When bangers met naan

Here’s an idea: take some bangers, fry the meat, add a bit of spice and other things nice, throw in some labneh and layer it all on toasted naan bread. It’s a novel idea, we know. But just try it. You’ll thank us later.

SHOP THE VIDEO

Ingredients:

  1. Fennel: 1 bulb, finely chopped, plus extra for garnish
  2. Olive oil: 2 tablespoons
  3. Garlic: 3 cloves, crushed
  4. Pork bangers: 1 x 500 g pack
  5. Honey, a drizzle
  6. Salt and pepper
  7. Woolworths Naan Breads: 2
  8. Woolworths Labneh
  9. Red onion: 1, thinly sliced
  10. Lemon: ½, juiced
To garnish:
  1. Garlic: 2 cloves, sliced
  2. Chilli flakes: ½ teaspoon
  3. Fennel seeds: 1 teaspoon
  4. Olive oil: 3 tablespoons

Method:

  1. Place the fennel in a large pan with olive oil and garlic, cook until lightly browned and softened. Remove from the pan.
  2. Squeeze the meat from the bangers and add to the same pan. Fry until golden, then return the fennel to the pan with a drizzle of honey. Season to taste. Remove from the pan and spoon over 2 chargrilled Woolworths Naan Breads.
  3. Top with a dollop of labneh and thinly sliced fresh fennel and the onion.
  4. To garnish, fry the garlic, chilli flakes, fennel seeds in olive oil for a minute, until golden. Season and drizzle over the pizzas with a squeeze of lemon.
SHOP SAUSAGES