Go Back
- Traditionelle Schweinewürste - Mehligkochende Kartoffeln - Milch und Butter für das Püree

Bangers and Mash

Entdecke, wie einfach es ist, Bangers and Mash zuzubereiten – ein Klassiker der britischen Küche! In diesem Artikel findest du alles über die perfekten Schweinewürste, cremiges Kartoffelpüree und köstliche Soßen. Mit einfachen Tipps und schrittweisen Anleitungen wirst du in kürzester Zeit ein tolles Gericht zaubern, das jeder lieben wird. Klicke jetzt und lasse dich von diesen leckeren Rezepten inspirieren!
Rezept drucken Pin Recipe

Zutaten
  

4 traditional pork sausages

500 g mealy potatoes, peeled and diced

150 ml milk

50 g unsalted butter

Salt and pepper to taste

1 tablespoon olive oil

1 onion, finely sliced

1 tablespoon Dijon mustard

250 ml vegetable or chicken broth

Fresh parsley, chopped (for garnish)

Anleitungen
 

Begin by boiling the diced potatoes in a large pot of salted water. Cook for about 15-20 minutes or until tender.

    While the potatoes are cooking, heat the olive oil in a pan over medium heat. Add the sausages and cook until browned and cooked through, about 12-15 minutes. Turn occasionally for even cooking.

      Once the sausages are done, remove them from the pan and set them aside. In the same pan, add the sliced onion and cook until soft and translucent, around 5-7 minutes.

        Stir in the Dijon mustard and then add the broth to the onions. Allow it to simmer for 5 minutes until slightly thickened. Season with salt and pepper.

          Drain the boiled potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.

            To serve, place a generous scoop of mashed potatoes on each plate, top with two sausages, and pour the onion gravy over the top.

              Garnish with freshly chopped parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4