British Bangers
A Jamie Oliver Sainsbury's recipe for British Bangers.
Ingredients
- 454 g Chipolatas
- 20 g bunch sage leaves
- 8 rashers of unsmoked streaky bacon
- 400 g leeks, sliced
- 2 garlic cloves, peeled and finely chopped
- 275 ml red wine
- 75 g butter
- 10 g fresh thyme
Instructions
- 1
Preheat the oven to 190ºC, 375ºF, Gas Mark 5. Take the sausages on the string from the pack and wrap a sage leaf and a piece ofstreakybaconaroundtheskinandinbetweeneachlink. Placealarge,flatpan on the hob, add the sausages and cook until golden brown on all sides (about 8- 10 minutes). Add the leeks and garlic, and sauté along with the sausages. Turn up the heat to high and add the wine, butter and thyme, letting it bubble so that the wine is reduced slightly. Place the pan in the oven for 20 minutes. This should allow the gravy to thicken a little. The casserole should be seasoned carefully as the bacon is quite salty. Serve hot with root vegetables and mash. Alternative seasonal mash idea: Peel and chop swede, potato, parsnip and celeriac. Boil for 20-25 minutes until tender. Drain and mash with butter and seasoning and serve in a bowl. Nutrition Info (per serving): 625 calories, 46 g fat.
- 2
Brussel Tops with Rosemary Butter Prep and cook time: Up to 30 mins Serves: 6