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Sweet chilli bangers & mash

Sausages and mash on a plate with sweet chilli sauce

Sweet chilli bangers & mash

Name: Sweet chilli bangers & mash
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 500g Maris Piper or King Edward potato 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

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.4 out of 5.12 ratingsRate

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Give sausages and mash a new twist with one special ingredient. Sweet chilli sauce adds a subtle kick to the stock and elevates the flavour of this comforting dish

Easily doubled

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g Maris Piper or King Edward potato

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

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Nutrition: per serving

kcal794
fat45g
saturates13g
carbs65g
sugars9g
fibre4g
protein36g
salt4.02g

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2007

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A star rating of 4.4 out of 5.12 ratings

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