Let’s get a big ‘cheers’ for clever, crave-worthy recipes, Chef! We turn a favourite South African beverage into a beautiful beer-based cheese bechamel sauce, which is generously spooned over pan-fried pork bangers. These are nestled in a toasted baguette with caramelised onion. Served with a sophisticated salad of radish, artichoke & fresh greens.
Loaded Pork Banger Sub
Loaded Pork Banger Sub
with a beer-based cheese sauce
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Almonds
- Artichoke Quarters
- Beer
- Cake Flour
- Cheddar Cheese
- Lemon Juice
- Low Fat UHT Milk
- Onion
- Onions
- Pork Sausages
- Radish
- Salad Leaves
- Sourdough Baguette/s
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
A IS FOR Almonds
Preheat the oven to 200°C. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SILKY, SWEET Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SUPERB SAUSAGES
Return the pan used for the Onion to medium-high heat with a drizzle of oil. Fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
BAKE THE BAGUETTE
Place the baguette/s directly onto a hot oven rack, and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Set aside to cool slightly before slicing in half lengthways.
Radish SALAD
In a salad bowl, toss together the leaves, the artichokes, the Radish, the lemon juice, a drizzle of olive oil and season.
Beer-INFUSED BECHAMEL
Place a clean pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, pour in 80ml [160ml]|#7DA0D7 of Beer and cook until almost all evaporated. Vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). Mix in the cheese until melted. If the bechamel is too thick for your liking, loosen with a splash of water. Remove from the heat and cover.
BANG-ON DINNER!
Lay down one half of the toasted baguette and smear with some of the cheesy Beer sauce. Top with the pork banger slices and the caramelised Onions. Drizzle with more sauce and close with the other bun half. Serve the dressed salad alongside and garnish with the Almonds.
A IS FOR Almonds
Preheat the oven to 200°C. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SILKY, SWEET Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SUPERB SAUSAGES
Return the pan used for the Onion to medium-high heat with a drizzle of oil. Fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
BAKE THE BAGUETTE
Place the baguette/s directly onto a hot oven rack, and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Set aside to cool slightly before slicing in half lengthways.
Radish SALAD
In a salad bowl, toss together the leaves, the artichokes, the Radish, the lemon juice, a drizzle of olive oil and season.
Beer-INFUSED BECHAMEL
Place a clean pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, pour in 80ml [160ml]|#7DA0D7 of Beer and cook until almost all evaporated. Vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). Mix in the cheese until melted. If the bechamel is too thick for your liking, loosen with a splash of water. Remove from the heat and cover.
BANG-ON DINNER!
Lay down one half of the toasted baguette and smear with some of the cheesy Beer sauce. Top with the pork banger slices and the caramelised Onions. Drizzle with more sauce and close with the other bun half. Serve the dressed salad alongside and garnish with the Almonds.
A IS FOR Almonds
Preheat the oven to 200°C. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SILKY, SWEET Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SUPERB SAUSAGES
Return the pan used for the Onion to medium-high heat with a drizzle of oil. Fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
BAKE THE BAGUETTE
Place the baguettes directly onto a hot oven rack, and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Set aside to cool slightly before slicing in half lengthways.
Radish SALAD
In a salad bowl, toss together the leaves, the artichokes, the Radish, the lemon juice, a drizzle of olive oil and season.
Beer-INFUSED BECHAMEL
Place a clean pan over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, pour in 240ml [320ml]|#7DA0D7 of Beer and cook until almost all evaporated. Vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). Mix in the cheese until melted. If the bechamel is too thick for your liking, loosen with a splash of water. Remove from the heat and cover.
BANG-ON DINNER!
Lay down one half of the toasted baguette and smear with some of the cheesy Beer sauce. Top with the pork banger slices and the caramelised Onions. Drizzle with more sauce and close with the other bun half. Serve the dressed salad alongside and garnish with the Almonds.
A IS FOR Almonds
Preheat the oven to 200°C. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SILKY, SWEET Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SUPERB SAUSAGES
Return the pan used for the Onion to medium-high heat with a drizzle of oil. Fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.
BAKE THE BAGUETTE
Place the baguettes directly onto a hot oven rack, and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Set aside to cool slightly before slicing in half lengthways.
Radish SALAD
In a salad bowl, toss together the leaves, the artichokes, the Radish, the lemon juice, a drizzle of olive oil and season.
Beer-INFUSED BECHAMEL
Place a clean pan over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, pour in 240ml [320ml]|#7DA0D7 of Beer and cook until almost all evaporated. Vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). Mix in the cheese until melted. If the bechamel is too thick for your liking, loosen with a splash of water. Remove from the heat and cover.
BANG-ON DINNER!
Lay down one half of the toasted baguette and smear with some of the cheesy Beer sauce. Top with the pork banger slices and the caramelised Onions. Drizzle with more sauce and close with the other bun half. Serve the dressed salad alongside and garnish with the Almonds.
Frequently Asked Questions
What is the preparation time for Loaded Pork Banger Sub?
The preparation time for Loaded Pork Banger Sub with a beer-based cheese sauce is between 30 and 50 minutes.
What is the total time required to make Loaded Pork Banger Sub with a beer-based cheese sauce?
The total time required to make Loaded Pork Banger Sub with a beer-based cheese sauce is between 35 and 60 minutes.
How many servings does Loaded Pork Banger Sub provide?
4 servings
What are the main ingredients in Loaded Pork Banger Sub?
Almonds, Artichoke Quarters, Beer, Cake Flour, Cheddar Cheese, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Pork Sausages, Radish, Salad Leaves, Sourdough Baguette/s, Sourdough Baguettes
What is the nutritional information of Loaded Pork Banger Sub?
Calories: 1198, Carbs: 124 grams, Fat: grams, Protein: 58.8 grams, Sugar: 22.8 grams, Salt: 2373 grams
How do I prepare Loaded Pork Banger Sub?
BAKE THE BAGUETTE: Place the baguette/s directly onto a hot oven rack, and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Set aside to cool slightly before slicing in half lengthways. BANG-ON DINNER!: Lay down one half of the toasted baguette and smear with some of the cheesy beer sauce. Top with the pork banger slices and the caramelised onions. Drizzle with more sauce and close with the other bun half. Serve the dressed salad alongside and garnish with the almonds. BEER-INFUSED BECHAMEL: Place a clean pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, pour in 80ml [160ml]|#7DA0D7 of beer and cook until almost all evaporated. Vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). Mix in the cheese until melted. If the bechamel is too thick for your liking, loosen with a splash of water. Remove from the heat and cover. RADISH SALAD: In a salad bowl, toss together the leaves, the artichokes, the radish, the lemon juice, a drizzle of olive oil and season. SUPERB SAUSAGES: Return the pan used for the onion to medium-high heat with a drizzle of oil. Fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds. SILKY, SWEET ONION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. A IS FOR ALMONDS: Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Loaded Pork Banger Sub?
Almonds, Artichoke Quarters, Beer, Cake Flour, Cheddar Cheese, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Pork Sausages, Radish, Salad Leaves, Sourdough Baguette/s, Sourdough Baguettes
How many calories does Loaded Pork Banger Sub have?
1198 calories
How much fat content does Loaded Pork Banger Sub have?
grams
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