The Whole30 Book Recipe Preview: Bangers and Mash - The Whole30® Program (2024)

Withgleeful excitementoverthe release of our new book, The Whole30: The 30-Day Guide to Total Health and Food Freedom, we’ll be giving you a sneak-peek ofsome of our favorite recipes. Like what you see? You can order The Whole30 using one of the links at the bottom of the page, and start enjoying the tasty flavors ofmore than 100 brand-new, Whole30 compatible recipes when your book arrives.Finally, score some gorgeous PDFs of these recipes by subscribing to Wholesome, our free Whole30 newsletter.Okay, enough talking. Let’s feature our fourthrecipe, our Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions!

Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions

From The Whole30: The 30-Day Guide to Total Health and Food Freedom. Serves2

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

For the Sausage

1 pound ground pork
¼ teaspoon ground sage
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon onion powder
¹⁄8 teaspoon cayenne pepper
¹⁄8 teaspoon nutmeg
1 teaspoon salt
¹⁄8 teaspoon black pepper
Grated zest of 1 lemon

For theMash

2 medium sweet potatoes, peeled and cut into large dice
4 tablespoon ghee or clarified butter
½ cup full-fat coconut milk
1 onion, thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper

PREHEAT the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.

PREPARE THE SAUSAGE: In a large mixing bowl, mix all the sausage ingredients. Form into 8 equal patties. Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash.

COOK the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. Cover the pot to keep warm and set aside.

REMOVE the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty.

MEANWHILE, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.)

TRANSFER the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine. Serve with the sausage patties.

Don’t be intimidated by the long list of spices in this fancier sausage mixture—measuring and mixing is actually really quick. To make it easier on future you, quadruple the spice mixture (the ingredients from sage to pepper), use one-fourth of it (2 heaping teaspoons) in this batch, and store the rest in an airtight container in your pantry for the next time you want to make the sausage.

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Header photo credit: Stephanie Gaudreau
Recipephoto credit: Alexandra Grablewski

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Published by Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry. View more posts