Alexander Elfving
Wild bangers and mash
The wildlife’s version of a classic bangers and mash. To make it even more luxurious, I like to have it with a coleslaw made from dried ingredients. It’s always refreshing to chew on something fresh and crispy after a few days outdoors. The mash can be either potato mash or freeze-dried turnip mash. I prefer turnips myself.
INGREDIENTS
SERVINGS:
2
COOKING TIME: 40-45 min
Ingredients
- 5 Beer sausage
- 100 ml Freeze dried potato mash
- 100 ml Mayonnaise
- 50 ml Fried onion
- 30 g Apples
- 30 g Carrots
- 15 g Red onions
- 60 g White cabbage
- 1 tsp Lemon juice
- 1 tsp Dried parsley
- A pinch Mustard powder
- To taste Salt & pepper
LIVING IT LARGE?
Add some butter or oil to the potato mash for that extra energy and taste.
PREPERATION AT HOME
Step 1
Shred cabbage and red onion as finely as possible. A cheese slicer works very well for this.
Step 2
Boil the white cabbage in lightly salted water for a minute. Drain and rinse in cold water.
Step 3
Roughly grate the carrot and apple.
Step 4
Combine the vegetables with the lemon juice.
Step 5
Evenly spread everything between one or two oven trays and dry at 50 degrees for at least six hours.
Step 6
Place the dried vegetables and parsley in a zip-lock bag.
COOKING OUTSIDE
Step 1
Soak the bag’s content in 500 ml/2½ cup cold water 30 minutes before consumtion.
Step 2
When the vegetables are soaked, por the water into a pan.
Step 3
Combine the vegetables with mustard powder, mayonnaise, salt and pepper.
Step 4
The mashed potato needs 400 ml/ 2 cups of water for the right texture. Add more water if needed.
Step 5
While the water is boiling, cut the beer sausage into smaller bits. Put it in the water if you prefer your sausages warm!
Step 6
Pour the freeze-dried mash into the hot water and whisk.
Step 7
Serve with sausage, coleslaw, and fried onion.
PrintThe wildlife’s version of a classic bangers and mash. To make it even more luxurious, I like to have it with a coleslaw made from dried ingredients. It’s always refreshing to chew on something fresh and crispy after a few days outdoors. The mash can be either potato mash or freeze-dried turnip mash. I prefer turnips myself.
Alexander Elfving
PrintINGREDIENTS
SERVINGS:
2
COOKING TIME: 40-45 min
Ingredients
- 5 Beer sausage
- 100 ml Freeze dried potato mash
- 100 ml Mayonnaise
- 50 ml Fried onion
- 30 g Apples
- 30 g Carrots
- 15 g Red onions
- 60 g White cabbage
- 1 tsp Lemon juice
- 1 tsp Dried parsley
- A pinch Mustard powder
- To taste Salt & pepper
LIVING IT LARGE?
Add some butter or oil to the potato mash for that extra energy and taste.
NEWSLETTER SUBSCRIPTION
