egg-free · Dinner
English Sausages and Mash in Congolese Palm Sauce
Bangers Moambe Mash
English pork sausages browned and nestled into a Congolese moambe of palm, tomato, onion, and chilli, served over buttery mashed potato with fresh parsley.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1240Calories
38gProtein
95gFat
58gCarbs
8gSugar
5gFiber
1500mgSodium
140mgChol
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Instructions
1
Prep
Peel and chunk the potatoes. Dice the onions and tomatoes. Mince garlic and chillies. Prick the sausages all over.
2
Boil
Boil the potato chunks in well-salted water over high heat 18 minutes until they turn fork-tender, then drain well.
3
Simmer
Simmer the onions, garlic, tomatoes, chillies, and moambe sauce over low heat 12 minutes until the sauce turns rich and thick.
4
Sear
Brown the sausages in neutral oil over medium heat 10 minutes until evenly browned, working in batches if needed to avoid crowding the pan, then nestle them into the moambe.
5
Finish
Mash the drained potatoes with butter and warm milk over low heat 2 minutes until smooth, creamy, and fully warmed through.
6
Plate
Spoon the creamy mash onto warm plates, rest the sausages alongside, ladle the rich moambe over, and scatter parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 6 sausages) pork sausages
- 2 tbsp neutral oil
- 600g (21.2 oz / 2 large) russet potato
- 4 tbsp unsalted butter
- 120ml (1/2 cup) whole milk
- 140g (4.9 oz / 2 small) onion
- 8 garlic cloves
- 2 fresh red chilli
- 240g (8.5 oz / 2 medium) ripe tomato
- 90ml (1/4 cup + 2 tbsp) moambe sauce
- 3 tsp kosher salt
- 16g (handful) parsley