Sunday, 15 November 2015
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
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.
Sunday, 2 August 2015
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
Sunday, 7 October 2012
Sunday, 20 May 2012
Thursday, 3 November 2011
But the addition of horseradish turns into something amazing. That alongside caramelised onions and some nice fat sausages and you're really talking!
Tuesday, 12 July 2011
A big thank you again to Jen, Knoor, The Well Hung Meat Company and Rod and Ben's.
Wednesday, 26 January 2011
Sunday, 9 January 2011
Using good quality sausages and bacon help the keep the fat content down.
* 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.
Friday, 19 November 2010
Sunday, 25 July 2010
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.
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
To make the champ you will need:
8 medium sized floury potatoes, such as Maris Piper, King Edwards or Desiree
6 large spring onions - finely sliced
300ml full fat milk
Drain the water from them, cover the pan and let it sit in a warm place for about three minutes, this will allow the potatoes to become soft and completely cooked.
Wash and finely chop the spring onions. In a small saucepan put the milk and a good amount of butter (about 75g) bring to the boil.
Put the chopped spring onions into the boiling milk, then remove from the heat and leave to infuse for about one minute.
Mash the potatoes well and stir in the milk and onions until everything is smooth. Check for seasoning and keep warm till you're ready to serve.
For the Shallot Gravy:
butter and olive oil for frying
2 tablespoons of flour
make up 300ml hot chicken stock
a good glug of red wine
Finely slice the shallots. Now add a knob of butter and a little olive oil to a frying pan and fry them over medium heat.
You need to cook them slowly until they are nicely caramelised and are a good even brown colour.
This will take about 20 minutes. Don't try to rush as it’s essential to give the gravy both its deep brown colour, and sweet flavour.
You don't want the gravy to taste of raw onion.
When you are satisfied with the colour of the onions, sprinkle over 2 tablespoons of flour and stir round to absorb any cooking fat and juices.
Add a good glug of red wine. Add a few freshly picked thyme leaves (lemon thyme is good if you have it) and mix well together while the alcohol evaporates.
Now add about 200ml of the stock. Don't add it all at once, you can always add more later if you think your sauce is too thick.
Stir well, and simmer the gravy for 10-15 minutes. When the gravy is done stir in a knob of cold butter and season to taste with freshly ground black pepper.
Serve both the champ and the shallot gravy with good quality sausages. I like both Lincolnshire or Cumberland sausages even though they are both quite different in taste.
Saturday, 1 November 2008
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/200ºC 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.
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
This amount will serve two greedy people. But you could add a couple more sausages and it would easily serve four.
Cook stirring until the onions have softened - about 10 minutes. Add the mushrooms and cook for a couple more minutes.