Extraordinary mid-week Bangers and baby potatoes with a chicken liver cream sauce
In the last few moths I have been trying to cut out bread, and that leaves one in a bit of a lurch when the chicken liver pate craving hits.Who doesn’t love the rich comforting earthiness of chicken liver pate made with some brandy or sherry….
What to do? Smear it on a baked potato, scoop it up with a gherkin? I was not convinced.
And thats when inspiration hit…
Quick, easy (also on the pocket) and very comforting, this recipe has become a firm favourite of ours, as I hope it will with you!
(serves 2 with a bit left over)
6-8 pork sausages/bangers (about 3 or 4 pp depending on size, the ones I bought shrunk considerably)
a dash of olive oil
8-10 baby potatoes
2 tsp garlic butter
125g ready made chicken liver pate
150 ml cream
2 tsp wholegrain mustard
4 medium to large ‘sweet and tangy’ gherkins/pickles, diced
Salt and pepper
For the rest of this easy and delicious recipe, visit the Opposite House