Bangers and mash

Aaron Craze serves up British favourite bangers and mash with a slightly unusual, yet delicious, twist.
By Aaron Craze
Bangers and mash
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: medium


  • 1 sweet potatoes, cut into chunks
  • 2 wild boar sausages
  • 1/2 red onions, diced
  • 1 beetroot, finely diced
  • 1/4 red chillies, deseeded and very finely chopped
  • 2 cm piece ginger, grated
  • 1 clove garlic, finely chopped
  • 1 carrot, peeled and diced
  • stick celery
  • 2 tbsp mint, chopped
  • 2 tbsp cranberries, blanched
  • splash red wine vinegar
  • splash rapeseed oil
  • 2 tbsp yogurt
  • 1 tbsp chopped parsley
  • pinch smoked paprika


1. Add the sweet potato to a pan of boiling salted water and cook until soft.

2. In a bowl, mix together the red onion, beetroot, carrot, mint, celery and garlic. Add 2 Tbsp of blanched cranberries and a splash of red wine vinegar and mix. Season with salt and pepper and set aside until ready to serve.

3. Coat the sausages in a little olive oil and cook on a griddle pan over medium heat, turning every now and again so that they are cooked through on each side.

4. Drain the sweet potatoes and put back in the pan. Add a pinch of salt and lots of pepper. Add the rapeseed oil and yoghurt. Mash everything together. Add the ginger, chopped parsley and a pinch of smoked paprika and stir to combine.

5. Once the sausages are cooked, cut them in half or thirds. Put the mash on a plate with the sausages on the side. Spoon the salsa next to the sausages and serve.

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