Porky Whites and Bonfire Night were just made for each other.
That’s why our latest film captures all the fun and excitement of this spectacular evening. A starry sky, a roaring bonfire, the fizz and crackle of sparklers and a packet of Porky Whites sausages!
It also features a mouth-watering pork sausage, butter bean, apple and shallot casserole that’s guaranteed to make your Bonfire Night go with a bang. Wholesome, tasty and filling, it’s the quick and easy way to warm the whole family after a night of fireworks and bonfire fun.
In fact, it’s so good we couldn’t keep it to ourselves so we’ve provided you with the recipe below.
Pork Sausage, Butter Bean, Apple and Shallot Casserole
- A pack of Porky Whites (we recommend using the thick and meaty Porky Whites Surrey Pork Sausage)
- 1 tbsp of olive oil
- 1 large red onion
- 100g of shallots
- 2 garlic cloves
- 1 tsp of smoked paprika
- 1 can of chopped tomatoes
- 300ml of chicken stock
- 2 tbsp of tomato puree
- 1 tbsp of Worcestershire sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 can of butter beans
- 2 red skinned apples, cut into wedges
We are pleased to announce the winner of the Porky Whites British Food Fortnight Competition - Heather Rodger for her tangy tray bake! She has won a month’s supply of her favourite Porky Whites sausages.