Tuesday, 5 November 2013

Bonfire Night Bangers

It's usually the first time I notice the winter cold, huddled with friends on damp grass in the park watching the fireworks and realising I can't feel my toes. But this year the weather is still fine, not even tights-under-jeans temperature yet!

This recipe is an old favourite, very easy and possibly the freshest-tasting way I've found to do sausages. It is lighter than some of the classic bonfire night casseroles, so this is what I decided to make for this unseasonally warm early November.

For four adults: 12 sausages; 2 fennel bulbs; 3 leeks; a little white wine vinegar; tsp sugar; knob of butter; thyme.

Heat the oven to 180ºC. Separate and prick the sausages.

Take a casserole dish, place the sausages in and add a little oil. Put in the oven to roast for about 20 minutes, turning them a couple of times to ensure they cook evenly.

While the sausages cook, chop the leeks and fennel. Then lightly fry for 5-8 minutes depending on how crunchy you want them.

After 3 minutes, add the vinegar and a little sugar. Swirl it around, then add a knob of butter and the thyme.

Cook for a further 5 minutes, then add to the sausages. Season to taste and serve.

This can be made up in advance, and then reheated on the hob. Serve with crusty bread and a simple green salad of little gem and spinach.

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