Recipe by Chef Michael Williams
Crash Bangers and Mash
- Cook time 30 mins
- Ready in 1 hour 30 mins
This recipe is a bit of work, but fun to make and delicious to eat. Local lamb is always best for the carbon footprint and the best flavour, so if you can afford it, go for it!
- Start off by making the sausage. The first step is to remove the skin and all the pieces of bone from the lamb shoulder steaks, then slice into small pieces.
- Add to a sturdy food processor along with the paprika, cumin, cayenne, bread crumbs and vinegar and don’t forget the salt like I did on the show : )
- Pulse until the meat is finely chopped.
- Form into sausage shaped tubes (mini footballs are nice) and place in the fridge to rest for 30 minutes.
- Let’s make the sauce now. Sauté the onion and ginger in a medium pot until they begin to brown. Add the beets, coconut milk and salt and bring to a simmer. Cover with a lid and cook until the beets are soft. This will take about 25 minutes.
- Once the beets are soft, puree everything in a blender or with your stick blender until smooth and leave in the pot to be warmed at the last minute.
- Now that the sauce is done and ready to be warmed at the last minute and the sausages are formed, lets get the potatoes done.
- Simmer the potatoes until cooked through. Strain them right away so they can steam themselves dry.
- Add the potatoes to a bowl once dry, along with the garlic, olive oil, herbs, salt and pepper and mash slightly with a potato masher or a large fork. Leave them textured if you want them to be “smashed”. Keep them warm!
- You can now cook the sausage and re-heat the beet sauce. Plate up with a liberal smear of beet sauce first, then a nice pile of smashed potatoes and then prop up the sausage on the potatoes.
Saute up the beet greens for lovely garnish.