Bangers & Cauliflower Mash with Maple Mustard Sauce
These Bangers & Cauliflower Mash with Maple Mustard Sauce is the perfect cozy warm dinner made with nourishing ingredients.
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!