Oatmeal Bangers and Porridge Mash
Try Oatmeal Bangers and Porridge Mash with authentic ingredients and traditional methods. Perfect for oat lovers and sausage enthusiasts!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldenspurtle.com.
Cooking tools:
- Meat grinder
- Mortar and pestle
- Food mill
- Double boiler
- Instant-read thermometer
- Kitchen scale
- Skillet
- Saucepan
- Sausage stuffer
- Mixing bowl
- Airtight container
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Fine-mesh sieve
- Cup
Ingredients
- 50g medium Mornflake Oatmeal
- 500g organic Berkshire breed pork (belly and shoulder)
- 5g finer flake Halen Mon organic sea salt
- 2.5g black peppercorns
- 3.5g fennel seeds
- 5g demerara sugar
- 1g all spice.
- 1 cup of apple puree (made from cooking and eating apples)
- 1 tablespoon of cider vinegar
- Organic hog casings (pre-soaked)
- 1 tablespoon of butter (for frying)
- 450g floury potatoes
- 1 1/4 teaspoon of finer flake Halen Mon organic sea salt (1 tsp for boiling potatoes, ¼ tsp for Oatmeal).
- 50g fine Mornflake Oatmeal
- 1 ¼ cups Speyside Glenlivet still water
- 42g grams Calon Wen organic butter
- 500ml of water retained from poaching the sausages
- 1 organic chicken stock cube
- 2 tablespoons of olive oil
- 500g shallots
- ½ teaspoon of finer flake Halen Mon organic sea salt
- 25g Calon Wen Organic butter
- 2 cloves of garlic
- 1 spring Rosemary
- 80 ml of red wine vinegar
- 1 teaspoon of cornflour
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