Eosinophilic Esophagitis Friendly British Bangers and Mash with Herb Gravy
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Learn more āIngredients
4 servings
For the bangers
- 8 fresh pork sausages (unsmoked, uncured, no fillers)
- 1 tbsp olive oil
For the mash
- 2 lbs russet potatoes, peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - Ā½ cup whole milk, warmed
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp salt, plus more to taste
For the herb gravy
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 Ā½ cups chicken broth
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp apple cider vinegar
- salt to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18ā22 minutes. Drain thoroughly.
- 2
Return the drained potatoes to the pot over low heat for 1 minute, shaking the pot gently, until any surface moisture has evaporated. Remove from heat. Add the 4 tbsp butter and warmed milk, then mash until smooth and creamy with no lumps remaining. Season with 1 tsp salt and adjust to taste. Cover and keep warm.
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