Talk about a rich and comforting dish, and we are sure that many of you would mention Bangers & Mash. The classic combination of warm, fluffy mashed potatoes and savory meat is known to create a cozy pairing that instantly feels like home. After reading this, we are sure you too will wish to savor this, but what if we say that you can easily prepare Bangers & Mash right at home? Welcome to unstumbled’s Chef’s Corner.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we have Chef Kumaran Jayapal, Executive Chef at Indian Craft Brewery (ICB) in Bengaluru, teaching us how to make Bangers & Mash. It is a comforting German-inspired plate featuring juicy pork bratwurst, silky potato mash, sweet buttered peas, and a rich onion and Witbier jus.
About Chef Kumaran Jayapal, ICB
Kumaran Jayapal is a seasoned culinary professional and Executive Chef at ICB Indian Craft Brewery in Bengaluru. He brings over two decades of experience across hospitality, cruise-line operations, entertainment, and food & beverage establishments. Since February 2025, he has led culinary operations and menu development at the Bengaluru-based craft brewery.
His earlier roles include Corporate Chef at VRO Hospitality Pvt. Ltd. for close to five years, culinary operations with Impresario Entertainment & Hospitality in Bengaluru, and Executive Chef at Escape Hotels & Spa, where he led the pre-opening phase covering kitchen design, manpower recruitment, and menu engineering.
Also Read: Chef’s Corner: Creamy Spinach Ricotta Ravioli With Sage Butter Sauce By Chef Chetan Gowda
A Comforting Dish: Bangers & Mash Recipe
Ingredients
For the Potato Mash
Potatoes, peeled and diced
Salt
Butter
Cream
For the Onion–Witbier Jus:
Onions, sliced
Unsalted butter
Fresh thyme
2 cloves garlic
Witbier
Demi-glace
For the Buttered Peas:
Green peas
Onion, finely chopped
Garlic, finely chopped
Unsalted butter
Salt
Freshly ground black pepper
Onion–Witbier jus
For the Bratwurst:
Pork bratwurst sausages
Unsalted butter
Salt
Freshly ground black pepper
Also Read: Chef’s Corner: Savory Japanese Hot Stone Rice Recipe
How To Make
1. Prepare the Potato Mash
Place the peeled and diced potatoes in a stockpot and cover with cold water. Season with a pinch of salt and bring to a boil. Cook until the potatoes are completely tender.
Drain well, then add a knob of butter. Pass the potatoes through a fine sieve to create a smooth, lump-free texture.
Transfer the potatoes to a non-stick pan. Add butter, cream, and a little salt. Warm gently while stirring and mashing until the potatoes become silky, smooth, and creamy. Keep warm until ready to serve.
2. Prepare the Onion–Witbier Jus
Melt the unsalted butter in a pan over medium heat. Add the sliced onions, fresh thyme, and garlic. Cook gently until the onions become soft and translucent, taking care not to burn the garlic.
Pour in the Witbier and allow it to reduce, concentrating its flavour. Add the demi-glace and continue cooking until the sauce reaches a smooth, glossy nappe consistency thick enough to coat the back of a spoon.
3. Prepare the Buttered Peas
Melt the unsalted butter in a pan. Add the chopped onion and garlic and sauté gently until softened.
Add the green peas and season with salt and freshly ground black pepper. Cook until the peas are tender but retain their freshness and colour.
Finish by adding the prepared onion Witbier jus and gently toss to coat the peas.
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4. Cook the Pork Bratwurst
Heat a pan over medium heat and add the unsalted butter. Place the pork bratwurst sausages in the pan and season lightly with salt and pepper.
Cook gently, turning regularly, until the sausages are evenly browned on the outside and cooked through. Allow them to rest briefly before plating.
To Serve
Spoon a generous portion of the creamy potato mash onto a warm plate. Arrange the golden pork bratwurst alongside the mash and spoon the buttered peas around the plate.
Finish with a generous drizzle of the onion–Witbier jus. Garnish with a few fresh microgreens and German Sauerkraut for an elegant final touch.
Chef’s Note
For the smoothest potato mash, avoid overworking the potatoes once they are cooked.
Passing them through a fine sieve while warm creates an exceptionally refined texture, while gently incorporating the butter and cream gives the mash its characteristic richness and silkiness.
Summing Up
Amazing restaurant dishes always seem difficult to prepare at home, but with the right recipe, you can surely nail it! This recipe by Chef Kumaran Jayapal from ICB is well-detailed with important tips that can help you make Bangers & Mash easily at home. So make sure you try this dish at home and let us know!
