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Not your average bangers nor mash…

In the last few months I have been trying to cut out bread, and that leaves one in a bit of a lurch when the chicken liver pate craving hits.Who doesn’t love the rich comforting earthiness of chicken liver pate made with some brandy or sherry….

What to do? Smear it on a baked potato, scoop it up with a gherkin? I was not convinced.
And that’s when inspiration hit…

Quick, easy (also on the pocket) and very comforting, this recipe has become a firm favourite of ours, as I hope it will with you!

(serves 2 with a bit left over)

6-8 pork sausages/bangers (about 3 or 4 pp depending on size, the ones I bought shrunk considerably)
a dash of olive oil
8-10 baby potatoes
2 tsp garlic butter
125g ready-made chicken liver pate
150 ml cream
2 tsp whole grain mustard
4 medium to large ‘sweet and tangy’ gherkins/pickles, diced
Salt and pepper


Preheat your oven to 200 degrees celsius.

You can grill or fry the sausages but the healthiest way is to grill them.
Place the bangers in an oven proof dish, smear with a little olive oil and bake for about 20 minutes (You are going to turn on the grill and brown them for 5 more minutes just before serving). The cooking time will depend on your oven and the size of the pork sausages.

Meanwhile, place the potatoes in some salted water on the stove top and boil till cooked through. Once cooked, half, drain and toss in garlic butter. Seasons with salt and black pepper. Alternatively, place the potatoes in a microwaveable dish with the garlic butter, cover, and cook for 5-6 minutes. Let it stand for a further 2.5 minutes before checking if its done.

On the stove top, heat a small saucepan or pot to a moderate heat. Combine the chicken liver pate and cream and add to the saucepan.
Bring to a slow simmer and let it cook for a few minutes while adding the mustard and seasoning it with salt and black pepper. Just before serving, stir in the gherkins and just heat through.

Turn up the grill and cook the sausages for about 5 more minutes till they are cooked through and nice and brown on top.

Serve the bangers and potatoes with lots of sauce. Serve with a side salad or peas if you feel the need. You can always substitute the baby potatoes for mash if you prefer it the traditional way, but wash it down with a good robust red wine, and you have a winner! We had the Groote Post Old mans blend which I can definitely recommend!

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