Bangers and Mash Recipe

Name: Bangers and Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh veal or chicken sausages (8 large sausages); 2 pounds Yukon Gold potatoes, peeled and diced; Kosher salt; 4 tablespoons (1/2 stick) unsalted butter, diced; 4 ounces creme fraiche; 1/2 cup whole milk; 2 teaspoons Dijon mustard; 2 teaspoons whole-grain or coarse mustard; 1 teaspoon dry mustard; 1 teaspoon freshly ground black pepper; Fresh parsley, for garnish

Servings: persons

2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

1
Preheat the oven to 425 degrees F.
2
Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack.
3
Bake for 18 to 20 minutes, until the sausages are just cooked through.
4
Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes.
5
Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender.
6
Drain the potatoes in a colander and return them to the saucepan.
7
Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
8
To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally.
9
Sprinkle with fresh chopped parsley and serve.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds fresh veal or chicken sausages (8 large sausages), 2 pounds Yukon Gold potatoes, peeled and diced, Kosher salt, 4 tablespoons (1/2 stick) unsalted butter, diced, and more.

Yes, Bangers and Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangers and Mash

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