Name: Pork bangers with caramelised onions in sweet potato pouches
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 8 small orange sweet potatoes; 30 ml butter; 30 ml oil; 2 large onions peeled and thinly sliced; 125 ml cider; 15 ml brown sugar; 3 fresh thyme sprigs; 1 garlic cloves, finely chopped; 8 quality pork bangers; 15 ml flour; 125 ml stock; Worcestershire sauce; 15 ml vinegar balsamic; fresh basil

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Ingredients (14)

8	small orange sweet potatoes
30 ml	butter
30 ml	oil
2	large onions — peeled and thinly sliced
125 ml	cider
15 ml	brown sugar
3	fresh thyme — sprigs
1	garlic — cloves, finely chopped
8	quality pork bangers
15 ml	flour
125 ml	stock
	Worcestershire sauce
15 ml	vinegar — balsamic
	fresh basil

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Method:

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.

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.

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.