BANGERS WITH BEER KŪMARA AND EGGS
Serves 2 hungry people
Whether you call them snarlers, bangers, snags or sausies, Chop Online's free-range sausages are the best sausages ever. Everyone agreed.
I’ve made this dish with both the Pork Leek and Bacon and the Brisket Jalapeño and Cheese. And what sets them apart from the rest? The large hunks of bacon in the former and juicy chunks of jalapeño in the latter. They must be tasted to be believed.
And why the bangers with beer combination? My Dad was a BBQ master and his signature dish was a beer and bangers casserole. So to celebrate what would have been his 93rd birthday here’s an ode to my dad’s famous casserole, cooked over a fire with love and lashings of Sawmill 0% lager.
4 Chop Online bangers – you choose
2 large onions finely sliced
4 bay leaves
2 big springs of rosemary
3 T olive oil
400g sweet orange kūmara peeled and quartered
1 t smoked paprika
1 bottle Sawmill 0% beer
Salt and pepper
Over a medium to low flame, fry the onions and herbs in olive oil on one side of the pan and the bangers on the other (as per the photo). You want to cook them slowly so everything caramelises. If the pan feels like it’s getting too hot, cool it down with a splash of beer!
Remove onions and bangers to a bowl and add kūmara to the hot unwashed pan.
Nestle the eggs (in buttered ramekin dishes) into the kūmara. Season with smoked paprika, salt and pepper then add half the bottle of beer.
Pop a lid on the pan and simmer for 10 – 15 minutes till the eggs are cooked to your liking and the kūmara is just soft. (The eggs might cook a little quicker, so remove them earlier if you want runny eggs!) Add a splash of beer if you feel like the kūmara is sticking to the bottom of the pan.
Add sausages, herbs and onion back into the pan. Turn the heat up to full and when hot, add the remaining beer and let everything sizzle and splutter for a minute as you bring the sausages and onions back up to heat.
Serve hot and sizzling to the table.