Solo: BBQ Bangers

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Solo: BBQ Bangers

CarbSmart BBQ sauce basted beef sausages, wrapped in bacon. Served with sweet potato mash and pan-roasted cabbage.

Ingredients to serve 1

  • 40g x streaky bacon
  • 4 x toothpicks
  • 2 x beef bangers (sausages)
  • 30ml x CarbSmart BBQ sauce
  • ½ clove x garlic – crush, peel and chop finely
  • ¼ tsp x mixed herbs
  • ½ x leek – cut off ends and slice finely
  • 1 tbsp x yoghurt
  • ½ x sweet potatoes – peel and dice (1.5cm)
  • ⅛ x cabbage
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x freshly ground salt and pepper (from your pantry)


Step 1

Prep: Preheat oven to 200⁰C. Prepare all ingredients as indicated above.

Step 2

Basting sauce: Mix these ingredients in a small bowl: CarbSmart BBQ sauce, garlic and mixed herbs. Set aside.

Step 3

Sausages: Wrap a piece of bacon around each sausage and secure with a toothpick at each end. Place sausages in a single layer in a large casserole dish. Pour the basting sauce over the sausages and then place in the casserole dish in the oven. Bake for 35 to 40 minutes until the sausages are cooked through.

Step 4

Mash: Place a large saucepan of lightly salted boiling water on high heat. Add the sweet potatoes and leeks. Leave to simmer for 10 minutes. Check to see if tender, then drain and keep in saucepan. Add the yoghurt, butter and a little salt and pepper. Mash the sweet potatoes. Set aside and keep warm.

Step 5

Cabbage: In a small mixing bowl, mix together a little olive oil, Dijon mustard, black pepper, salt. Shred the cabbage – remove the core and roughly slice into thin strips. Place a few knobs of butter in a large pan on medium heat. Add the cabbage and stir fry for 2 to 3 minutes. Remove and set aside.

Step 6

Serve sausages on a plate with mash and pan-roasted cabbage on the side.