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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
Reboil a full kettle
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 1.5 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!
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
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
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
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!