Sunday, July 11, 2010

A New Twist: Teriyaki Bangers & Wasabi Mash

When I was in England in May, I made sure to try the English classic Bangers & Mash. That means sausage and mashed potatoes. The dish I had was lovely and hearty with a dark gravy that was divine!

I've decided to Teachezvous it up a bit with a new twist:

Chicken-Mango Teriyaki Bangers with Wasabi Mash

It is soooo good and will impress anyone! Did I mention how easy it was? Whoa! Way easy!

Serves 5


7 medium organic red potatoes, skin on, washed and cubed
5 chicken mango sausages (I got them at TJ's)
4 Tbsn wasabi (you can buy it in any grocery store).. more if you like it stronger
1 1/2 cups teriyaki sauce (I use Soyiyaki from TJ's)
1 cup skim milk (more if needed)
1 medium onion, sliced thin into rings
1/2 cup tempura breading
1/4 cup olive oil

Butterfly sausages and lay in a shallow dish. Cover with teriyaki sauce and bake in oven at 300 degrees for 1/2 hour.

Boil potatoes and drain. Add milk and wasabi and mash until smooth and creamy. Add more milk if they're too thick.

In a small frying pan heat olive oil on medium until a small test of batter mix makes it sizzle. Bread onions in tempura batter and add to oil. Cook until crispy. Remove and drain on paper towel.

Spoon about 3/4 cup mashed potatoes in the center of each plate. Top with sausage and then onions. Spoon teriyaki sauce from pan over top and a thin drizzle around the edge of the mashed potatoes.

Serve and enjoy!