Spicy bangers and mash
Such a simple sauce of beef stock and sweet chilli, but it really makes a big differences to the classic bangers and mash!
720 g, (buy 800g) cut into 5cm pieces
⅓ cup(s), (80ml) warmed
Extra lean beef sausage
470 g, ( 8 thick sausages)
¼ cup(s), salt-reduced (60ml)
Sweet chilli sauce
¼ cup(s), (60ml)
- Boil, steam or microwave potatoes until just tender. Drain. Mash in a large bowl with milk until smooth.
- Meanwhile, preheat grill on high. Line a baking tray with foil. Place sausages on prepared tray and grill, turning halfway through, for 6–8 minutes or until browned and cooked through (see tip).
- Boil, steam or microwave broccolini until tender. Drain.
- Combine stock and sauce in a large non-stick frying pan and bring to the boil over high heat. Boil for 2 minutes or until slightly reduced. Serve mash, sausages and broccolini drizzled with sauce.
TIP: Place grill rack about 8cm away from heat for even cooking.You can use sweet potato (kumara) instead of potato.