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Balsamic-glazed sausages with roasted garlic mash

Balsamic-glazed sausages with roasted garlic mash

Total Time
40 min
5 min
35 min
What could be more comforting than a plate of bangers and mash? Here, we’ve puréed hearty cannellini beans with roasted garlic for an alternative to potatoes.


Extra lean beef sausage

504 g, (8 x 63g sausages)

Red onion

2 medium, cut into thick wedges

Balsamic glaze

1 tbs

Olive oil

2 tsp

Whole grain mustard

2 tsp


1 whole, bulb

Canned cannellini beans, rinsed, drained

2 400g can

Chicken stock cube

½ individual, gluten-free variety, to make ½ cup (125ml) stock

Fresh flat-leaf parsley

2 tbs, chopped, plus extra to serve

Green string beans

400 g, trimmed


  1. Preheat oven to 200°C. Place sausages and onions in a large roasting pan. Whisk balsamic glaze, olive oil and mustard in a small jug, then pour over sausages and onions. Toss to coat and season with salt and pepper. Add garlic bulb to the pan and roast for 25-30 minutes, turning everything halfway through, until sausages are cooked through. Remove pan from oven, cover loosely with foil and set aside to keep warm.
  2. Add cannellini beans and stock to a medium saucepan and cook, stirring, over medium heat until beans are hot. Take garlic bulb from roasting pan, cut in half horizontally and squeeze the roasted garlic flesh into saucepan with beans and stock. Season with salt and pepper and blend to a smooth mash using a stick blender. Stir in parsley.
  3. Meanwhile, boil, steam or microwave green beans until just tender. Drain.
  4. Serve roasted garlic mash with sausages, onions and green beans. Garnish with extra parsley.


If you don’t have a stick blender, simply mash the cannellini beans well with a potato masher.