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Bonfire Banger Bake & Toffee Apple Gravy

Bonfire Banger Bake & Toffee Apple Gravy

Rating
4.5rating out of 5

(2727 reviews from our customers)

Prep Time

35 min

Cuisine

British

This Bonfire Night banger is sure to sparkle! Roast your Catherine wheel sausage in puff pastry and serve smothered in toffee apple gravy.

Prep Time

35 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
1 British apple
1 apple
Spring-greens
150g spring greens
beef stock cube (new5/18)
1/2 Knorr beef stock cube †
puff pastry
120g traditional puff pastry †
Potatoes
3 white potatoes
Catherine wheel sausage
1 Catherine wheel sausage (227g) †
You Will Need
Baking paper, butter, flour, milk, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 150g spring greens
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
  • 1 white potato
  • 1 catherine wheel sausage (227g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 835 kJ
200 kcal
3100 kJ
742 kcal
Fat
of which saturates
10.7 g
4.9 g
39.9 g
18.3 g
Carbohydrate
of which sugars
16.3 g
3.1 g
60.4 g
11.7 g
Fibre 1.3 g 4.7 g
Protein 6.5 g 24.1 g
Salt 1.1 g 4.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
apple
150g spring greens
spring greens(100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
1 white potato
potato
1 catherine wheel sausage (227g)
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
Allergens
  • Allergens highlighted by † (celery, milk, gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2324 - Bonfire Banger Bake & Toffee Apple Gravy

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Unroll the puff pastry and add it to a baking paper lined baking tray

Tip: Use 2 trays if you're cooking for 4!

Add the Catherine wheel sausage[s] to the centre of the puff pastry

2 2324 - Bonfire Banger Bake & Toffee Apple Gravy

Put the tray in the oven and cook for 25-30 min or until the pastry is golden and the sausage is cooked through (no pink meat!) – this is your bonfire banger bake

3 2324 - Bonfire Banger Bake & Toffee Apple Gravy

Peel and chop the potatoes into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Re-boil a full kettle

4 2324 - Bonfire Banger Bake & Toffee Apple Gravy

While the potatoes are cooking, slice the apple[s] finely (skin on), discarding the core

Heat a large, wide-based pan (preferably non-stick) with a generous knob of butter over a medium heat

Once melted, add the sliced apple with 1 and a 1/2 tsp [3 tsp] sugar and cook for 4-5 min or until starting to caramelise

Tip: Watch these like a hawk to make sure they don't burn!

5 2324 - Bonfire Banger Bake & Toffee Apple Gravy

While the apple caramelises, dissolve 1/2 [1] Knorr beef stock cube in 150ml [250ml] boiled water

Once caramelised, add 1 tsp [2 tsp] flour and give everything a good mix up until a sandy paste forms

Gradually stir the beef stock into the sandy paste and cook for 5 min or until a smooth, thick sauce remains – this is your toffee apple gravy

 

6 2324 - Bonfire Banger Bake & Toffee Apple Gravy

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Heat a separate pot of boiled water with a pinch of salt over a high heat

Once boiling, add the sliced spring greens and cook for 2-3 min or until tender

Once tender, drain and return the pot

7 2324 - Bonfire Banger Bake & Toffee Apple Gravy

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth

8

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Cut the bonfire banger bake in half and serve with the mash and spring greens to the side

Drizzle the toffee apple gravy all over and season with a good grind of black pepper

Enjoy!

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