Use a potato masher rather than a food processor or blender. The beans and potatoes only need to come together; aggressive blending releases enough potato starch to make the texture pasty. A few small pieces work well with a thick gravy and browned sausages. Give the sausages their full five-minute rest while the mash and peas are heated, so that waiting time does not hold up the plate.
But I like mine really smooth so I used a blender anyway. Do what I say, not what I do.
Main DishesBangers and Bean Mash with Onion-Mushroom Gravy
Four browned pork sausages sit over a rough mash of potatoes and cannellini beans, with green peas and a deep onion-mushroom gravy. The beans keep the mash creamy and substantial while letting the sausages stay as the main event rather than the entire meal.
Ingredients
Preparation Steps
Cook the potatoes
Put the Russet Potatoes in a saucepan and cover with Water. Bring to a boil over medium-high heat, then simmer for 15 to 18 minutes, until a knife slides easily into the centres; drain, reserving some of the cooking water.
Brown the sausages
Heat half the Olive Oil in a large skillet over medium heat. Cook the Raw pork sausages for 12 to 14 minutes, turning them every few minutes, until evenly browned and the centres reach 71°C; transfer them to a plate to rest for at least 5 minutes.
Make the gravy
Add the remaining Olive Oil, onion, and Mushrooms to the skillet. Cook over medium-low heat for 10 to 12 minutes, until the onion is dark golden and the mushroom liquid has evaporated. Stir in the Whole Wheat Flour and Thyme for 1 minute, then whisk in reserved Water and Light Soy Sauce; simmer for 3 to 5 minutes, until the sauce coats a spoon.
Mash the potatoes and beans
Return the potatoes to their saucepan with the Cooked cannellini beans and Oat milk. Mash until soft and roughly creamy, then season with Salt and Ground Black Pepper. Keep over low heat for 2 minutes, stirring, until hot throughout.
Steam and serve
Steam the Green Peas for 3 to 4 minutes, until hot and bright green. Spoon the mash onto plates, add the sausages and peas, then pour over the gravy.
Recipe insights
Keep the Mash Rough
Mushroom Moisture and Gravy Thickness
Let the mushrooms cook until the skillet is no longer wet before adding the flour. If too much liquid remains, the flour will not coat the vegetables evenly and the finished gravy can taste raw. Once the soy sauce is in, taste before adding any extra salt: both the sausages and soy sauce bring substantial seasoning.
Comments
Be the first to comment 👇