© J Sainsbury plc 2020
Chorizo bangers and mash
Add a lighter twist to classic comfort food with this summer bangers and mash recipe made using chorizo sausages and creamy butter bean mash. Serve with a bright roasted pepper and caper relish to make it a new family favourite
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 4 peppers, different colours
- 3 tbsp olive oil
- 530g chorizo-style sausages
- 2 cloves garlic, finely sliced
- 2 x 400g butterbeans
- 250ml hot chicken stock
- 5g fresh oregano, roughly chopped
- 1 tbsp capers
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the peppers in a large roasting tray and drizzle with 1 tbsp olive oil. Roast in the oven for 25-30 minutes, or until the peppers start to blister. Remove from the oven and place in a bowl. Cover with clingfilm and leave to cool.
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2
Heat another 1 tbsp oil in a large frying pan over a medium heat. Add the sausages and cook for 12-15 minutes, turning frequently, until the sausages are golden.
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3
Meanwhile, heat the remaining oil in a large saucepan. Add the garlic and cook for a couple of minutes, until the garlic releases its aroma but hasn't coloured. Add the beans and cook for a further 4-5 minutes, until the beans are warmed through. Add the hot stock, then roughly mash the beans using a potato masher. Season with black pepper, then stir through the oregano. Keep warm.
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4
Remove the seeds and skins from the peppers and cut into thin strips. Toss the peppers with the capers and serve with the sausages and mash.
