Bangers and cauliflower Mash plated at the "Foggy Notion", a bar in Portland, Oregon as seen on Cooking Channel's Belly Up, Season 1.
Recipe courtesy of Eddie Russell

Curry Sausages with Cauliflower Mash

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 50 min
  • Active: 2 hr 50 min
  • Yield: 8 servings
Share This Recipe


Cauliflower and Potato Mash:

Mint Chutney:

Onion Gravy:

Curry Sausages:


Special equipment:
Sausage stuffer
  1. For the mash: Preheat the oven to 350 degrees F. Toss the cauliflower with the olive oil, salt, turmeric and curry powder. On a baking sheet lined with parchment paper, roast the cauliflower for 20 minutes.
  2. While the cauliflower roasts, boil the potatoes until fork tender, 15 minutes, and then strain. Melt the butter and cream in small saucepan. In a food processor (or large bowl and immersion blender) process the still-warm cauliflower and potatoes, slowly adding the cream and butter until you reach your desired consistency. Fold in the cheese, and then season with salt and pepper.
  3. For the chutney: Place the vinegar, coriander seeds, chile flakes, lime juice, parsley, mint and 1/2 cup water in a food processor, and blend until smooth. Season with salt and sugar.
  4. For the gravy: Heat a large pan over low heat. Add the olive oil and sweat the onions for 20 minutes. Add the butter and cook for 2 minutes, then add the flour, and cook for 1 minute. Pour in the chicken stock and cook for 10 minutes, then add in the cream and vinegar. Season with salt and pepper. Adjust the thickness of the gravy with more stock as needed.
  5. For the sausages: Rinse and treat the casings according to package instructions. Mix the pork, parsley, curry powder, shallots, wine, salt and chile flakes by hand in bowl. Using a sausage stuffer, stuff the mixture into the casings. Make each link 6-inches long, 16 links total. Cook the sausages on a grill or cast-iron pan set over medium-low heat for 10 minutes. If they're cooked over higher heat, they may split open.
  6. Serve on a large dinner plate. Place a scoop of cauliflower mash and ladle a small amount of onion gravy (about 1/4 cup) on top. Place 2 sausages on top of the gravy and cauliflower mash, and finish with a tablespoon of mint chutney.

Cook’s Note

Only rinse as much casing, about 8 feet, as you think you will need to make the sausage. Unused casing that has not been rinsed can be stored in the refrigerator indefinitely.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.