Bangers and mash
It's British Sausage Week, so what better excuse to get Phil Vickery in the kitchen to cook up bangers and mash!
Glazed sausage braise with mash
Easy recipe, and packed full of vegetables and flavour. Any sausage will do, the chorizo adds a real kick of colour and flavour also.
Serves: 4 personsPreparation time: 15 minutesCooking time: 25-30 minutes
Ingredients
2 tbsp oil, any will do400g prime pork bangers, cut into small 3cm pieces200g chorizo, ¼ cm sliced, skin removed (optional)2 tbsp tomato puree2 red onions, peeled and finely sliced2 cloves garlic, finely chopped2 red peppers, roughly chopped2 sticks celery, roughly chopped2 tbsp any vinegar2 tbsp brown sugar1 x 10g chicken stock cube, crumbled2-300mls cold water, approxPepperSalt if needed
Method
Heat the oil and add the sausages and chorizo, lightly brown for a minute or two
Add tomato paste and mix well
Add the onions, garlic, peppers and celery, warm through
Next add the vinegar, sugar, water and chicken stock cube crumbled
Cover and simmer gently for 20 minutes
Once cooked remove the lid and gently simmer away the moisture until you have a nice glaze, don’t go mad
Serve with mashed potatoes and green beans
Pitta pocket sausage patties
Serves: 4Preparation time: 20 minutesCooking time: 15 minutes
Ingredients
8 Cumberland sausages2 spring onions, finely chopped1 teaspoon chopped fresh thyme4 prunes, stoned and very finely choppedOlive oil, for cooking1 clove garlic, cut in half2 spring onions, finely shredded3 tbsp carrot very finely sliced matchsticks¼ small hard cabbage, finely shredded1 tbsp toasted sesame seeds2 tbsp any vinegar4 tbsp extra-virgin olive oilSaltFreshly ground black pepper2 tbsp fresh parsley, chopped2 tbsp fresh coriander leaves, chopped4 pitta breads, sliced open
Method
To make the salad, place the spring onions, carrot, cabbage, sesame seeds, vinegar and olive oil
Mix well to combine, season well, leave for 10 minutes to soften slightly, then add the herbs
Split the skin on each of the sausages and place the meat into a bowl
Add the spring onions, thyme, prunes mix well
Mix together using your hands and then shape into 8 even-sized patties, nice and thin
Add a thin film of olive oil to the heated frying pan and then quickly sear the patties on both sides for 2-3 minutes
Serve the patties 2 each in the open pitta breads, then top with the salad and serve.