22/01/2012

Bangers & Mash (Redux)

Classic British comfort food - sausages over mashed potatoes with an onion gravy.

Potatoes are perfectly good as a starch source in the paleo+ template.

As with all paleo food, selecting the better macronutrient is the key - starch is the better carbohydrate, fructose or grains the poor source.

Potatoes could be used as part of a carb-refeed, or you could just use roots with a lower glycemic index as I did here: Bangers & Mash

This is the redux: keeping it paleo yet bringing it back the potato texture.

Credit where it is due, I got the inspiration from Mellissa Sevigny on her low-carb food blog I Breathe ... I'm Hungry... "Better than Potatoes" Cheesy Cauliflower Puree

Simply put, steamed cauliflower is puréed together with grated cheese to thicken and give that gelatinous texture.

To work ...

Put some sausages in the oven set to 200C for about half an hour, turning every 10 minutes, or so to ensure good colouring and that they are fully cooked which will take about half an hour.

Sausages should be as close to all meat as possible and not contain rusk - mine were actually turkey sausages with only meat, seasoning and potato flour listed as ingredients. Many Butchers will happily make up sausages for you with your preference of minced meat.

Make up a gravy - normally, pork or beef sausages would be accompanied by a beef stock gravy, but being turkey, I decided to use a chicken stock. I keep Kallo brand stock cubes in my cupboard for quick gravy, thickened with arrowroot but liquid stock or stock you've made up yourself would be perfect.

Meanwhile soften some onions in a frying pan with a little butter and turn down the heat so that the onions caramelise. This will take about 20 minutes, after which drop some thinly sliced mushrooms in to soak up any free butter and then tip the lot into the gravy.

After turning the sausages for the first time (after about 10 minutes), set a head of cauliflower into a steamer. The outer leaves should be removed and the stalk. Steam for about 20 minutes. One head of cauliflower is sufficient for two people.

The stalks should be reserved for an amuse bouche or a soup.

Purée the cauliflower with a generous amount of grated cheese, some flat leaf parsley, minced garlic and maybe a little English mustard. If the mash is not thick and gelatinous like potato, purée in a little more cheese.

The purpose of the cheese is to offset that characteristic cauliflower flavour, and it does. Apparently, feta cheese is good in a small quantity for bringing a starchiness into the textural experience.

Serve out into a wide-brimmed bowl with the mushrooms and onions from the gravy, then a good dollop of mash, placing the sausages on top and pouring over more gravy.

Don't tell anyone it's not potato ... they just won't notice!

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