British Bangers
Prep and cook time: 30 mins to 1 hour
Serves: 3-4
Ingredients
454g Chipolatas
20g bunch sage leaves
8 rashers of unsmoked streaky bacon
400g leeks, sliced
2 garlic cloves, peeled and finely chopped
275ml red wine
75g butter
10g fresh thyme
Salt and freshly ground black pepper
Method
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 of streaky bacon around the skin and in between each link. Place a large, flat pan 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.
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