Bangers and sweet potato mash
Swede and sweet potato make a lighter mash for this British classic – buy the best quality pork sausages and roast them in the oven without any extra oil.
Each serving provides 702 kcal, 25g protein, 46g carbohydrates (of which 22g sugars), 34g fat (of which 18.5g saturates), 12g fibre and 3.2g salt.
- 8 good-quality pork sausages
- 500g/1lb 2oz swede, peeled and diced
- 500g/1lb 2oz sweet potato, peeled and diced
- 50g/1¾ oz butter
- 100g/3½ oz half-fat crème fraîche
- salt and freshly ground black pepper
For the gravy
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 6 sprigs thyme, tied together with string
- 150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock)
- 2 tsp English mustard
- 500ml/18fl oz beef stock
- 2 tbsp beef gravy granules
- 300g/10½ oz green beans, steamed
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper
Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking.
Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender.
In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise.
Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste.
When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently.
Serve the sausages with the mash, steamed green beans and plenty of gravy.