Bangers & Quick Mash

Bangers & Quick Mash

It’s hard to go past the classic combo of pork sausages and creamy mashed potatoes. But peeling and boiling spuds takes time. Here we’re using canned white beans instead for a super-quick mash that’s actually more healthy as well.

Enough for 2
2 onions, sliced
2 tablespoons balsamic vinegar
4 thick pork sausages
1 can white beans (400g / 14oz), drained

1. Put onions in a saucepan with a good glug of olive oil. Cover and cook on a medium heat until onions are really soft, at least 15 minutes. Then add the vinegar and simmer uncovered until it has reduced. Taste and season with salt.

2. Meanwhile, cover sausages with water in a medium saucepan. Simmer gently for 10 minutes, drain.

3. Pan fry the cooked sausages in a little oil until just browned all over.

4. While the sausages are frying mash drained beans in the saucepan you used for the sausage simmering, adding a little olive oil if needed.

5. Serve mash on plates, topped with sausages & balsamic onions.

Prepare Ahead?

The onions can easily be prepared ahead and reheated. As can the mash and sausages. You could also simmer the sausages until cooked then cool and refrigerate and save the browning step until you’re ready to serve.

Variations

vegetarian / vegan – skip the poaching step and replace the sausages with mushrooms or tofu and pan fry these until well browned.

fun – try different types of sausages.

different mash – replace white beans with canned chickpeas or lentils.

healthier – serve on a bed of baby spinach leaves for some instant greens.

carb lovers / more substantial – serve with mashed potatoes.

paleo (grain, legume & dairy-free) – replace white beans with roast sweet potato.

Waste Avoidance Strategy

onions, balsamic & beans – will keep in the pantry

sausages – freeze ’em

Problem Solving Guide

too bland – Season with extra salt & pepper.

don’t feel like poaching the sausages – I know it’s a hassle but it really makes a difference to the flavour and especially texture of your sausages. Trust me, it’s worth the effort.

Serving Suggestions

Great on its own or with a green salad.

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