Sausages with griddled spring onion and butter bean mash
- May 2013
- Serves 4
- 5 min to make, 30 min to cook
For a new take on the classic bangers and mash, try sausages with butter bean mash and griddled spring onions. Or why not give our veggie sausages a go?
- 29.8g (11.6g saturated)
- 22.3g (4g sugars)
- 8 free-range pork sausages
- Bunch of spring onions, trimmed
- 1 tbsp olive oil
- 2 x 400g tins butter beans, drained and rinsed
- 100ml hot chicken stock
- Generous splash of double cream
- 20g parmesan, grated
- Preheat the oven to 200°C/fan 180°C/gas 6. Put the free-range pork sausages in a roasting tin, put in the oven and cook for 20-25 minutes, turning occasionally, until golden and cooked through.
- Meanwhile heat a griddle pan over a medium-high heat until hot. Thinly slice the green stems of half the spring onions and set aside. Put the white bulbs and the remaining whole spring onions into a bowl and toss with the olive oil, then cook on the hot griddle pan for 3-4 minutes, turning occasionally, until slightly charred and softened. Set aside.
- Put the butter beans into a medium saucepan with the hot stock over a medium heat and simmer for 2-3 minutes. Drain, then mash with a fork or potato masher. Mash in the cream, parmesan and sliced spring onion stems. Season well. Serve the butter bean mash with the sausages and the griddled spring onions.
If you buy good quality free-range sausages there’s no need to prick them before cooking.
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