Bangers and Mash with Roasted Carrots, Caramelised Onions and Gravy

Serves: 16

You will need

For the sausages

2 raw beetroots
2 tbsp of olive oil
1 tbsp water
4 carrots
1 celeriac
1 Bramley apple
1/2 a bulb of garlic
2 onions, sliced
2 leeks, sliced
50ml of red wine
2 cans of cannellini beans
1 250g packet of pre-cooked brown basmati rice
200g of vital wheat gluten flour
Large handful of thyme
Large handful of rosemary
2 tsp of mustard
1 tbsp of salt
Pinch of red pepper flakes
1/2 tsp of ground black pepper

For the mashed potato

1 kg/2lb 4oz King Edward potatoes, peeled and chopped
5 tbsp extra virgin olive oil
2 tbsp of Alpro Almond Unsweetened Drink
Salt & pepper, to taste
2-4 tsp mustard (optional) 

For the caramelised onion marmalade

3 tbsp olive oil
1kg red or white onions, sliced
150g light brown sugar
150ml red wine vinegar
125ml port (or red wine)
2 tbsp balsamic vinegar
Salt & pepper, to taste



Directions

To make the sausages:

1 Preheat the oven to 200°C.

2 Place the beetroots in a small baking tin and drizzle with 1/2 tsp of olive oil, then add a pinch of salt and 1 tbsp of water. Cover with foil and cook for 45- 60 mins until soft, remove from the oven and allow to cool, then peel and set aside.

3 Chop the carrots, celeriac and apple and place onto a baking tray along with the unpeeled garlic cloves - cook for 20 minutes until soft.

4 Place 1 tbsp of oil into a large pan, then add the sliced onion and leeks with a pinch of salt - cook over a medium heat, making sure to stir constantly.

5 After 20- 30 minutes the onion and leek will start to caramelise – when this happens, remove from the pan and set aside. Over a medium heat, deglaze the pan with the red wine and simmer until reduced slightly. Add the wine mix to the caramelised leeks and onions.

6 Place all of the ingredients for the sausages into a food processor and pulse until a dough forms.

7 Cut 16 pieces of foil into a rectangular shape of approximately 20cm x 15cm, brushing each with olive oil.

8 Divide the mixture between the foil pieces, then wrap and roll them into sausage shapes. Seal them tightly at either end by twisting the foil.

9 Place into a steamer over a pan of boiling water and steam for 60 minutes. Allow to cool completely and then carefully unwrap.

To make the mashed potato:

1 Place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil, then continue to cook for 10-15 minutes until tender. Drain well, return to the dry pan, and mash.

2 Spoon the mashed potatoes into a coarse sieve and use a large spoon to force the potatoes through into a mixing bowl.

3 Gradually add the olive oil and Alpro Almond Unsweetened drink to the mash. Season generously and add mustard (if using), stirring in one teaspoon at a time, stopping when you are happy with the flavour.

To make the caramelised onion marmalade:

1 Heat the oil in a large heavy-based pan. Add the onions and cook gently for 30 minutes, stirring now and then, until very soft and beginning to caramelise. Add a third of the sugar and cook for another 15 minutes, then add the rest of the ingredients.

2 Simmer on the lowest heat until the liquid has reduced and the onions are dark and sticky - for around 30-45 mins. You’ll know when they’re ready when you’re able to run a wooden spoon through and leave the pan clean underneath.

To serve

1 To heat the sausages ready for serving, either fry them in a pan with a teaspoon of oil for 5 minutes or drizzle them with oil and bake in the oven for 10 minutes.

2 Place the sausages on top of the mash and spoon over the marmalade. Serve with your favourite roasted root veggies and your choice of gravy.  

Recipe courtesy of Alpro / BOSH!



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