Your claim to culinary fame is inspired by Spain, Chef! Pan-roasted pork bangers, bursting with flavour, are surrounded by a rich tomato sauce layered with NOMU Spanish Rub spices, golden onions & carrots & kidney beans. Scoop up every last drop with crispy ciabattini slices.
Pork Banger Delight
Pork Banger Delight
with toasted ciabattini slices
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Carrot
- Ciabattini Roll/s
- Ciabattinis
- Kidney Beans
- NOMU Spanish Rub
- Onion
- Onions
- Pork Sausages
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
Pork BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Alternatively, lightly coat the bangers with oil and slightly pierce with a fork or knife. Air fry at 180°C until cooked through, 12-15 minutes (shifting halfway).
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the carrots and the Onion until lightly golden, 4-5 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 150ml [300ml]|#7DA0D7 of water, and simmer until the carrots are soft, 10-12 minutes. In the final 2-3 minutes, add the beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. Toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Alternatively, lightly coat the bangers with oil and slightly pierce with a fork or knife. Air fry at 180°C until cooked through, 12-15 minutes (shifting halfway).
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the carrots and the Onion until lightly golden, 4-5 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 150ml [300ml]|#7DA0D7 of water, and simmer until the carrots are soft, 10-12 minutes. In the final 2-3 minutes, add the beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. Toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Alternatively, lightly coat the bangers with oil and slightly pierce with a fork or knife. Air fry at 180°C until cooked through, 12-15 minutes (shifting halfway).
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the carrots and the Onions until lightly golden, 5-6 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 450ml [600ml]|#7DA0D7 of water, and simmer until the carrots are soft, 12-15 minutes. In the final 2-3 minutes, add the beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. Toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork Sausages - 540g
Carrot - 240g
Onions - 2
Tomato Paste - 60ml
NOMU Spanish Rub - 30ml
Kidney Beans - 180g
Ciabattinis - 3
Pork BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Alternatively, lightly coat the bangers with oil and slightly pierce with a fork or knife. Air fry at 180°C until cooked through, 12-15 minutes (shifting halfway).
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the carrots and the Onions until lightly golden, 5-6 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 450ml [600ml]|#7DA0D7 of water, and simmer until the carrots are soft, 12-15 minutes. In the final 2-3 minutes, add the beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. Toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork Sausages - 720g
Carrot - 240g
Onions - 2
Tomato Paste - 80ml
NOMU Spanish Rub - 40ml
Kidney Beans - 240g
Ciabattinis - 4
Frequently Asked Questions
What is the preparation time for Pork Banger Delight?
The preparation time for Pork Banger Delight with toasted ciabattini slices is between 20 and 35 minutes.
What is the total time required to make Pork Banger Delight with toasted ciabattini slices?
The total time required to make Pork Banger Delight with toasted ciabattini slices is between 30 and 50 minutes.
How many servings does Pork Banger Delight provide?
4 servings
What are the main ingredients in Pork Banger Delight?
Carrot, Ciabattini Roll/s, Ciabattinis, Kidney Beans, NOMU Spanish Rub, Onion, Onions, Pork Sausages, Tomato Paste
What is the nutritional information of Pork Banger Delight?
Calories: 849, Carbs: 101 grams, Fat: grams, Protein: 41.1 grams, Sugar: 21.7 grams, Salt: 2073 grams
How do I prepare Pork Banger Delight?
SAUCE: Return the pan to medium heat with a drizzle of oil, if necessary. Fry the carrots and the onion until lightly golden, 4-5 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 150ml [300ml]|#7DA0D7 of water, and simmer until the carrots are soft, 10-12 minutes. In the final 2-3 minutes, add the beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener (to taste), and season. PORK BANGERS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Alternatively, lightly coat the bangers with oil and slightly pierce with a fork or knife. Air fry at 180°C until cooked through, 12-15 minutes (shifting halfway). TOAST: Spread butter or oil over the ciabattini slices. Place a pan over medium heat. Toast the slices until golden, 30-60 seconds per side. TIME TO EAT: Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
What should be prepared from my kitchen to make Pork Banger Delight?
Carrot, Ciabattini Roll/s, Ciabattinis, Kidney Beans, NOMU Spanish Rub, Onion, Onions, Pork Sausages, Tomato Paste
How many calories does Pork Banger Delight have?
849 calories
How much fat content does Pork Banger Delight have?
grams
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