Pork Bangers baked in Mustard & Sour Cream

With thanks to Dash for the recipe
A ready in 30 minute weeknight recipe with Georgie’s pork bangers


2 x packs of Georgie's pork bangers
A handful of fresh thyme
250 ml Sour Cream
250ml cream
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp chicken stock powder
250 ml water
2 Tbsp Dijon mustard
1 Tbsp Whole grain mustard
Season with salt and pepper


Fry the pork bangers with a splash of oil in a hot pan until golden brown, add fresh thyme to the pan while you cook the pork bangers.
To prepare the sauce, in an oven proof dish, combine the sour cream, cream, onion powder, garlic powder, chicken stock powder, water, dijon mustard and whole grain mustard. Season with salt and pepper then combine with a whisk.
Place the pork bangers into the oven dish with the sauce then bake for 15-20 minutes @ 200C
Serve with mash potatoes, rice or grains with veg or a salad.
Serve with mash potatoes