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Italian-Style Bangers and Mash

Tomatoe-y and warm simmered Italian style bangers with Marsala wine, onions, bell pepper and a light kick of red pepper flakes served over creamy mashed potatoes.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 758 Fat: 12g Carbs: 81g Protein: 28g

This meal is a gigantic bowl of warmth.  This is Italian style version of the classic bangers and mash from the British isles,  is the most delicious bowl of hearty-ness we have ever created. Saucy, deep and slightly spicy. Super yummy and comforting for us minnesotans. This meal, a loved one and a gigantic IPA would make this the ultimate Friday night in.

Ingredients
Russet potato
Bell pepper
Onion
Heavy Cream
Tomato paste
Red pepper flakes
Marsala Wine
Oregano
Red Bell Pepper
Garlic
Polish sausage
Featured Ingredient Partners:
Russet potatoes: Hugh's Garden
Bell peppers: Harmony Valley Farm

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.

What you need

Medium pot

Medium deep sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Peel, then julienne onion. Mince or grate garlic. Remove seeds and stem from green and red peppers, then julienne. Dice potatoes into ¼” pieces. Remove oregano leaves from stem and discard stems; then, rough chop. Remove sausage from package; rinse and pat dry.

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Step 2: COOK POTATOES

Place potatoes in medium pot covered by 2” of water over medium heat; add a pinch of salt. Bring to a boil; cook for 10-12 min until potatoes are tender. Turn off heat, strain potatoes, and return to pan. While potatoes are cooking, begin searing sausage (Step #3).

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Step 3: SEAR SAUSAGE

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Once hot, add sausage and brown on all sides until beginning to blister. Remove from pan. Add onions to previously used pan and sauté 3-4 min until lightly softened and begging to caramelize. Add red and green peppers and continue to sauté 4-6 min until lightly charred and softened. Remove onions and peppers from pan. Add tomato paste, red pepper flakes, Marsala wine and ¼ cup water to hot pan, stir to incorporate and simmer 1-2 min.

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Step 4: SIMMER BANGERS

Return onions, peppers and sausage to pan. Add 1 cup water, oregano and a pinch of salt and pepper, stir to incorporate and simmer 8-10 min until broth is reduced and lightly thickened. Remove bangers from pan, cut in half lengthwise and return to broth.

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Step 5: FINISH MASH

Add heavy cream; mash using a potato masher or fork until incorporated. Season with salt and pepper.

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Step 6: PLATE YOUR DISH

Divide mashed potatoes between two bowls. Top with bangers and plenty of sauce. Enjoy!