Bangers and Mash

By Rachelle

  • 2 lbs cauliflower (cut into florets)
  • 1-2 Tbsp butter
  • 1 Tbsp oil
  • 1/4 cup sauerkraut
  • 2 bell peppers (sliced)
  • 1/2 onion (sliced)
  • 1 jalapeno (chopped)
  • 1/2 Tbsp almond flour
  • 1 cup beef (of chicken) stock
  • 1 Tbsp balsamic vinegar
  • 4-6 sausages (venison, beef, pork)
  • Salt and pepper to taste
  1. In a pot, steam cauliflower until tender.
  2. Add steamed cauliflower, butter and sauerkraut to a food processor, mix until mashed. Salt and pepper to taste.
  3. Heat a large skillet over medium heat and sear the sausages on each side.
  4. Add water to cover sausage 1/2-3/4 of the way. Cook uncovered until water has cooked off and the sausages are cooked all the way through.
  5. Move sausages to a plate.
  6. Add oil, onions and peppers to the pan and cook until onions are translucent, scraping up the brown bits from the sausages.
  7. Add almond flour, stir and continue cooking 4-5 minutes.
  8. Add stock and balsamic vinegar, stir.
  9. Add sausages, and drippings, to pan with pepper and onions.
  10. Serve sausages, onions and peppers over mashed cauliflower. Top with sauce.

Note: If cauliflower isn't your thing, this recipe also works great with mashed potatoes.

Inspired by Paleo Comfort Foods