Vegetarian Bangers and Mash

Last week I happened to watch Ina Garten’s special show “Barefoot in London”. Her husband Jeffrey gives her a trip to London so that they can go around and eat everything. Seriously. She is so excited about her upcoming trip, she makes Bangers and Mash that night. Of course she uses real sausage and bakes them in the oven. I used Tofurky Beer Brats. They come four to a pack, and are quite large. I pan-fried them in some olive oil until they browned, then I added a tablespoon of water to the pan and covered it, so that they steamed a little. They weren’t nearly as juicy and succulent as Ina’s, but then these aren’t made of pig! Can we talk about these mashed potatoes?? Oh. My. I thought all the mustard might be too overpowering and spicy. Nope. Perfect. You could definitely taste the mustard but it was oh so subtle. The “bangers” were good on their own, as were the potatoes, but combine them together on your fork? Ah. Heaven.

rating: 9.5

Bangers and Mash
(Ina Garten)

prep time: 10 min.
cook time: 40 min.

makes 4-6 servings


2 pounds fresh veal or chicken sausages (8 large sausages)- I used a 4-pack of Tofurky Beer Brats
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- I used Silk lite plain soymilk
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 – I forgot about


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.

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