By Jules Mercer
You will love this easy sausage recipe, it’s simple and effective! Our bonfire bangers are great with a generous dollop of Pear, Apple and Onion Chutney and Dijon mustard. In the summer you could cook the sausages on the BBQ but in colder weather, when you may prefer not to cook outside, cook the sausages in this easy sausage recipe using a griddle pan on the hob. We have used lovely chipolata sausages for this easy sausage recipe, but you could pick a sausage of your choice or even spice up this easy sausage recipe with chorizo. This recipe is also incredibly speedy to make and will certainly please a crowd on a chilly autumnal eve around a bonfire. For a veggie alternative you could use meat-free sausages, we love Linda McCartney vegetarian sausages.
Pear chutney is super easy to make, you wont be buying pear chutney from the supermarket any more! Plus we bet pear chutney that is homemade tastes so much better than shop bought, you can even moderate the sweetness to you’re taste. If you have a pear tree in your garden pear chutney is a great way to preserve the excess fruit, or if you spot those pears going soft in the back of the larder then chop ‘em up and make them into this yummy pear chutney. You could even swap out the pears to make an entirely apple chutney if you’re not a pear fan. This chutney is the perfect accompaniment to a sausage bap.
- 12 long chipolata sausages
- 12 mini baguettes or hot dog buns
- 80g crème fraîche
- 80g Dijon mustard
Ingredients for the Pear, Apple and Onion Chutney (Makes 2 x 350ml jars):
- 4 banana shallots
- 2tbsp oil
- 1tsp mustard seeds
- 1tsp ground ginger
- 1tsp fennel seeds
- 1/4tsp dried chilli
- 2 pears peeled, cored & grated
- 2 apples peeled, cored & grated
- 4tbsp dark brown sugar
- 4tbsp red wine vinegar
- To make the chutney: In a large pan over a medium heat, slowly cook the shallots in the oil with the spices until soft. Add the pears and apples, and continue to cook until softened. Add the sugar and cook until the mixture caramelizes. Add the vinegar, season, and cook over a low heat for 30 mins, stirring occasionally, until the fruit has broken down.
- Cook the sausages on a BBQ or griddle pan until cooked through and coloured. Meanwhile, slice the buns and toast them on the BBQ or griddle.
- In a small bowl combine the mustard and crème fraîche. Serve the cooked sausages with the buns, mustard and chutney.
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