Bangers, Burgers And Berries Recipe

Name: Bangers, Burgers And Berries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Red potato, peeled and diced; 250 gm Baby parsnips, peeled and diced; 6 x Pork and chive sausages; 85 gm Caster sugar; 85 gm Cranberries; 1/2 x Orange, juice of; 25 gm Butter; 2 Tbsp. Double cream; 3 Tbsp. Extra virgin olive oil; 1/2 x Onion, diced; 1 pch Grnd cinnamon Finely grated zest 1 lemon; 1 tsp Minced fresh mint; 1 x 190 gram pac shelled peas; 1 x Clove garlic, crushed; 3 x Savoy cabbage leaves, finely shredded Salt and pepper

Servings: persons

1 x Red potato, peeled and diced
250 gm Baby parsnips, peeled and diced
6 x Pork and chive sausages
85 gm Caster sugar
85 gm Cranberries
1/2 x Orange, juice of
25 gm Butter
2 Tbsp. Double cream
3 Tbsp. Extra virgin olive oil
1/2 x Onion, diced
1 pch Grnd cinnamon Finely grated zest 1 lemon
1 tsp Minced fresh mint
1 x 190 gram pac shelled peas
1 x Clove garlic, crushed
3 x Savoy cabbage leaves, finely shredded Salt and pepper

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.

13366

kcal

Calories

541

Fat

2175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 x Red potato, peeled and diced, 250 gm Baby parsnips, peeled and diced, 6 x Pork and chive sausages, 85 gm Caster sugar, and more.

Yes, Bangers, Burgers And Berries Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!