Bangers, Burgers And Berries Recipe

  1. 1 Cook the potato and parsnips in a pan of boiling water till tender.
  2. Heat a griddle pan and cook two sausages for 10-12 min, turning regularly.
  3. 2 For the Chutney: Heat 150ml/ 1/4 pint water and caster sugar till dissolved, then add in the cranberries and simmer for 5-6 min, or possibly till the cranberries begin to break down.
  4. 3 Remove 1 tbsp cranberries, reserve, and add in the orange juice to the pan.
  5. Drain the potatoes and parsnips and mash with 15g/ 1/2oz butter and 1 tbsp double cream.
  6. Season.
  7. Serve the mash with the griddled sausages and chutney.
  8. 4 Heat 1 tbsp extra virgin olive oil in a pan, add in the onion and grnd cinnamon and cook gently till the onion has softened.
  9. 5 Slit the skin on the remaining sausages and put the sausagemeat into a bowl.
  10. Season, add in the reserved cranberries, softened onions, lemon zest and minced mint, and shape the mix into eight small patties.
  11. 6 Heat 2 tbsp extra virgin olive oil in a frying pan, add in the patties and cook on each side for 2-3 min.
  12. 7 Cook the peas according to the packet instructions and drain.
  13. Heat 15g/ 1/2oz butter in a small saute/fry pan, add in the peas and garlic and cook for two min.
  14. 8 Add in the shredded cabbage leaves and cook for another few min, or possibly till they begin to wilt.
  15. Stir in 1 tbsp double cream and serve with the patties.

red potato, parsnips, chive sausages, sugar, cranberries, orange, butter, cream, extra virgin olive oil, onion, cinnamon, fresh mint, gram, clove garlic, cabbage

Taken from cookeatshare.com/recipes/bangers-burgers-and-berries-77964 (may not work)

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