Potato + Warthog Banger Casserole

Mar 25, 2016 | 0 comments

 

Potato + Warthog Banger Casserole

Ingredients:

  • 2 tbsp extra-virgin olive oil or coconut oil
  • 2 tsp crushed garlic
  • 1 bunch spring onions or 1 whole onion, finely chopped
  • 4 rashers Dargle Valley streaky bacon
  • 1 packet Zulu Waters Warthog Bangers
  • 3 large potatoes, thinly sliced
  • 300ml vegetable stock
  • 1 tsp cornflour, mixed in a little cold water
  • salt + pepper
  • small bunch of fresh sage, chopped

Method:

Pre-heat oven to 200°C/180°C. Grease a medium sized ovenproof dish.

Heat 1 tbsp of the oil in a pan. Fry the bacon for 2 minutes, then add the onions fry for 5-6 minutes. Add the garlic and cook for 1 more minute. Remove from the pan and set aside.

Heat the other tbsp of oil in the pan. Fry the bangers until golden.

Arrange the potatoes in the ovenproof dish. Spoon the bacon + onion mix over the top. Season with salt + pepper. then sprinkle the sage over.

Mix the cornflour with the stock, pour on and top the dish with the bangers. Cover and bake for 1 hour.

Serves 4

 

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