Bisto Banger

Sausages, pickled beetroot mash, red wine and onion gravy, seasonal veg, crispy kale, prosciutto and onion
Cooking Time
20 - 25 Minutes
Portions
10

Ingredients

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Pickled beetroot mash

  • g pack of cooked beetroot (keep juice)
  •   tbsp caster sugar
  •   tbsp water
  •   tbsp red wine vinegar
  • g Maris Piper potatoes peeled and cut into even chunks
  • g diced butter
  • ml double cream
  •   Seasoning to taste

Crispy prosciutto, kale and onion

  •   red onions finely sliced through a mandolin into rings.
  •   slices of prosciutto ham.
  • g kale picked and washed and dried with no stalks.

Sausages and red wine gravy

  •   red onions, finely sliced
  • ml good quality red wine
  •   tbsp redcurrant jelly
  • ml hot water
  • g Bisto Original
  •   Cumberland sausages or 10 chipolata Cumberland rings

Method


Next Stage

Pickled Beetroot Mash

  • 1

    Step 1

    Grate the beetroot into a saucepan add any juice from the pack.
  • 2

    Step 2

    Add the rest of the ingredients and simmer for five mins.
  • 3

    Step 3

    Blend into a smooth puree and set aside.
  • 4

    Step 4

    Place the potatoes in a large saucepan and bring to the boil, cook until tender for approx. 20 minutes.
  • 5

    Step 5

    Drain in a colander and return to the pan.
  • 6

    Step 6

    Heat on a low heat for two mins to ensure the potato is dry.
  • 7

    Step 7

    Crush the potato with a masher and set aside.
  • 8

    Step 8

    Melt the butter and cream in a separate saucepan and add to the potatoes along with the beetroot puree.
  • 9

    Step 9

    Mix well and season to taste.

Crispy prosciutto, kale and onion

  • 1

    Step 1

    Use a deep fat fryer at 180c
  • 2

    Step 2

    Dust the onion rings with cornflour and fry until crispy, then set aside on kitchen towel.
  • 3

    Step 3

    Fry the ham on both sides until crispy, then set aside on kitchen towel.
  • 4

    Step 4

    Fry the kale until crispy and set aside on kitchen towel (be careful with frying the kale as it will spit when you first put the kale into the fryer).

Sausages and red wine gravy

  • 1

    Step 1

    Fry the onions in a saucepan on a medium to high heat and get some colour to them.
  • 2

    Step 2

    Add the wine followed by the redcurrant jelly, lower the heat and melt the jelly.
  • 3

    Step 3

    Add the hot water and Bisto, simmer for two minutes stirring until you get a rich smooth gravy.
  • 4

    Step 4

    Cook the sausages in a pan. Seal in a frying pan, until golden brown and finish cooking in preheated 180c oven approx 10 to 12 mins.
  • 5

    Step 5

To plate

  • 1

    Step 1

    Ensure all the elements are heated through (apart from the crispy onions/kale and prosciutto).
  • 2

    Step 2

    Place the mash in the centre of each bowl, followed by the sausage.
  • 3

    Step 3

    Sauce with the onion gravy.
  • 4

    Step 4

    Finish by placing crispy kale, onion and prosciutto on top.

Ingredients

  • 250 g pack of cooked beetroot (keep juice)
  • 1 tbsp caster sugar
  • 2 tbsp water
  • 2 tbsp red wine vinegar
  • 2500 g Maris Piper potatoes peeled and cut into even chunks
  • 125 g diced butter
  • 200 ml double cream
  • 1 Seasoning to taste
  • 2 red onions finely sliced through a mandolin into rings.
  • 8 slices of prosciutto ham.
  • 300 g kale picked and washed and dried with no stalks.
  • 4 red onions, finely sliced
  • 200 ml good quality red wine
  • 2 tbsp redcurrant jelly
  • 1000 ml hot water
  • 80 g Bisto Original
  • 20 Cumberland sausages or 10 chipolata Cumberland rings

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