Pork Bangers & Rosemary Relish

A base of creamy polenta is the first level. Then comes a sweet and herby onion, bell pepper & fresh rosemary relish with blistered baby tomatoes. The third level is made from golden pan-fried pork sausages. And the final flavour level is a fresh green salad with toasted almonds. It’s levels of lipsmacking flavour for dinner tonight, Chef!

Pork Bangers & Rosemary Relish

with creamy polenta & toasted almonds

4.8

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
Photo of Pork Bangers & Rosemary Relish
  1. TOAST

    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.

  2. SAUSAGES

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.

  3. RELISH

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.

  4. Polenta

    Bring a pot with 350ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the Cream Cheese, and seasoning. Loosen with a splash of warm water if necessary.

  5. SOME PREP

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.

  6. DINNER IS READY

    Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!

  1. TOAST

    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.

  2. SAUSAGES

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.

  3. RELISH

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.

  4. Polenta

    Bring a pot with 700ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the Cream Cheese, and seasoning. Loosen with a splash of warm water if necessary.

  5. SOME PREP

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.

  6. DINNER IS READY

    Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!

  1. TOAST

    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.

  2. SAUSAGES

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.

  3. RELISH

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.

  4. Polenta

    Bring a pot with 1L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the Cream Cheese, and seasoning. Loosen with a splash of warm water if necessary.

  5. SOME PREP

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.

  6. DINNER IS READY

    Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!

  1. TOAST

    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.

  2. SAUSAGES

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.

  3. RELISH

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.

  4. Polenta

    Bring a pot with 1.4L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the Cream Cheese, and seasoning. Loosen with a splash of warm water if necessary.

  5. SOME PREP

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.

  6. DINNER IS READY

    Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Pork Bangers & Rosemary Relish?

The preparation time for Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds is between 20 and 40 minutes.

What is the total time required to make Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds?

The total time required to make Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds is between 35 and 55 minutes.

How many servings does Pork Bangers & Rosemary Relish provide?

4 servings

What are the main ingredients in Pork Bangers & Rosemary Relish?

Almonds, Baby Tomatoes, Bell Pepper, Bell Peppers, Cream Cheese, Fresh Rosemary, Green Leaves, Italian-style Hard Cheese, NOMU Spanish Rub, Onion, Onions, Polenta, Pork Sausages

What is the nutritional information of Pork Bangers & Rosemary Relish?

Calories: 1000, Carbs: 95 grams, Fat: grams, Protein: 46.1 grams, Sugar: 18.4 grams, Salt: 1774 grams

How do I prepare Pork Bangers & Rosemary Relish?

RELISH: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season. TOAST: 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. SAUSAGES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover. POLENTA: Bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary. SOME PREP: In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. DINNER IS READY: Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!

What should be prepared from my kitchen to make Pork Bangers & Rosemary Relish?

Almonds, Baby Tomatoes, Bell Pepper, Bell Peppers, Cream Cheese, Fresh Rosemary, Green Leaves, Italian-style Hard Cheese, NOMU Spanish Rub, Onion, Onions, Polenta, Pork Sausages

How many calories does Pork Bangers & Rosemary Relish have?

1000 calories

How much fat content does Pork Bangers & Rosemary Relish have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Rosemary 80 g

Fresh Rosemary 80 G

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Raw Almonds 30 g

Raw Almonds 30 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Polenta 500 g

Polenta 500 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Fresh Rosemary 20 g

Fresh Rosemary 20 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Everyday Raw Almonds 1 kg

Everyday Raw Almonds 1 Kg

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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