Zutaten für Bangers And Mash England
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bangers And Mash England? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Bangers And Mash England
- Peel and halve 1 kg potatoes. Place in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain and keep warm in a low oven (around 100°C/212°F) with the lid on.
- While potatoes are cooking, peel and thinly slice 1 large onion.
- Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add the sliced onion and 2 cloves minced garlic. Cook, stirring occasionally, until softened and slightly caramelized (about 8-10 minutes).
- Grill 6-8 sausages, turning frequently with tongs, until cooked through and nicely browned (about 10-12 minutes).
- With 3-4 minutes left on the sausages, add 250g frozen peas to a small pot of boiling water. Simmer for 3-4 minutes until heated through.
- Remove potatoes from the oven. Add 50g butter and mash until smooth. Gradually add 100ml milk until you reach your desired creamy consistency. Season generously with salt and pepper.
- Serve sausages with caramelized onions on top, alongside the peas and creamy mashed potatoes. Add ketchup on the side for a perfect touch.
- Enjoy your delicious and comforting Bangers and Mash!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
32g
Fat
35g
Carbs
28g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Healthy Lunch Main Dish Eggs Dairy Pork Potatoes Vegetables Easy European Beginner Cook Dinner Party Kid Friendly Romantic English Dietary Low Sodium Low Cholesterol Low Calorie Comfort Food Inexpensive Healthy 2 New Zealand Low In Something Meat Pork Sausage Taste Mood Presentation Served Hot
