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    Bangers and mash the DUK way

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    graham64
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    Bangers and mash the DUK way

    Post by graham64 on Thu Nov 23 2017, 22:44



    Their using low fat sausages so that must be a good recipe for us diabetics then  Rolling Eyes 


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    Proving the LowCarb sceptics wrong for over nine years,

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    chris c
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    Re: Bangers and mash the DUK way

    Post by chris c on Sun Nov 26 2017, 23:06

    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.
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    Jan1
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    Re: Bangers and mash the DUK way

    Post by Jan1 on Mon Nov 27 2017, 17:41


    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
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    chris c
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    Re: Bangers and mash the DUK way

    Post by chris c on Wed Nov 29 2017, 23:06

    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"

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