Clancey’s Merguez Banger & Mash Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and chop the potatoes into even chunks. Place in a pot of salted cold water and bring to a boil. Cook until tender, about 15-20 minutes.

2. 2

   Cook the Sausages

   While the potatoes are cooking, heat a skillet over medium heat. Add the lamb sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes.

3. 3

   Make the Pommes Purée

   Drain the cooked potatoes and return them to the pot. Add the butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

4. 4

   Prepare the Sweet & Sour Braised Greens

   In the same skillet used for sausages, add olive oil and heat over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the greens and cook until wilted. Stir in apple cider vinegar and brown sugar, and cook for an additional 3-4 minutes until combined. Season with salt and pepper.

5. 5

   Serve

   Plate the pommes purée, top with the lamb sausage, and serve the sweet & sour braised greens on the side.