Paleo Bangers and Mash - WFSB 3 Connecticut

Paleo Bangers and Mash

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(Cindy's Table) (Cindy's Table)

Bangers and mash is a traditional Irish meal, but one chef took a different spin to make it a little easier on the waistline.

  • 2 tablespoons olive oil
  • 8 pork sausage links
  • 1 large head cauliflower (if small then use 2)
  • 5 tablespoons unsalted butter, divided
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon dry mustard
  • 1 large onion, chopped
  • 4 cups low sodium beef broth
  • 1/4 cup red wine
  • 2 teaspoons arrowroot powder
  • Sea salt
  • Freshly ground pepper

1. Preheat oven to 200 degrees F.

2. In a large sauté pan over medium heat add in oil then sausage. Cook for about 10 minutes turning often. Remove from pan and place on a baking sheet then place in the oven to stay warm.

3. Take the head of cauliflower and cut into florets. Place in a large glass bowl and add about 1 cup of water. Microwave for 10 minutes. Drain then place in a bowl then add in 3 tablespoons butter, chicken broth and dry mustard and mash together. Put in an oven safe bowl and keep warm.

4. In the same sauté pan wipe down with a clean paper towel. Add in the two remaining tablespoons butter and let melt. Once the butter is hot add in chopped onions and 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Cook for about 3 minutes.

5. Pour in beef broth and bring to a high steam. Pour in wine and once it's very hot whisk in arrowroot powder. Reduce heat to a low and let the gravy reduce about 1/4.

To serve add a scoop cauliflower then top with 2 sausages then pour over gravy. Then enjoy!

For more recipes from Cindy's Table, click here.

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