Bangers With Mashed Winter Squash and Fried Sage

 

Bangers with Mashed Winter Squash and Fried Sage

 This comforting, autumn-inspired dish pairs juicy sausages with creamy mashed wintry weather squash, finished with crispy, aromatic fried sage. The natural sweetness of the squash complements the savory bangers, at the same time as the fried sage adds a subtle, aromatic crunch.

Ingredients

For the Bangers:

four beef sausages (or chicken/turkey sausages)

1 tbsp olive oil

For the Mashed Winter Squash:

1 small butternut squash (about 500–600g), peeled and cubed

2 tbsp butter (or olive oil)

Salt and black pepper, to flavor

Optional: pinch of nutmeg or smoked paprika

For the Fried Sage:

8–10 fresh sage leaves

1–2 tbsp butter or olive oil

Instructions

1. Prepare the Squash:

Peel and dice the squash. Boil in salted water or steam until tender (12–15 mins). Keep heat.

2. Cook the Bangers:

Heat oil in a skillet over medium warmness. Add sausages and cook dinner, turning occasionally, until browned and cooked via (10–12 mins).

3. Fry the Sage:

Heat butter or oil in a small pan over medium-excessive warmness. Add sage leaves and fry for 30–60 seconds until crisp. Remove and drain on paper towels.

4. Serve:

Spoon mashed squash onto plates. Place sausages on pinnacle and sprinkle with fried sage. Optionally, drizzle with pan juices or a mild gravy.

 Tips:

Choose candy, dense iciness squash for a creamy mash.

Fry sage simply before serving; it loses crispness quick.

For more taste, stir roasted garlic into the squash mash.

This dish is ideal for a warming lunch or dinner, presenting a balance of candy, savory, and fragrant flavors with minimum effort.