Bonfire Bangers and Skins recipe
Bonfire Bangers and Skins recipe
Cheese and Spring Onion Potato Skins

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.

Recipe: Cider Glazed Bonfire Bangers With Cheesy Skins
Recipe Type: Main Meal
Cuisine: English
Author: Kat Dootson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat the oven to Gas Mark 6
  2. Prick the baking potatoes and put in the oven for 50 mins
  3. minutes before the end put the sausages in a roasting tin and put in the oven
  4. Put the cider, honey and mustard in a pan and simmer for 15 minutes, until reduced.
  5. Slice the onions, season with salt and pepper and put in the microwave for 5 minutes.
  6. Take the potatoes out of the oven and add the onions and cider mixture to the sausages and cook for a further 10 minutes
  7. Slice the potatoes in half and scoop the insides into a bowl.
  8. Add the sour cream, onions, 40g of the cheddar and some salt and pepper then mix
  9. 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