Articles Tagged with “Sausages”

26/01/2008: Fennel, Sausage and Bean Casserole

This recipe is ideally made with plain pork sausages, or pork & leek. Try to avoid overly seasoned sausages. If peeling the tomatoes is too much bother, using half a tin of tomatoes would probably work fine.

Ingredients

• 4 Sausages
• 2 × 440g tins of cannellini beans, drained
• ¼–¾ bulb of fennel
• 4 medium tomatoes
• 300 mL chicken stock
• olive oil

Method

Submerge the tomatoes in boiling water. Simmer until their skins split. Remove the tomatoes from the pan and run under cold water. Peel their skins off and chop the tomatoes.

Grate the fennel with a cheese grater, or chop very finely.

Chop each sausage into 6–8 segments. The skin may tear or come loose — discard any loose bits of sausage skin.

In a casserole dish, heat a generous amount of olive oil. Fry the chopped sausages, stirring continuously to prevent them from sticking. Cook for 5–10 minutes, until they are browned.

Add the beans, tomatoes, fennel and stock. Stir until well mixed. Simmer gently for about 30 minutes.

Serve with focaccia or a similar bread.

31/08/2003: Roast Leg of Lamb with all the Trimmings

This should serve 4 or even 5! You may want to also serve it with some autumnal vegetables (such as swede, parsnip, carrot, cauliflower, brocolli or spinach) although I haven’t included details of how to cook them here.

Ingredients

Lamb

• half a leg of lamb
• 1 large glass red wine
• loads of rosemary, preferably fresh
• 3–4 cloves of garlic
• salt and pepper
• vegetable oil

Roast Potato

• 4–6 large potatos
• chopped rosemary, preferably fresh (optional)
• flour
• salt and pepper
• goose fat or another fat or oil

Sausages

• 12 chipolatas or thin sausages
• 12 rashers streaky bacon

Yorkshire Puddings

• 2 eggs
• 100g flour
• 50g butter/margerine, melted
• 100mL water
• 50mL milk
• a pinch of salt
• goose fat or another fat or oil

Method

Preheat the oven to 180°C.

Place the lamb leg onto a baking tray. Poke about 12 holes into the lamb with a sharp knife. Insert garlic and rosemary (a sliver — about ¼ — of a clove of garlic and 3–4 leaves of rosemary) into…

31/08/2003: Toad in the Hole

Toad in the Hole is a classic British meal which thankfully contains neither frogs nor potholes.

Ingredients

• 6 pork sausages
• 2 eggs
• 100g flour
• 50g butter/margerine, melted
• 100 mL water
• 50 mL milk
• a pinch of salt
• 1 onion
• ¾ teaspoon of sage
• a little oil

Method

Preheat the oven to 200°C.

There are too many complicated recipes for batter out there. Try mine – it’s easy! Pop the eggs, flour, butter, water, milk and salt into a blender. Blend. Set aside. You now have batter.

Fry the onion in the oil until transparent. Add sage and fry for a couple more minutes.

Arrange the sausages in a casserole dish and pour the batter over them. Pour the onion mixture on top.

Bake until the mixture has set (usually at least 40 minutes!). Serve plain, or with a rich gravy.

Variation

Wrap each sausage in a rasher of smoked bacon first!