eCook Meal
Hearty Paprika Pork Bangers
with charred baby marrows & cabbage
Golden paprika pork bangers are nestled in a rich, fragrant sauce with charred baby marrows, tender cabbage, and sweet sun-dried tomatoes. Swirls of crème fraîche add a silky finish, served alongside toasted ciabatta slices perfect for scooping up every delicious bite.
Serving guide
Choose your portion size.
BANGERS & BABY MARROWS
Place a pan over high heat with a drizzle of oil. When hot, fry the bangers until browned but not cooked through, 2-3 minutes per side. Remove from the heat and cut in half. Return the pan to high heat. Fry the baby marrows until charred 2-3 minutes (shifting occasionally). Remove from the pan.
HEARTY MOMENT
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the cabbage until lightly golden, 4-5 minutes. Add the paste, paprika, and garlic. Cook until fragrant, 1-2 minutes. Mix in 150ml [300ml]|#7DA0D7 of water, the bangers, the sun-dried tomatoes, the baby marrows, and simmer until the bangers are cooked through and the sauce is slightly thickening, 5-8 minutes. Mix in the crème fraîche, remove from the heat, and season (to taste).
GOLDEN CIABATTA
Slice the ciabatta into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a clean pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up the loaded hearty paprika bangers. Serve the crispy ciabatta slices alongside, ready to scoop and eat. Well done, Chef!
Pork Sausages - 180g
Baby Marrow - 100g
Sliced Onion - 75g
Shredded Cabbage - 75g
Tomato Paste - 20ml
Smoked Paprika - 5ml
Garlic Clove - 1
Sun-dried Tomatoes - 20g
Crème Fraîche - 60ml
Ciabatta Roll/s - 1
BANGERS & BABY MARROWS
Place a pan over high heat with a drizzle of oil. When hot, fry the bangers until browned but not cooked through, 2-3 minutes per side. Remove from the heat and cut in half. Return the pan to high heat. Fry the baby marrows until charred 2-3 minutes (shifting occasionally). Remove from the pan.
HEARTY MOMENT
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the cabbage until lightly golden, 4-5 minutes. Add the paste, paprika, and garlic. Cook until fragrant, 1-2 minutes. Mix in 150ml [300ml]|#7DA0D7 of water, the bangers, the sun-dried tomatoes, the baby marrows, and simmer until the bangers are cooked through and the sauce is slightly thickening, 5-8 minutes. Mix in the crème fraîche, remove from the heat, and season (to taste).
GOLDEN CIABATTA
Slice the ciabatta into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a clean pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up the loaded hearty paprika bangers. Serve the crispy ciabatta slices alongside, ready to scoop and eat. Well done, Chef!
Pork Sausages - 360g
Baby Marrow - 200g
Sliced Onion - 75g
Shredded Cabbage - 150g
Tomato Paste - 40ml
Smoked Paprika - 10ml
Garlic Clove - 1
Sun-dried Tomatoes - 40g
Crème Fraîche - 125ml
Ciabatta Roll/s - 2
BANGERS & BABY MARROWS
Place a pan over high heat with a drizzle of oil. When hot, fry the bangers until browned but not cooked through, 2-3 minutes per side. Remove from the heat and cut in half. Return the pan to high heat. Fry the baby marrows until charred 4-5 minutes (shifting occasionally). Remove from the pan.
HEARTY MOMENT
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the cabbage until lightly golden, 6-7 minutes. Add the paste, paprika, and garlic. Cook until fragrant, 2-3 minutes. Mix in 450ml [600ml]|#7DA0D7 of water, the bangers, the sun-dried tomatoes, the baby marrows, and simmer until the bangers are cooked through and the sauce is slightly thickening, 10-12 minutes. Mix in the crème fraîche, remove from the heat, and season (to taste).
GOLDEN CIABATTA
Slice the ciabatta into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a clean pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up the loaded hearty paprika bangers. Serve the crispy ciabatta slices alongside, ready to scoop and eat. Well done, Chef!
Pork Sausages - 540g
Baby Marrow - 300g
Sliced Onion - 150g
Shredded Cabbage - 225g
Tomato Paste - 60ml
Smoked Paprika - 15ml
Garlic Cloves - 2
Sun-dried Tomatoes - 60g
Crème Fraîche - 180ml
Ciabatta Rolls - 3
BANGERS & BABY MARROWS
Place a pan over high heat with a drizzle of oil. When hot, fry the bangers until browned but not cooked through, 2-3 minutes per side. Remove from the heat and cut in half. Return the pan to high heat. Fry the baby marrows until charred 4-5 minutes (shifting occasionally). Remove from the pan.
HEARTY MOMENT
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the cabbage until lightly golden, 6-7 minutes. Add the paste, paprika, and garlic. Cook until fragrant, 2-3 minutes. Mix in 450ml [600ml]|#7DA0D7 of water, the bangers, the sun-dried tomatoes, the baby marrows, and simmer until the bangers are cooked through and the sauce is slightly thickening, 10-12 minutes. Mix in the crème fraîche, remove from the heat, and season (to taste).
GOLDEN CIABATTA
Slice the ciabatta into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a clean pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up the loaded hearty paprika bangers. Serve the crispy ciabatta slices alongside, ready to scoop and eat. Well done, Chef!
Pork Sausages - 720g
Baby Marrow - 400g
Sliced Onion - 150g
Shredded Cabbage - 300g
Tomato Paste - 80ml
Smoked Paprika - 20ml
Garlic Cloves - 2
Sun-dried Tomatoes - 80g
Crème Fraîche - 240ml
Ciabatta Rolls - 4
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R331.60
for 4 servings · R82.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Crème Fraîche needs 240 mlSour Cream 250 ml 250 ml at R38.99 · 96% of packR37.43
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Ciabatta Rolls needs 4Heat & Eat Ciabatta Rolls 6 pk R52.99 · whole pack (size can't be divided)R52.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Shredded Cabbage needs 300 gChinese Cabbage 350 g 350 g at R28.99 · 86% of packR24.85
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Sliced Onion needs 150 gOnions 3 kg 3 kg at R45.00 · 5% of packR2.25
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
Shopping
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Frequently Asked Questions
What is the preparation time for Hearty Paprika Pork Bangers?
The preparation time for Hearty Paprika Pork Bangers with charred baby marrows & cabbage is between 20 and 25 minutes.
What is the total time required to make Hearty Paprika Pork Bangers with charred baby marrows & cabbage?
The total time required to make Hearty Paprika Pork Bangers with charred baby marrows & cabbage is between 20 and 25 minutes.
How many servings does Hearty Paprika Pork Bangers provide?
4 servings
What are the main ingredients in Hearty Paprika Pork Bangers?
Baby Marrow, Ciabatta Roll/s, Ciabatta Rolls, Creme Fraiche, Garlic Clove, Garlic Cloves, Pork Sausages, Shredded Cabbage, Sliced Onion, Smoked Paprika, Sun-dried Tomatoes, Tomato Paste
What is the nutritional information of Hearty Paprika Pork Bangers?
Calories: 960, Carbs: 88 grams, Fat: grams, Protein: 40.8 grams, Sugar: 22.8 grams, Salt: 1652 grams
How do I prepare Hearty Paprika Pork Bangers?
HEARTY MOMENT: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the cabbage until lightly golden, 4-5 minutes. Add the paste, paprika, and garlic. Cook until fragrant, 1-2 minutes. Mix in 150ml [300ml]|#7DA0D7 of water, the bangers, the sun-dried tomatoes, the baby marrows, and simmer until the bangers are cooked through and the sauce is slightly thickening, 5-8 minutes. Mix in the crème fraîche, remove from the heat, and season (to taste). TIME TO DINE: Bowl up the loaded hearty paprika bangers. Serve the crispy ciabatta slices alongside, ready to scoop and eat. Well done, Chef! GOLDEN CIABATTA: Slice the ciabatta into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a clean pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side. BANGERS & BABY MARROWS: Place a pan over high heat with a drizzle of oil. When hot, fry the bangers until browned but not cooked through, 2-3 minutes per side. Remove from the heat and cut in half. Return the pan to high heat. Fry the baby marrows until charred 2-3 minutes (shifting occasionally). Remove from the pan.
What should be prepared from my kitchen to make Hearty Paprika Pork Bangers?
Baby Marrow, Ciabatta Roll/s, Ciabatta Rolls, Creme Fraiche, Garlic Clove, Garlic Cloves, Pork Sausages, Shredded Cabbage, Sliced Onion, Smoked Paprika, Sun-dried Tomatoes, Tomato Paste
How many calories does Hearty Paprika Pork Bangers have?
960 calories
How much fat content does Hearty Paprika Pork Bangers have?
grams