Recipe

DNUPork Bangers with Spinach & Mushroom

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DNUPork Bangers with Spinach & Mushroom

Pork Bangers with a delicious side of spinach, mushroom and cherry tomatoes delicately flavoured with lemon and nutmeg.




Ingredients to serve 2

  • 4 x pork sausages
  • 1/2 tbsp x butter (from your pantry)
  • 200g x button mushrooms – slice
  • 1/2 x onion – slice finely
  • 125g x cherry tomatoes – cut in half
  • 1/2 x lemon
  • 2 cloves x garlic – crush, peel and chop finely
  • 200g x spinach – slice coarsely
  • 1/4 tsp x ground nutmeg
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 8 x pork sausages
  • 1 tbsp x butter (from your pantry)
  • 400g x button mushrooms – slice
  • 1 x onion – slice finely
  • 250g x cherry tomatoes – cut in half
  • 1 x lemon
  • 4 cloves x garlic – crush, peel and chop finely
  • 400g x spinach – slice coarsely
  • 1/2 tsp x ground nutmeg
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Grate the lemon rind (not the pith) to create zest. Then squeeze the lemon.

Step 2

Heat a little olive oil in a frying pan on medium heat. Add the sausages and pan fry for about 15 minutes, shaking the pan often to ensure they brown all over.

Step 3

Heat the butter in a large frying pan over medium to high heat and sauté the onions for about 5 minutes until translucent. Add the mushrooms and garlic and cook for a further 3 or 4 minutes until the mushrooms are browned and cooked through. Now add the cherry tomatoes, lemon zest, nutmeg, salt and pepper. Cook for 2 or 3 minutes and press tomatoes down with a spatula until lightly smashed.

Step 4

Now add the spinach and stir through. You can add the spinach in batches, letting each batch cook and wilt a bit before adding the next one. Cook until all the spinach has wilted. Check seasoning and adjust if necessary. Drizzle with a little lemon juice just before serving.

Step 5

To serve, place two sausages on each plate and add a portion of mushroom and spinach on the side.