FREE WEBINAR: Bangers and Mash Style (a.k.a. The Paul Gough Special)

FREE WEBINAR: Bangers and Mash Style (a.k.a. The Paul Gough Special)

So for Foodie Friday, I figured I would change things up a little and go British Style in honor of Paul Gough since he is hosting a free business webinar this weekend.

CLICK MY AFFILIATE LINK HERE TO REGISTER FOR THE FREE WEBINAR!!!

FREE WEBINAR: Bangers and Mash Style (a.k.a. The Paul Gough Special)
FREE WEBINAR: Bangers and Mash Style (a.k.a. The Paul Gough Special)

I hope to see you there!!!! Paul puts out such great content, I always pick up at least one new element to apply to business and life when watching Paul. In keeping with positivity and healthy life, healthy business, and healthy eating, I present to you a Whole30 Compliant Bangers and Mash Recipe straight from the U.K.:

WHOLE 30 COMPLIANT BANGERS AND MASH

From The Whole30: The 30-Day Guide to Total Health and Food Freedom. Serves 2

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

For the Sausage

1 pound ground pork
¼ teaspoon ground sage
¼ teaspoon garlic powder
1⁄8 teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon onion powder
¹⁄8 teaspoon nutmeg
1 teaspoon salt
¹⁄8 teaspoon black pepper
Grated zest of 1 lemon

For the Mash

2 medium sweet potatoes, peeled and cut into large dice
4 tablespoon ghee or clarified butter
½ cup full-fat coconut milk
1 onion, thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper

PREHEAT the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.

PREPARE THE SAUSAGE: In a large mixing bowl, mix all the sausage ingredients. Form into 8 equal patties. Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash.

COOK the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. Cover the pot to keep warm and set aside.

REMOVE the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty.

MEANWHILE, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.)

TRANSFER the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine. Serve with the sausage patties.

Don’t be intimidated by the long list of spices in this fancier sausage mixture—measuring and mixing is actually really quick. To make it easier on future you, quadruple the spice mixture (the ingredients from sage to pepper), use one-fourth of it (2 heaping teaspoons) in this batch, and store the rest in an airtight container in your pantry for the next time you want to make the sausage.

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