Ingredients

Method

• 8 Woolworths pork bangers
• 3 T balsamic vinegar
• ¼ cup honey
• 2 T olive oil
• 5 g fresh thyme
• 6 shallots or baby red onions, quartered
• sea salt and freshly ground black pepper, to taste
• For the creamed cauliflower:
• 700 g cauliflower
• 2 cups milk
• 2 garlic cloves, crushed
• butter, for mashing
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

 

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1. Preheat the oven to 200°C. Arrange the sausages and remaining ingredients on a baking tray and toss to coat. Roast for 20 minutes, shaking the pan occasionally to make sure the sausages colour evenly and caramelise.

2. Meanwhile, place the cauliflower in a saucepan, pour over the milk and add the garlic. Season and simmer until the cauliflower has softened. Take care not to let the milk boil over. Remove from the heat and strain, reserving the milk.

3. Add ½ cup of the reserved milk and a small knob of butter, then blend the cauliflower using a hand-blender, adding more milk as necessary to make a smooth mash. Season to taste and serve with the pork bangers.

Cook’s note: Keep any leftover milk for your next batch of mashed potatoes or scrambled eggs.

Find more bangers recipes here.

Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana