Solo: Cider Braised Bangers

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Solo: Cider Braised Bangers

Mash topped with bangers cooked in mustard & cider sauce, served with fresh apple slaw.

Ingredients to serve 1

  • 1 x potato – peel & cube (1½ cm)
  • 2 x pork bangers
  • ¼ x onion – peel & slice thinly
  • ½ tbsp x wholegrain mustard
  • ¼ can x cider
  • ¼ x green apple
  • 1⁄16 x red cabbage – slice very thinly
  • milk (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Potato: Place a pot on high heat and add boiling water with a pinch of salt. Add the potato cubes and boil for 15 minutes until soft.

Step 3

Pork bangers: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bangers and brown for 3 minutes. Remove and set aside.

Step 4

Cider braised bangers: Using the same pan on medium-high heat, add the onion with a pinch of salt and cook for 3-5 minutes until softened, before mixing in the wholegrain mustard. Then pour in the cider and let it simmer (gently boil) for 5 minutes. Add the bangers to the cider mix and cook for 5 minutes until golden and cooked through.

Step 5

Potato mash: Drain the potatoes once done, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash with a potato masher.

Step 6

Apple slaw: Add a generous amount of salt to the shredded cabbage and massage with your fingers for 30 seconds to a minute to soften slightly. Slice the apple into thin wedges (½ cm), then slice the wedges into three pieces. Add to the cabbage and mix through.

Step 7

Serve the mash topped with the pork bangers and cider sauce from the pan, serve the apple slaw on the side.

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