Bangers, Mash and Leek & Chive Sauce
with Green Beans
A classic British comfort food, these bangers and mash have a vibrant twist with a creamy chive and leek sauce instead of gravy.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
80 grams
Green Beans
3 unit(s)
Garlic Clove
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
1 bunch(es)
Chives
1 unit(s)
Leek
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Trim the green beans. Peel and grate the garlic (or use a garlic press)
Meanwhile, pop the sausages onto a baking tray.
Put your green beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel. Add the parcel to the sausage tray.
When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn the sausages halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm and set aside.
Meanwhile, roughly chop the chives (use scissors if easier).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Add the remaining garlic and fry for 1 min more.
Next, add the creme fraiche, chicken stock paste, chives and water for the sauce (see pantry for amount), then simmer for 2-3 mins. Season with pepper.
When everything's ready, transfer your sausages to your plates.
Serve the mash and roasted green beans alongside.
Drizzle over the creamy leek and chive sauce to finish.
