“Bangers and mash, also known as sausages and mash, is a traditional British Isles dish made of mashed potatoes and sausage”

PREPARATION TIME: 10 mins

COOKING TIME: 20 mins

SERVES: 1

INGREDIENTS:

  • 3 Organic sausages (beef or pork), gluten free (e.g. Hecks 97% meat).
  • 1 tsp coconut oil
  • 1 small onion – sliced
  • 1 tsp Dijon mustard
  • 1 large sweet potato
  • 1/4 turnip
  • 1 tbsp each, fresh parsley and chives
  • 1/2 tsp pepper
  • 1 tbsp butter

 

METHOD:

  1. Chop the sweet potato and turnip into 1 inch junks with skin removed. Cook the turnip for 3 minutes in boiling water and then add the sweet potato for another 10-12 minutes or until soft.
  2. Heat the coconut oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured.
  3. Heat up a frying pan, add a little coconut oil and fry the sausages for 6-8 minutes or until cooked through.
  4. Drain the sweet potato and turnip and mash together in a bowl. Add a pinch of pepper. Blend the blanched herbs, butter and then stir into the mashed sweet potato & turnip.
  5. Put the mash onto a warmed serving plate. Place three sausages in the centre of the mound of mash and finally place the onion slices on top and serve.
Paleo Bangers & Mash
Author: PaleoDiet.co.uk
Prep time:
Cook time:
Total time:
Serves: 1
“Bangers and mash, also known as sausages and mash, is a traditional British Isles dish made of mashed potatoes and sausage”
Ingredients
  • 3 Organic sausages (beef or pork), gluten free (e.g. Hecks 97% meat).
  • 1 tsp coconut oil
  • 1 small onion – sliced
  • 1 tsp Dijon mustard
  • 1 large sweet potato
  • 1/4 turnip
  • 1 tbsp each, fresh parsley and chives
  • 1/2 tsp pepper
  • 1 tbsp butter
Instructions
  1. Chop the sweet potato and turnip into 1 inch junks with skin removed. Cook the turnip for 3 minutes in boiling water and then add the sweet potato for another 10-12 minutes or until soft.
  2. Heat the coconut oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured.
  3. Heat up a frying pan, add a little coconut oil and fry the sausages for 6-8 minutes or until cooked through.
  4. Drain the sweet potato and turnip and mash together in a bowl. Add a pinch of pepper. Blend the blanched herbs, butter and then stir into the mashed sweet potato & turnip.
  5. Put the mash onto a warmed serving plate. Place three sausages in the centre of the mound of mash and finally place the onion slices on top and serve.