It’s fair to say that Bangers and Mash is a true British staple, we’ve taken inspiration from The Londoner and put a Bonfire Night twist on her delicious pork chops recipe. So, whether you’re hosting your own Bonfire Night party or just sitting around the table with your family, put some bang into your bangers and mash.
8 pork sausages
½ can of apple cider
3-4 apples sliced into segments
Handful of sliced shallots
Couple of sprigs of fresh thyme
Handful of sage leaves
Salt and pepper
For the mash:
4 large potatoes, cut into halves
2 teaspoons of Dijon
1 teaspoon of Nutmeg
- Preheat your oven to 180C, then add a drizzle of olive oil into an oven-proof frying pan over medium heat and throw in your thyme.
- As soon as the oil is hot, gently place your sausages in the pan.
- Toss in your sliced shallots and fry until they start to brown.
- Take out your sausages and place your apples in the pan, tossing them in the sauce until they glisten, then add your sage leaves.
- Toss it all together for a minute or so then nestle your sausages back in the apples.
- Pour in half a can of cider, enough that your sausages are swimming in it but aren’t drowning.
- Put your pan into the oven for 30 minutes (just make sure it is oven-proof first!)
- While your sausages are bubbling away, start on the mash, add your potatoes to a salted pan of boiling water and leave to bubble away for 20 minutes.
- Add a tablespoon of butter to a hot pan and throw in your chopped leeks. Season and stir occasionally to make sure they don’t stick.
- Drain your potatoes and put them back into the pan with a knob of butter, nutmeg and your seasoning then mash.
- Stir in your leeks and mustard then voila!
Serve your sausages straight from the pan with the mash and some fresh tenderstem broccoli which is in season right now.