Bangers & Mash (Sweet Lamb Sausages)


Bangers & Mash (Sweet Lamb Sausages)

As you may know I am an active sausage fan and make my own, of course. This recipe is everyone's favourite. The combination of the dried fruit, juice and cider vinegar makes for a sweet and juicy sausage. Being lamb it's possible to cook them with an incy bit of pink in the middle, which will retain the juiciness. Ideally you will fry them on low to medium turning frequently until both sides are browned nicely for about 5 minutes each side.

The mash I guarantee will taste so much like potato mash that no one will know the difference, except they won't end up with a belly full of starch.

Sweet Lamb Sausages

Makes about 24 medium sausages

6 lb/3 kg minced lamb

½ tbs salt

1 clove garlic, minced

2 tbsp sun-dried tomatoes, chopped

2 tbsp raisins, chopped

2 tbsp dried apricots, chopped

1 tsp sweet paprika

1 tsp ground pepper

1 tbsp pomegranate molasses (or ¼ cup apple juice)

4 drops fish sauce (sugar free)

4 tbsp apple cider vinegar

Combine all ingredients, mix well & stuff into hog casing. For instructions on how to make sausages please visit

Better Than Mash

Serves 4

4 cups cauliflower florets

1 cup lima beans (soaked overnight)

1 clove garlic, minced

1 tsp grated lemon rind

½ tsp salt

Cover the lima beans with water and simmer for 1½ hours until they have become tender.

Add the cauliflower and simmer for another 20 minutes until the cauliflower has become tender.

Remove from the heat and drain the water.

Combine with the rest of the ingredients and place into a food processor and process until smooth.

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