Oral Allergy Syndrome Friendly British Bangers and Mash with Herb Gravy

Total time1 hr

Prep time20 min

Cook time40 min

Oral Allergy Syndrome Friendly British Bangers and Mash with Herb Gravy

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Ingredients

4 servings

For the bangers

8 fresh pork sausages (unsmoked, uncured, no fillers)
Jones Dairy Farm Sausage All Natural Golden Brown Mild Pork Links 10 Count - 7 Oz Applegate Natural Classic Pork Breakfast Sausage Frozen - 7oz J Pork Sausage Links All Natural - 12 OZ
See all
1 tbsp olive oil

For the mash

2 lbs russet potatoes, peeled and cut into 2-inch chunks
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked potato in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid potato, tap it and change its rating to Red.
4 tbsp unsalted butter
½ cup whole milk, warmed
1 tsp salt, plus more to taste

For the herb gravy

2 tbsp unsalted butter
2 tbsp all-purpose flour
Chef's tip
Choose 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 ½ 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)
Omit this
This ingredient likely doesn’t work for the diet.

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 18–22 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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