Bangers and sweet potato mash

Humble pork banger gets spiffed up in this meal, using low carb sweet potato mash and served with mouthwatering gravy.
 
recipes, potatoes, winter
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Recipe from: 23 July 2013
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 4
    pork bangers, pan fried
  • 3
    large sweet potatoes, peeled and cut into chunks
  • water to cook the potatoes
  • 2
    Tbs
    butter for the sweet potato mash
  • salt and pepper to season
  • 2
    Tbs
    butter, to fry the onion and mushroom
  • 1
    brown onion, cut into rings
  • 2
    cup
    mushrooms, sliced
  • 2
    Tbs
    balsamic vinegar
  • 1/2
    cup
    good quality beef broth/stock
  • micro greens to garnish
Servings: Change Serving
 
 

Method

 
Cook (or steam) the sweet potato until soft. Add butter and mash. Season with salt and pepper.

Heat the butter in a saucepan and fry the onion until golden, almost caramelised. Add the mushrooms, deglaze the pan with balsamic vinegar and stock. Allow to simmer until reduced. Season.

Serve the pan-fried bangers with sweet potato mash, gravy, and garnish with greens.

Reprinted with permission of Anina's Recipes. To see more recipes, click here.
 

Read more on: steam  |  fry  |  recipe  |  hungry2014  |  starch  |  pork
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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