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?
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Ingredients
- 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
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Method
- 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.
Nutrition
- 465kcals Calories
- 29.8g (11.6g saturated) Fat
- 25.5g Protein
- 22.3g (4g sugars) Carbs
- 8.2g Fibre
- 3.7g Salt
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