Photo of Balsamic-glazed sausages with roasted garlic mash by WW

Balsamic-glazed sausages with roasted garlic mash

Points® value
Total Time
30 min
5 min
25 min
What could be more comforting than a plate of bangers and mash? Here, we’ve puréed hearty butter beans with roasted garlic for a low-SmartPoints alternative to potatoes.


Reduced fat pork sausages, grilled

8 medium

Red onion

3 small, cut into thick wedges

Balsamic glaze

2 tablespoon(s)

Olive Oil

1 tablespoon(s)

Wholegrain Mustard

½ tablespoon(s), level


8 clove(s), 1 whole bulb

Green Beans

400 g, trimmed

Butter Beans, cooked

4 can(s), large, drained

Chicken stock cube(s)

1 cube(s), 150ml chicken stock

Parsley, fresh

2 tablespoon(s), roughly chopped, plus extra chopped leaves to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sausages and onions on a large baking tray. Combine the balsamic glaze, olive oil and mustard in a small jug, then pour the glaze over the sausages and onions. Toss to coat and season well. Add the whole garlic bulb to the tray and roast for 25 minutes, turning everything halfway through.
  2. Five minutes before the sausages have finished cooking, bring a pan of water to the boil. Add the green beans and cook for 5 minutes until just tender, then drain and set aside to keep warm.
  3. Put the tinned beans and stock into a medium frying pan and gently heat until warmed through. When the sausages are cooked, cut the garlic bulb in half horizontally and squeeze the garlic flesh into the pan of beans and stock. Season to taste and use a stick blender to blitz to a smooth mash, then stir in the parsley. Serve the mash with the sausages, onions and green beans, garnished with the extra chopped parsley.