Thursday, 28 October 2010
Pork Sausages with Mashed Banana Stuffing
There is no doubt that this will seem like a strange combination to many but it is actually truly delicious and is only a very slight variation of a dish I used to enjoy as a child. I remember eating big bangers (sausages,) stuffed with mashed banana and homemade tomato chutney and decided to revisit the concept. I did not have any homemade tomato chutney available but have served the sausages stuffed with mashed banana along with some sweet pickle, which complemented them very well.
Ingredients per Person
3 pork sausages
1/2 small banana
2 tbsp frozen peas
Half a tomato for garnish
Spoonful of sweet pickle
It is necessary to first of all fully cook the sausages, prior to stuffing them with the banana. The way I like to do this is in a very little sunflower oil in a frying pan, over a low heat. The size of the sausages will determine the cooking time but be sure to cook them gently or they will burst, spoiling not only their final presentation but allowing a lot of their juices (ie, flavour) to escape in to the pan and be lost. These fairly small sausages took about twenty minutes to cook in this way.
When the sausages are cooked, the banana should be mashed with a fork in a small bowl or dessert dish. The banana should be fairly ripe to make it easier to mash. The sausages should then be cut along their length to a depth of abour two-thirds of the way down and carefully stuffed with the banana. A teaspoon is the best tool to use, I find, for this job. The sausages should then carefully be transferred to a grill tray and placed under a hot grill for two or three minutes.
The peas which I have served with the sausages and banana in this instance were frozen and simply cooked in some boiling water for two and a half to three minutes while the sausages and banana were under the grill.