Bangers and mash


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


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. 


    Preparation time: 2 hour 30 mins

    Makes: 16 sausages 

    Nutrition: n/a


    Serve with your favourite roasted root veggies and your choice of gravy.  

    • Recipe courtesy of Alpro
    • For more great recipes see Yours Magazine out every fortnight, on a Tuesday