Bangers (without meat) and mash (without potato) with red cabbage (with red cabbage)

Sounds like a void of a meal but is actually flippin’ delicious.

Serves 4


For the bangers

  • 100g fresh white bread crumbs (cut the crusts off about 1/5 a white loaf then whiz in a food processor to make crumbs)
  • 1 carrot, peeled and finely grated
  • 1 English apple (Russets are nice) grated (but not peeled)
  • 8-10 sage leaves finely chopped
  • 2 cloves garlic finely chopped
  • 50g very hard cheese like Cheshire, a proper dry, hard Cheddar (what my friend Marie calls gum-itch Cheddar), Lincolnshire Poacher or Cornish Yarg
  • 2 egg yolks, beaten
  • ½ tsp black onion seeds (optional)
  • salt to taste (use more than you think)
  • oil for frying or grilling

For the red cabbage

  • ½ leek, thinly sliced
  • 1 tbsp butter
  • 1/3 large red cabbage or ½ a small one, shredded
  • 3 tbsp chutney

For the mash

  • 1 cauliflower
  • ½ tsp bouillon powder
  • water
  • 2 tbsp cream (optional)


For the bangers

  • Make the mixture first and leave to chill while you make the cabbage
  • Mix all the ingredients together and leave in the fridge to chill for at least 30 minutes
  • Chill the mixture for at least 30 minutes and now go and make the cabbage
  • Shape into 8 sausage shapes
  • either brush with oil and grill, or shallow fry in oil, turning so that all sides are brown and crispy

For the red cabbage

  • Fry the leek in the butter until almost soft, then add the shredded cabbage, chutney and ½ mug of water
  • Put a lid on the pan and boil until the cabbage is soft, stirring occasionally (20 to 30 minutes)

For the potato-less mash

  • Chop the cauliflower in to rough chunks and boil in 75ml water and the bouillon powder
  • When the cauliflower is very soft, do not drain but blend together with the remaining liquid using a hand blender to make a puree with a soft, mashed-potato-y texture. You can also add a splodge of cream to make it richer. Or chuck some chopped black olives in. Yum.

Serve 2 bangers per person with a good splodge of cauliflower mash and a side helping of red cabbage, preferable with a good glass of red.