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    British Bangers with Curly Kale and Bacon

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    British Bangers with Curly Kale and Bacon

    Easy and quick, pan-fried kale with bacon makes a tasty accompaniment to plump pork sausages.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 20 minutes to 22 minutes 25 minutes

    Serves: 4

    Ingredients

    • 454g pack 8 Waitrose Free Range Pork Sausages
    • 1 tbsp olive oil
    • 1 onion, sliced
    • 2 garlic cloves, crushed
    • 200g pack Waitrose Smoked Danish Lardons
    • 200g curly kale, washed and chopped

    Method

    1. Preheat the grill to medium and cook the sausages for 10-12 minutes, turning occasionally, until browned and thoroughly cooked.
    2. Meanwhile, heat the oil in a large frying pan or wok and add the onion and garlic. Fry for 2-3 minutes, stirring constantly, until the onions are slightly softened.
    3. Add the lardons and cook for 3-4 minutes, until golden. Stir in the kale and fry for a further 3-4 minutes, until it is just wilted and piping hot. Season with black pepper and serve immediately with the sausages. Mustard-flavoured mashed potato also makes a lovely accompaniment (see cook's tip).

    Your recipe note

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    Cook's tips

    Stir 1-2 teaspoons wholegrain mustard into a heated 450g pack ready-prepared Waitrose Mashed Potato just before serving. The sausages can be baked in the oven at 200°C, gas mark 6, for about 20 minutes if preferred.

    Drinks recommendation

    Hearty, medium-bodied red wines are a great match for sausages and bacon.

    Comments

    Average user rating

    4 stars

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