Showing posts with label Sausages. Show all posts
Showing posts with label Sausages. Show all posts

Saturday, 4 February 2017

Skinni Pork Sausage Sweet Potato and Apple Tray Bake

Tray Bakes are one of the easiest and quickest meals you can make and anything with sausages has to be good in my opinion.  Of course the secret to good taste is to use quality sausages.

Okay readers of this blog will know I'm supposed to be trying to lose a bit of weight here - so whilst my recipe isn't exactly calorie free as it contains potatoes, the Skinni Pork Sausages I used are from West Coast Foods and are reduced fat and high in protein.  

There's certainly no faffing about with this recipe, it's ready to serve in just 45 minutes.  Pork Sausages, Onions and a mixture of Sweet Potatoes and Regular Potatoes, Apples and Sage; what's not to like?

Sausage Sweet Potato and Apple Tray Bake

The oven tray I used was a SCANPAN; you can read my review here.

All you need is a suitably sized non-stick oven tray that's big enough for the ingredients to be spread out.  If you don't have one then you can use one of the disposable foil ones from the supermarket; just be careful that is doesn't bend when removing from the oven.

If there's more than two of you just add more of everything including sausages; and of course you can cook this just for one person.

Sunday, 15 November 2015

Sweet Potato topped Sausage and Kale Cassoulet

I do love a good, hearty and warming Crock-Pot dinner.  Crock-Pots (the original slow cooker) are fantastic and perfect for busy people and families.  Once all the ingredients are in the Crock-Pot, it can be left alone and dinner will cook itself - marvelous!

Having been asked to be part of the Collective Crock Challenge meaning myself and a few other bloggers had to name an ingredient that we'd like to see included in the Collective Crock-Pot recipe.

I was asked to name the main ingredient and I said sausages.  I say there's nothing like a proper good quality sausage; sausages in a Crock-Pot say winter is here.  None of us knew what ingredient each other had said and the people at Crock-Pot came up with this collective cooks recipe.

Sunday, 4 October 2015

Good and Filling - Sausage and Vegetable Crock-Pot Recipe

My favorite Crock-Pot recipe has to include sausages, good ones though; only proper butcher's sausages will do.  My one-pot sausage and vegetable recipe served with a good dollop of creamy mashed potato makes for perfect comfort food and is the very thing for cold weather days.

Crocktober is an exciting (and rather tasty), 30-day event to promote and celebrate all things slow cooking.  As part of the Crocktober recipe challenge, here's my latest sausage Crock-Pot or slow cooker recipe.
An easy, one-pot, no fuss, good and filling dinner.  Crock-Pots are fantastic since they cost very little to run making them far cheaper than having then oven on for hours.  Also as dinner cooks without you having to tend to it, Crock-Pot cooking is the way to go - marvelous!

Sunday, 2 August 2015

Meat-free Sausage and White Bean Cassoulet

We keep being told we're going to have a heat-wave here in the UK; but it has to be said I'm thinking they are perhaps talking about next year!  So with summer sadly not too on the summery side at the moment, how about trying my meat-free sausage and white bean cassoulet?  This easy one-pot meal is made with Quorn sausages which are high in protein and fibre but low in saturated fat this is a nice and filling but healthy kind of meal.

Personally I'm not a huge fan of Quorn sausages but their 'Chef's selection are far nicer than the regular ones and make a meat-free meal in next to no time.

Wednesday, 10 September 2014

Express Sausage Casserole using Tefal Cook4Me Multicooker

The Tefal Cook4Me is a Multicooker which means it can brown, cook, reheat, steam, pressure cook, or cook 50 different pre-programmed recipes or be used manually to create your own thing.  All in all this really is a brilliant invention.  Having been sent one to review (you can read about the Cook4Me in more detail here) and also see how easy it is to make a dish such as Beef Madras in just 20 minutes.

Well today let me tell you about this seriously quick and very tasty Sausage Casserole with cooking time of just 9 minutes.  No fancy ingredients either, in fact I used a shop bought cook-in sauce in order to show just how very easy and simple this multicooker really is.  

Sausage and Mash
The Cook4Me as I said come with 50 pre-programmed recipes and to create your own recipe is just find a similar recipe, in this case it was Sausage and Bean Casserole.  Now, none of the recipes are difficult at all nor do they require any fancy ingredients.  But the pre-programmed recipe called for dicing a carrot and a red pepper and a glass of red wine.  Okay that's nothing tricky as I say but what if you actually can't be bothered to even do that?  

So, armed with a jar of sausage casserole cook-in sauce 'Homepride' if you must know!
I chopped an onion and a few mushrooms which you don't have to but doing so will of course give more flavour.  I then selected the sausage and bean stew recipe on the Cook4Me and browned the sausages and onions as instructed. Then I poured in the cooking sauce, closed the lid and waited a whole 9 minutes for it to cook!  Now, this caught me out a bit since the mashed potatoes weren't ready.  All my fault as it does tell you at the start how long or should I say quickly it will take to cook. Please note the cooking time of 9 minutes is to serve 4 people - to serve 2 people the cooking time is less and just 6 minutes!

Tefal Multicooker

Anyway, no need to fuss since the Tefal Cook4Me automatically switches to keep warm.  Food can be kept warm for up to 90 minutes.

Sausage and Mash

Up next time is soup using a pre-programmed recipe but I can't decide between Butternut or Leek and Potato, what do you reckon?

To find out more on this and other great products pop over to the Tefal website.

Disclaimer:  I was given the Tefal Cook4Me multicooker for the purpose of a review which can be read by following the link mentioned earlier in this post.  All thoughts are my own.  I was not required to write a positive review.

Sunday, 7 October 2012

Spicy Sausage Rice Recipe - Gordon Ramsay

It has to be said I've loved watching every minute of Gordon Ramsay's Ultimate Cookery Course on Channel 4 - fantastic recipes, fast and simple to make.  Spicy sausage, peppers, red onion, tomatoes and spring onion cooked in one pot with chicken stock white wine and rice.

Not easy to photograph - my picture really doesn't do this dish justice!

Sunday, 20 May 2012

Sausages a Book and a Quiz!

Wow!  I didn't realise until now that there were quite so many different sausages in the world.  This amazing book shows more sausages along with descriptions than you can shake a stick at!
 If you're wanting to know how to make your own sausages including Chorizo, this book shows you how.
What's more there are even some yummy looking recipes too!
 Cumberland sausages with roasted root vegetables - picture taken from the book:
 If you think you know all there is to know about Sausages then why not have a go at the 'Silly Sausage Quiz' over at the DK website.
However, you might want to brush up on all things sausage first in which case you can buy the book - available from Dorling Kindersley.
  Written by Nichola Fletcher and Published by DK Publishing.
Thank you to Freddie for sending me the book. 

Thursday, 3 November 2011

Horseradish Mash with Caramelised Onions and Sausages

There's nothing like a good dollop of mashed potato to cheer anyone up!  
But the addition of horseradish turns into something amazing.  That alongside caramelised onions and some nice fat sausages and you're really talking! 
Good quality butchers sausages are vital - none of those 'low in fat' things with the meat so minced up you have no idea what it is - not for me anyway.
The secret to making proper caramelised onions is they can't be hurried or rushed in any way at all.
Long, slow cooking over a low heat without stirring for a good while is what makes the onions soft and releases the natural sugar in them.
The result will be nice, brown onions that are almost gooey. 

Tuesday, 12 July 2011

Spatchcock Chicken with Aubergine, Roasted Tomatoes and Feta

Readers of this blog will remember the fantastic day I had back in May with Marco Pierre White and Knorr along with a lovely bunch of other food bloggers.
Now, as if the day wasn't already just the best day out ever, there was more to come!  We were told we'd be sent three Seasonal British produce boxes courtesy of Knorr.  As I was about to go on holiday, mine was sent a little later and arrived at the end of last week.
  Well, what a treat!  The box was huge and filled with lovely fresh Organic meat from The Well Hung Meat Company, Organic Vegetables and herbs from Rod and Ben's and some Knorr stock cubes.  It was hard to take a picture but buried beneath those beetroot leaves are potatoes, cauliflower, carrots and courgettes!
  Marco Pierre White uses these stock cubes to season meat, poultry and fish which really works well.  All you do is mix a small amount of olive oil with a Knorr stock cube and mix to make a paste.  He then adds a few finely chopped herbs, mixes and spreads over the meat and cooks on a griddle. 
So what to cook with all this fantastic meat and veg??!!
Marco has just released his latest recipe 'Spatchcocked Poussin with Aubergine'.  I loved the look of anyway, but I added roasted tomatoes and some crumbled feta.  It worked really well.  Marco's recipe for this can be found over at the Knorr website along with a whole lot more great recipes too!
I used a small chicken to make this instead of Poussin. 
I'll be sure to let you know what I make with the rest of this lovely seasonal box.
A big thank you again to Jen, Knoor, The Well Hung Meat Company and Rod and Ben's.

Wednesday, 26 January 2011

Sausage and Pepper Casserole for the Slow Cooker

Another 'make it up as you go along experiment' of mine - Jan's Sausage and pepper slow cooker recipe!  Of course you can cook this in a casserole dish in the oven if you wish - for a lot less time though, obviously.
Sausages and mash with a lovely rich tomatoey, sweet peppery sauce.
Remember bell peppers are not spicy, just sweet, so this is ideal for kids and it's perfect for freezing too.

Sunday, 9 January 2011

Farmhouse Breakfast Week 2011

Did you know that the 23rd to the 29th of January it's Farmhouse Breakfast week?  What better way to start the day and 'Shake Up Your Wake Up' with 'proper' bacon from Denhay Farm.
 Breakfast as we all know, is the most important meal of the day.  Now sadly, we don't all have time to cook a full English every morning.  Also it has to be said it's not the healthiest breakfast option.  However, once a week, say on a lazy Saturday, I say it has to be good for you.  Even a little fried bread wont hurt you!  I have to tell you I ate the lot of the breakfast you see in the picture above - but, I wasn't hungry all day so there was no snacking which has to be a good thing!
Using good quality sausages and bacon help the keep the fat content down.  
I used Denhay Farm dry cured 'spoilt pig' bacon and there was none of that horrid water you find when cooking some bacon.  Oh and I love the name 'spoilt pig'!  
Farmhouse Breakfast Week is an annual campaign run by the HGCA  which has been running since the year 2000. The aim of the campaign is to raise awareness of the benefits of eating a healthy breakfast and demonstrate the variety on offer. 
Here are a few facts about breakfast:
* Breakfast eaters tend to be slimmer than breakfast skippers.
    * Eating breakfast can aid concentration and mental performance at work and at school.
    * It provides you with the nutrients and energy needed for an active lifestyle.
    * Research shows that breakfast eaters are less depressed and have lower levels of stress than breakfast skippers.

To get involved in Farmhouse Breakfast Week and to find out more then visit Shake up your wake up!
Thank you to Nickie and Denhay farm for sending me some lovely bacon to try.

Friday, 19 November 2010

Toad in the Hole with Brown Onion and Madeira Gravy

 Yummy, yummy, but I took the picture before the gravy and then forgot to take another.  So, no gravy to be seen here but the recipe is below!
I only used 6 sausages since there are only two of us - this will easily serve 4 you just need 8 sausages.

Sunday, 25 July 2010

Jan's Sausage Casserole

Seriously good, tasty and easy sausage casserole - perfect for cold nights.
A week or so ago here in the UK, Summer gave Autumn a miss and went straight back into Winter!  And so my sausage casserole or whatever you might want to call it was invented.  
 Anyway, on with the food. I had bit's and bobs in the fridge but nothing that would make a dinner. What I mean is, I had one courgette and one red pepper and some celery, not going to get fat on that are we? 
I did have sausages in the freezer that along with a good dollop of mashed potato, the perfect cold weather dinner was done.

Sunday, 25 October 2009

Sausages with Champ Mash and Caramelised Shallot Gravy

Champ is an Irish dish of mashed potatoes with spring onions and goes down really well with sausages.  But sausage and mash (or bangers and mash as it's also called) also needs a good onion gravy; I used shallots seeing as I had a lot of them that needed to be used.

So read how to make Champ and Caramelised Shallot Gravy after the jump.

Saturday, 1 November 2008

Sausage Rolls with Wholegrain Mustard

I made some sausage rolls yesterday, but fancied putting wholegrain mustard in them. They turned out rather nice I must say.

What you need:

1 x 500g pack of ready made puff pastry

450g of good quality sausages - skin removed
Approx. 4 tbsp wholegrain mustard
1 egg - beaten, to glaze

How to do it:
Preheat oven to 220C/200ÂșC for fan assisted /425F or Gas Mark 7

Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.

Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.

Divide the sausage meat into four and place one quarter slightly off centre down the length of one of the pastry oblongs, over the mustard and make into a roll.

Brush one border with beaten egg and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll.

With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls.

Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until pastry is risen and golden brown, serve either hot or cold.

Friday, 10 October 2008

Sausage and Guinness Casserole with Mustard Mash

Nothing like a good sausage casserole - delicious and filling, perfect for cold winter days.


Print Recipe

This amount will serve two greedy people. But you could add a couple more sausages and it would easily serve four.

To serve 2 greedy people you will need:
1/2 a tablespoon of vegetable oil
6 good quality pork sausages - mine were pork and leek
2 large onions - sliced
2 celery sticks - chopped
2 carrots - peeled, sliced length ways and cut into 2 inch sticks
2 teaspoons of sugar
1 tablespoon of English mustard - Colman's is best
8 rashers of smoked streaky bacon - chopped
2 tablespoons of plain flour
440ml can Guinness
2 teaspoons of Worcestershire sauce
250ml beef stock - I used 1 Knorr stock cube in 250ml hot water
3 tablespoons of tomato puree
150g chestnut mushrooms - halved
salt and freshly ground black pepper - to taste


Preheat your oven to 170C/325F or Gas 3
You will need a casserole dish that, ideally, can go both on the oven top and also in the oven. Just saves on the washing up!
Heat the oil in a large casserole dish over a medium heat. Add the sausages and brown them all over. Don't fuss about them cooking through as they will have plenty of time to cook later. Remove and set aside.
Now, in the same pan, add the bacon. Cook until it starts to brown and crisp up nicely. Once done, remove and set aside with the sausages.
Using the same pan, add the onions, carrots and celery and sugar.

Cook stirring until the onions have softened - about 10 minutes. Add the mushrooms and cook for a couple more minutes.

Now stir in the flour and add the Guinness and bring to the boil. Now add the stock, tomato puree, Worcestershire sauce and mustard.
Return the sausages and bacon to the pan. Season with a little salt and some freshly ground black pepper.

Put the casserole into your preheated oven and cook on a low heat - you just want it simmering - not boiling. I left mine in for 1 and a half hours until the carrots were nicely cooked through.

I made some mustard mash to go with it - just mashed potato with some wholegrain mustard stirred though.