Bangers and Mash with Caramelised Red Onion

Thu, 26 January 2017

Sophie is on a mission to make us feel less guilty about our favourite comfort foods - she's making feel-good Bangers and Mash with Caramelised Red Onion (but with healthier cauliflower mash!)

Recipe: Serves 2

6 sausages, browned in a non-stick pan (can use turkey sausages for bonus smug points!)
250g brussel sprouts, trimmed and peeled
1 tablespoon olive oil
1 maple syrup
A couple of sprigs of fresh thyme
1 large red onion
2 cloves of garlic, peeled and crushed
1 teaspoon of fresh thyme leaves
1 teaspoon sugar
100ml red wine
Half a head of cauliflower (about 250g trimmed weight
40g grated parmesan

Method:
Preheat oven 210°C. Place the browned sausages in an oven-proof dish with the sprouts and drizzle with the olive oil and maple syrup and a little sea salt flakes and freshly ground black pepper. Roast in the oven for about 12 minutes until the sprouts are nicely golden and slightly charred. Finely slice the red onion into half-moons and sweat gently for about 10 minutes over a medium heat with a little oil. Add the crushed garlic, thyme and sugar, increase the heat and stir to prevent it sticking. Add the red wine and bring to the boil then simmer for about three minutes to reduce. Boil about a cup or 200ml of water in a medium sized pan and add the cauliflower florets. Steam the cauliflower until tender (about 5 minutes), then place in a food processor along with the grated parmesan, then blend until smooth and creamy, scraping down the sides to incorporate all the cauliflower.. Serve the cauliflower mash topped with the caramelised onion sausages and sprouts.