Bangers and Mash

From CRSWiki

Bangers and Mash

By Linda

An old British favourite given a CRON makeover!

Ingredients and amounts

• 1 pack lean minced turkey 500g

• 1 large aubergine, (eggplant) about 350g

• 50g very finely chopped onion

• Seasoning, such as pepper and sage

• 1 eggwhite

• 1 cauliflower

Instructions and comments

Prick the aubergine several times with a fork and put on a paper towel in the microwave on high for 15 minutes, turning it over once or twice at intervals. Allow to cool completely. It will have lost a lot of moisture and be collapsed down. Cut off the stalk end. You can easily remove the peel at this point if wished. Chop the flesh and put in a food processor with the eggwhite and process to a sticky puree. Put the puree in a bowl, add the other ingredients and mix well.

(Sausages or burgers with a lot of cereal or vegetable fillers can be dry - those with fat give succulence but lots of calories. The aubergine puree takes the place of fat and makes the sausages nice and juicy.)

Now take squares of clingfilm. Put about two heaped tablespoons of mixture on each square and roll up forming a sausage shape. Tuck in the ends of the clingfilm. At this point the sausages may be stored in the fridge or frozen. To cook, remove the clingfilm and place sausages on a non stick baking sheet. Bake in a hot oven (about 200C) till brown, about 20 minutes if cooked from unfrozen. Makes 10 sausages, about 65 calories each. Of course you can use the same mixture to make burgers or meatballs.

Serve with cauliflower mash. Simply steam cauliflower and mash to a puree with a little skim milk or vegetable stock and seasoning such as black pepper. A stick blender will give the best results.