[5 ingredients]
zucchini, bangers & mash
From Stonesoup
serves 2
The thing I love about this dish is that you still get the whole comfort food vibe of bangers and mash, but it feels a little more healthy with the zucchini. And dare I say it, more delicious?
If I was making this for vegetarians, I’d substitute about 200g (7oz) crumbled smoked tofu for the sausages.
Sage is slightly unexpected here, but it works really well with the porkiness. I know it can be hard to procure, so feel free to substitute in your favourite herb. Rosemary would be a classic choice, as would thyme. Or you could stir a handful of mint in at the end for added freshness.
I like my mash nice and buttery, but understand that is a little too much for some. Feel free to tone down the butter or even use olive oil instead if you’re not keen on dairy.
If you happen to find yourself cooking for an Irish person on a regular basis, I highly recommend investing in a potato ricer for making mash. Pictured below, it’s kinda like a giant garlic press. And not only does it give almost effortless mash, it also saves you from having to peel the spuds first. The skins stay magically inside. So clever. Of course you can peel and mash the old school way if you prefer.
3-4 medium floury potatoes, scrubbed
1 small bunch sage
2 large good quality pork sausages
4 medium zucchini (courgettes), sliced into 5mm (1/4in) thick coins
2 – 4 tablespoon butter
1. Place spuds in a medium saucepan. Cover with water and a lid and bring to the boil.
2. Simmer for 40-50 minutes, or until potatoes are very tender when tested with a butter knife.
3. Meanwhile, heat a few tablespoons olive oil in a large frying pan. Add sage and cook for about 30 seconds.
4. Remove sausage skins and crumble the meat into the frying pan with the sage.
5. Cook over a medium high heat for a few minutes, or until golden brown.
6. Add zucchini and cook over a medium heat for 10-15 minutes, stirring occasionally until the zucchini are melting and tender and the sausage is cooked. Taste, season and keep warm.
7. When the spuds are cooked, drain and mash through a potato ricer back into the pan.
8. Whip in butter and season well. Serve a big dollup of mash with the zucchini & sausage mixture on the side.
Add to my Old Favourite Recipes
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