bangers & mash is a popular uk dish usually consisting of seared sausages with mashed potatoes. the variations are endless- some may include a sauce or a gravy, as well. my chicken sausage bangers and cauliflower mash with maple mustard sauce is a dish I made often for personal chef clients. it’s whole30, paleo and made with nourishing stick-to-your-ribs ingredients that will keep you warm, cozy and satisfied.

bangers & mash ingredients:
here is the ingredient line up…
- chicken sausage: you can use a couple types- I use two different packs.
- bone broth: add this after browning the chicken sausage to create the base of the sauce.
- spices: granulated garlic, salt and pepper flavor the simple dish.
- cauliflower: the star of the show for the mash portion.
- butter or ghee: flavors the cauliflower mash.
- coconut cream: you can also use the white portion of canned full-fat coconut milk. this keeps the dish dairy free but adds creaminess to the mashed sweet potatoes.
- maple mustard sauce: only has the two namesake ingredients and form the pan sauce.

how to make:
this dish has a few components but all are very simple. begin by simmering the cauliflower until very soft and tender. drain very well to avoid a watery mash. next, combine the cauliflower in a high-speed blender, food processor, or with an immersion blender with the butter, coconut milk and spices.
meanwhile, brown the chicken sausages in a pan, and set aside. add bone broth to scrape up any brown bits and reduce by half. whisk in maple and mustard to form the sauce and return sausages to the pan. serve warm sausages and maple mustard sauce atop the cauliflower mash.



menu ideas:
this bangers & mash dish can be versatile for various meals:
- weeknight family dinner: serve bangers & mash with steamed broccoli.
- couples dinners party: serve bangers & mash with my greek salad with pistachios and semi-homemade paleo chocolate orange cake.
- sunday supper: serve bangers & mash with gluten-free biscuits and roasted asparagus.


Bangers & Cauliflower Mash with Maple Mustard Sauce
Ingredients
- 8 chicken sausages cut on the bias in 2 inch pieces
- 2 Tablespoons butter or ghee
- 3 garlic cloves minced
- 1 cup beef broth
- 2 Tablespoons pure maple syrup
- 2 Tablespoons whole grain mustard
- Large sprinkling of salt and black pepper
Cauliflower Mash:
- 1 large head of cauliflower cut into rough florets
- 3 Tablespoons butter or ghee
- ⅓ cup full fat coconut cream
- ½ teaspoon granulated garlic
- 1 teaspoon mineral salt
- 10 grounds of freshly-cracked black pepper
Instructions
- Begin by making the cauliflower mash. In a stockpot, add water ½ way up and add cauliflower florets. Turn heat to medium high and bring water to a boil. Turn heat down to medium low and let simmer 20-25 minutes until the cauliflower is fork tender and very soft.
- Drain cauliflower well and return to pot. Add additional cauliflower mash ingredients then puree with an immersion blender or in a food processor. Set aside to keep warm.
- Meanwhile, while cauliflower is boiling, sear on the chicken sausages. Preheat a large saute pan or cast iron over medium for 2 minutes. Add butter or ghee, followed by sliced sausages in a single layer. Leave undisturbed 2-3 minutes to begin browning on all sides. Turn heat down if it gets too high- you will use the brown bits in the pan to form the sauce.
- When the sausages are browned, transfer them to a bowl. To the pan, add beef stock to deglaze and return the pan to medium heat. While beef stock is simmering and beginning to reduce, stir in the garlic, maple, mustard, salt and pepper.
- Whisk together and simmer for 3-4 minutes until thickened. Return sausages back to the pan, tossing well. Serve sausages with sauce atop cauliflower mash to serve. Enjoy!