It’s time for the first new recipe of the year.
2017 is all about finding the BETTER YOU or in my case, BETTER ME. So I’m starting us off with a bang. It’s time for Bangers and Mash!
If you’re getting a good chuckle over my excitement about Bangers and Mash, I’m okay with that. Laughter is good for the soul.
Trying my first Bangers and Mash in England was exciting. There’s something about trying a dish in its native setting that just makes it tastier.
Bangers and Mash are the quintessential English dish. As are English Pies, English breakfast, Chicken Tikka Masala and Sunday Roast.
Those sausages plopped in a pile of mashed potatoes and drenched in gravy are so DELICIOUS.
The only real problem with Bangers and Mash is the amounts of fat, calories and salts.
BUT giving the dish a makeover wasn’t hard. I just found ways to cut the fat and made healthier ingredient choices.
A well-seasoned pork sausage is so tasty. It makes my mouth water just thinking about it. The real problem is the amount of fat.
There are three ways to reduce the fat:
- Switching to chicken or turkey sausage will often cut the fat by half.
- Using smaller pork sausages.
- Making cuts elsewhere in the dish.
Most mashes use russet potatoes.
Russets are tasty but heavy on the starch. Instead of using russets, Yukon Golds, red potatoes or sweet potatoes make wonderful mashes. Leave the skin on the regular potatoes because they add flavor and lots of vitamins, minerals and fiber.
Other vegetables such as turnips, rutabagas, parsnips, cauliflower and winter squash also make excellent mashes.
Use a single type of potato or vegetable or a mixture for the perfect mash.
Another easy change for making mashes healthier is to get rid of the butter.
Instead use healthy oils such as olive or sunflower oil. In fact, sunflower oil tastes almost like butter when used in a mash.
Just don’t overuse the oils. Help make your mash creamy using milk or stock along with the oils.
Get rid of the cream and butter.
You don’t need them.
Use instead healthy oils and roux to thicken the milk.
I also use the gravy as an excuse to sneak in a few extra vegetables such as leeks, mushrooms and kale.
These simple changes keep the spirit of Bangers and Mash without losing any flavor.
Hubby loves this made-over version of Bangers and Mash. Normally, not a fan of sweet potatoes, he loves a sweet potato mash or parsnip turnip mash in this dish.
So start your 2017 out with a bang. Join me in cooking up a batch of Bangers and Mash and start finding the BETTER YOU.