Best Sweet Chili Bangers Recipes

SWEET CHILLI BANGERS & MASH

Sweet chilli bangers & mash image

Give sausages and mash a new twist with one special ingredient. Sweet chilli sauce adds a subtle kick to the stock and elevates the flavour of this comforting dish

Provided by Good Food team

Time 25m

Number Of Ingredients 7

Ingredients

500g Maris Piper or King Edward potato , peeled and cut into chunks
50ml milk
3 spring onions , thinly sliced
1 tbsp vegetable oil
6 pork & chilli sausages
300ml beef stock
2 tbsp sweet chilli sauce

Steps:

Boil the potatoes in water for 15-20 mins, or until tender. Drain, then mash with the milk. Season to taste, then fold in the spring onions.
Meanwhile, fry the sausages in the oil in a frying pan for about 10 mins, turning them every so often to brown evenly. Pour the stock in with the sausages. Bring to the boil, then reduce the heat and simmer for 5 mins until beginning to thicken. Stir in the chilli sauce, heat through, then serve with the mash.

Nutrition Facts : Calories 794 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 4.02 milligram of sodium

SWEET CHILI BANGERS

Sweet Chili Bangers image

A really simple and tasty sausage recipe that requires the absolute minimum of effort. Perfect for Guy Fawkes Night.

Provided by Noo8820

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

12 large meaty pork sausages
4 tablespoons tomato ketchup
2 tablespoons clear honey
2 teaspoons mild chili powder
2 garlic cloves, crushed
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano

Steps:

Heat the oven to 220°C/Gas Mark 7.Arrange the sausages in a roasting tin (I line mine with foil) in a single layer and bake for 10 minutes.
Mix together the remaining ingredients with 1 tbsp water.
Pour the ketchup mixture over the sausages and mix well. Bake for 30 minutes, turning and basting occasionally, until the sausages are golden.

Nutrition Facts : Calories 734.7, Fat 57.9, SaturatedFat 18.4, Cholesterol 144, Sodium 1930.5, Carbohydrate 25.2, Fiber 11.7, Sugar 10.4, Protein 34.9

EASY SWEET CHILI

Easy Sweet Chili image

I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours.

Provided by tmwood86

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 8h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
6 cloves garlic, finely chopped - or more to taste
2 tablespoons dried oregano
2 teaspoons chili powder
1 tablespoon dried basil
2 (15 ounce) cans light red kidney beans, drained and rinsed
2 (15 ounce) cans dark red kidney beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans corn
3 tablespoons white sugar
salt and ground black pepper to taste

Steps:

Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 85.3 g, Cholesterol 47.3 mg, Fat 11.8 g, Fiber 22.9 g, Protein 33.8 g, SaturatedFat 3.9 g, Sodium 1392.5 mg, Sugar 15.7 g

BANGERS

Bangers image

The quintessential British sausage. Great for any meal of the day.

Provided by Brian Genest

Time 14h30m

Yield 12

Number Of Ingredients 13

Ingredients

3 pounds pork butt roast
1 pound veal
½ pound fatback, diced
2 tablespoons dried sage
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon lemon zest
2 teaspoons ground thyme
1 teaspoon onion powder
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
sausage casings

Steps:

Cut pork and veal into 1-inch cubes and set aside.
Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
Twist into links of desired size as casing fills. Tie off other end after final link.
Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 1.9 g, Cholesterol 80.6 mg, Fat 29.2 g, Fiber 0.6 g, Protein 17.6 g, SaturatedFat 10.7 g, Sodium 924.8 mg, Sugar 0.5 g