Bring On The Bangers!

No! I’m not talking Demolition Derby, this week is British Sausage Week (Nov 2nd until Nov 8th).

Sausage

Here we celebrate the Great British Banger in all it’s forms and flavours, This year’s theme is Sausages Of Distinction which hopes to highlight the upper class Sausage and elevate the humble banger into new realms of enjoyment.

Now in its 18th year, renowned chef Michel Roux Jnr is leading the way in celebrating the highest quality pork sausages from around the country.

The Michelin starred chef is a true sausage aficionado and is delighted to be involved, he comments: “I have always enjoyed experimenting with classic dishes and ingredients, without compromising on quality – with sausages you can do so much. It’s time to rethink the humble banger and look beyond mash and gravy to give sausages a bit of the Michelin-star treatment!

compressed_Sausage-_-Mash-Web

 

 

 

 

 

Now personally I love just mash and gravy with my bangers, that’s rib sticking comfort food that fills you up and warms you through at this time of year and I can’t be doing with all this “Michelin-star” rubbish, I like my mash to sit on the plate, not be painted on with a pastry brush or pureed until you need to use a straw and don’t forget the gravy, thick and dark and lots of it, not a drizzle around the edge of the plate that serves no purpose other than to look good!!

michelin bangers

 

 

Case in point!

 

 

But I digress. Despite all the recent scaremongering from the veggie brigade about cancer, the whole purpose is to celebrate the good old British Sausage and so we will.

*Disclaimer: The opinions offered in this blog are of a grumpy old man and not indicative of Homecare Essentials.

And now, A recipe.

Pork and Leek Sausages with Indian Spiced Cauliflower Rice

Cooking time:30mins        Serves:4 people

Ingredients
  • 2 tbsp olive oil (plus some for cooking the sausages)
  • 8 leek and pork sausages
  • 1 cauliflower
  • 1 tsp ground tumeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 green chilli (finely chopped or sliced)
  • 2cm piece of fresh ginger (grated)
  • 4 spring onions
  • 200g (7 oz) frozen peas
Method

Heat about 1 tsp olive oil in a large frying pan and cook the sausages until golden and cooked through.

Break the cauliflower up into florets and put into a food processor and whiz until the pieces have broken up and resemble rice.

Heat 1tbsp olive oil in a large pan and add the turmeric, cumin, ground coriander, chilli, ginger and spring onions. Season well and stir-fry for 1 minute. Add the remaining olive oil, the cauliflower rice and 2tbsp water and toss all the ingredients together, cooking for 5-10 minutes until the cauliflower has cooked. Stir in the peas and continue to cook until the rice has heated thoroughly.

Chop the stems off the coriander sprigs and chop finely. Stir into the rice.

Divide the rice among four plates and put two sausages onto each. Garnish with the coriander leaves and serve with the mango chutney.

Serving Suggestion

Serve with a good handful of fresh coriander sprigs and Mango Chutney.

 

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