Sparkling Nights With Porky Whites

2 min read

Sparkling Nights With Porky Whites

Remember, remember the Porky Whites this November!

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

Serves four


- 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


  1. Heat the oil in a large pan on a medium heat, fry the sausages for 5 mins turning frequently.
  2. Scatter over the onion, shallots and garlic, cook for another 5 mins until softened.
  3. Increase the heat and add the mixed herbs, smoked paprika and apples, and cook for 3-4 minutes until the apple changes colour.
  4. Add the tomato puree, chopped tomatoes, and butter beans, stir well.
  5. Next add the chicken stock and Worcestershire sauce, bring to the boil and simmer uncovered for 10 mins.
  6. Give everything a good stir then cover and transfer to the over. Bake for 40 minutes at 200C/180C fan/gas mark 6.
  7. Season to taste and serve over a fluffy buttered jacket potato.


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