Spiked bangers and mash
This interesting spin on a classic, rustic, bangers and mash will have everyone wondering where you learned your cooking skills
Published:
Recipe courtesy of Mor
Ingredients
- MOR Pork, Beetroot and Bramley Apple Sausages 1 pack
- Sweet potatoes 4 medium, approx 500g
- Vegetable oil 2 tbsp
- Red onion ½
- Balsamic vinegar 50ml
- Red wine 75ml
- Chicken stock 200ml
- Tenderstem® broccoli 200g
- Goat's cheese 50g, (optional)
- Pine nuts 1 tbsp, toasted and chopped (optional)
Method
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Step 1
Preheat the oven to 180°C. Once it’s hot, pop in the sweet potatoes and bake them in their skins for 30 minutes or until soft, depending on their size.
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Step 2
Take the potatoes out of the oven and let them cool slightly before throwing away the skins. Then, mash the sweet potato with a little salt and pepper in a heatproof bowl, cover, and keep warm until ready to serve.
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Step 3
Fry off the sausages in a large frying pan until they have a lovely, even colour, then add the sliced onion, stirring until it’s dark and caramelised.
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Step 4
Pour the red wine and balsamic vinegar into the pan and reduce until nearly evaporated. Add the chicken stock and again, simmer until reduced to a sticky gravy consistency.
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Step 5
Steam or boil the Tenderstem broccoli until tender. Divide the sweet potato mash between two bowls with the sausages and broccoli, pour over the gravy and – for an optional garnish – sprinkle with the crumbled goats’ cheese and toasted pine nuts.
