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Sausages with broccolini mash


Serves: 2
timePrep time: 20 mins
timeTotal time:
Sausages with broccolini mash
Recipe photograph by Dan Jones

Sausages with broccolini mash

A summery spin on bangers and mash using broccoli and cannellini beans instead of potatoes

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
544Kcal
Fat
27gr
Saturates
10gr
Carbs
38gr
Sugars
5gr
Fibre
13gr
Protein
31gr
Salt
2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 4 pork sausages (check your sausages are gluten-free, if required)
  • 150g broccoli florets
  • 1 x 400g tin cannellini beans, rinsed and drained
  • zest of 1⁄2 lemon, plus 1⁄2 tbsp juice
  • 1 garlic clove, crushed
  • 2 spring onions, sliced
  • 80g lighter crème fraîche
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped chives

Step by step

  1. Place a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7. Add the sausages to the hot tray and roast for 22-25 minutes, turning halfway.
  2. Meanwhile, boil the broccoli in salted water for 5 minutes. Add the beans and cook for a further 2 minutes. Drain and leave to steam dry for 2 minutes.
  3. Tip into a processor, add the lemon zest and juice, garlic and spring onions, then pulse to a rough mash. Return to the pan, season and keep warm, covered with a lid.
    Good to know
    White beans make a speedy, more nutritious alternative to potato mash, and broccoli boosts the fibre and iron content further. The broccolini mash works well with steak, fish or vegetarian sausages, too.
  4. In a small pan, gently heat the crème fraîche and mustard with 1 tablespoon water, then stir through the chives. Season with black pepper.
  5. Divide the broccolini mash between two plates and serve with the sausages and mustardy crème fraîche.

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