Sausages with cheesy butter bean mash
- February 2014
- Serves 4
- 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.
- 29.6g (10g saturated)
- 28.7g (1.9g sugars)
- 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
- Heat the grill to medium-high and cook the sausages for 10-15 minutes, turning often, until dark and golden.
- 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.
- 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.
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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