Bangers and Mash
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Available allergen-free substitutions:
removes gluten and sulphites
Check labels
removes gluten and sulphites
Check labels
dairy-free alternative
Use the same quantity where practical
dairy-free alternative
Use the same quantity where practical
Celery-free alternative
Use a stock made without celery; check labels carefully.
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
The nickname bangers is often linked to sausages splitting noisily during cooking.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Gluten-Free Sulphite-Free Sausages
— removes gluten and sulphites
Check labels -
Gluten-Free Sulphite-Free Sausages
— removes gluten and sulphites
Check labels
-
Gluten-Free Sulphite-Free Sausages
— removes gluten and sulphites
-
✦ Allergen-free alternatives
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Oat Milk Or Dairy-Free Spread
— dairy-free alternative
Use the same quantity where practical
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
-
✦ Allergen-free alternatives
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
Use the same quantity where practical
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
-
✦ Allergen-free alternatives
-
Celery-Free Beef Stock
— Celery-free alternative
Use a stock made without celery; check labels carefully.
-
Celery-Free Beef Stock
— Celery-free alternative
Cook the sausages until browned and cooked through.
Boil potatoes and mash with butter and milk.
Cook onions until caramelised.
Add stock to make gravy.
Serve sausages over mash with gravy.
Nutritional values are per serving and approximate. Not medical advice.