Pork bangers with caramelised onions in sweet potato pouches

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Serves 8

Preparation time: 35 minutes

Cooking time: 45 minutes

Oven temperature: 200°C

  • 8 small orange sweet potatoes (about the size of the pork bangers)
  • 30ml each butter and olive oil
  • 2 large onions, peeled and thinly sliced
  • 125ml cider
  • 15ml brown sugar
  • 3 sprigs thyme
  • 1 garlic clove, finely chopped
  • 8 good quality pork bangers
  • 15ml flour
  • 125ml stock
  • Worcestershire sauce
  • 15ml balsamic vinegar
  • a sprinkling of fresh basil

1. Prick the sweet potatoes all over with a fork, place on a baking tray and bake in a preheated oven until tender; turn over after 10 minutes. Depending on the size, the cooking time should be between 25 to 35 minutes.

2. Melt the butter and oil together and sauté the onions slowly for a few minutes. Add the cider and cook gently for 10 minutes with the lid on until the onions are soft. Remove the lid; add the sugar, thyme and garlic and fry until golden and fragrant. Remove from the pan.

3. Fry the sausages until browned all over (about 10–15 minutes). Stir in a generous dollop of caramelised onions and the flour and stir-fry for a minute. Gradually add the stock and simmer for about 5 minutes. Stir in a dash of Worcestershire sauce, season to taste with the vinegar, salt and pepper. Make an incision in each cooked sweet potato, add a sausage and sauce to each and sprinkle basil on top for a delicious fresh flavour.

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