Bangers and Mash is definitely a number one favourite British Classic recipe, especially in the colder months served with lashings of onion gravy and fresh cabbage and peas! You can get a version of this dish in pretty much every single pub in the UK and it is also a really easy week day supper which will keep everyone from husbands to toddlers happy.
My vegan (and gluten free) sausages are inspired by a similar beany burger I make at home, except I cooked them in a sausage shape to stick to the classic look of the dish! You can just squish them into patties instead if that’s more convenient I added some thyme and apple sauce to emulate the classic flavoured sausage and they are bound with gluten free flour.
Sausages are one of the oldest forms of processed foods with some references dating back to ancient times (although they became mainstream in the 17th century). In times of hardship butchers started ‘padding out’ the sausages with other ingredients such as grains, water and scraps of meat. The term “bangers” comes from the fact that when normal sausages are heated too quickly they can often explode and go bang. My beany versions won’t do this but I still love the name!
I’ve served mine with a red onion gravy, creamy mashed potato, savoy cabbage and peas (recipe for my fool proof gravy below)
Serves 2 (makes 4 large sausages)
1 Can Cooked blackbeans
1 Red Onion
2 tblspn Chunky Apple Sauce
2 heaped tblspn Rice Flour
1 tspn Dried Oregano
1 tspn Dried Thyme
Pinch Chilli Flakes
1 tspn Paprika
Salt and Pepper
Place the black beans in a blender and blitz until crumbled but not a fine paste then tip into a bowl. Finely dice the red onion and add to the bowl along with all the other ingredients and mix well.
Split the mixture into four sections and then roll them into two long sausages using cling film to secure them tight, then place in the fridge for atleast an hour but best over night.
Heat your oven to 190c and then place your beany sausages on a baking tray and cook in the oven for 25-30 minutes.
Meanwhile make your mashed potato (I leave the skin on then add pure vegan spread, almond milk and plenty of black pepper) and put your peas and cabbage on to steam.
To make the gravy slice some red onions and put them in a pan with a knob of vegan butter and cook for 10-15 minutes until the onions are starting to caramelize, then add 1 tblspn rice flour, 2 tblspn Balsamic Glaze, a stock cube and approx 300ml water and whisk so there are no lumps (except the onion). Cook on a medium heat for around 10 minutes until the gravy has thickened.