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29.10.2018

BRILLIANT BONFIRE NIGHT BANGERS

Selection of sausage dishes around a bonfire

29.10.2018

Heather Taylor

Deputy food editor

BRILLIANT BONFIRE
NIGHT BANGERS

Make it a fifth of November to remember with these sausage dishes: perfect for a fireworks feast

The sky lit up by shooting stars of silver and gold; little ones making bright patterns in the dark with sparklers; and the crackle of warm orange flames: Bonfire Night is autumn’s most magical evening. When it comes to the food, it’s all about comforting dishes to ward off the November chill. Make these easy recipes, below – inspired by our new range of British sausages, available in store now – the centre of your celebration. Think maple and sage sausage patties topped with a fried egg; a ready-in-a-flash squash tray bake; and an impressive twist on toad-in-the-hole. Guaranteed to make your Bonfire Night go off with a bang.
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“HOSTING a Bonfire Night
celebration? Cook these hearty dishes
with our delicious British sausages”

Sausage, maple and sage muffins

Serves 2

Ingredients
4 pork sausage patties with maple and sage
A little olive oil
2 eggs
2 English muffins, cut in half
50g mature cheddar, cut into slices
2 tbsp tomato chutney
A handful of rocket
A little maple syrup, to serve

Fry the sausage patties according to the packet instructions. Meanwhile, fry the eggs in a little olive oil for 3-4 minutes, and toast the muffins under the grill.

When the muffins are done, spread each with a spoonful of tomato chutney. Place a sausage patty on top, then add a slice of cheese.

Place another patty on top, followed by another slice of cheese, and finish with a fried egg, a handful of rocket and a drizzle of maple syrup. Place the other half of the muffin on top to serve.

 

Sticky sausage and squash tray bake

Serves 2

Ingredients
4 garlic cloves, unpeeled
A handful of fresh thyme leaves
1 pack of prepared butternut squash
6 spicy chorizo-style sausages
300g cherry tomatoes
3 tbsp balsamic vinegar
3 tbsp olive oil
Crusty bread, to serve

Preheat the oven to 180°C/160°C fan/gas mark 4. In a mixing bowl, toss the squash with the garlic, tomatoes, thyme, half the balsamic vinegar and salt and pepper.

Place in a small baking tray with the sausages and bake for 45-50 minutes, turning halfway through. Serve with crusty bread.

 

Toad-in-the-hole Catherine wheel swirl

Serves 4

Ingredients
120g plain flour
3 large eggs
275ml milk
10 M&S butchers’-style sausages
2 tsp sunflower oil
A few sprigs of rosemary and thyme

Mix the flour, eggs and milk with a pinch of salt and pepper and set aside for 30 minutes. Preheat the oven to 220°C/200°C fan/gas mark 7.

Untwist the links between each sausage, keeping them connected. Coil the sausages tightly to make a spiral and secure with wooden skewers. Put in an ovenproof skillet with the oil, then brown in the oven for 12-15 minutes.

Remove the pan from the oven and carefully take out the sausages. Remove the wooden skewers and discard. Pour the batter into the pan, then put the sausage spiral on top and scatter with the herbs. Return to the oven and cook for 25-30 minutes, without opening the oven.

Editor: Heather Taylor / Photographer: Martin Poole / Food stylist: Kim Morphew / Prop stylist: Susie Clegg

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