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Pork bangers with caramelised onions in sweet potato pouches

Ingredients 13
Servings 8
Time 35 minutes


  • 8
    small orange sweet potatoes (about the size of the pork bangers)
  • 30 ml
    each butter and olive oil
  • 2
    large onions, peeled and thinly sliced
  • 125 ml
  • 15 ml
    brown sugar
  • 3
    sprigs thyme
  • 1
    garlic clove, finely chopped
  • 8
    good quality pork bangers
  • 15 ml
  • 125 ml
  • Worcestershire sauce
  • 15 ml
    balsamic vinegar
  • a sprinkling of fresh basil


45 minutes

Oven temperature: 200°C

Prick the sweet potatoes all over with a fork, place on a baking tray and bake in a preheated oven until tender; turn over after 10 minutes. Depending on the size, the cooking time should be between 25 to 35 minutes.

2 Melt the butter and oil together and sauté the onions slowly for a few minutes. Add the cider and cook gently for 10 minutes with the lid on until the onions are soft. Remove the lid; add the sugar, thyme and garlic and fry until golden and fragrant. Remove from the pan.

3 Fry the sausages until browned all over (about 10–15 minutes). Stir in a generous dollop of caramelised onions and the flour and stir-fry for a minute. Gradually add the stock and simmer for about 5 minutes. Stir in a dash of Worcestershire sauce, season to taste with the vinegar, salt and pepper. Make an incision in each cooked sweet potato, add a sausage and sauce to each and sprinkle basil on top for a delicious fresh flavour.

TIP: Because this sauce takes a while to prepare, it is worthwhile doubling the recipe and storing the remainder in the fridge for another meal.



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