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Fancy bangers and mash


Fancy bangers and mash

Ingredients 18
Servings 4
Time 20 mins

Ingredients

  • For the bangers:
  • 8
    pork bangers
  • 8
    strips streaky bacon
  • For the onion gravy:
  • 15
    ml
    olive oil
  • 1
    large onion - finely chopped
  • 1
    cloves
    garlic - finely chopped
  • 10
    ml
    corn flour
  • 250
    ml
    beef stock
  • 30
    ml
    cream
  • salt and pepper
  • For the polenta:
  • 375
    ml
    milk
  • 500
    ml
    vegetable stock
  • 180
    ml
    polenta
  • 60
    ml
    cream
  • 80
    ml
    basil pesto
  • salt and pepper
 

Method

40 mins
 

For the bangers, pre heat the oven to 200°C.

Wrap each banger with a strip of bacon.

Heat a splash of oil in a large pan over medium heat and fry the bangers off, 2 mins per side.

Place the bangers in the oven until golden and cooked trough, 10-15 mins.

For the onion gravy, heat the oil in a small saucepan over low heat.

Add the onions and garlic, cover and allow to sweat off until tender, 8-10 mins.

Whisk in the corn flour and stock and simmer uncovered, 10 mins.

Add the cream and puree until smooth.

Season it to taste.

For the polenta, combine the milk and stock in a medium-sized pot over medium heat.

Bring it up to a simmer, whisk in the polenta and cook, whisking regularly, for 10-15 mins.

Whisk in the cream and ripple in the basil pesto.

Season to taste.

Serve the polenta topped with some onion gravy and 2 pork bangers each.

TIP: For a spicier alternative, replace the pesto with some chimichurri sauce, which goes great with the pork as well.

 

Read more on: dinner recipes  |  bacon  |  pork  |  sausage
 

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