Asian bangers and mash

Delight your family with an Asian twist on the famous bangers and mash. Homemade spiced pork sausages and delightful served with steamed Asian greens and parsnip and potato mash.

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Asian bangers
  • 500 gram pork mince
  • 1/4 cup finely chopped coriander
  • 2 medium_piece fresh ginger, peeled, grated
  • 2 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 1 long red chill, finely chopped
  • 1 teaspoon chinese 5 spice powder
  • 1 tablespoon olive oil
  • 1 bunch baby buk choy, halved lengthways, steamed
  • 3 parsnips, peeled, chopped
  • 1 large potato, peeled, diced
  • 1/3 cup hot milk
  • 30 gram butter
  • 2 green onions, thinly sliced, plus extra, to serve
  • pinch cayenne pepper


Asian bangers and mash
  • 1
    Combine mince, coriander, ginger, half soy sauce, juice, chilli and spice. Mix well and season to taste.
  • 2
    Shape quarter cupfuls of mixture into sausage shapes. Place on a lined tray. Cover and chill 30 minutes.
  • 3
    To make mash: Place parsnips and potato in a saucepan, cover with water, and bring to boil on high. Reduce heat to medium, simmer 12-15 minutes until tender. Drain well. Mash with milk and butter until smooth. Stir onion and cayenne through. Season to taste.
  • 4
    Meanwhile, heat oil in a large frying pan on medium. Cook sausages 8-10 minutes, turning, until browned and cooked through. Deglaze pan with remaining soy, adding a little water if needed. Serve sausages on warm mash sprinkled with onion and drizzled with pan juices, accompanied by buk choy.

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