Oriental bangers & mash
Give bangers and mash a new face - the secret ingredient....?
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- Boil the potatoes in water for 15-20 mins, or until tender. Drain, then mash with the milk. Season to taste, then fold in the spring onions.
- Meanwhile, fry the sausages in the oil in a frying pan for about 10 mins, turning them every so often to brown evenly. Pour the stock in with the sausages. Bring to the boil, then reduce the heat and simmer for 5 mins until beginning to thicken. Stir in the chilli sauce, heat through, then serve with the mash.
Using plain sausages?
If you can't get hold of pork & chilli sausages, use ordinary sausages instead and add a deseeded and chopped chilli to the pan before adding the stock.
Per serving
794 kcalories, protein 36g, carbohydrate 65g, fat 45 g, saturated fat 13g, fibre 4g, sugar 9g, salt 4.02 g
Recipe from Good Food magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3461/
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 500g Maris Piper or King Edward potatoes , peeled and cut into chunks
- 50ml milk
- 3 spring onions , thinly sliced
- 1 tbsp vegetable oil
- 6 pork & chilli sausages
- 300ml beef stock
- 2 tbsp sweet chilli sauce
Per serving
794 kcalories, protein 36g, carbohydrate 65g, fat 45 g, saturated fat 13g, fibre 4g, sugar 9g, salt 4.02 g





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