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| Recipes |
Suitable Cuts: Sausages
Temperature: Gas Mark 7, 220°C, 425°F
Serves: 2
Cooking Time: 30 mins
Ingredients:
Lean pork chipolata sausages
Onion
Plain flour
Egg
Fresh thyme
Method:
Place 4 lean pork chipolata sausages into a large 4 ring Yorkshire pudding tin with ½ onion, sliced, and cook in a preheated oven for 10 minutes. Alternatively make a large version placing the sausages and onion into a roasting tin. Meanwhile make the batter: Place 75g (3oz) plain flour in a bowl and mix in 1 egg. Then gradually add 150ml (¼pt) water and whisk until smooth. Season with salt and pepper and add 15ml (1tbsp) fresh thyme, chopped. Remove the sausages and onions from the oven and pour over the batter. Return to oven for 15-20 minutes until well risen and golden brown.
Serving Suggestion:
Serve with mashed potato, carrots and gravy.
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Suitable Cuts: Sausages, Beef; braising cubes, chuck and blade or stewing cubes, shin and leg, Lamb braising cubes, shoulder or leg, Pork, braising cubes, shoulder, leg
Temperature: Gas mark 3, 170C, 325F
Serves: 4
Cooking Time: 90 - 120 mins
Ingredients:
5 ml (1tsp) oil
4-6 pork and herb sausages
450 g (1lb) lean beef, lamb or pork cubes
4 cloves garlic, crushed
300 ml (½pt) stock
410 g can butter beans
410 g can flageolet beans
45 ml (3tbsp) tomato puree
1 yellow pepper, seeded
15 ml flat leaf parsley, chopped
Method:
In a large heatproof casserole dish, heat the oil and brown all the pork and herb sausages for 3-4 minutes. Add the lean beef, lamb or pork cubes, 4 cloves of garlic, crushed, stock, can butter beans, drained and rinsed, can flageolet beans, drained and rinsed, tomato purée, and the yellow pepper, seeded and cut into chunks. Mix well, cover and cook in a preheated oven for 1 1 /2 - 2 hours or until the meat is tender and sauce thickened. Sprinkle over with the flat leaf parsley, chopped.
Serving Suggestion:
Serve with steamed green vegetables, mashed potato or crusty bread.
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Suitable Cuts: Sausages, bacon
Temperature: Gas Mark 7, 220 C, 425 F
Serves: 2
Cooking Time: 40 - 50 mins
Cooking Time Detail: mins
Ingredients:
4 pork and leek sausages
4 lean back bacon rashers
200 g (7oz) white cabbage, cut into large chunks
400 g (14oz) potatoes, cut into small cubes
1 red onion, chopped
30 ml (2tbsp) fresh thyme
Black pepper
Method:
In a large roasting tin, mix together the sausages, cabbage, potatoes, onion and thyme. Spread evenly in a single layer. Place bacon on top of vegetables and season with black pepper. Place in a preheated oven and cook for 40-50 minutes until the potatoes are soft (the cabbage will still be crunchy).
Serving Suggestion:
Serve the sausage bake with crusty bread.
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Pork and Stilton sausages, onion mash and a spicy fruit relish make a fabulous trio in this yummy sausage supper
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
450g pork and Stilton sausages
For the relish
1 red onion
1 garlic clove
1 large red chilli, seeds removed and finely sliced
100g soft brown sugar
75ml cider or apple juice
1 apple
3 Plums
pinch ground allspice
For the mash
900g Potatoes
1 tsp vegetable oil
2 Onions, sliced
1 tsp butter
splash Milk
Method
1. Combine the red onion, garlic, chilli, brown sugar, cider, apple, plums and a pinch of ground allspice; stir well and bring to the boil.
2. Cover the pan and turn down the heat. Cook until the fruit is soft and the liquid reduced and syrupy –this should take about 25 minutes. Remove from the heat; pour into a sterilised jar and seal. The relish will keep in a refrigerator for a week or so.
3. To make the mash, peel the potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes, until soft.
4. While the potatoes are cooking, chop the onions. Heat the oil in a frying pan and soften the onions over a high heat until golden and crisp. Drain and mash the potatoes with a knob of butter and a splash of milk and stir through the onions.
5. Meanwhile cook the sausages under a preheated grill for 12-15 minutes, turning occasionally until cooked through.
6. Serve the sausages with the onion mash, and apple and plum spicy relish.
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Wholesome British flavours – pork, apples, cider and black pudding – make a delicious (and quick) sausage supper
Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
900g Potatoes, peeled and cut into chunks
2 leeks, sliced
100g black pudding, cut into cubes
450g pork and leek sausages
1 apple
150ml cider or apple juice
1 sprig Thyme
splash Milk
1 tsp butter
Method
1. Place the potatoes into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes add the leeks.
2. Meanwhile, in a small frying pan, dry fry the black pudding until crisp.
3. In a large saucepan, dry fry the pork and leek sausages for 12-15 minutes until cooked through.
4. With an apple corer or sharp knife, remove the core of the apple, leaving the skin on. In the last 5 minutes of cooking the sausages, add the apple to the pan and cook to a light brown colour.
5. Pour in the cider or apple juice and add the thyme to the sausages; bubble until reduced slightly.
6. Drain the potatoes and leeks. Mash them with a splash of milk and a knob of butter. Stir the black pudding through the mash.
7. Serve the sausages with the black pudding and leek mash, apple gravy and your favourite seasonal green vegetables.
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Sweet parsnips and apples compliment this hearty version of bangers ‘n’ mash, served with a light beer gravy
Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
900g Potatoes, peeled and cut into chunks
225g Parsnips, peeled and cut into chunks
450g pork and apple sausages
300ml light beer
2 tsp Sugar
1 tbsp gravy granules
1 tsp butter
dash of Milk
Method
1. Cover the potatoes and parsnips with water in a large saucepan; boil for 10-15 minutes until soft.
2. Meanwhile in a large pan, dry fry the pork and apple sausages for 12-15 minutes until cooked through. Add the light beer and simmer for 2-3 minutes. Add the sugar and gravy granules; cook until thickened.
3. Drain the potatoes and parsnips, and mash with a knob of butter and a dash of milk.
4. Serve the sausages with the potato and parsnip mash and beer gravy.
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