Oatmeal Bangers and Porridge Mash - Golden Spurtle®

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