18 November, 2021
A British classic, bangers and mash is the ultimate hearty dish we all crave in the cold winter months. Our bangers and leeky mash recipe, infused with Sciiona is perfect for those who want to enjoy family favourites, in a healthy way. The added benefit of Sciiona is particularly helpful in the winter months, when you might not be consuming as many essential nutrients and amino acids, that you typically get from fresh fruits and vegetables
This dish is also very customisable, so you can easily swap pork sausages for a vegetarian alternative and switch out the red wine for simply just beef or vegetable stock, if you’re cooking for the whole family. Follow the steps below to learn how to make our bangers & leeky mash.
How to Make Bangers & Leeky Mash
1 tablespoon of sunflower oil
8 pork sausages (or use your favourite vegetarian option)
1 teaspoon of butter
2 large leeks (white and light green parts only)
3 red onions, finely sliced
1 sprig of thyme
1 heaped tablespoon plain flour
250ml red wine (optional)
400ml beef (or vegetable) stock – 1 x cube/shot
1kg potatoes (peeled and cut into chunks)
100ml whole milk (or use oat milk)
1-2 teaspoons Sciiona
Start by heating the oven to 200c (180 C for fan or gas 6). Heat the sunflower in a frying pan and sear sausages over a medium heat for 10 minutes, turning them often until they are brown on all sides. Once browned, put sausages on a plate and put to the side for later.
Put 1 teaspoon of butter into pan and heat. Once sizzling, put the onions into the pan stirring them into the butter, then add your sprig of thyme. On a roasting dish, pour the contents of pan and then add the sausages and any juices from the plate. Roast everything for 20 minutes, making sure to turn the sausages halfway through.
Once sausages are roasting, make the mash. Peel and cut the potatoes into large chunks and place into a pot with salted water and bring to boil. Once boiling, turn the heat down and let it simmer for 10 to 12 minutes or until soft to fork. Drain in a colander and leave to sit. Slowly add 100ml of milk and cook on low heat. Once mashed, add 50g of butter and mash until you have the consistency desired – leave on low heat to keep warm.
Clean leeks by trimming off the green tops and white roots and split lengthways. Place in plenty of water and swirl to release any remaining debris. Drain and repeat until no dirt remains. Once cleaned, cut into thin slices. Melt remaining 50g of butter in a large pan over medium heat. Add leeks and cook, stirring them until they are soft and beginning to brown – usually 4 to 8 minutes. Add leeks to mash and mix through thoroughly, return to oven to keep warm.
Once sausages are cooked, remove them from the oven and turn it off. Remove the sprig of thyme and set aside the sausages and return them to the oven to keep warm. Put the roasted onions and juices into a pan and let sizzle for 1 to 2 minutes until they caramelise, keep stirring and let them cook for another minute. Add 1 heaped tablespoon of plain flour slowly until a paste is formed. Optional: add 250ml red wine for a rich flavour. Pour in 400ml of stock and boil for 3-4 minutes or until you have a thick rich gravy; transfer into a gravy jug.
Remove sausages and mash from oven and plate. Add 1-2 teaspoons of Sciiona into mash and stir until mixed through. Pour gravy, add your favourite veggie sides and enjoy!
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