Chicken Bangers with Sweet Potato and Carrot Mash

Bangers and Mash are one of my favorite meals, but it's a fairly high calorie dish, and I saw these lovely chicken sausages at a local deli. Now, I'm not going to lie to you and say chicken sausages are just as good as your average, super fatty pork sausages. After all, the fat is what makes sausage nice and juicy. I also wanted to make a nice sweet potato mash since, well, sweet potato is wonderful, then, to add some extra nutrition, some carrots. Since my parents were out of town for the Celtic Classic, I had to make dinner for just myself. Obviously, just double or triple or quadruple the recipe if need be (Though I made a fairly generous amount of mash, so use your own judgement)

Chicken Bangers with Sweet Potato Mash

2 Chicken Sausages

1  sweet potato

1 1/2 carrot

1/2 medium onion

1 tsp butter

2/3 cup vegetable stock (You can replace half the stock with Guinness)

2 T balsamic vinegar

1 T Worcestershire sauce

Approx. 1/2 tsp thyme (I used fresh herbs)

Approx. 1/4 tsp rosemary 

Approx. 1/4 tsp sage

1/2 tsp cornstarch, dissolved in water

2 T fat free Greek yogurt

2 T milk

salt and pepper, to taste.

Cut sweet potato and carrots into small chunks, and place into a small pot with boiling water. Boil until carrots are tender. Cut onion into quarters and slice. Heat up a skillet, and add sausage. Cook on Medium heat until cooked through. 

Meanwhile, in a small frying pan, melt butter. Once butter is melted, add onions and saute until translucent. Add vegetable stock, balsamic vinegar, Worcestershire sauce, herbs, and salt and pepper to taste. Let it boil, gently, for about 5 minutes. Add cornstarch mixture and boil until thickened.

While that's going, if the carrots and sweet potatoes are nice and tender, remove from heat and drain. Mash the carrots and potatoes with remaining ingredients, including some more salt and pepper. Spoon onto a plate, top with the sausages, and then top with the onion gravy.

Pretty simple, right? The chicken sausage I had tasted like it had a touch of fennel. Almost makes up for the lack of fat.

- Lots and lots of love!

Kat