Twice-Cooked Pork Sausages On Bubble And Squeak With Sweet Chilli Sauce Recipe

Name: Twice-Cooked Pork Sausages On Bubble And Squeak With Sweet Chilli Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Pork sausages; 4 tbsp Vegetable oil; Sweet Chilli Sauce; 1 Red chilli, roughly chopped; 2 tbsp Demerara sugar; 1 Garlic clove, sliced; 2 tsp Fish sauce; 4 tbsp Lime juice; Bubble and Squeak; 2 Large potatoes, peeled and quartered; 1 Large carrot, peeled and sliced into 1cm-thick pieces; 1 Parsnip, peeled and sliced into 1/2cm-thick pieces; 1/4Savoy cabbage, stem removed, sliced; Coriander Salsa; 1 Small red onion, thinly sliced; 2 tbsp Lemon juice; 2 tbsp Chopped coriander, plus extra leaves to garnish; 2 Salad onions, thinly sliced

Servings: persons

8 Pork sausages
4 tbsp Vegetable oil
Sweet Chilli Sauce
1 Red chilli, roughly chopped
2 tbsp Demerara sugar
1 Garlic clove, sliced
2 tsp Fish sauce
4 tbsp Lime juice
Bubble and Squeak
2 Large potatoes, peeled and quartered
1 Large carrot, peeled and sliced into 1cm-thick pieces
1 Parsnip, peeled and sliced into 1/2cm-thick pieces
1/4Savoy cabbage, stem removed, sliced
Coriander Salsa
1 Small red onion, thinly sliced
2 tbsp Lemon juice
2 tbsp Chopped coriander, plus extra leaves to garnish
2 Salad onions, thinly sliced

1
1. For the sauce, pound the chilli and sugar together with a pestle and mortar. Add the garlic and pound again. Mix in the fish sauce and lime juice and leave for 10 minutes.
2
2. Preheat the oven to 110u00b0C/gas 1/2. Place the potatoes, carrot and parsnip in a pan and cover with cold water; add a pinch of salt. Bring to the boil and cook for 15 minutes; add the cabbage and cook for 5 minutes until the potatoes are tender. Drain into a colander. Meanwhile, put the sausages in a pan, cover with cold water and bring to the boil; simmer for 3 minutes. While they are cooking, mix the red onion for the salsa with the lemon juice and set aside. Drain the sausages, then halve them lengthways.
3
3. Put 2 tbsp oil in a frying pan on a high heat; fry the sausages cut-side down for 2-3 minutes until golden, then flip over and fry for another 2-3 minutes. Remove them, leaving the fat in the pan, and keep warm in the oven. Add the remaining oil to the pan and once it's sizzling, tip in the potato mixture. Squash it with the back of a spoon and cook for 4-5 minutes so it starts to form a crust. Mash it around and cook for another 10 minutes. Season. Mix the coriander into the red onion with the salad onion.
4
4. Spoon the bubble and squeak onto 4 plates and sit 4 sausage halves on top of each. Spoon the salsa over, drizzle with the sauce and scatter over the coriander leaves.
5
Drinks recommendation:
6
This all-action dish is rousingly matched by nose-ticklingly good ginger beer.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 8 Pork sausages, 4 tbsp Vegetable oil, Sweet Chilli Sauce, 1 Red chilli, roughly chopped, and more.

Yes, Twice-Cooked Pork Sausages On Bubble And Squeak With Sweet Chilli Sauce falls under the Meat & Poultry 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.

Twice-Cooked Pork Sausages On Bubble And Squeak With Sweet Chilli Sauce

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