Bangers & Mash (g/f) Recipe

Prepare the Sausages

Heat olive oil in a large skillet over medium heat. Add the gluten-free sausages and cook until browned and cooked through, about 12-15 minutes, turning them occasionally.

Season the Sausages

Sprinkle garlic powder, onion powder, black pepper, and salt over the sausages while cooking. Ensure they are well-coated with the seasonings.

Boil the Potatoes

Peel and cut the potatoes into quarters. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, black pepper, and chives. Mash until smooth and creamy, adjusting seasoning to taste.

Combine Ingredients

In a small bowl, mix cornstarch with water to create a slurry. In a saucepan, bring the broth to a simmer, then stir in the soy sauce, onion powder, garlic powder, and black pepper.

Thicken the Gravy

Add the cornstarch slurry to the simmering broth, whisking continuously until the gravy thickens, about 3-5 minutes. Adjust seasoning if needed.

Plate the Dish

Serve the sausages on a bed of creamy mashed potatoes, drizzling the gravy generously over the top. Garnish with extra chives if desired.