Grilled bangers & "smash"



5 min


4 servings

* PLUS Cooking time: 10 minutes
Grilled bangers & "smash"

Andreas Trauttmansdorff


  • 4 medium white potatoes , or 2 sweet potatoes, peeled
  • 4 plum tomatoes
  • 1 large onion
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 8 sausages , such as bratwurst, farmer's or Italian, or a mix
  • 2 tbsp butter
  • 1/2 tsp salt


  • Cut potatoes into small chunks. Place in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to medium. Boil, partially covered, until fork-tender, 10 to 15 minutes. Drain, then return potatoes to saucepan and cover. Meanwhile, oil grill and heat barbecue to medium-high. Cut tomatoes in half. Slice onion into rounds. Place all in a large bowl. Drizzle with oil and sprinkle with seasonings. Toss to coat.
  • Prick sausages with a fork. Place on grill. Add tomatoes and onion. Turn often until grill marks form and sausages are cooked through, 10 to 12 minutes. Keep an eye on tomatoes and onion, as they cook faster. Remove to a large cutting board as each is done.
  • Coarsely chop half of grilled onion and tomatoes, then add to drained cooked potatoes with butter and salt. Using a potato masher or fork, mash until evenly mixed. Taste and add more salt, if you wish. Scoop onto plates with sausages and serve with remaining tomato halves and onion rings.

Nutrition (per serving)

  • Calories
  • 585,
  • Protein
  • 22.5 g,
  • Carbohydrates
  • 36.4 g,
  • Fat
  • 39.2 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 1403 mg.

Try our summery version of this hearty classic on the barbie. The smash is a chunky take on traditional mashed potatoes – they’re mixed with pieces of grilled onion and tomatoes.