Humble pork banger gets spiffed up in this meal, using low carb sweet potato mash and served with mouthwatering gravy.
|4||sausages — pork bangers, pan fried|
|3||sweet potatoes — peeled and cut into chunks|
|water — to cook the potatoes|
|sea salt and freshly ground black pepper|
|2||butter — for frying|
|1||onion — brown, cut into rings|
|2 cup||mushrooms — sliced|
|2||vinegar — balsamic|
|1/2 cup||stock — beef|
|micro greens — to garnish|
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.