Dynamite Smoky Bonfire Bangers (Sausages)

I cannot begin to fully explain just how delicious this combination of “bangers” (sausages), with onions and peppers taste. The smokiness taste comes from the sweet smoked paprika and the explosion of dynamite is in the addition of a little cayenne pepper, (of course you can make the explosive taste more or less to your own taste requirements). Instead of frying onions off to serve in the traditional way with sausages in a roll (hot dogs), onions and peppers are cut into chunks. These are then placed into a large roasting tin with the sausages and as they cook the juices mingle from the sauce and sausages through into the onions and peppers - yum! Served in crusty or soft rolls this is absolute perfection for any Bonfire party. Just up the quantities if you want to serve to a larger crowd!


Dynamite Smoky Bonfire Bangers (Sausages)

Serves 6

Ingredients
450g (1 lb) chipolata sausages – I used Lincolnshire sausages
2 red onions, cut into wedges
2 red peppers, cut into wedges
1 orange pepper, cut into wedges
For The Sauce
8 tbsp tomato ketchup
3 tbsp brown sauce
Dash of Worcestershire sauce
1½ tsp sweet smoked paprika
A good pinch of cayenne pepper
2 tbsp clear runny honey
1 clove of garlic, very finely chopped
Dash of lemon juice
To Serve
6 bread rolls, crusty or soft

Method

You will need a good strong baking tin that doesn’t buckle in the heat.

Pre-heat the oven to 220°C/fan oven 200°C/ 425°F /Gas mark 7

Firstly make the sauce by adding all the sauce ingredients into small bowl. Mix thoroughly and leave to one side.

In a large roasting tin, add all the vegetables and sausages and pour over the sauce. Either with a large spoon or clean hands coat all the vegetables and sausages in the sauce. Place in the oven and cook for about 45 minutes or until the sausages and vegetables are cooked, turning over the ingredients once or twice whilst cooking.

Serve in bread rolls.