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    Twice-Cooked Pork Sausages on Bubble and Squeak with Sweet Chilli Sauce

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    Twice-Cooked Pork Sausages on Bubble and Squeak with Sweet Chilli Sauce

    Par-boiling the sausages before frying them changes their texture, making them much firmer. Although the sauce is Asian in origin, it goes incredibly well with the sausages.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • Bubble and Squeak
    • 2 Large potatoes, peeled and quartered
    • 1 Large carrot, peeled and sliced into 1cm-thick pieces
    • 1 Parsnip, peeled and sliced into ½cm-thick pieces
    • ¼Savoy cabbage, stem removed, sliced
    • Coriander Salsa
    • 1 Small red onion, thinly sliced
    • 2 tbsp Lemon juice
    • 2 tbsp Chopped coriander, plus extra leaves to garnish
    • 2 Salad onions, thinly sliced
    • 8 Pork sausages
    • 4 tbsp Vegetable oil
    • Sweet Chilli Sauce
    • 1 Red chilli, roughly chopped
    • 2 tbsp Demerara sugar
    • 1 Garlic clove, sliced
    • 2 tsp Fish sauce
    • 4 tbsp Lime juice


    1. For the sauce, pound the chilli and sugar together with a pestle and mortar. Add the garlic and pound again. Mix in the fish sauce and lime juice and leave for 10 minutes.
    2. Preheat the oven to 110°C/gas ½. Place the potatoes, carrot and parsnip in a pan and cover with cold water; add a pinch of salt. Bring to the boil and cook for 15 minutes; add the cabbage and cook for 5 minutes until the potatoes are tender. Drain into a colander. Meanwhile, put the sausages in a pan, cover with cold water and bring to the boil; simmer for 3 minutes. While they are cooking, mix the red onion for the salsa with the lemon juice and set aside. Drain the sausages, then halve them lengthways.
    3. Put 2 tbsp oil in a frying pan on a high heat; fry the sausages cut-side down for 2–3 minutes until golden, then flip over and fry for another 2–3 minutes. Remove them, leaving the fat in the pan, and keep warm in the oven. Add the remaining oil to the pan and once it’s sizzling, tip in the potato mixture. Squash it with the back of a spoon and cook for 4–5 minutes so it starts to form a crust. Mash it around and cook for another 10 minutes. Season. Mix the coriander into the red onion with the salad onion.
    4. Spoon the bubble and squeak onto 4 plates and sit 4 sausage halves on top of each. Spoon the salsa over, drizzle with the sauce and scatter over the coriander leaves.

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    Drinks recommendation

    This all-action dish is rousingly matched by nose-ticklingly good ginger beer.


    Average user rating

    5 stars