Feel like some comfort food? Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

SERVES 4 // COOK TIME 50 min

INGREDIENTS
6 potatoes, peeled and quartered
½ cup warm milk
2 tbsp butter
Salt and black pepper
8 pork sausages
3 tbsp olive oil
100 g cherry tomatoes, chopped
½ red onion, peeled and sliced
2 tbsp chopped parsley
Zest of 1 lemon

METHOD
1. Cook the potatoes in salted water until soft, about 30 minutes.
2. Drain through a colander and pop back into the pot. Return to the heat and let all the extra water cook off, making sure they don’t burn.
3. Add the milk and butter. Season and mash well.
4. Fry the sausages in 1 tbsp oil until they are cooked through. Don’t overcrowd the pan.
5. To make the salsa, mix the tomatoes and onion. Season.
6. To make a gremolata, mix the parsley, lemon zest and the remaining olive oil. Season.
7. Serve the sausages on top of the mash with the salsa and gremolata.

Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

The post Fancy pork bangers and mash appeared first on MyKitchen.

Not only are potatoes affordable and filling, they make the best meals too! Try our quick classic bangers and mash and you’ll see what we mean.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
8 pork bangers
5 potatoes, peeled and cubed
1 cup cream
¼ cup butter
2 cups green peas

METHOD
1. Preheat oven to 180°C. Arrange the bangers on a baking tray, drizzle with oil and season. Grill, turning at regular intervals, until golden brown on the outside and fully cooked, about 25 minutes.
2. Heat a pot of salted water over high, until boiling. Add the potatoes and reduce the heat to medium-low. Cover and cook for 15 minutes, until the potatoes are soft.
3. Strain the potatoes and return to the pot. Add the cream, season with salt and pepper and mash until smooth.
4. Melt the butter in a pan over medium-high heat. Add the peas and sauté until they are slightly softened and have turned a vibrant green, about 3 minutes. Season well.
5. Serve the pork bangers on top of the mashed potatoes with the buttery peas on the side.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

These frankfurters with mashed potato and spinach are a Dutch take on this classic.

The post Budget-friendly bangers and mash with buttery peas appeared first on MyKitchen.

Sick of plain old pork bangers? Create beautiful budget meals with freezer finds from your local supermarket. Here’s how to bring new life to these cheap-as-chips ingredients, by using them to make a spicy pork calzone.

MAKES 2 // COOKING TIME 80 min

INGREDIENTS
For the calzone
1 tsp yeast
Pinch caster sugar
1 tbsp olive oil
175 ml lukewarm water
1½ cups white bread flour
½ tsp salt
For the filling
2 cups grated mozzarella
1 tsp chopped parsley
1 red pepper, seeded and chopped
1 tbsp olive oil
1 red onion, peeled and sliced into petals
½ tsp chilli flakes
4 frozen pork bangers, defrosted and casings removed
Salt and pepper

METHOD
For the calzone
1. Mix the yeast, sugar, oil and water in a bowl. Set aside in a warm place for 10 minutes, until bubbles start to form.
2. Mix flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture and stir until it all comes together. Cover and set aside in a warm place for 30 minutes, until the dough has doubled in size.
For the filling
1. Preheat oven to 180°C.
2. Mix cheese and parsley, then refrigerate until ready to use.
3. Roast the red pepper in the oven for 15 minutes.
4. Heat the oil then fry the onion and chilli for 5 minutes, until the onion is soft. Add the sausage meat, breaking it up into large chunks with a wooden spoon.
5. Add the red pepper, season well and set aside to cool.
To assemble
1. Line 2 baking trays.
2. Place the dough on a lightly floured surface and knock back gently. Divide into 2 pieces and roll each out into a rough circle.
3. Spoon ½ cheese mixture on to the bottom half of the dough, leaving a 1 cm border, then top with ½ sausage mixture.
4. Fold over the top part to enclose the filling, forming a half circle. Seal well, working outward, pushing out any air pockets that may have formed. Crimp the edges by folding the border over itself. Repeat with the remaining dough and filling.
5. Lightly brush each calzone with oil. Bake for 15–20 minutes.

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