British Classics - Bangers and Mash

I’ve thought about this one for a few weeks now, whether or not I can increase the nutritional value much, or even add anything to the recipe that can give us a healthier version. Bangers and mash for me was something I ate at pubs and occasionally at home, the gravy was made with stock cubes/or packet mix and served with your typical potato mash (still very tasty if done right) Its pretty hard not to like bangers and mash, so when I started to think about recipes the first one that came to mind and in my mind is the best recipe, I have used it for years. Its an old recipe from Nigel Slater, I love his whole approach to food and this recipe is pretty much the same as his, I’ve changed out the stock cube and added organic chicken bone broth, organic quality sausages, and replace the mash with a root vegetable mash. small changes, but removing the processed stock cubes and going for a quality broth, as well as adding the veggie mash will give the recipe a lift and nutritious boost.

[ingredients title=”Ingredients”]

• • 6 quality pork sausages ( lots of herbs in them) Organic if possible
  • 1 wine glass of Masala
  • 3 large onions – peeled and cut into quarters
  • 50g Butter
  • 2 tablespoons of Spelt flour
  • 600ml of chicken bone broth
  • 1 teaspoon of lightly crushed juniper berries ( optional)
  • 1 teaspoon of fennel seeds
  • A large dollop of dijon mustard

[/ingredients]

[directions title=”Directions”]

1. Add a little ghee or butter to a cast iron pan or a deep oven proof pan and fry the sausages, keeping the heat on a medium, try to get them nicely browned, but dont let them burn, allow to slowely colour.
2. Once sausages are nicely brown, remove from the pan, add a little more ghee and fry the onions on a low heat, you want to take your time with this step, allow the onions to really soften, after a few minutes add the juniper berries and fennel seeds and continue to cook until the onions are lovely and soft, around 20min.
3. add the spelt flour to the onions and stir for 2 minutes to coat, turn up the heat and add the glass of masala, burn off the alcohol and add the bone broth, give a good stir and reduce to a simmer.
4. Add the pan to the oven on 175c for 40min, check half way through and add a splash of stock or water if needed.
5. When the sausages are cooked and ready to serve add a large tablespoon of dijon mustard, stir and serve with either mashed potatoes or sweet potato mash whichever takes your fancy.

[/directions]