Cure & Simple - Recipe

The Recipe

Bangers Wrapped in Bacon with Roasted Garlic
Serves: 2 | Cooking time: 45 minutes
  • 6 rashers of Cure & Simple smoked streaky bacon
  • 6 Cumberland sausages
  • For the mash:
  • 1 large garlic bulb
  • 1 tbsp olive oil
  • Pinch of sea salt
  • 600g red potatoes, peeled and cut into 3cm chunks
  • 40ml double cream
  • 160ml whole milk
  • For the gravy:
  • 1 onion, sliced
  • Large knob of butter
  • 1 heaped tbsp plain flour
  • 250ml chicken stock
  • 200-300ml cider
  • 1 tsp wholegrain mustard
  • A few drops of gravy browning (optional)
  1. Preheat the oven to 180ºC (fan)/200ºC/gas mark 6
  2. Using a sharp knife, slice the top of the garlic bulb off and place the bulb on a small piece of tin foil. Drizzle the olive oil over the top of the garlic and add a good pinch of sea salt. Wrap the bulb into a neat tin foil package then place at the bottom of the oven and leave to roast
  3. Put the streaky bacon on a chopping board and use a knife to gently stretch each rasher. Then starting at one end of the sausage, gently wrap the bacon around it, overlapping each turn a little until you reach the end. Place the wrapped sausage on a baking tray, making sure the end of the bacon is on the bottom side and repeat with the rest of the sausages, then cook in the middle of the oven for 30-40 minutes until dark brown
  4. Meanwhile, to make your mash, add your potatoes to a pan and fill with cold water. Bring to a boil, and cook for 10-15 minutes until a knife goes into the potato easily. Drain, then put the potatoes back into the pan off the heat and leave to steam with a tea towel covering them
  5. While the potatoes are steaming, make your gravy by placing the onions in a pan on a medium heat along with a large knob of butter. Gently cook the onions for 10 minutes until translucent, then sprinkle the flour over and stir until it is clinging to the onions. Add the stock and cider a little bit at a time, stirring constantly, and leave to simmer for around 10 minutes to thicken. When the gravy has thickened, stir in the mustard, add your gravy browning and keep on a low heat until you’re ready to serve. Once the sausages have cooked, pour in some of the fat from the pan for extra flavour
  6. Remove the wrapped garlic bulb from the foil and place on a chopping board on its side. Using a spoon or a knife, press down on the side of the bulb until the cooked garlic cloves ooze out. Scoop the cooked garlic into the pan with the potatoes, then use a potato ricer or masher to make a smooth mash. Add the cream and the milk a little bit at a time, beating until it has a smooth creamy texture, then season well
  7. To serve, divide the mash between two bowls, add the sausages and spoon over the piping hot gravy

Best sellers

Discover our products
Smoked StreakySmoked

Smoked Streaky

Smoked Streaky Bacon


Whole Clumber Honey Glazed Ham with Cloves

Whole Clumber Honey Glazed Ham with Cloves


Sancerre Blanc TraditionWine

Sancerre Blanc Tradition

White Wine


The Butchery

Local, fresh
and delicious

Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef