Sausages braised with Cider & Smoky Bacon

Sausages braised with Cider & Smoky Bacon

A very simple but very delicious dish to make – pork and cider were made for each other!  This dish is best served with a hearty pile of mash!

Serves 4 or 2 if you like big portions

Preparation time:  5-10 minutes

Cooking time:  45 minutes

Ingredients

1 tbsp olive oil

8 pork sausages

6 rashers smoked streaky bacon, chopped

1 onion, peeled and sliced

1 tbsp plain flour

450ml cider

1 tsp Dijon mustard

a handful parsley, chopped

mashed potato, to serve

Preparation method

1. In a large frying pan or wok heat the olive oil.  Add the sausages and cook until they are browned all over and set aside.

2. Add the bacon and onion the pan and cook for 5-7 minutes, stir occasionally until golden.  Now add the flour and cook for a further minutes, then stir in the cider.  Bring to the boil and then simmer for 2 minutes, stir in the mustard.

3. Return the sausages back to the pan.  Simmer for 20-30 minutes until the sauce has thickened.  Sprinkle with parsley and serve with mash.

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Chorizo Sausage & Mushroom Rigatoni

Chorizo Sausage & Mushroom Rigatoni

This pasta dish is delicious because the sausages are full of flavour, making the sauce rich and comforting.

Serves 4

Prep time:  10 minutes

Cooking time:  35 minutes

Ingredients

2 tbsp olive oil

1 small red onion, peeled & finely chopped

1 large garlic clove, peeled & finely chopped

300g chorizo sausages, skins removed & chopped

100g Portobello mushrooms, sliced

400g can of chopped plum tomatoes

50ml double cream

Freshly ground salt & pepper

400g rigatoni or penne

Pecorino or parmesan cheese, grated to serve

Preparation method

1.  In a large frying pan or wok heat the olive oil and add the onion and garlic.  Cook for 3-4 minutes, stirring until the onions have softened.

2.  Now add the sausage meat, stir and cook over a medium heat for 5-7 minutes.  Add the mushrooms and cook for a further 3 minutes.

3.  Add the tomatoes and cook for 20 minutes, finish by adding the double cream, keep the sauce at a simmer.  If the liquid reduces too much add some of the pasta water.  Season to taste.

4.  Meanwhile cook the pasta as per packet instructions and drain.  Place the pasta in the hot sauce and mix well over a low heat.  Serve the pasta in 4 pasta bowls and sprinkle with the cheese.  Enjoy!

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Toad in the Hole with Onion Gravy

Toad in the Hole with Onion Gravy

A British classic perfect for a mid-week supper on a winters evening!  Serve with mashed potato and roasted vegetables.

Serves 4

Prep time:  15 minutes

Cooking time:  45 minutes

Ingredients

2 tbsp olive oil

8-10 good quality pork sausages

150g plain flour

½ tsp fine sea salt

2 large free-range eggs

150ml milk

For the onion gravy:

20g butter

2 red onions, peeled & finely sliced

Freshly ground salt & pepper

1 ½ tbsp plain flour

300ml chicken stock

1 tsp English mustard

2 tbsp redcurrant jam

Few dashes of Worcestershire sauce

Preparation method

1.  Preheat the oven to 200°C/Gas mark 6.  Place the oil into a 1.5 litre ovenproof dish making sure the oil evenly covers the base.  Add the sausage and cover in the oil.  Put in the oven for 10 minutes.

2.  Meanwhile prepare the batter, place the flour, salt, eggs and milk into a large bowl and whisk until the mixture is fully combined and there are no lumps.

3.  Remove the sausages from the oven and pour the batter all over the baking dish.  Return the dish to the oven and bake for 30 minutes or until the batter has risen and is golden brown.

4.  Meanwhile make the onion gravy.  In a large saucepan melt the butter and add the onion, season with salt and pepper.  Over a medium heat cook for 8-10 minutes stirring occasionally until the onions are soft.  Add the flor and stir through for a couple of minutes.

4.  Stir through the stock a bit at a time and bring to a simmer.  Now add the mustard, jam and Worcestershire sauce.  Simmer until the gravy has thickened and season to taste.

5.  Remove the Toad in the Hole from the oven and allow to rest for a few minutes.  Serve with mashed potato and roasted vegetables.

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Sausage Carbonara

Sausage Carbonara

A wonderful twist to a classic carbonara – very quick and easy to make, a perfect mid-week meal.

Serves 4

Prep time:  5-10 minutes

Cooking time: 10-12 minutes

Ingredients

4 good quality sauages

1 tbsp olive oil

4 slices of pancetta, chopped

4 egg yolks

100ml/3 ½ fl oz double cream

100g/3 ½ oz freshly grated parmesan cheese

Zest of 1 lemon

Sprig of fresh flat leaf parsley, chopped

Freshly ground pepper

Method

1.   For the sausage meatballs, with a sharp knife slit the sausage skins length ways and remove the sausagemeat.  Roll the meat into small balls and set aside.

2.  Heat the oil in a large pan and fry the sausage meatballs until golden brown.  Add the pancetta and fry until golden.

3.  Meanwhile cook the linguine in a large pan as per packet instructions.

4.  Place the egg yolks, cream, half of the parmesan, lemon zest and parsley into a large bowl and mix through.

5.  Drain the pasta and keep some of the pasta water aside and place back in the pasta pan.  Add the egg mixture, sausage meatballs and pancetta, toss everything together.  If the pasta becomes too sticky add some of the pasta water.  Sprinkle over the parmesan and season to taste... serve immediately & enjoy!

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Bangers and Mash with Roast Onion & Red Wine Gravy

Bangers and Mash with Roast Onion & Red Wine Gravy

This is comfort food at its best!  This dish is full of flavour, you will make this time after time.

Serves 4

Prep time:  15 minutes

Cooking time: 1 hour

Ingredients

Olive oil

12-16 good quality sausages

3 large onions, peeled & sliced

4 garlic cloves, peeled

3 sprigs of thyme

Freshly ground salt & pepper

400ml red wine

2 tbsp sugar

2 tsp Dijon mustard

400ml good beef stock

For the mash

1.5kg potatoes, peeled and chopped into quarters

100ml milk

Freshly ground nutmeg

50g butter

Sea salt

Method

1.   Preheat the oven to 200°C/Gas Mark 6.

2.  For the bangers, heat 2 tbsp of olive oil in a roasting tray on the hob and add the sausages, brown them all over.  Add the onions, garlic, thyme, and a splash of olive oil then sit the sausages on top.  Season with salt & pepper.

3.  Place in the oven for 45 minutes, occasionally turn the sausages and onions.

4.  Remove the sausages from the oven and place the sausages in a warm place whilst you make the gravy.

5.  Remove the thyme and garlic a place the oven tray over a high heat and add the sugar and mustard, mix until the sugar dissolves.  Pour in the red wine and bring to the boil then simmer until the liquid reduces by half. 

6.  Pour in the stock and bring to the boil and simmer until it has reduced by a third and you have rich and full flavoured gravy.  Season to taste.

7.  For the mash, place the potatoes into a large pan filled with cold water and a good pinch of salt.  Bring the pan to the boil and cook for 20-25 minutes or until tender.

8.  In the meantime, warm the milk and grate in the nutmeg.

9.  Drain the potatoes and set aside for a few minutes to let them dry, mash with a potato masher or ricer until smooth.

10.  Beat in the milk and butter until you have a creamy mash.

11.  Divide the mash between four warmed plates, share out the sausages and spoon over the gravy and onions.  Enjoy!

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Spicy Tomato, Herb & Sausage Fusilli

Spicy Tomato, Herb & Sausage Fusilli

A simple, quick and easy mid-week dish that can be rustled up with store cupboard ingredients!  But most importantly it is very delicious!

Serves 2

Prep time:  5-10 minutes

Cooking time: 12-15 minutes

Ingredients

2 tbsp olive oil

4 good quality pork sausages

1 red onion, sliced

2 garlic cloves, crushed

400g/14 oz tin of chopped tomatoes

1 red pepper, sliced

½ tsp chilli flakes

1 tsp sugar

2 tbsp oregano

2 tbsp fresh parsley, chopped

300g/10 ½ oz fusilli, cooked as per packet instructions

Method

1.   Heat 1 tbsp of oil in a large frying pan or wok and then add the sausages and cook until browned.  Remove from the pan and slice the sausages on the diagonal and set aside.

2.  Reduce the heat on the pan and add the remaining oil and gently fry the onions and garlic for 2 minutes.

3.  Add the tomatoes, red pepper, chilli flakes, sugar, oregano and sausages, cover and simmer for 10 minutes.

4.  Now add the cooked pasta and mix through.  Divide between 2 serving bowls and sprinkle with chopped parsley, enjoy!

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Spaghetti with Italian Sausage & Vodka Sauce

Spaghetti with Italian Sausage & Vodka Sauce

Deliciously spicy vodka & sausage spaghetti which is quick and easy to make!

Serves 4

Prep time:  5 minutes

Cooking time: 15 minutes

Ingredients

500g/17 ½ oz Spaghetti

2 tbsp olive oil

450g/1 lb Italian sausage, casing removed and chopped

2 onions, peeled and finely chopped

1 tsp salt

1 tsp chilli flakes

4 garlic cloves, peeled and crushed

1 tin of chopped tomatoes

180ml vodka

120ml double cream

Small bunch of fresh basil, finely chopped

Freshly grated parmesan to serve

Fresh basil sprigs, to serve

Method

1.       Cook the pasta as per packet instructions.

2.      In a large frying pan or wok heat the oil.  Add the sausage and cook for 3-4 minutes or until browned.

3.      Add the onions, salt & chilli flakes and cook until the onions are soft and golden, 4-5 minutes.

4.      Add the garlic and cook for about 30 seconds and then add the tomatoes, stir until thick, about 2 minutes.

5.      Now add the vodka and cook until the sauce has reduced by half, 3-4 minutes.  Stir in the cream and cook for 2 minutes until the sauce has thickened.  Stir in the basil and remove from the heat.

6.      Toss the sauce with the pasta to coat evenly and transfer to a pasta bowls for serving. Top with cheese and sprig of basil and serve immediately.

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Sausage and Mash with Beer & Onion Gravy

Sausage and Mash with Beer & Onion Gravy

Comfort food at its best with a unique flavoured gravy of beer, star anise & cloves.

Serves 4

Prep time: 20 minutes

Cooking time: 50 minutes
Ingredients

12 good quality pork sausages

For the gravy

700g/1½lb onions, sliced thinly

pinch sugar

2 tbsp vegetable oil

25g/1oz butter

1 tsp plain flour

600ml/1 pint brown ale or a beer of your choice

600ml/1 pint fresh beef stock

½ star anise

2 cloves

2 fresh bay leaves

Drizzle of Balsamic vinegar

For the mashed potatoes

900g/2lb floury main crop potatoes,

peeled and cut into chunks

55g/2oz butter

2-3 tbsp milk

salt and freshly ground black pepper

English mustard to serve

Method

1.      To make the gravy, heat the oil and the butter in a large pan.  Add the onions and sugar and cook over a low heat for 30-45 minutes, stirring now and then, until soft and richly caramelised.

2.      Stir in the flour and cook for 1 minute.  Then stir in the beer, beef stock, star anise, cloves and bay leaves and boil until the gravy reduces to a rich, glossy sauce - about 20 minutes.

3.      Add a drizzle of Balsamic vinegar, remove the star anise, bayleaves and cloves from the gravy and season to taste with some salt and pepper.

4.      For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.

5.      Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned.

6.      Drain the potatoes and mash until smooth - a potato ricer does this really well.  Mix in the butter with some seasoning and enough milk to make a smooth, creamy mash.

7.      To serve spoon the mashed potatoes onto 4 plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.

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the BEST Sausage Casserole

The BEST Sausage Casserole

This is a wonderful comforting and warming dish!  Use your favourite varieties of sausages to create the best Sausage Casserole and serve with rustic bread.  I used pork, black pudding & apple sausage and red onion marmalade pork sausages from the farmers market... delicious!

Serves 6

Prep time: 30 minutes

Cooking time: 50 minutes
Ingredients

1-2 tbsp vegetable oil

12 of your favourite pork sausages

6 rashers of smoked streaky bacon, cut into 2.5cm lengths

2 onions, thinly sliced

2 garlic cloves, crushed

1 tsp smoked paprika

1 x 400g can chopped tomatoes

300ml chicken stock

2 tbsp tomato puree

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

4 sprigs of fresh thyme

100ml red wine

1 x 400g can of mixed beans, drained and rinsed

Freshly ground salt & pepper

Method

1.  Heat a large lidded frying pan or wok and add the oil once heated add the sausages and cook on a low heat for 10 minutes until the sausages are evenly browned.  Remove the sausages and set aside.

2.  Now add the bacon to the pan and cook until brown and crisp, set aside with the sausages.

3.  Add the onions to the pan and fry on a medium heat until softened, add more oil if necessary, stir often – this should take around 5 minutes.  Now add the garlic and fry for a further 2-3 minutes.

4.  Sprinkle the smoked paprika and cook for around 30 seconds.

5.  Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, herbs and wine – boil and bring to the simmer.

6.  Add the sausages and bacon and simmer with the lid on for 20 minutes stirring occasionally.

7.  Now add the beans and cook for a further 10 minutes, stirring occasionally until the sauce has thickened.

8.  Season to taste and serve with rustic bread.

Cooks Tips

v  This casserole freezes brilliantly.

v  Add various flavoured sausages for more taste.

v  Substitute red wine for white wine or if you don’t want to add alcohol add water.

v  Substitute smoked paprika for hit chilli powder.

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Sausage & Mustard Pasta

Sausage & Mustard Pasta

A tasty and very easy dish to make!  Sausage & Mustard, a perfect combination...

Serves 4

Prep time: 20 minutes

Cooking time: 10-30 minutes
Ingredients

1 tbsp olive oil

2 onions, peeled, sliced

1 clove of garlic, finely chopped

200g pasta (use your favourite)

6 good quality sausages

1 small handful fresh flatleaf parsley, roughly chopped

1 tbsp Dijon or English Mustard

1 tbsp wholegrain mustard

a small pot of double cream

salt and freshly ground black pepper

Method

1.      Add the oil to large hot frying pan or wok and fry the onions and garlic until soft and slightly golden but not crisp.

2.      Meanwhile cook the pasta in boiling salted water as per packet instructions.

3.      Remove the skin from the sausages and divide the sausage meat into 1 inch pieces and add to the onions and cook for a few minutes.

4.      Add the parsley and then add the mustards.

5.      Stir in the cream and check the seasoning, taste, and add more mustard if needed. Drain the pasta and add to the sausage and mustard. Serve on warm plates with a sprinkling of chopped parsley.

Cooks Tips

v  You can use a variety of different mustards for this recipe & different flavoured sausages.  I love to experiment with the different and unique flavoured sausages I buy from the farmers market.

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A Very Different Sausage Pasta...

A Very Different Sausage Pasta

You must try this pasta as it is has a unique flavouring – this is one of my favourite pasta dishes.

Serves 4

Ingredients

2 heaped teaspoons of fennel seeds

2 dried chillies, crumbled

Splash of olive oil

600g of good quality Italian or Pork Sausage, remove the skins

& break into bite sized pieces

1 tbsp dried oregano

Medium glass of white wine

Zest & juice of a lemon

500g of good quality fusilli or penne

Sea salt and Pepper freshly ground

A couple of knobs of butter

Handful of freshly grated Parmesan, plus extra to serve

A small bunch of fresh fat leaf parsley, leaves picked & chopped

Method

1.      Place the fennel seeds and chillies in a pestle & mortar and bash until crushed; put to one side.

2.      Heat a large heavy bottomed frying pan or wok and add a splash of olive oil.  Add the sausage meat to the pan and really break it up in the pan.  Fry for a few minutes until the meat starts to colour.  Continue to crush until it resembles mince.

3.      Add the fennel seeds and chillies and cook on a medium heat until the meat is crisp, golden and slightly caramelised.

4.      Add the oregano then pour in the white wine; reduce the liquid by half.

5.      Add the zest and lemon juice and turn the heat to low.

6.      In the meantime start to cook the pasta as per packet instructions.  When the pasta is cooked to perfection drain the pasta reserving some of the cooking water.  Place the pasta back in the pan and add the sausage meat.

7.      Stir the pasta making sure all the lovely flavours coat the pasta and then add the butter, parmesan, chopped parsley and a few spoonfuls of the reserved water.  The pasta will look shiny with the sauce; taste for seasoning then serve with a bit more parmesan grated on the top.

8.      Pour yourself a glass of chilled wine and enjoy!!

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