Epicure Recipes

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Upscale Bangers & Mash

St. Patrick’s DayPorkDinnerLunchSugar Conscious

28 min

8 servings

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Use up leftover Epicure’s Hot Spinach Dip for a Friday night supper of bangers & mash.

Ingredients

  • 8 sausages
  • 1 recipe prepared Hot Spinach Dip
  • 1 cup light sour cream
  • 1 cup light mayonnaise
  • 1 cup grated low-fat cheddar cheese
  • 3 tbsp Spinach Dip Mix
  • 1 pkg (10 oz/284 g) frozen spinach, thawed, chopped and drained
  • 1⁄2 cup grated Parmesan cheese
  • 2 tbsp dry breadcrumbs, optional
  • 1 recipe prepared Steamer Mashed Potatoes
  • 4 - 6 medium potatoes, washed and quartered
  • 2 tbsp Herb & Garlic Dip Mix
  • 3⁄4 cup milk
  • 2 - 3 tbsp butter
  • 2 green onions, sliced, optional

Preparation

  • Preheat oven to 400° F (205° C).
  • Prick sausages with a fork, and place on parchment-lined Sheet Pan. Bake 15–20 minutes, turning over occasionally, until browned and cooked through.
  • Stir Hot Spinach Dip into Fluffy Mashed Potatoes. Spoon potatoes into a large casserole dish.
  • Top with cooked sausages, and drizzle any juices overtop. Sprinkle with green onions and serve.

Epicure Products Used

Nutritional Information

Per serving: Calories 450, Fat 27 g (Saturated 10 g, 0 0 g), Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 43 g (Fiber 5 g, Sugars 4 g), Protein 11 g.