If there’s one thing we all crave when we feel rubbish, it’s comfort food, right? Nothing beats a cosy, comforting and warming meal that literally feels as if it’s giving you a hug from within!
Allergy sufferers don’t always get this luxury, as it can often be difficult to find ‘safe’ foods that will work well. They are often the ones that need it the most, as symptoms usually include stomach cramping, discomfort, generally feeling under the weather, flu like symptoms and more.
I’ve had this problem with Callum, all those comforting recipes you take for granted, suddenly seem impossible to achieve.
Well, having managed to source some totally safe sausages, he can now have a true staple…. Bangers and mash!
But this recipe has a bit of a twist, to make it taste even scrummier, and it’s certainly a firm favourite in our house!
You will need:
For the mash
- 2-3 white potatoes – peeled and chopped into chunks
- 1 sweet potato - peeled and chopped into chunks
- 2 tbsp dairy-free spread
- 2 tbsp dairy-free milk (such as Oatly, Koko, Soya etc)
- Pinch of salt and pepper if desired
For the sausages
- 1 pack sausages (such as Debbie & Andrews gluten free)
- 1 tbsp olive oil
- 2 tbsp honey
For the gravy
- 1 onion - peeled and chopped
- 1 veg stock pot (I use Tesco's)
- 1 pint boiling water
- 1 tbps thickening granules
Add the potatoes to a saucepan, and cover with water. Bring to the boil and then leave to simmer for around 20 minutes or so, until the potatoes are soft and squishable on the side of the saucepan.
Meanwhile, add the sausages to a frying pan, along with the olive oil and cook over a medium heat for around 15 – 20 minutes turning regularly, until the sausages have turned a golden brown. Turn the heat down low, and add the honey, making sure the sausages are well coated.
By this point, the potatoes should be cooked. Carefully remove them from the heat, and drain the water before adding the dairy-free spread, dairy-free milk, salt and pepper and mashing until well combined, but don’t overwork it otherwise it will turn to a glue like consistency.
Meanwhile, in a small saucepan, add the onion and olive oil and gently fry for 2-3 minutes until the onion has softened. Add the stock pot and water and stir well until the stock pot has dissolved, before adding the thickening granules and stirring again until well combined and the gravy has thickened. At this point, remove from the heat.
Remove the sausages from the heat, and leave to cool slightly before serving. We choose to also serve with peas.