Chicken Bangers and Dijon Mash
I don’t get why people are always pooh-poohing British food. If you’re looking for something that will stick to your ribs, warm you up on a cold night, or go perfectly with a tall pint, then a big plate of meat and potatoes is second to none.
British food is often derided for being too heavy, but it’s hearty for good reason. Until recently (recently, at least, in the context of human history), the people of the British Isles depended on that calorie-rich food for the energy and extra fat reserves they needed to survive in their famously chilly, damp climate.
But these days, most of us could probably do without the extra padding. So I love this light version of my personal favorite British dish, Bangers and Mash. Chicken sausages can cut out as much as half the calories and about 80% of the fat versus pork sausages, and the lightened-up potatoes have a delicious mustardy kick.
Cheers!
- 2 lbs. Yukon Gold potatoes
- 1 tbsp Kosher salt
- 1½ pounds chicken sausages
- 4 tablespoons butter substitute, like Smart Balance
- ½ cup skim milk
- 4 oz. light sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons whole-grain mustard
- 1 teaspoons dry mustard powder
- 1 teaspoons ground black pepper
- Peel the potatoes and cut into quarters. Put the potatoes, salt, and enough water to cover in a large pot. Bring to a boil and simmer for 20-25 minutes, or until the potatoes are cooked through.
- Meanwhile, heat your grill to medium-high heat. Cook the sausages for 4-5 minutes, or until nicely browned. Flip and cook 4-5 more minutes. Remove from heat and cover with foil. Set aside.
- Drain the potatoes, then return to pot and mash with a potato masher. Add the butter substitute, milk, and light sour cream, then stir until smooth. Add the Dijon mustard, whole-grain mustard, dry mustard, and pepper and stir until combined.
- To serve, spread a serving of potatoes on a plate and top with two sausages.