Pork bangers with ap­ple

Home (South Africa) - - QUICK FOOD -

Un­der R95 • Serves 4 Prepa­ra­tion time: 25 min­utes • Cook­ing time: 25 min­utes • about 80ml but­ter • 3 car­rots, peeled and diced • 3ml ground cumin • 1–2 sweet po­ta­toes, peeled and diced

• 15ml oil • 8–12 fresh pork bangers with herbs • 2 medium firm ap­ples • 8 rash­ers ba­con

1 Heat a knob of but­ter in a small saucepan and fry the car­rots and cumin to­gether un­til fra­grant. Add the sweet po­tato and just cover with wa­ter. Bring to the boil and sim­mer un­til the veg­gies are cooked and soft. Pour off any ex­cess cook­ing liq­uid and set aside. Stir the re­main­ing but­ter into the veg­gies, sea­son with salt and pep­per, and use a po­tato masher to make a coarse mash. Add some of the re­served liq­uid if the mash is too stiff.

2 Heat the oil in a pan and fry the sausages un­til browned all over. Cut the ap­ples into quar­ters and re­move the seeds. Peel if you pre­fer and wrap a rasher of ba­con around each one. Fry care­fully with the sausages un­til golden-brown. Add a dash of wa­ter to the pan to pre­vent it from catch­ing, cover and steam for a few min­utes un­til the ap­ples are just soft and the sausages are cooked through. Serve with the mash and a fresh salad.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.