Sweet and Spicy Bangers and Mash

Sweet and Spicy Bangers and Mash

Sweet and Spicy Bangers and Mash

Serves:  4

Cooking time:  About 30-40 minutes

Oven temperature:  Gas Mark 4, 180ºC, 350ºF             

 

INGREDIENTS:

454g  (1lb)  Chunky Pork and Chilli sausages

4 x 15mlsp  (4tbsp)  Plum sauce

1 x 5mlsp  (1tsp)  Chinese 5 spice

Large pinch dried chilli flakes

2 x 15mlsp  (2tbsp)  Red berry fruit juice or orange juice

2 Ripe plums, cut in half and stones removed

1 Butternut squash or pumpkin, peeled, seeds removed and cubed

Pinch dried ginger

Knob butter

Seasoning

                      

METHOD:

Preheat oven to Gas Mark 4, 180ºC, 350ºF.

Mix together in a jug the plum sauce, Chinese 5 spice, dried chillies and fruit juice.

Place sausages on a lined roasting tray; pour over the sauce and spoon over until well covered.

Place in a preheated oven for 30-40 minutes until sausages are coated, sticky and cooked through.

Meanwhile place squash or pumpkin in a large saucepan of boiling water.  Simmer for about 10 minutes until tender.  Drain well and mash together with dried ginger, a knob of butter and seasoning. 

Ten minutes before the end of sausage cooking time add the plum halves.

Serve bangers with a large heap of ‘mash’, seasonal vegetables and any ‘sticky’ pan juices.

Tagged in