Gourmet Bangers and Mash
take your sausage game to a new level!
Servings 4 people
Calories 1083kcal
Equipment
- saucepan x 2
- frying pan
- Chef Knives
- Chopping board
- measuring/weighing utensils
- potato ricer/masher
- wooden spoon
- spatula
Ingredients
- 8 pork sausages
- 1 tbsp olive oil
Mash
- 800 g potatoes
- 100 g butter
- 1 tsp wholegrain mustard
- salt
Chutney
- 300 g rhubarb
- 150 g granny smith apple
- 100 g dates
- 100 ml red wine
- 50 g brown sugar
- 40 g red onion
- 1 tsp ginger
- 1 tsp salt
- 100 ml red wine vinegar
Instructions
Chutney
- Dice the onion and apple finely
- Chop the dates
- Chop the rhubarb into 1cm pieces
- Place all the ingredients into a saucepan and cook in medium heat for 15-20 minutes
Mashed Potatoes
- Peel the potatoes and chop into bit-sized pieces (ensuring they are cut evenly) *see tips*
- Place in heavily salted water and cook on high for 15-20 minutes or until you can poke a knife through easily
- Drain, allow to stand for a minute to let some steam off 😉
- Put through a potato ricer or mash
- Add the butter and stir until combined
- Add mustard and serve
Sausages
- Fry on medium to high heat for 2 minutes until browned, flip and finish in the oven @ 180c for 8-10 minutes
Notes
Tips/Tricks
- when cutting the potatoes or any vegetables it’s important to cut them the same size so that the cooking time is even throughout
- the chutney can be made in advance and will keep for a couple weeks in the fridge
Nutrition
Calories: 1083kcal | Carbohydrates: 42g | Protein: 36g | Fat: 84g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2288mg | Potassium: 1068mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1165IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 3mg