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Mulay's Sausage Bangers and Mash Recipe

Healthy British Banger’s & Mash with Onion Gravy


  • Author: Carol Green

Description

The ultimate comfort food, British Bangers and mash made healthy with Mulay’s allergy free sausages, low inflammatory white sweet potatoes and delicious gluten free onion gravy.


Scale

Ingredients

1          12 oz package Mulay’s British Bangers

1          Tbsp. Ghee or Olive Oil

Gluten Free Onion Gravy:

1          Yellow Onion, thinly sliced

1          tsp. Balsamic Vinegar

2          cups Chicken Stock

1          tsp. Savory Spice Barnegat Bay Seasoning

1          tsp. fresh Rosemary, finely chopped

1          Tbsp. Gluten Free Flour

2          Tbsp. Water

2          tablespoons Butter, cubed

Salt, to taste

White Sweet Potato Mash:

2Lb.     White Sweet Potatoes, peeled and quartered

1/3       cup Chicken Broth

2          Tbsp. Butter, cubed

Salt, to taste


Instructions

  • Place the potatoes in a medium pot and cover in cold water, bring to a gentle simmer and cook until fork tender, approximately 20 minutes.
  • Heat a skillet over medium high heat, add a little fat and cook the sausages until evenly browned on all sides, approximately 10 minutes. Remove to a plate and keep warm.
  • Add the onions to the pan and cook on medium low heat until softened. Add the balsamic vinegar to the pan, stir until evaporated.
  • Add the broth and seasonings to the pan, bring to a simmer.
  • In a small ramekin, mix together the flour and water until smooth.
  • While whisking constantly, blend the flour slurry into the hot sauce, cook, stirring until thickened.
  • Add salt to taste.
  • Finish the mash; drain the water and mash the potatoes using a potato ricer or masher.
  • Blend in the butter and hot chicken broth the desired consistency, salt to taste.
  • Serve with the sausages over the mash and topped with gravy along with green vegetable of choice.