Halal Bangers & Mash
An all-time classic with a modern twist using our new Halal Beef Hot Dog
Our first recipe “Halal Bangers & Mash” marks the start of a series of recipes based on the delicious Sausages & Hot Dogs we are well known for.
Sausages are so versatile and easy to prepare, and we will show in simple and easily adjustable recipes which dishes you can create.
With this recipe, we’ll take an all-time classic and put a modern twist on it. You will be surprised how well our new Beef Halal Hot Dog will fit in there. But of course, you can also use other types of our German Sausages, for example the good old – and hugely tasty – Bratwurst.
But the beefy taste adds really to this recipe which also works great with our famous Vienna Beef Frankfurter.
Enjoy this dish and be prepared for more recipes to follow soon.
Difficulty: Student (easy recipe)
Makes: 4 servings
6 Halal Beef Jumbo Hot Dogs from The Sausage Man™
500 g. frozen peas
1 red onion
1 celery stick (approx. 40 g.)
1 clove garlic
1 tbsp butter + 30 g butter
2 tbsp of oil
1 cup milk
4 tsp gravy granules
1 tsp savory seasoning
1 tsp salt and pepper* (use them to your own taste)
- Defrost the sausages and the peas in a bowl of water (not hot water, room temperature)
- Meanwhile, peel the potatoes, onion and carrots and dice all of them, including the celery, into small cubes of approx. 1cm. Put all the vegetables in a pot, fill it with water, add 1 tsp of salt and boil the vegetables until you can stick a fork into a potato and it cuts through them with ease.
- As the vegetables for the mashed potatoes boil, strain the peas in a sieve and finely mince the garlic. Add a tbsp of butter to a pan and add the peas and garlic. Sear them for approx. 10 min until the peas are cooked through.
- Take out the peas and place them in a bowl, covered with a lid so they stay warm.
- In the same pan, add 2 tbsp of oil (vegetable, sunflower, your choice) and sear the sausages for about 10 min until they catch a bit of color. The sausages can also be eaten right from the package as they are pre-cooked but searing them brings out all the delicious flavors. For a visual effect, you can also score them. Place them on a plate lined with paper towel to remove excess grease.
- By this time, the vegetables should be boiled all the way through. Take the pot off the heat and drain them. They can now be mashed using a mixer. Add the milk and the 30 g of butter until the mash is fluffy and light. Season it with salt, pepper and savory seasoning to taste.
- Season the peas with salt and pepper right before serving (otherwise the salt would take all the water out from the peas).
- Mix 4 tsp of gravy granules with 200 ml boiling water. The amount of water can vary depending on how thick or thin you want the gravy to be.
- Plate everything and serve immediately. Alongside this dish, we recommend serving a “cocktail” of 120 ml tomato juice, 60 ml orange juice, 1 tsp of sugar and ¼ tsp of cayenne pepper.
Allergens: Celery, Mustard, Milk