Orange Glazed Pork Sausages and Creamy Mash, Mushrooms & Spring Onions
https://foodloversmarket.co.za/recipes/orange-pork-sausages-mash/
A new take on classic bangers and mash with a Winter boost. Bangers and mash are usually sausages with a mash and onion gravy. We’ve changed it up by using some fresh Winter oranges and seasonal produce. The pork sausages are cooked in an orange glaze and paired with the best creamy mash, using parmesan along with some pan-fried mushrooms.
Cooking Methods
- Cooking
- Pan-Fry
Serves
4Prep Time
20 minutesCooking Time
30 minutesIngredients
For the Orange Glazed Pork Sausages:
- 10 ml (2 tsp) olive oil
- 500 g Food Lovers Market Pork Sausages
- Zest and juice of ½ orange
- Salt and black pepper, to taste
For the Creamy Mash:
- 5 large potatoes, peeled and cubed
- 60 ml (1/4 cup) milk
- 30 ml (2 Tbsp) butter
- 60 ml (1/4 cup) Parmesan cheese, finely grated
- Salt and pepper, to taste
For the Mushrooms:
- 15 ml (1 Tbsp) butter
- 250 g button mushrooms, halved
- 15 ml (1 Tbsp) soy sauce
- 10 ml (2 tsp) honey
- 2 spring onions, sliced thinly
- Handful parsley, chopped finely
- Black pepper, to taste
Directions
For the Orange Glazed Pork Sausages:
- Heat a large frying pan on a medium heat. Fry the pork sausages, turning them often until slightly browned. Add the orange zest and juice, and cook until sticky and golden. Season to taste.
- Boil the potatoes until soft. Strain and mash the potatoes. Add the milk, butter and Parmesan. Season to taste.
- Heat a pan with butter on a medium to high heat, add the mushrooms until browned. Add the rest of the ingredients and reduce until sticky. Season to taste.
For the Mash:
For the Mushrooms:
Notes
What is the difference between our bangers and pork sausages?
Meat content pork sausage has more meat less than 90%. Bangers have less than 75% meat
