Paleo Bangers & Mash Recipe
Bangers and Mash, the ultimate British comfort food, is perfect on cold winter days. The problem? It’s not very healthy. Well this weekend I tried a Paleo twist on this classic dish that is amazing and healthy. Just switch out the mashed potatoes for sweet potato mash and forget about the gravy (really, it’s not needed).
The recipe I based my knock off on is from The Paleo Primer. I modified the recipe to lower the carb count and cut the PointsPlus value.
The original recipe called for gluten-free sausages. I couldn’t find any so I substituted turkey sausages (no carbs). In addition, I reduced the number of sweet potatoes (1 instead of 2). The recipe also called for using 2 tbsp of ghee for the potatoes plus more for cooking the sausage. I only used 1 tbsp of ghee for the potatoes and didn’t cook the sausage in any oil.
The recipe below is my modified version.
I included a side of sautéed spinach with toasted pine nuts and oven-dried tomatoes with this dish. Yum!
*Bangers & Mash
Net Carbs: 12g
Weight Watchers PointsPlus: 7
- 1 tbsp of ghee or grass-fed butter
- 4 large turkey sausages, carb free
- 1 medium sweet potato, peeled and cut into 2-inch pieces
- salt and pepper to taste
- In one pan, bring 2 inches of water to a boil.
- Heat a frying pan over medium heat. Place sausages in pan and cook for 15 minutes, turning occasionally.
- While sausages are cooking, place sweet potato in steamer basket over the boiling water and cover. Steam the potatoes for about 10-15 minutes or until fork soft.
- Once potatoes are cooked place in a bowl add butter or ghee. Mash with a potato masher or a fork. Season with salt and pepper.
- Serve the sausages on the sweet potato mash.