Bangers N’ Mash

This recipe was developed by Chef Joshua Goodson at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Ingredients

6 Yukon gold potatoes
2 ½ Yellow onions, divided
2 Tofurky Italian Sausages
Salt, To taste
Pepper, To taste
Granulated garlic, To taste
3 Tablespoons Vegetable stock
½ Cup Corn starch slurry
1 Cup Vegan butter (i.e. Smart Balance), divided
2 Tablespoons Olive oil

Preparation

1. Boil potatoes until soft enough for mashing. Reserve cooking water.
2. Julienne 2 onions and caramelize with oil, finish with ¼ cup vegan butter.
3. Sauté the remaining ½ onion in a small pot for gravy until translucent. Start adding water from cooking potatoes (I used an 8oz ladle twice), reduce down and add vegetable stock. Use cornstarch slurry to thicken.
4. Once potato is tender, start grilling the Italian Sausages. Then, start the process of making mash with the remaining ¾ cup of butter while gravy is thickening and sausage is grilling.
5. Plate and serve.