With creamy mashed potato, piping hot pork sausages and a rich gravy, nothing tastes like “home” quite like a traditional British dish of bangers and mash. With the help of ABC fit, a few tweaks and better ingredient choices, you can now eat this classic dish guilt-free.
Ingredients (to serve one)
3 venison sausages
1 spring onion, finely chopped
1 large sweet potato, mashed
50ml Bisto gravy
2 heaped tablespoons of garden peas
KCAL – 442.8
P – 34.1g
C – 53.2g
F – 10.4g
This dish is ridiculously easy to make, however the tricky thing is to nail the timings. Get it wrong here and you’ll end up with things overcooked. No one likes burnt bangers and mash. So with that said it’s important you prepare the meal in the order listed.
T-minus 45 minutes: Bake your sweet potato in an oven at 180C. Feeling lazy? Microwave it for 10 minutes instead.
T-minus 15 minutes: Prick your sausages a few times and place them in the oven along with the sweet potato. Finely chop your spring onions so they’re ready to be used.
T-minus 10 minutes: Begin boiling some water in a saucepan to cook your peas. I prefer to steam them for 2-3 minutes, but you can also boil them.
T-minus 2 minutes: Make your gravy as instructed on the packet. You can now also begin dishing up the potato and sausages and peas.
T-minus 30 seconds: Pour on your gravy and garnish with your chopped spring onions.
T-minus 0 seconds: Eat up!