Bangers and Mash

Name: Bangers and Mash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 3 Lower fat smoked chicken-apple sausages; 4 Sweet apples, whole, cored, peel intact; 4 mediums s Rutabagas, peeled and quartered; 4 larges Russet potatoes, peeled and quartered; 1 teaspoons Finely ground sea salt; 118 milliliters 1%%fat butter milk; 0 teaspoons Grated nutmeg; 0 teaspoons Freshly ground white pepper; 1 teaspoon Light olive oil with a dash of toasted sesame oil; 2 mediums s Onions, peeled and sliced thin; 1 teaspoon Dill seed; 1 teaspoon Caraway seed; 1 teaspoon Yellow mustard seed; 1 Sweet apple, peeled, cored, and sliced; 237 milliliters Low sodium chicken stock; 237 milliliters De-alcoholised dry red wine; 1 Tbsp Arrowroot mixed with 2tbsp de-alcoholised, (slurry) red; 2 Tbsps Chopped fresh parsley; 4 teaspoons Dry English mustard mixed with 4tsp

Need a gluten free side dish? Bangers and Mash could be an outstanding recipe to try. This recipe makes 1 servings with 2747 calories, 64g of protein, and 20g of fat each. This recipe covers 76% of your daily requirements of vitamins and minerals. This recipe from Foodista requires dill seed, chicken stock, mustard, and russet potatoes. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Vegan Bangers and Low Carb Mash! (Bangers & Mash), Bangers and Mash, and Bangers & Mash.

Instructions

Preheat the oven to 180C.

Equipment you will use

Oven

Place the sausages and apples together on a shallow baking pan and bake for 30 minutes.

Ingredients you will need

Sausage

Apple

Equipment you will use

Baking Pan

Oven

Remove the peel from the apples and mash three reserving one for the sauce below.

Ingredients you will need

Apple

Sauce

In a medium saucepan, boil the rutabagas in water to cover for 30 minutes.

Ingredients you will need

Rutabaga

Water

Equipment you will use

Sauce Pan

Drain, return to the same pot, and mash until smooth.

Equipment you will use

Pot

In another medium saucepan, bring the potatoes to the boil in water, add 1/4tsp of the salt and cook for 20 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain, return to the same pot and place over a very low heat, cover with a kitchen towel and let steam dry for 15 minutes. Mash the boiled potatoes with the buttermilk, nutmeg, white pepper and the remaining 1/4tsp salt until smooth.

Ingredients you will need

White Pepper

Buttermilk

Potato

Nutmeg

Salt

Equipment you will use

Kitchen Towels

Pot

For the brown onion sauce, while the bangers and mash are cooking, heat the oil in a high-sided skillet on medium high heat, add the onions, dill, caraway and mustard seed and cook, uncovered, 5 minutes without stirring.

Ingredients you will need

Mustard Seeds

Onion

Caraway Seeds

Sauce

Dill

Cooking Oil

Equipment you will use

Frying Pan

Add the sliced apple, stir once, cover and cook for 5 minutes.

Ingredients you will need

Apple

Pour in the stock and wine, stirring and scraping all the pan residues up into the liquid until the bottom of the pan is perfectly clean, and simmer 5 minutes.

Ingredients you will need

Stock

Wine

Equipment you will use

Frying Pan

Remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken, about 30 seconds. Mash the reserved baked apple, stir into the sauce, and set aside.

Ingredients you will need

Arrowroot

Apple

Sauce

To serve place one scoop each of the mashed potatoes, apple and rutabaga down the centre of each serving plate. Slice each sausage into quarters lengthways. Ladle some sauce on one side of the mash and top the sauce with three quarters of sausage. Spoon some peas on the other side of the mash.

Ingredients you will need

Potato

Rutabaga

Sausage

Apple

Sauce

Peas