Showing posts with label Sausages. Show all posts
Showing posts with label Sausages. Show all posts
Sausage wasn't something I enjoyed very much when I was growing up. I am not sure why. I never really began to enjoy them at all until I was a grown woman and cooking my own. I liked them almost burnt on the outside with catsup for dipping. My father enjoyed them dipped in mayonnaise. As a child growing up in Canada, in my experience at least, there was only one kind of sausage. Ordinary breakfast sausage, long thin cylinders of meat, stuffed into skins, fatty and flavoured with nutmeg and poultry seasoning. That was it. Growing up in the 50's /60's and early 70's in small communities meant that we were not exposed to outside flavours or choices. We had what we had, and that was that.
It was not until I was an adult that I experienced another kind of sausage. My sister-in-law who lived in Toronto had studied at the Cordon Bleu and was considered to be an expert in cooking. We spent the weekend at hers once, and she cooked sausages for us for breakfast. These were not the sausages of my childhood, they were plump and fat and had a fabulous flavour. She simmered them slowly in lemon water first and then browned them off in a skillet. That is when I learnt to love sausage, and in the intervening years have come to enjoy all sorts and varieties. What she served us that weekend were British Butchers Sausages and they were quite simply gorgeous in my opinion.
One of the most exciting foods I was introduced to moving over here to the UK was the great British Sausage, or Bangers as they are also lovingly called, and let me tell you, they have about as many different kinds as they do areas and counties here, a whole cornucopia of wonderful flavours, some of them quite spectacular. I have my favourites.
The word "sausage" comes from the Latin, "salsicius", prepared by salting, which in turn comes from Salsus, meaning "salted."Sausages have been produced, eaten and enjoyed in Great Britain since Roman times. The Anglo-Saxons developed their own varieties and the Normans brought French ideas into the mix, including pure pork sausages, black puddings (made with blood) and the andouille, an entrail sausage known in England as chitterlings.
You will find sausages in just about every country in the world, each with their own spin on this meat, fresh, dried and everything in between. What is it that makes British sausage stand out from the rest? What is it about British sausage that makes it so great?
For one we have such a wide variety to choose from . . . Yorkshire, Oxford . . . Cambridge, Cumberland . . . Country Pork, and those are just the basics. We stuff them with leeks and cheeses, spring onions, caramelised onions, mustard, honey, etc. We enjoy them for breakfast and we enjoy them for lunch. We love them for teatime, or high tea, and dinner. We eat them in baguettes and rolled up in puff pastry. Here in the UK, we just love our sausages, full stop!
In days of old they would have been dried and salted, perhaps even smoked, for preservation. These days for the most part however, with the modern wonders of refrigeration, we tend to enjoy them fresh. You can find them in other countries, but I have heard again and again how much people miss British Sausages where they live and how they can't find them, so first up I am going to give you a recipe which you can use to make your own homemade Basic British Pork Sausages
Basic British Pork Sausage
Yield: Makes about 16
You should be able to buy the skins for these at a butchers or from an on line sausage making source. They will have been salted, which helps to preserve them, so do soak them in cold water first, preferably running water, running the water through the actual skins, and then dry with a cloth. Also cut them into 10 inch lengths, tying a knot in one end before filling. This will give you a bit of an excess but this will shrink during cooking and help to prevent them from bursting. You will need a meat grinder, or a good food processor.
ingredients:
- 2 pounds of boned and skinned shoulder of pork
- 4 pig's cheeks, trimmed
- 1/2 pound skinned pork back fat
- 1 brown onion, peeled and very finely chopped
- 1 1/2 TBS unsalted butter
- 1/4 tsp fresh thyme, chopped
- 1/4 tsp fresh sage, chopped
- 1 garlic clove, peeled and minced (optional)
- pinch ground mace
- 2 slices of stale good dry white bread, crusts removed and crumbled
- 1 medium free range egg, beaten lightly
- Worcestershire sauce
- salt and pepper
- about 4 meters (4 1/2 yards) sausage skins, well washed
- 25 - 50g of lard for frying (2 - 4 TBS)
instructions:
How to cook Basic British Pork Sausage
- Put all of the meats through the meat grinder on a medium mince. This should give you a medium coarse finish. If you prefer a smoother texture, you can pass the meat through the grinder several more times. Cover and place the minced meat into the refrigerator.
- Saute the onion and garlic in the butter along with the herbs and the mace over low heat, without browning for two to three minutes until quite soft. Let cool completely.
- Take the meat out of the refrigerator and mix completely with the cooked onion mixture. Stir in the bread crumbs and egg, adding a few drops of Worcestershire sauce and some seasoning. Take care not to over do the Worcestershire sauce. To check your flavours, take a small amount and fry it in a skillet, taste and then adjust the mixture as needed.
- To fill the sausage skins, you can use a sausage skin filler, or you can use a piping bag fitted with a 1/2 inch plain tube, filling the bag only half full for better control.
- Take the sausage skin and pull it back to the knot. Sit it over the end of the piping tube and squeeze. Once the sausage skin has been filled to the size of a standard sausage, remove the piping bag and push the meat further down the skin to give a good plump shake, pushing out any air left in the skin, then tie at the end. Repeat to fill all your sausage skins. Place onto a plate, cover and allow to rest in the refrigerator before proceeding to cook them.
- They are ready to be grilled or pan-fried. Pan frying is my preferred method of cooking. Melt the lard in a heavy bottomed skillet. Lay the sausage in the hot fat and fry gently, for 15 to 20 minutes, turning frequently, until they are golden brown and cooked thoroughly. Enjoy!
Note - you can replace the shoulder and cheeks with 2 1/2 pounds of pork belly, reducing the amount of pork fat by about 1/3 of a pound.
My absolute favourite of all the sausages has to be Cumberland sausage. It is said to be the meatiest of all the sausages and has a very distinctive peppery flavour that I really enjoy. At one time they used to be made from a special breed of pig, which unfortunately died out back in the late 50's/early 60's.
One of the most recognisable features of Cumberland sausage is that it is not twisted into links, but rather long length are shaped and rolled into a "Catherine Wheel" shape. Some of them can be quite long and in Cumbria you actually buy the by the length rather than the weight. We have had some really delicious ones when we have been staying up in Cumbria, that I have never been able to find anywhere else. Traditionally they are flavoured with a mix of cayenne pepper, white pepper, ground nutmeg and salt, a combination which I find extremely delicious. Its nice and peppery. If you want to have a try at making your own (and I hope that you do), it is best for you to just pipe the meat into two or three long sausages and then coil them into Cumberlands when done. You can then pan fry, grill or roast them as desired.
Yield: Makes 2 to 3 good sized Cumberlands
Cumberland Sausage
Delicious. There is no other word for them. They are lovely kept in the coil shape and secured with a skewer and cooked whole, for cutting into sections at the table.
ingredients:
- 1 pound lean pork shoulder, cut into rough dice
- a generous 1/2 pound pork belly, rind removed, cut into rough dice
- 1/3 pound pork back fat, cut into rough dice
- 100g soft fresh white bread crumbs (1 2/3 cup)
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 2 - 3 yards sausage skins, soaked and washed in water, cut into 2 to 3 lengths
- butter, lard or cooking oil for frying
For the special Cumberland seasoning:
- 2 tsp salt
- 2 tsp ground white pepper
- pinch of freshly grated nutmeg
- pinch of cayenne pepper
instructions:
How to cook Cumberland Sausage
- Mince the meats to your choice using a meat grinder on a coarse disc for one turn, and the on a medium disc for another. Mix in the bread crumbs, herbs and seasonings.
- To fill the sausage skins, you can use a sausage skin filler, or you can use a piping bag fitted with a 1/2 inch plain tube, filling the bag only half full for better control.
- Tie a knot in one end of each length of skin.
- Take the sausage skin and pull it back to the knot. Sit it over the end of the piping tube and squeeze. Once the sausage skin has been filled to the size of a standard sausage, remove the piping bag and push the meat further down the skin to give a good plump shake, pushing out any air left in the skin, then tie at the end. Repeat to fill all your sausage skins. Shape into coils and place onto a plate, cover and allow to rest in the refrigerator for at least half an hour before proceeding to cook them.
- To bake, preheat the oven to 180*C/350*F/ gas mark 4. Brush with butter and place in a roasting tray. Roast for 25 to 30 minutes basting every so often with some butter.
- To pan fry, heat a skillet and add a drop of lard or cooking oil. Place the sausage into the pan and gently fry until golden on the underside (12 to 15 minutes), flip over and fry gently on the other side for 8 to 10 minutes. Serve immediately.
- To grill, brush with butter and place under a medium hot grill, cooking for 8 to 10 minutes per side.
- Serve hot.
TOAD IN THE HOLE - a British Comfort-food Favourite
A delightful and tasty comfort-food-recipe I discovered shortly after I arrived here
was a lovely dish called Toad in the Hole. I had often heard about this
British delicacy but had never had any idea of what it was let alone
ever had the chance to try it. I soon learnt that it had nothing to do
with holes, dirt, or even toads for that matter!
The origin of the name 'Toad-in-the-Hole' is quite vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name.
Yield: 2 - 3
Toad in the Hole
To be sure, this is quite simply sausages baked in the oven with a delicious Yorkshire pudding batter baked around them, but there is an art to making a good one. Serve with plenty of fluffy mashed potatoes, onion gravy and a vegetable on the side.
ingredients:
- 2 large free range Eggs
- 125g Plain Flour (1 cup, minus 2 TBS)
- 150ml Milk (2/3 cup)
- 150ml Cold Water (2/3 cup)
- Salt & Pepper
- 6 Good Quality Herby Sausages of your choosing (I like Cumberland myself)
- 2 tbsp Lard or Dripping or Cooking Oil
instructions:
How to cook Toad in the Hole
- On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky. Do not prick the skins! Allow to cool.
- Crack open the eggs into a large measuring jug and beat well. Add the milk and water together, mixing it all together really well. Set aside.
- Sift the the flour into a large bowl and season with a sprinkling of salt & pepper. Make a well in the centre. Gradually whisk in the liquid mixture, whisking until you have a stiff but smooth batter with no lumps. Allow to rest for half an hour.
- Pre-heat the oven to 205*C/425*F. Slip the lard or oil into a deep sided baking tin and place just this in the oven. Once it is quite hot and the fat is sizzling, quickly, but carefully, take it out and rest on the top of the hob. Pour in the Batter mixture. Then add the Sausages, parallel to each other, the length of the tin.
- Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy. Serve cut into squares with fluffy mashed potatoes and a delicious gravy of your own choosing.
Sticky Sausages with Cream & Mustard Mash
And there you have it, all I know about sausages. How to make your own British Sausages, and a few ideas on how to cook them once you have them made!
Up Tomorrow: Crispy Herbed Potato Rosettes.
Sausage Pie. I can hear you saying, now that sounds a bit unsual! I hope it also sounds tasty!
Because it is, very tasty. A delicious crisp and buttery crust filled with a fabulous sausage stuffing mix . . .
Made with two slices of crumbed stale bread, some chopped onion and celery . . . sage . . . a small leek I had languishing in the bottom of the vegetable drawer that needed using up . . .
A pound of really flavourful breakfast sausages, skins removed and meat crumbled. I like the Heck 97% myself, or Debbie and Andrew's, but you pick your own favourite breakfast sausage . . . you don't want to go too crazy with unsual flavours here. Breakfast sausage will do the trick . . .
Just don't go cheap and nasty. NO. NO. NO. Blecch.
There is some dried sage in there, and some salt and pepper, just a smidge . . . and then the addition of chopped prunes and apricots which go soooooo well with pork. Mix it all together and pop it into that crisp buttery crust and voila! You have a pie fit for a King! And . . . it was so easy to make!
*Sausage Pie*
Serves 6
175g plain flour (1 1/4 cups)
pinch fine sea salt
85g butter cut into cubes and chilled (6 TBS)
1 - 2 TBS cold water
9 soft dried apricots, chopped
1 finely grated zest of one large orange
2 thick slices stale bread made into crumbs
1 large free range egg, beaten
Make the pastry case first. Sift the flour and salt into the bowl
of a food processor. Drop in the butter cubes and pulse until the
mixture resembles fine crumbs. Add 1 TBS of the cold water through the
feeder tube while you have the motor running until the mixture forms a
ball, only adding additional water as needed. Shape into a flat disc,
wrap in cling film and chill in the refrigerator for half an hour to
rest.
Make the stuffing while the pastry is chilling.
Melt the butter with the oil in a skillet. Add the onion, leek and
celery. Cook, stirring occasionally, over medium heat to soften without
browning. Toss in the bread crumbs, dried fruit and orange zest.
Season lightly, remembering that the sausage meat will be seasoned.
Crumble in the sausage meat and mix to combine. Stir in the beaten egg
until it is absorbed.
Preheat the oven to
190*C/375*F/ gas mark 5. Roll the pastry out on a lightly floured
surface to a 11 inch round. Fit into a 9 inch tart tin. Line the pastry
case with a sheet of baking paper and fill with baking beans or rice.
Bake in the heated oven and bake blind for 15 minutes. Remove from the
oven and remove the paper and beans/rice. Prick with a fork and return
to the oven for 5 minutes longer.
Pile the stuffing
mixture into the pastry case. Smooth it down slightly. Bake for 30
minutes in the heated oven until the top is browned and the filling is
cooked through. Let stand for 10 to 15 minutes before serving.
Bangers and Mash have to be Todd's favourite meal of all time. He is a meat and potatoes man through and through. If both are on the menu then he is a very happy camper. He hasn't been feeling the greatest lately. Very, very tired. He is a very thin man to begin with and it is a struggle to keep the weight on for him. (I wish!) In any case I decided to make him a comfort meal consisting of Sticky Maple and Mustard Glazed Bangers with Irish Champ!
I think Toad in the Hole has to be one of my husband's favourite meals. Just in case you are wondering what Toad in the hole is . . . it is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables.
You can dress it by adding herbs to the batter or onions, etc. but basically it is just sausages and a pudding batter baked together. Simple.
I like to keep it pretty basic, although from time to time I do wrap my sausages in bacon, like I have done here today. Its a simple thing, but tastes so good.
The main thing is to use a good quality sausage. Nothing cheap and nasty. I have been favouring gluten free sausages lately. They seem to be meatier. Not a lot of fillers I guess.
And I always use dry cure bacon. You can use smoked or non-smoked.
I like the smoked myself, but its nice to have choices I think. This recipe here today serves two hungry people, (or three with regular appetites) but can easily be doubled to serve more.
You can make your gravy from scratch or use Bisto. Todd really likes the Bisto. And he loves mashed potatoes with his.
You can't go wrong. Crisp batter pudding . . . crispy herby sausages and bacon . . . good gravy, mash and vegetables. This be comfort food at its very best!
And best of all . . . it is such a simple supper.
And best of all . . . it is such a simple supper.
*Toad in the Hole for Two*
Serves 2 generously
pinch salt
1 large free range egg, beaten
Simple. Easy. Delicious. Comforting. What more could you want? Bon Appetit!
Todd is so happy that the cooler weather has arrived, not because he likes the cold, but because he knows there will be fewer salads on the menu and more meat and potatoes, and my Todd, he is a meat and potatoes kind of guy! Especially when it is a tasty entree like these Sausages with Apple & Mustard. How much more autumnal can you get!
One of the favourite meals my mother used to make for our family when I was growing up was Cabbage Rolls. My father loved the meat but not the cabbage.
I loved the cabbage but not the meat, so we used to trade. I'd give him my meat and he would give me his cabbage. Everyone was happy. Mom used to cook carrots and potatoes in the pot along with the cabbage rolls. It was a rib sticking meal in one!
Cabbage and cabbage rolls remain a real favourite in my home to this day, although admittedly there are times when I am just craving the flavour of them but hesitate to make them as they are a LOT of work.
There is a cabbage and sausage casserole I make which is called Stuffed Cabbage Trou Style and its just gorgeous.
The other day I got to thinking . . . what if I used the same principle except adapted it to use Cabbage roll flavours . . . and we all know what happens then. I just had to give it a go!
It turned out to be quite delicious! I am so glad that I made it. It was a lot less trouble than regular cabbage rolls, and yet it had the flavour of cabbage rolls, compacted into a round cake that you can cut into wedges.
You will want to use a good quality sausage with this. I like Debbie & Andrew's Sausages myself. They are meaty and organic and gluten free, and their Cumberland are just filled with flavour. I like to know what is in my sausage and these are quite simply fabulous. In any case I hope you will give this a go! I think you will find it's delicious, simple to make and a real family pleaser.
*Lazy Cabbage Roll Bake*
Serves 4
I adapted my recipe for Stuffed Cabbage Trou Style to incorporate flavours I grew up with. It was delicious
3 to 41/2 pounds of cabbage, cut into thin strips
1 1/2 pounds of good quality, free range sausages (you will want a well flavoured one.
I like Cumberland Sausage, but a spicy Italian would also work well)
salt and pepper to taste
butter
1 415g tin of chopped tomatoes in tomato juice, undrained (14 oz tin)
Pre-heat the oven to 150*C/300*F. Generously butter a large casserole dish. Set aside. Cut a piece of greaseproof paper to fit the top and set this aside as well.
Place the sliced cabbage into a large pot of salted water and bring to the boil. Cook for five minutes, then drain well. Run cold water over it to stop it from cooking any further and drain well again.
Remove the skins from the sausages and discard.
Layer 1/3 of the cooked cabbage in the casserole dish. Season well with salt and pepper. Top with 1/2 of the sausage meat, pressing it out to fit over the cabbage. Top with another 1/3 of the cabbage. Season again and then top with the remaining sausage meat, pressing it out as before. Top with the last of the cabbage, season again, Pour the tomatoes over top. Dot with butter. Cover tightly with a layer of greaseproof and the the lid of the casserole dish. Bake in the pre-heated oven for 2 1/2 to 3 hours, until the cabbage is meltingly tender. Serve, sliced into wedges with your choice of side dishes. We like steamed rice and mixed vegetables with this. Enjoy!
Note - I was not sent any sausages to use in this recipe, nor was I paid to promote Debbie & Andrew's sausages. I quite simply like them and I think you would too.
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There is nothing the Toddster enjoys more than a good British banger. They are not something we eat really often, but when we do we tend to opt for a quality banger . . . something which is meaty and well flavoured . . . without a lot of fillers and ingredients that are questionable, and if they are wheat, gluten and dairy free, so much the better! I like knowing exactly what is in my sausage!
Sausages . . . or Bangers, no matter what you call them . . . they are a real favourite in our home. If there is one thing which the Toddster really loves it's a good Banger. I completely adore British Bangers, but not all sausages are created equally.
I like a quality banger . . . well flavoured and meaty without a lot of nasty fillers, which is why I really like debbie & andrew's sausages. This is sausage made the old fashioned way, using natural products and generous amounts of lean, juicy pork taken from the best cuts of meat produced on British farms. Provenance at it's very finest.
I have been busy creating a few recipes over the past few days to highlight the best of these quality bangers and I hope you will agree with me when I say that I did myself proud. The first dish I did was a Savoury Sausage Breakfast Bake . . .
This is a simple breakfast casserole that comes in very handy when you are having overnight guests. You put it together the night before and then leave it in the refrigerator overnight.
It is ready to pop into the oven first thing in the morning so that you can enjoy a leisurely beverage and some time with your guests instead of sweating it out in the kitchen.
You start by browning the sausage meat. I simply slipped the skins off and then crumbled it into a hot pan to brown.
I used the caramelized red onion ones for this, but any of their varieties would work well in this. Even an ordinary breakfast sausage works well.
The browned sausage meat is then layered between flakey buttery croissants along with some sauteed mushrooms, spring onions and cheese, with an egg custard being poured over.
It bakes up with an almost souffle texture inside with a crispy croissant crust and delicious flavours within of that gorgeous sausage, veg and rich cheese. I like to roast a few springs of vine ripened cherry tomatoes along side for the perfect garnish!
*Savoury Sausage Breakfast Bake*
Serves 4
Serves 4
Buttery croissants stuffed with browned sausage, cheese, mushrooms, spring onions and eggs. It needs to be made the night before so plan ahead. Fabulous!
4 plain butter croissants
250g punnet of closed cup mushrooms, sliced (2 cups)
one bunch of spring onions, washed, trimmed and sliced (about 6)
4 large free range eggs
250ml milk (1 cup)
salt and black pepper to season
4 ounces grated emmenthaler cheese (1 cup)
4 ounces grated mozzarella cheese (1 cup)
2 ounces grated Parmesan cheese (1/4 cup)
one bunch of spring onions, washed, trimmed and sliced (about 6)
4 large free range eggs
250ml milk (1 cup)
salt and black pepper to season
4 ounces grated emmenthaler cheese (1 cup)
4 ounces grated mozzarella cheese (1 cup)
2 ounces grated Parmesan cheese (1/4 cup)
Butter a large rectangular glass casserole dish. Split the croissants in half horizontally and place the bottom halves into the bottom of the casserole dish, cut side up. Reserve the tops.
Remove the skins from the sausages. Crumble them into a skillet and brown them all over until golden and cooked through. Scoop out into a bowl and set aside. Add the mushrooms to the drippings and cook, without disturbing, until they begin to brown. Add the spring onions and cook until both are tender, stirring occasionally. Set aside.
Beat together the eggs and the milk. Season judiciously with salt and black pepper. (Remember the cheese will add salt as will the meat.) Pour half of this mixture over the croissant halves in the baking dish. Top the croissants with the mushroom/onion mixture, crumbled sausage meat and cheeses, dividing equally amongst the 4 croissants. Lay the top halves of the croissants on top, cut side down, and then pour the remainder of the egg mixture over all. Cover with cling film and place in the refrigerator overnight.
The next morning take out of the refrigerator and allow to come to room temperature. Preheat the oven to 180*C/350*F/ gas mark 4.
Bake for 25 to 30 minutes until the eggs are set and cooked through. (If it begins to brown too much, cover with foil.) Serve immediately. Delicious!
The debbie & andrew's sausages which I used in this casserole were their Caramelized Red Onion Pork Sausages. We love these, next to the cumberland they are our favourites. Made with select pork cuts, red onions are pan fried perfectly to caramelise for a really deep flavour, with muscovado sugar added to bring out the natural sticky sweetness as the onion reduces.
To really get the taste buds going, Balsamic vinegar is added towards the end of the process, making the onions darker and even more delicious. That natural sweetness of the caramelized onions goes perfectly with the natural sweetness of pork, to create a really really tasty sausage. !00% British Farmed pork, usig only Prime Cuts and created with passion.
The next recipe I created was a delicious Sausage, Kale and Sweet Potato Gratin. Sausage and sweet potatoes go really well together! I often make a sweet potato mash to serve with our bangers, so I thought that sweet potatoes would go perfectly in this easy and tasty gratin.
I chose to use debbie & andrew's cumberland sausages in this as I thought their delicious pepperiness would work really well. I was right. (I love it when that happens!)
Once again, I slipped the sausage meat out of the skins and browned it in a skillet, which I also used to first ... steam the sweet potatoes, and then sautee them until light golden brown.
Some deliciously healthy kale (it's all the rage now) and a cheese sauce completed the gratin along with a cheese and crumb topping. I really love LOVED this dish! Rich, creamy, peppery, sweet and earthy. This was a real treat.
This
delicious gratin is loaded with lovely flavours and colour. You will
want to use a nice and flavourful sausage for this. I used Debbie and
Andrew's Cumberland Sausages. You have the sweetness of the sweet
potatoes, the spiciness of the sausage, the earthiness of the kale and a
lucious cheese sauce, with a bit of buttery crunch on top. What's not
to like?
400g of well flavoured, meaty quality sausages (a generous pound)
(I used Debbie and Andrew's Cumberland)
2 medium sweet potatoes, peeled and cubed
1/2 a (200g) bag of shredded kale (about 2 cups)
salt and black pepper to taste
For the sauce:
2 TBS of butter
2 TBS flour
225ml of chicken stock (1 cup)
225ml of milk (1 cup)
salt, pepper and nutmeg to taste
115g of grated gruyere cheese (1 cup)
To finish:
6 salted crackers, crushed and mixed with 1 tsp melted butter
Heat a large
skillet over medium heat. Remove the skins from the sausages and
crumble them into the pan. Brown all over, until no longer pink and
cooked through. Scoop out and set aside. Add the sweet potatoes to
the pan. Toss to coat with the drippings. Cover and allow to steam for
about 10 minutes. Remove the cover and continue to cook, until
golden. Add the kale and stir fry for several minutes. Add the browned
sausage and toss together. Pour this mixture into a lightly buttered
shallow baking dish.
Preheat the oven to 180*C/350*F/ gas
mark 4. Pour the cream sauce over top of the mixture in the baking
dish. Mix the buttered cracker crumbs with the reserved cheese.
Sprinkle over top. Bake the casserole for 15 to 20 minutes until bubbly
and golden. Serve warm.
The sausage I chose to use in this recipe was debbie & andrew's Perfect Cumberland Pork Sausages. To give this Cumberland a contemporary flavour, it is studded with green and pink peppercorns that provide a fresh quite floral taste alongside a good hit of heat. This sausage cooks up beautifully on the barbecue, is perfect for picnics and makes a delicious sausage supper. 100% pork, gluten, wheat and dairy free.
The next recipe I created was a delicious Sausage, Kale and Sweet Potato Gratin. Sausage and sweet potatoes go really well together! I often make a sweet potato mash to serve with our bangers, so I thought that sweet potatoes would go perfectly in this easy and tasty gratin.
I chose to use debbie & andrew's cumberland sausages in this as I thought their delicious pepperiness would work really well. I was right. (I love it when that happens!)
Once again, I slipped the sausage meat out of the skins and browned it in a skillet, which I also used to first ... steam the sweet potatoes, and then sautee them until light golden brown.
Some deliciously healthy kale (it's all the rage now) and a cheese sauce completed the gratin along with a cheese and crumb topping. I really love LOVED this dish! Rich, creamy, peppery, sweet and earthy. This was a real treat.
*Sausage, Kale and Sweet Potato Gratin*
Serves 4
First
make the sauce. Melt the butter in a sauce pan. Whisk in the flour.
Whisk together to combine and cook for one minute. Whisk the stock and
milk together. Slowly whisk this mixture into the flour and butter.
Cook, whisking constanty, over medium low heat, until the mixture boils
and thickens. Whisk in almost all of the cheese, reserving a small
handful for the top. Set aside.
The sausage I chose to use in this recipe was debbie & andrew's Perfect Cumberland Pork Sausages. To give this Cumberland a contemporary flavour, it is studded with green and pink peppercorns that provide a fresh quite floral taste alongside a good hit of heat. This sausage cooks up beautifully on the barbecue, is perfect for picnics and makes a delicious sausage supper. 100% pork, gluten, wheat and dairy free.
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