The gorgeous, homemade gravy is what takes this meal from great to taste-tastic, Chef! Plump pork bangers are browned and then coated in a rich gravy made with silky onion, garlic, savoury stock, worcestershire sauce & NOMU Italian Rub. Served with a crisp cucumber salad drizzled with honey-mustard dressing and oven-roasted butternut. Garnished with toasted pumpkin seeds for crunch.
Classic Pork Bangers & Roast Butternut
Classic Pork Bangers & Roast Butternut
with a cucumber salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Butternut Chunks
- Chicken
- Chicken Stock
- Cornflour
- Cucumber
- Diced Onion
- Garlic Clove
- Garlic Cloves
- Honey-Mustard Dressing
- NOMU Italian Rub
- Pork Sausages
- Pumpkin Seeds
- Salad Leaves
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Milk (optional)
- Butter (optional)
ROAST
Coat the butternut in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 25-30 minutes (shifting halfway).
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and but not cooked through, 4-6 minutes (shifting as it colours). Remove from the pan.
JUST BEFORE SERVING
Combine the Cornflour with 100ml [200ml]|#7DA0D7 of water. Return the pan to medium with a drizzle of oil if necessary. Fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, NOMU rub, worcestershire sauce, and chicken stock. Fry until fragrant, 1-2 minutes. Mix in the cornflour mixture and the bangers. Simmer until the bangers are cooked through and the gravy is thickening, 5-6 minutes. Remove from the heat and season.
DINNER IS READY
In a bowl, combine the salad leaves, Cucumber, mustard dressing, and season. Dish up the roasted butternut, side with the bangers, and serve alongside the salad. Sprinkle over the pumpkin seeds, and dig in, Chef!
ROAST
Coat the butternut in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 25-30 minutes (shifting halfway).
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and but not cooked through, 4-6 minutes (shifting as it colours). Remove from the pan.
JUST BEFORE SERVING
Combine the Cornflour with 100ml [200ml]|#7DA0D7 of water. Return the pan to medium with a drizzle of oil if necessary. Fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, NOMU rub, worcestershire sauce, and chicken stock. Fry until fragrant, 1-2 minutes. Mix in the cornflour mixture and the bangers. Simmer until the bangers are cooked through and the gravy is thickening, 5-6 minutes. Remove from the heat and season.
DINNER IS READY
In a bowl, combine the salad leaves, Cucumber, mustard dressing, and season. Dish up the roasted butternut, side with the bangers, and serve alongside the salad. Sprinkle over the pumpkin seeds, and dig in, Chef!
ROAST
Coat the butternut in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 minutes (shifting halfway).
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and but not cooked through, 4-6 minutes (shifting as it colours). Remove from the pan.
JUST BEFORE SERVING
Combine the Cornflour with 300ml [400ml]|#7DA0D7 of water. Return the pan to medium with a drizzle of oil if necessary. Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, NOMU rub, worcestershire sauce, and chicken stock. Fry until fragrant, 2-3 minutes. Mix in the cornflour mixture and the bangers. Simmer until the bangers are cooked through and the gravy is thickening, 6-8 minutes. Remove from the heat and season.
DINNER IS READY
In a bowl, combine the salad leaves, Cucumber, mustard dressing, and season. Dish up the roasted butternut, side with the bangers, and serve alongside the salad. Sprinkle over the pumpkin seeds, and dig in, Chef!
ROAST
Coat the butternut in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 minutes (shifting halfway).
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and but not cooked through, 4-6 minutes (shifting as it colours). Remove from the pan.
JUST BEFORE SERVING
Combine the Cornflour with 300ml [400ml]|#7DA0D7 of water. Return the pan to medium with a drizzle of oil if necessary. Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, NOMU rub, worcestershire sauce, and chicken stock. Fry until fragrant, 2-3 minutes. Mix in the cornflour mixture and the bangers. Simmer until the bangers are cooked through and the gravy is thickening, 6-8 minutes. Remove from the heat and season.
DINNER IS READY
In a bowl, combine the salad leaves, Cucumber, mustard dressing, and season. Dish up the roasted butternut, side with the bangers, and serve alongside the salad. Sprinkle over the pumpkin seeds, and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Classic Pork Bangers & Roast Butternut?
The preparation time for Classic Pork Bangers & Roast Butternut with a cucumber salad is between 20 and 25 minutes.
What is the total time required to make Classic Pork Bangers & Roast Butternut with a cucumber salad?
The total time required to make Classic Pork Bangers & Roast Butternut with a cucumber salad is between 20 and 25 minutes.
How many servings does Classic Pork Bangers & Roast Butternut provide?
4 servings
What are the main ingredients in Classic Pork Bangers & Roast Butternut?
Butternut Chunks, Chicken, Chicken Stock, Cornflour, Cucumber, Diced Onion, Garlic Clove, Garlic Cloves, Honey-Mustard Dressing, NOMU Italian Rub, Pork Sausages, Pumpkin Seeds, Salad Leaves, Worcestershire Sauce
What is the nutritional information of Classic Pork Bangers & Roast Butternut?
Calories: 762, Carbs: 64 grams, Fat: grams, Protein: 33 grams, Sugar: 19.6 grams, Salt: 2270 grams
How do I prepare Classic Pork Bangers & Roast Butternut?
DINNER IS READY: In a bowl, combine the salad leaves, cucumber, mustard dressing, and season. Dish up the roasted butternut, side with the bangers, and serve alongside the salad. Sprinkle over the pumpkin seeds, and dig in, Chef! JUST BEFORE SERVING: Combine the cornflour with 100ml [200ml]|#7DA0D7 of water. Return the pan to medium with a drizzle of oil if necessary. Fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, NOMU rub, worcestershire sauce, and chicken stock. Fry until fragrant, 1-2 minutes. Mix in the cornflour mixture and the bangers. Simmer until the bangers are cooked through and the gravy is thickening, 5-6 minutes. Remove from the heat and season. PORK SAUSAGES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and but not cooked through, 4-6 minutes (shifting as it colours). Remove from the pan. ROAST: Coat the butternut in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Classic Pork Bangers & Roast Butternut?
Butternut Chunks, Chicken, Chicken Stock, Cornflour, Cucumber, Diced Onion, Garlic Clove, Garlic Cloves, Honey-Mustard Dressing, NOMU Italian Rub, Pork Sausages, Pumpkin Seeds, Salad Leaves, Worcestershire Sauce
How many calories does Classic Pork Bangers & Roast Butternut have?
762 calories
How much fat content does Classic Pork Bangers & Roast Butternut have?
grams
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