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Sausages with griddled spring onion and butter bean mash

Published: 26 Apr 15
Updated: 18 Mar 24

For a new take on the classic bangers and mash, try sausages with butter bean mash and griddled spring onions. Or why not give our veggie sausages a go?

Easy
May 2013

Test kitchen approved

Serves 4
5 min to make, 30 min to cook

For a new take on the classic bangers and mash, try sausages with butter bean mash and griddled spring onions. Or why not give our veggie sausages a go?

Nutrition: per serving

Calories: 465kcals
Fat: 29.8g (11.6g saturated)
Protein: 25.5g
Carbohydrates: 22.3g (4g sugars)
Fibre: 8.2g
Salt: 3.7g

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Ingredients

8 free-range pork sausages
Bunch of spring onions, trimmed
1 tbsp olive oil
2 x 400g tins butter beans, drained and rinsed
100ml hot chicken stock
Generous splash of double cream
20g parmesan, grated

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Method

Preheat the oven to 200°C/fan 180°C/gas 6. Put the free-range pork sausages in a roasting tin, put in the oven and cook for 20-25 minutes, turning occasionally, until golden and cooked through.
Meanwhile heat a griddle pan over a medium-high heat until hot. Thinly slice the green stems of half the spring onions and set aside. Put the white bulbs and the remaining whole spring onions into a bowl and toss with the olive oil, then cook on the hot griddle pan for 3-4 minutes, turning occasionally, until slightly charred and softened. Set aside.
Put the butter beans into a medium saucepan with the hot stock over a medium heat and simmer for 2-3 minutes. Drain, then mash with a fork or potato masher. Mash in the cream, parmesan and sliced spring onion stems. Season well. Serve the butter bean mash with the sausages and the griddled spring onions.