Bangers and mash (sausages and mash for anyone reading this outside of the UK) are a common feature of Bonfire Night. But unless you're happy to sit around the table, or hover around the fire with a plate, they're a bit of a pain to eat while all the excitement's going on.
Why not instead try making our tasty bite-sized version? The best sausagemeat, crumbled into creamy mash, filled with chillies and oozy cheese, crumbed and fried until golden. Addictive.
Ingredients
- 6 high-quality pork or beef sausages
- 500g potatoes
- 2 tbsp butter
- Splash milk
- Seasoning
- 1 fresh green chilli
- 1 ball mozzarella
- 150g seasoned flour
- 3 eggs, beaten
- 200g fine white breadcrumbs
Method
1. Peel the potatoes and cut into bite-sized pieces. Drop into a large pan of boiling water and cook until soft. Drain and set aside to steam.
2. While the potatoes are cooking, remove the sausages from their skins and crumble into a frying pan. Dry fry until coloured and cooked through.
3. Mash the potatoes with the butter and a splash of milk, stir through the cooked sausage and season to taste. Allow to cool to room temperature. De-seed and finely chop the green chilli. Finely chop the mozzarella and mash with the chilli.
4. Form the potato mix into golf ball sizes and press about ¾ tsp of the chilli-mozzarella mix in the middle of each one. Press until firm, roll in the seasoned flour, then egg, then breadcrumbs. Deep fry until golden and serve with thick gravy for dipping.
