rosemary bangers and cauliflower mash

rosemary bangers and cauliflower mash

rosemary bangers and cauliflower mash

Serve these rosemary bangers and cauliflower mash for a relaxed lunch.

  • 50 mins
  • 4
  • Intermediate

INGREDIENTS

  • 100g butter
  • 2 onions, thickly sliced
  • handful thyme leaves
  • 15ml sugar
  • 4 large potatoes, peeled, chopped and cooked
  • 500ml cooked cauliflower florets
  • 125ml cream
  • 3ml ground nutmeg
  • handful parsley, chopped
  • 4 lamb sausages
  • 4 long rosemary stalks

METHOD

  1. For the caramelised onions, melt 60g of the butter in a pan on medium. Add the onions, thyme and sugar,
    and cook for 30 minutes or until caramelised. Stir occasionally and season. Add a splash of water if they brown too much.
  2. For the mash, heat the potato, cauliflower, remaining butter and cream until smooth. Add the nutmeg and parsley. Season.
  3. Roll each sausage up and thread onto a rosemary stalk. Cook over hot coals for about 5 minutes on each side or until cooked through.
  4. Serve the sausages with the onions and mash.

Magazine issue date: September, 2016


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