides (3 to 5 mintues). Carefully add in 1 cup stout and water and let simmer until cooked through, about 20 minutes longer.
- Meanwhile, make the potato cakes *if using. (Season the potato cakes with salt and pepper as you remove them from the skillet)
- In a small sauce pan, whisk together the remaining 1/4 cup stout, heavy cream, mustard, and horseradish. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened.
- Remove sausages from heat and serve over potatoes, with sauce. Sprinkle chives over each. Set assorted cheese on edge of plate and serve.
Nutrition
Calories: 3162kcal | Carbohydrates: 13g | Protein: 141g | Fat: 271g | Saturated Fat: 98g | Cholesterol: 761mg | Sodium: 6209mg | Potassium: 2387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2240IU | Vitamin C: 15.3mg | Calcium: 151mg | Iron: 10.5mg