By David McDonald, owner of Geordie Banger Company
The Geordie Banger Company offer some of the best bangers in the region.
The company was founded by David McDonald, whose grandad and dad were both butchers.
David, who launched the company three years ago – following in the family footsteps -offers handcrafted sausages with a Geordie twist.
This Christmas, tuck into Cranberry, Orange and Chestnut flavour; Cranberry and Rosemary; and Spicy Chilli and Red Pepper flavour bangers.
Buy from Rehills of Jesmond; Coppers at Gosforth; or online.
4 festive sausages (Cranberry, Orange and Chestnut flavour from The Geordie Banger Company)
4 streaky bacon rashers (from the Geordie Banger Company)
2 large eggs
a handful of mixed baby greens
half a tomato
Remove your festive sausage meat from their casings and roll into balls, flatten into 4 small patties.
Add them to a frying pan with a splash of olive oil and begin to cook on medium heat. Cook for 10-15
minutes (turn over halfway though).
Now bring a pan of water to a boil and add a teaspoon of white vinegar.
Crack an egg into a small bowl and lower it into the pan of water. Repeat this with the second egg. Cook for 2.5 minutes.
Add 4 rashers of streaky bacon to the pan with the patties in and cook until crispy.
Now start to prepare the plate, quick wash the baby greens and place them in the centre of the plate
Slice your tomato and leave to one side until needed.
Place your patties onto the bed of greens, followed by the tomato slice, egg and streaky bacon to finish. Season with salt and pepper and serve.