Print Recipe
Bangers and Mash Yum
A deliciously lightened version of the traditional English Bangers and Mash: your choice of flavored sausages plopped on a bed of sweet potato mash and covered with a Mushroom and Leek Herb Gravy.
Bangers and Mash
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6
Ingredients
Bangers (Sausages)
Sweet Potato Mash
Mushroom and Leek Herb Gravy
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6
Ingredients
Bangers (Sausages)
Sweet Potato Mash
Mushroom and Leek Herb Gravy
Bangers and Mash
Instructions
Bangers (Sausages)
  1. Cook sausages by grilling or pan cooking over medium-low heat until done. Cooking time depends on the type of sausages you use: Chicken will average 15 to 20 minutes; Pork 20 to 30 minutes.
Sweet Potato Mash
  1. Place peeled and diced sweet potatoes in a pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook potatoes until soft. Do not overcook or they become soggy.
  2. Using a colander, drain sweet potatoes. Do not reserve water.
  3. Return potatoes to the pot and mash until smooth using a potato masher or fork.
  4. Pour in olive oil, mix well and season with salt and pepper. Adjust taste as needed.
Mushroom and Leek Herb Gravy
  1. Heat olive oil in a large skillet over medium-low heat. Add leeks and mushrooms, sautéing gently until softened before adding minced garlic.
  2. Add white pepper, garlic powder and flour. Stir flour constantly, cooking for about two minutes.
  3. Slowly start pouring in beef stock and milk, stirring constantly to keep lumping from forming. Continue to stir constantly, bringing gravy to a simmer. Continue to simmer and cook until gravy reaches desired thickness.
  4. Add fresh basil, rosemary and thyme. Season to taste with salt and pepper.
  5. Remove gravy from the heat and use immediately.
Bangers and Mash Assembly
  1. Place a portion of mash on plate. Top with a sausage and then pour gravy over both.
  2. Serve and Enjoy.
Recipe Notes

Can also use roasted sweet potatoes for the mash for even more flavor.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *