Potato & onion soup with pork banger bites

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Bangers are made from carefully selected trimmings from any part of the carcass. Their classic texture is the result of the meat being minced more than once.

Makes 4 generous servings

Preparation time: 15 minutes

Cooking time: 25 minutes

  • 4 thick pork bangers
  • 15ml each butter and olive oil
  • 2 onions, coarsely chopped
  • 3 cloves garlic, chopped
  • 1 long stalk celery, chopped
  • 800g potatoes
  • 500ml stock
  • 500ml milk
  • cayenne pepper and chives

1. Remove the skin of the sausages and roll the meat into bite-size balls. Fry in the oil and butter until golden-brown. Remove from the pan and sauté the onion, garlic and celery in the same pan until glossy.

2. Peel the potatoes and cut into cubes (reserve the skins for later); add to the onion mixture. Pour in the stock and milk and bring to the boil. Simmer over moderate heat until the potatoes are soft – don’t be concerned if it looks curdled; simply purée with a stick blender until smooth.

3. Put the pork bites back in the soup and reheat for 5 minutes. Season with salt, black pepper, cayenne pepper and chives.

Tip: Mix the potato skins with olive oil, salt and cayenne pepper and bake in a preheated oven at 180°C for 20 minutes, turning halfway, until crispy. Or simply deep-fry in a bit of oil to turn trimmings into a treat.

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April 2023

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