A few weeks ago I was sent some delicious sausages by Grandad’s Sausages * a family business in Bury which is fairly local to me.
I was given two lovely packs of sausages – Olde English and Lincolnshire – and a tube of sausagemeat.
I usually do some delicious treats for Bonfire Night, like this Maple Mustard Pulled Pork which is delicious but this year I decided to do some Bonfire Bangers and as I had these sausages sitting in my fridge I thought I’d give them a go.
I really enjoyed the sausages although what I found quite surprising is the pork in the sausages is minced quite finely so it’s a very smooth texture, which I wasn’t sure about at first. However both types were delicious. I’m yet to try the sausagemeat. It’s in the freezer ready for a Christmas stuffing recipe I’ll be posting next month.
Anyway I thought I’d share my bonfire bangers recipe, which I made with delicious oozy cheese and spring onion potato skins to eat outside wrapped up whilst watching fireworks.
These would go excellently with some home made smoky baked beans.
- 8 good quality sausages
- 2 red onions sliced
- 200ml English cider (I used Thatcher’s Gold)
- 2 tbsp honey
- 2 tsp wholegrain mustard
- For the skins
- 2 large baking potatoes
- 2 spring onions sliced
- 40g cheddar grated plus 20g for topping
- 3 tbsp sour cream or yoghurt
- salt and pepper to season
- Preheat the oven to Gas Mark 6
- Prick the baking potatoes and put in the oven for 50 mins
- minutes before the end put the sausages in a roasting tin and put in the oven
- Put the cider, honey and mustard in a pan and simmer for 15 minutes, until reduced.
- Slice the onions, season with salt and pepper and put in the microwave for 5 minutes.
- Take the potatoes out of the oven and add the onions and cider mixture to the sausages and cook for a further 10 minutes
- Slice the potatoes in half and scoop the insides into a bowl.
- Add the sour cream, onions, 40g of the cheddar and some salt and pepper then mix
- Put the mixture back in the potato skin, top with the leftover cheddar then pop under the grill for 5 minutes
*Grandad’s Sausages were sent to me to try