Bangersandmashengland Recipes

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ULTIMATE BANGERS AND MASH



Ultimate Bangers and Mash image

Succulent sausages on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain's #1 most popular comfort food!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 45m

Number Of Ingredients 7

8 high quality pork sausages ((pork is traditional but if you don't eat pork you can use chicken sausages, etc))
Homemade British Bangers Recipe ((highly recommended))
2 pounds Yukon Gold or other medium-starch potato
1/2 teaspoon salt
4 tablespoons unsalted butter
3/4 to 1 cup hot milk ((we recommend whole but you can use 2%))
1 batch BEST Homemade Onion Gravy

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the onion gravy in advance. See our recipe for the BEST onion gravy.
  • To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them. Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If using a hand masher mash the potatoes while they're hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
  • To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers.
  • To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.

Nutrition Facts : ServingSize 2 sausages with mash and gravy, Calories 891 kcal, Carbohydrate 43 g, Protein 45 g, Fat 58 g, SaturatedFat 41 g, Cholesterol 197 mg, Sodium 1771 mg, Fiber 9 g, Sugar 9 g

CLASSIC BANGERS AND MASH



Classic Bangers and Mash image

This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!

Provided by Amystar79

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 55m

Yield 4

Number Of Ingredients 9

2 ¼ pounds potatoes, peeled and quartered
2 chicken bouillon cubes
1 cup warm milk
¼ cup melted butter
1 tablespoon cooking oil
8 links pork sausage
1 large onion, sliced and separated into rings
2 (10.25 ounce) cans homestyle beef gravy
2 teaspoons crumbled dried oregano

Steps:

  • Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
  • Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
  • Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
  • Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
  • Heat the gravy in a pan over medium heat.
  • To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 g

BANGERS AND MASH



Bangers and Mash image

Easy Bangers and Mash

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • Preheat the oven to 425 degrees F.
  • Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
  • Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. 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.
  • To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

BANGERS AND MASH (ENGLAND)



Bangers and Mash (England) image

Make and share this Bangers and Mash (England) recipe from Food.com.

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 links pork sausage
8 potatoes (approx, depending on size)
1 tablespoon milk
1 tablespoon butter
1 cup peas (approx)
1 teaspoon olive oil
1 teaspoon garlic
2 onions

Steps:

  • peel potatoes and chop in half.
  • place in pan with a lid on.
  • cover with water and bring to boil, leave to simmer for about until tender, drain water and keep warm in oven with lid on,(or make them just before mashing).
  • peel onions and slice into rings, (for a trick to stop watery eyes, put onions in a freezer for 10 minutes before peeling).
  • put olive oil and garlic in frypan and add onions, turning with tongs frequently.
  • grill sausages, turning with tongs when required.
  • just before serving put peas in boiling water and simmer for 3-4 minutes.
  • while the peas are cooking get potatoes out.
  • place a knob of butter on potatoes and mash dry.
  • add milk until you get a creamy consistency.
  • serve sausages with onions over and peas and mash.
  • place some ketchup on the side for a perfect dinner.

BANGERS AND MASH WITH MUSTARD GRAVY



Bangers and Mash with Mustard Gravy image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 31

1 tablespoon cumin seeds
1 tablespoon fennel seeds
3 pounds pork shoulder, cut into chunks, or ground 80/20 pork
1/4 cup jarred Calabrian chiles, drained, stemmed and finely diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Caul fat, cut into 4-inch pieces (16 pieces total), for wrapping patties
Canola oil, for searing
6 ounces Irish Cheddar, coarsely grated
1/4 cup plus 2 tablespoons canola oil
2 cloves garlic, smashed
1 bunch kale, trimmed
1 cup fresh flat-leaf parsley leaves
1/2 cup grated Parmesan
5 green onions, green and pale green parts, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 1/2 pounds Yukon gold potatoes, peeled and cut into large cubes
Kosher salt and freshly ground black pepper
1 cup heavy cream, warmed
4 tablespoons unsalted butter, at room temperature
1 cup mascarpone
3 tablespoons unsalted butter
2 shallots, thinly sliced
3 tablespoons all-purpose flour
1 cup dark stout beer
2 cups chicken stock
2 tablespoons clover honey
1 heaping tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder.
  • Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  • Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat.
  • Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties.
  • For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor.
  • Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl.
  • For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes.
  • For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm.
  • Preheat the broiler.
  • To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled.
  • To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly.
  • Serve the bangers with the mash and beer-mustard gravy.

BANGERS AND MASH



Bangers and Mash image

A great British dish my grandmother made for us on those cold and stormy days.

Provided by AMANDA FAIR

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1 ½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
  • In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
  • Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
  • Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g

BANGERS AND MASH BOMBS RECIPE BY TASTY



Bangers and Mash Bombs Recipe by Tasty image

Here's what you need: butter, onion, salt, pepper, potato, cheddar cheese, softened butter, pork sausages, all-purpose flour, eggs, bread crumbs, peanut or vegetable oil, gravy

Provided by Jordan Ballantine

Categories     Snacks

Yield 16 bombs

Number Of Ingredients 13

3 ½ tablespoons butter
1 onion, diced
salt, to taste
pepper, to taste
1 ⅓ lb potato, peeled, chopped, and boiled
⅓ cup cheddar cheese, grated
¼ cup softened butter
8 pork sausages, cooked
¾ cup all-purpose flour
4 eggs, beaten
¾ cup bread crumbs
peanut or vegetable oil, for frying
gravy, for serving

Steps:

  • Melt the butter in a small saucepan over medium-low heat. Add the onion, season with salt and pepper, and cook until brown and caramelized, stirring occasionally, about 30 minutes.
  • Mash together the potatoes, caramelized onions, cheese, softened butter, salt, and pepper.
  • Cut the sausages into 2-inch pieces and encase the sausage pieces in the potato mixture.
  • Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
  • Coat the sausages first in the flour, then the eggs, followed by the bread crumbs, then once more in the eggs and bread crumbs. (In order to reduce mess, maintain one "dry" hand for coating in the flour and bread crumbs and one "wet" for coating in the egg.
  • Heat the oil in a large pot until it reaches 325˚F (160°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
  • Carefully deep-fry the bangers and mash bombs 4 at a time for a few minutes, until golden brown.
  • Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
  • Enjoy!

Nutrition Facts : Calories 299 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

BANGERS AND MASH



Bangers and Mash image

Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 14

5 russet potatoes (2 pounds), peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup whole milk
2 cups shredded Irish cheddar (about 6 ounces)
Freshly grated nutmeg
2 tablespoons extra-virgin olive oil
8 bangers (1 1/2 pounds)
1 onion (8 ounces), peeled and thinly sliced into rounds (1 1/2 cups)
1/2 cup red wine
2 tablespoons unbleached all-purpose flour
2 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1/2 teaspoon Worcestershire sauce

Steps:

  • Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
  • Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.

BANGERS AND MASH WITH ONION GRAVY



Bangers and mash with onion gravy image

Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 16

1 tbsp sunflower oil
8 pork sausages (the best quality you can find)
small knob of butter
3 small onions, finely sliced
1 thyme sprig
1 bay leaf
pinch of sugar
1 heaped tsp plain flour
1 tbsp red wine vinegar
1 glass red wine
1 tsp soy sauce
400ml beef stock made with 1 stock shot or cube
1 kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk or 50ml milk and 50ml cream
50g cold butter, diced
grating of nutmeg

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
  • Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
  • When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium

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BANGERS AND MASH WITH ONION MUSTARD GRAVY - THE SUBURBAN …
2021-02-28 Instructions. Preheat the oven to 350 degrees. In a large skillet, heat the olive oil over med-high heat until hot and beginning to ripple. Add the sausages to the pan and lightly brown on all sides. Transfer the skillet to the oven and roast the sausages for 15-20 minutes or until golden brown and crispy.
From thesuburbansoapbox.com


MEAL PLANS – BANGERS & MASH
2017-02-14 Here are some examples of recent meal plans – perhaps they’ll give you a few ideas? I try to include as many recipes as I can on the blog, but if you see something on a meal plan you like the look of but can’t find a recipe, let me know and I’ll see what I can do! Weekly meal plans. Weekly meal planner 14 February 2017. Weekly meal planner 4 February 2017 . …
From bangers-and-mash.com


BANGERS AND MASH RECIPE - BELLY FULL
2022-02-28 Make the onion gravy. Add butter to the pan and sauté onions until translucent, golden, and begin to caramelize. Add in the garlic until fragrant. Add in the flour until cooked off. Then add some of the beef broth, mixing into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
From bellyfull.net


CLASSIC BRITISH BANGERS AND MASH - SPRINKLES AND SPROUTS
2020-03-11 Start with the mash. Peel the potatoes and cut them into quarters. 1 ½ potatoes. Place the potatoes in a pan and add cold water until they are covered by at least an inch of water. Add the salt and bring to a boil. 1 tablespoon salt. Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
From sprinklesandsprouts.com


BANGERS AND MASH IRISH RECIPES ST PATRICKS DAY RECIPES
3. Add sliced onions and garlic to same pan, saute' until translucent. 4. Turn down the heat, add Guinness Beer and beef stock and let simmer for 10 minutes or until sauces starts to thicken. 5. Bangers sausage back in pan, add mustard and celery salt, and let simmer 10 minutes. Serve and Enjoy... "Ithe Go Maith".
From ontheroadeats.com


BANGERS AND MASH - BERRY&MAPLE
2020-03-16 Drain the water. Add milk and butter 1 tablespoon of butter. Mash. Add more milk if needed. Heat 1/2 tablespoon of butter in the pan and olive oil. Add 1/2 cup of beef broth. Add sausages and brown them on both side, cook until done, about 7 minutes. Take sausages out and add more butter into the pan. Add sliced onions.
From berrymaple.com


CRASH BANGERS AND MASH RECIPE - COUNTRY GROCER
Add the beets, coconut milk and salt and bring to a simmer. Cover with a lid and cook until the beets are soft. This will take about 25 minutes. Once the beets are soft, puree everything in a blender or with your stick blender until smooth and leave …
From countrygrocer.com


GRANNY'S BANGERS AND MASH RECIPE - EVERYDAY EILEEN
2022-02-03 Whisk the flour into the broth until smooth, with no lumps. Pour back into the pan and whisk all together. To the skillet, add beef broth, Worcestershire sauce, dry mustard, parsley, and thyme. Stir together. Add bangers back into the skillet. Reduce heat to a low simmer. Cover pot with lid and simmer for 20 minutes.
From everydayeileen.com


TRADITIONAL IRISH BANGERS AND MASH RECIPE
2019-03-08 Preheat oven to 200 degrees F (95 degrees C). Cook the Irish Brand Bangers in a skillet over medium-low heat until browned on all sides, about 6 minutes per side. Transfer to an oven-safe dish and move to the preheated oven to keep warm. Place 2 lbs of peeled and cubed potatoes into a saucepan over medium heat, cover with water, and boil until ...
From ncsmokehouse.com


BRITISH BANGERS AND MASH RECIPE WITH THE BEST BROWN GRAVY
Instructions. Preheat the oven to 350 degrees F (175 degrees C). Boil the potatoes in water for 20 minutes or until tender. Drain, then mash with a teaspoon of butter and as much of the milk as you need to get it nice and creamy but not too gloopy. When it is smooth, add some salt and pepper.
From victoriahaneveer.com


22 EASY AND TASTY BANGERS AND MASH RECIPES BY HOME COOKS
Bangers and mash recipes (22) Bangers an Mash with Beef Gravy and fried Onions. Wok full of homemade cold cooked mashed potatoes • Olive Oil or 4 • large Onions or 4 for 2 People • sausages (bangers).Or 4 sausages if for one's self • cold water or 400ml for 2 • Beef Oxo Cube or 2 1 or 2 People; Gary Waite ...
From cookpad.com


BANGERS AND MASH - HOW TO COOK MEAT
2011-08-11 Bring to a simmer until the potatoes are cooked enough to give way to a fork. Mash, season, and set aside. Fry the banger sausages in the butter. Heat up three tablespoon of butter in a nonstick skillet and add the bangers once the butter begins to brown. Fry over medium heat until the bangers are brown on all sides, or at least mostly brown.
From howtocookmeat.com


BANGERS AND MASH RECIPES: HOW TO SPICE UP SAUSAGES AND MASH
Drain the sweet potatoes through a colander and return them to the pot. Add a little bit of butter and mash well. Season with the cumin and white pepper, stirring well to combine. Arrange the sweet potato mash on a plate as a bed for the sausages. Cut the olives in half lengthwise and arrange around the edge of the mash.
From delishably.com


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