It's the time of year where the leaves turn brown and crunchy, there's a crisp sharpness to the air and some of us look forward to Hallowe'en and Fireworks night. Pumpkins, skeletons, trick or treat and Guy Fawkes. Love it or hate it, there's no escaping it!
The best thing about the colder nights is being able to have hearty food without the guilt. Stews, casseroles, and tagines - and a favourite for firework's night is SMOKY STICKY BANGERS.(See recipe below) Whatsmore, it's British Sausage Week between 30th October and 5th November - what better excuse?
This recipe is one of the easiest you'll find, but matching a wine to enjoy with it is another matter.
With pork, the instinct would be to turn to a red wine. Something light such as a pinot noir, a French beaujolais or something Italian - a Montepulciano maybe - where the acidity will elevate the tang and spice of the sausage and its dressing.
But I've turned to the whites, where Rieslings from Alsace are reputed to go with any type of sausage dish. This recipe, for smoky, sticky bangers, uses slightly spicy sausages, and any German bangers would work well with this combination.
I've chosen a Riesling Vieilles Vignes 2013 Cave de Hunawihr from Majestic (£12.99, or £9.99 on a mix six). Whilst the rieslings from Alsace tend to be dry, this one definitely has citrus aromas and rich fruit flavours, with pear coming through to complement the dish.
This riesling would also be good on a warm summer's evening, with a bar-b-que, or could be perfectly enjoyable on its own.
SMOKY STICKY BANGERS
INGREDIENTS One pack of sausages (spicy is good) One red onion - peeled cut into quarters One red pepper - peeled cut into slices 2 tbsp ketchup 2 tbsp olive oil 1 tbsp brown sugar Drizzle of honey Juice of half a lemon 2 garlic cloves Pinch paprika
Method Mix the onions, peppers and sausages in the oil and roast at 220 degrees for 20 minutes. In a dish, mix together the remaining ingredients, pour over the roasted mixture and cook for a further ten minutes.