Serves: 4 Kcals 770 Fibre 5g
1 tbsp olive oil
8 pork sausages* (1 x 454g pack)
8 rashers smoked streaky bacon
175g chestnut mushrooms, roughly chopped
1 tbsp chopped fresh thyme (or 1 tsp dried), plus extra to garnish
2 tbsp cornflour
125g caramelised onion chutney
330ml dry cider
1 tbsp cider vinegar
2 x 560g tins new potatoes, drained
1 tbsp butter*, melted (or extra oil)
steamed green cabbage, to serve
Heat the oil in a large frying pan (one that can go under the grill later). Add the sausages and brown over a medium heat for 10 minutes, turning. Roughly chop 5 rashers of bacon and add to the pan, along with the mushrooms, and cook for 2-3 minutes, stirring.
Mix in the thyme, cornflour and caramelised onion chutney, followed by the cider and cider vinegar. Stir well and bring to a simmer; season, cover and cook gently for 10 minutes. Preheat the grill.
Slice the drained new potatoes thickly and pat dry in a clean kitchen towel. Tumble them over the sausages in their sauce, and brush with the melted butter or oil. Finely chop the remaining 3 bacon rashers and scatter over the potatoes.
Transfer to the grill, protecting the pan handle from the heat if necessary, and grill for about 8 minutes or until the bacon and potatoes are starting to crisp up. Serve with green cabbage.
*Use gluten-free sausages, if required, and oil rather than butter for dairy free.
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