Sweet 'n' Spicy Bangers and Mash
A recipe that had to be included in any countdown of favourite sausage dishes, Sweet 'n' Spicy Bangers and Mash uses pork and chilli sausages, five spice, star anise, plums and pumpkin mash and is the perfect combination of Autumn flavours.
Serves: 4
Cooking time: About 30-40 minutes
Oven temperature: Gas Mark 4, 180ºC, 350ºF
Ingredients
- 454g (1lb) Chunky Pork and Chilli sausages
- 4 x 15mlsp (4tbsp) Plum sauce
- 1 x 5mlsp (1tsp) Chinese 5 spice
- Large pinch dried chilli flakes
- 2 x 15mlsp (2tbsp) Red berry fruit juice or orange juice
- 2 Ripe plums, cut in half and stones removed
- 1 Butternut squash or pumpkin, peeled, seeds removed and cubed
- Pinch dried ginger
- Knob butter
- Seasoning
Procedure
- Preheat oven to Gas Mark 4, 180ºC, 350ºF.
- Mix together in a jug the plum sauce, Chinese 5 spice, dried chillies and fruit juice.
- Place sausages on a lined roasting tray; pour over the sauce and spoon over until well covered.
- Place in a preheated oven for 30-40 minutes until sausages are coated, sticky and cooked through.
- Meanwhile place squash or pumpkin in a large saucepan of boiling water.
- Simmer for about 10 minutes until tender.
- Drain well and mash together with dried ginger, a knob of butter and seasoning.
- Ten minutes before the end of sausage cooking time add the plum halves.
- Serve bangers with a large heap of ‘mash’, seasonal vegetables and any 'sticky' pan juices.