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- 6 Würste (Traditionell oder würzig) - 1 kg Kartoffeln (geschält und gehackt) - 200 ml Vollmilch

Classic Bangers and Mash

Entdecke das köstliche Rezept für Classic Bangers and Mash, das perfekte comfort food für jede Gelegenheit! Lerne, wie du saftige Würste und cremiges Kartoffelpüree ganz einfach selbst zubereitest. Mit frischen Zutaten und einfachen Schritten gelingt dir dieses traditionelle Gericht im Handumdrehen. Lass dich von den Aromen verzaubern und klicke jetzt, um das vollständige Rezept zu erkunden und dir den Geschmack Großbritanniens nach Hause zu holen!
Rezept drucken Pin Recipe

Zutaten
  

6 pork sausages (your choice: traditional or spicy)

1 kg potatoes, peeled and chopped

200 ml whole milk

50 g unsalted butter

Salt and pepper to taste

3 tablespoons olive oil

1 large onion, thinly sliced

2 tablespoons all-purpose flour

500 ml beef or vegetable stock

1 tablespoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

Anleitungen
 

Begin by boiling the chopped potatoes in salted water for about 15-20 minutes, or until tender.

    While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the sausages and cook for about 15 minutes, turning them regularly, until they are browned and cooked through. Remove and set aside.

      In the same skillet, add the sliced onion and sauté for 5-7 minutes until soft and caramelized.

        Sprinkle the flour over the onions, stirring constantly for 1-2 minutes to form a roux.

          Gradually add the beef or vegetable stock while stirring, followed by the Worcestershire sauce. Let it simmer for a few minutes until thickened. Season with salt and pepper to taste.

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

              Serve the sausages on a generous bed of mashed potatoes, topped with the onion gravy. Garnish with freshly chopped parsley.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Use a large spoon to create a well in the mashed potatoes to hold the gravy, and arrange the sausages overlapping the mash for an appealing look.