Porkies with burnt herb butter

A new take on the classic sausage and gravy. Pork bangers, herby burnt butter and caramelised onions, yum!

45 minutes

Serves 4

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Ingredients:

  • 1 packet (8s) pork bangers or sausage
  • 1 Tbsp (15ml) each butter and oil
  • 3 onions, thinly sliced  
  • ¼ cup (60ml) butter
  • 8 sage leaves 
  • 3 sprigs thyme 
  • Peas and mash, for serving

 

Method

  1. Fry bangers until cooked through and golden.
  2. Heat butter and oil in a pan and sauté onions until brown and caramelised, stirring often. Set aside. 
  3. Fry ¼ cup (60ml) butter, sage leaves and thyme until butter browns, and stir it through onions.
  4. Serve bangers topped with buttery onions, alongside peas and mash.

 

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