Sausages with cheesy butter bean mash

Sausages with cheesy butter bean mash
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

We’ve swapped the potato mash in this sausage recipe for butter bean mash for a variation on the classic comfort food favourite.

Nutrition: per serving

Calories
485kcals
Fat
29.6g (10g saturated)
Protein
26g
Carbohydrates
28.7g (1.9g sugars)
Fibre
7.9g
Salt
3.4g
Calories
485kcals
Fat
29.6g (10g saturated)
Protein
26g
Carbohydrates
28.7g (1.9g sugars)
Fibre
7.9g
Salt
3.4g

Ingredients

  • 8 British free-range pork sausages
  • 2 x 400g tins butter beans, drained and rinsed
  • 400ml vegetable or chicken stock
  • 50-75g vintage cheddar, coarsely grated
  • Knob of butter
  • Small handful of fresh parsley, finely chopped
  • Steamed and buttered spinach to serve
  • Dijon or wholegrain mustard to serve

Method

  1. Heat the grill to medium-high and cook the sausages for 10-15 minutes, turning often, until dark and golden.
  2. Meanwhile, put the butter beans in a pan together with the stock, bring to a simmer and boil for 3-4 minutes until heated through and tender. Drain well, then either mash them with a hand-held masher or whizz briefly in a blender until you have a coarse mash.
  3. Stir through the grated cheese, butter and parsley, season to taste, then serve alongside the sausages, with steamed and buttered spinach and a dollop of mustard on the side.

delicious. tips

  1. The amount of mash here might look a bit small compared with a big dollop of mashed potato, but the butter beans and cheese make for a very filling alternative.

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