Bangers and mash with a sweet-chilli glaze

Recipe from: 1 july 2010

Ingredients 8
Servings 1
Minutes 10 mins

Ingredients

Serving Change
  • A packet of good porkers (or beef/venison if you don’t eat pork)
  • 4
    potatoes
  • 75
    g
    butter
  • 75-100
    ml
    milk for the mash
  • 1
    Tbs
    sweet chilli sauce
  • 1
    Tbs
    canola oil
  • 1/2
    head of broccoli
  • 1-2
    cloves
    garlic (to your taste)
 

Method

10 mins
 
Peel the potatoes, chop in quarters, place in a pot of cold, salted water and bring to the boil.

Place the sausages in a pan and pan-fry them in a little canola or vegetable oil.

Steam/ boil the broccoli until it is just done and remove from the water.

Mash the potatoes with 50g of the butter and milk and season to taste.

When the sausages are browning nicely and almost done, add the 2 T of sweet-chilli sauce and toss, cooking for a further few minutes.

Then remove from the pan.

Crush the garlic and toss the broccoli in the remaining butter and the garlic for 3-5 mins.

Serve with:
Extra chilli sauce.

Try these tasty alternatives:


Add 250ml of cream and 1 T wholegrain mustard at the same time as you would the sweet-chilli for a creamy mustard version.

Caramelise some onions for a relish over the sausages and add 1 T of mustard to your mash to add a bit of zip.
 

Read more on: shallow-fry pork
 

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