Fancy bangers and mash

4 servings Prep: 20 mins, Cooking: 40 mins By Food24
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Ingredients (16)

for the bangers:
8 sausages — pork bangers
8 streaky bacon — strips
For the onion gravy:
15 ml fresh chillies — 573
1 onion — large, finely chopped
1 cloves garlic — cloves, finely chopped
10 ml cornflour — maizena
250 ml stock — beef
30 ml cream
salt and freshly ground black pepper
For the polenta:
375 ml milk
500 ml stock — vegetable
180 ml maize meal — polenta
60 ml cream
80 ml pesto — basil
salt and freshly ground black pepper
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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.

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