Bangers and Mash
By Esther Boateng
For a unique twist on this all-time British favorite, bangers and mash, why not try using cauliflower instead of potatoes? To add extra nutrition, throw in an egg yolk for a lusciously creamy consistency, plenty of herbs, plus a touch of ghee for a truly creamy finish.
Cauliflower is slightly quicker to prepare than regular potatoes, there’s no need to meticulously peel it, and it tastes surprisingly like regular mash. A selection of herbs and powders like parsnip and threefold savory powder take this mash to another level.
Serves 2
Bangers and Mash
Rated 5.0 stars by 1 users
Category
Main
Servings
2
Ingredients
- 1-2 sausages, per person
- 1 medium cauliflower, steamed or boiled
- 1 tsp. Dr. Cowan’s Garden Parsnip Powder
-
1 tsp. Dr. Cowan’s Garden Threefold Savory Powder
-
1 tsp. Dr. Cowan’s Garden Peppersalt
-
1 tsp. Dr. Cowan’ Garden Wild Ramp Powder
- 1 egg yolk, from a fresh farm egg (use a trusted local source)
- salt to taste (optional)
- 1 garlic clove, crushed (optional)
-
Burdock Root Gravy (see recipe link in instructions below)
Directions
Preheat oven to 350 degrees F.
Place your sausages on a baking tray and put them in the oven to cook for approximately 20 minutes or until golden brown, or follow package instructions.
While the sausages cook, rinse the cauliflower and cut into small florets.
Boil or steam florets for approximately 10-15 minutes or until tender.
Drain the water from the cauliflower and transfer it to a food processor.
Add Parsnip, Threefold Savory, Pepper Salt and Wild Ramp powders, 1 egg yolk, and garlic, and blend until you get a smooth consistency.
Remove the mash from the food processor.
Adjust seasoning, add extra salt if necessary, and serve with cooked sausages and burdock gravy. See link HERE for the Burdock gravy recipe.
2 comments
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Hello Gerri,
Thanks for the comment. We recommend our Pasture Specialty box; you can find this on our website. Otherwise, visit a local farm that pasture raises their livestock. Grass fed and grass finished beef and lamb, pastured chickens and wild foraging pigs are ideal. Make sure the farms do not use pesticides such as glyphosate and also ask about the way the farmers handle such details as hormones, injections and the like.
Warmly,
Customer Support
what sausage do you recommend?
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