Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions


  • 1 pound ground pork
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 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
  • 2 medium sweet potatoes, peeled and cut into large dice
  • 4 tablespoons ghee or clarified  butter
  • 1/2 cup full-fat coconut milk
  • 1 onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat the oven to 350 degrees. Bring 4 cups of water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix the sausage with the sage, garlic powder, thyme, onion powder, nutmeg, and 1 teaspoon salt, 1/8 teaspoon pepper and lemon zest. 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.
  3. 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, mash and mix the sweet potatoes with the ghee and the coconut milk. Cover the pot to keep warm and set aside.
  4. 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 degrees, and no pink remains in the middle of the patty.
  5. 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).
  6. Transfer the mashed 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.

Recipe from the kitchen of Whole 30.


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