Healthy Bangers & Mash {Paleo Optional}
Happy St. Patrick’s Day! We started our morning with Shamrock (protein) Shakes, obviously. And obviously we will end our day with Corned Beef and Cabbage Rolls, because Tradition (as in, I’ve made it in the past on St. Patrick’s Day rather than it is particularly traditional in Ireland – apparently it’s more Irish American than Irish). As much as I love these recipes, I don’t eat these things any other time of the year (I’m sure my doctor, who just told me to eat a low-fat diet, will take ease). These are seasonal specialties (again, traditions).
As far as these Bangers and Mash go, I’ve lightened up the traditional comfort food enough that you could enjoy it all year long, although you might get some weird looks if you serve it on the 4th of July. Bangers and Mash is another classic we see on the menu in Irish pubs that I’m not so sure is quintessentially Irish. And the peas? Well, the package actually said “English peas”, but they were put in the same section at Trader Joe’s, so I’ll give them a pass. Plus, they’re green. Not that it matters anyways, as long as you throw a Guinness in there you’re good to go!
Healthy Bangers & Mash
Adapted from I Breath I’m Hungry
Ingredients:
- 4 sweet Italian sausage links
- 1 large yellow raw, sliced
- 2 Tbsp red wine (optional)
- Salt & pepper to taste
- 1 large head of cauliflower
- 2 Tbsp milk, heavy cream (coconut milk for paleo)
- 1 Tbsp butter or ghee
- 2 ounces dubliner cheese (omit for paleo)
- Salt and pepper to taste
How To:
- Cut florets off the cauliflower; boil until soft and drain. Transfer to food processor with 2 tbsp cream, 1 tbsp butter and cheese (if using). Process until creamy. Add salt and pepper, to taste.
- Cook the sausages in a medium pan until browned and cooked through. Remove from the pan and set aside.
- Add onions to same pan with the grease. Cook for 5 – 7 minutes at medium heat until onions are browned and softened. Add wine (if using), salt and pepper. Cook on low until soft and translucent.
- Add sausages back to the pan with the onions for a couple more minutes until heated through.
- To plate, place 1/4 cup cauliflower puree on each plate; top with sausage and onions. Serve with peas!
Makes 4 Servings
