Bangers and mash the DUK way

Calling them fuckwits would be an insult to fuckwits.

My version - two Gloucester Old Spot sausages, half an armful of purple sprouting broccoli, two thickly buttered oatcakes, a glass (and a half) of Malbec, and two squares of 85% chocolate with my coffee. Not many carbs came to harm there, and I still don't have scurvy.

There are so many lower carb recipes available for a great 'bangers' supper or dinner !

You really don't need to serve a 'mash' with sausages, why not try them with some sautéed spinach!

Ingredients:
Serves Four
8 good-quality pork sausages
8 rashers streaky bacon
2 red onions cut into eighths
15 sage leaves
2 Tbsp. duck fat
1 cup Verjuice or white wine (optional)
2 Tbsp. butter
150g baby spinach
salt and black pepper

Method:
1. Preheat the oven to 220ºC.
2. Wrap a piece of bacon around each sausage. Place in a roasting tin with the onions and sage leaves; spoon over the duck fat, especially over the onions.
3. Roast for 30–40 minutes on the middle rack, turning once, until the sausages are browned and cooked through.
4. Deglaze the pan with the Verjuice or wine and reduce until thickened.
5. Heat the butter in a pan; add the spinach and sauté until just wilted; season well.

To serve: Serve sausages drizzled with gravy, and with sautéed spinach on the side.

From a recipe seen here
http://www.food24.com/Recipes-and-Menus/Low-carb-recipes/Sausage-and-bacon-bake-with-sauteed-spinach-20150504

If you need help with measurement / conversion see here
http://startcooking.com/measurement-and-conversion-charts

All the best Jan

I mostly save the spinach to go with fish, and use broccoli or sprouts with the bangers, but that's just me. OK I do use spinach sometimes too. Meat and greens is one of those timeless combinations. I do sometimes miss mother's roast potatoes but like a lot of things I think "I ate them already, now I eat something else instead"