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Bangers, Burgers and Berries

1 Red potato; peeled and diced
250 g Baby parsnips; peeled and diced
6 Pork and chive sausages
85 g Caster sugar
85 g Cranberries
1/2 Orange; juice of
25 g Butter
2 tb Double cream
3 tb Olive oil
1/2 Onion; diced
1 pn Ground cinnamon
Finely grated zest 1 lemon
1 ts Chopped fresh mint
1 190 gram pac shelled peas
1 Clove garlic; crushed
3 Savoy cabbage leaves; finely shredded
Salt and pepper

1 Cook the potato and parsnips in a pan of boiling water until tender. Heat a griddle pan and cook two sausages for 10-12 minutes, turning regularly.

2 For the Chutney: Heat 150ml/ 1/4 pint water and caster sugar until dissolved, then add the cranberries and simmer for 5-6 minutes, or until the cranberries begin to break down.

3 Remove 1 tbsp cranberries, reserve, and add the orange juice to the pan. Drain the potatoes and parsnips and mash with 15g/ 1/2oz butter and 1 tbsp double cream. Season. Serve the mash with the griddled sausages and chutney.

4 Heat 1 tbsp olive oil in a pan, add the onion and ground cinnamon and cook gently until the onion has softened.

5 Slit the skin on the remaining sausages and put the sausagemeat into a bowl. Season, add the reserved cranberries, softened onions, lemon zest and chopped mint, and shape the mixture into eight small patties.

6 Heat 2 tbsp olive oil in a frying pan, add the patties and cook on each side for 2-3 minutes.

7 Cook the peas according to the packet instructions and drain. Heat 15g/ 1/2oz butter in a small saute pan, add the peas and garlic and cook for two minutes.

8 Add the shredded cabbage leaves and cook for another few minutes, or until they begin to wilt. Stir in 1 tbsp double cream and serve with the patties.

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