Showing posts with label debbie&andrew's. Show all posts
Showing posts with label debbie&andrew's. Show all posts
The people at debbie & andrews recently sent me a package of their new Buttered Onion & Mustard sausaged to try and so I created a delicious supper dish with them that celebrates not only the flavour of these delicious sausages but also lovely autumn flavours.
There is a delicious mustardy apple sauce to serve with these meaty sausages and a butternut and sweet potato mash. Altogether quite fabulously delicious!
My Todd is a real sausage and mash man. I love mash too, but I like to shake things up every now and again. This is a really healthy version of mash. I love butternut squash and I love sweet potatoes. The two together are bliss and go so well with sausages.
Especially with these lovely sausages which are created with Sauteed buttered onions, mild wholegrain mustard and a splash of blossom honey. Rugged, rustic and gluten free. Sausages produced the old fashioned way using British meat from Red Tractor approved farms. The perfect autumn banger! We loved them. (No surprise there as we love all of the debbies & andrews Sausages!)
*Sausage with Autumn Mash*
Serves 4.Printable Recipe
A simple and delicious weeknight supper that your family will love.
8 good quality pork sausages
(I used debbie & andrews Buttered Onion and Mustard)
2 apples, peeled, cored and cut into wedges(I like to use Granny Smith because they hold their shape well and have a lovely tartness
2 TBS whole grain Dijon mustard
2 TBS runny honey
a good splash of cloudy apple juice
1 medium butternut squash, peeled, seeded and cut into chunks
2 large sweet potatoes, peeled and cut into chunks
extra virgin olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200*C/400*F/ gas mark 6. Put the sausages onto a baking tray along with the apple wedges.
Whisk together the mustard, honey and apple juice. Pour over the sausages and apples, tossing to coat all over.
Bake in the oven for 20 to 25 minutes, shaking stirring now and then to prevent sticking.
While the sausages are baking place the squash and sweet potatoes into a lightly salted pan of boiling water to cover. Bring back to the boil, then cover and simmerto 15 minutes until tender. Drain well and return the vegetables to the hot pan. I then placed the pan back over low heat and mashed them until they dried out a bit. I stirred in a knob of butter and a good seasoning of salt and pepper.
Serve a generous scoop of mash piled with two sausages, some apples and some of the sticky pan juices to each lucky person.
Sausages are such a versatile meat and they don't need to be only eaten for Breakfast. With the wide variety of flavours that debbie & andrews offers, you can use sausaged to put extra meatiness into a wide variety of meals.. Sausages are always easy to cook and you can trust debbie & andrew's sausages to be delicious and add a special touch to any dish whether it is a potato bake, meaty pasta dish or simple sausage sarnie. For those who prefer their meat free range, debbie & andrew's make a selection of great regional sausage recipes based on meat from pigs that live safely outdoors. For more information of debbie & andrew's latest products, new ranges, charity projects, micro sponsorship schemes, recipes, and products just visit www.debbieandandrews.co.uk or Facebook www.facebook.com/debbieandandrews or Twitter @d_a_sausages.
debbie & andrew's sausages are available through Amazon Fresh, Asda, Morrisons, Ocado, Sainsbury's and Tesco, priced between £2.00 and £3.50 dependent on retailer and promotions.
debbie & andrew's sausages are available through Amazon Fresh, Asda, Morrisons, Ocado, Sainsbury's and Tesco, priced between £2.00 and £3.50 dependent on retailer and promotions.
Bon Appetit! 🐖 👌
Note - I was sent a pack of sausages free of charge but not required to write a positive review. (Many thanks to debbie & andrew's!) Any opinions are my own. I quite simply like these sausages and they are always my sausage of choice. I use them all the time. My favourites are the Harrogate 97% and the Cumberland. These were lovely too.
Todd just loves his Banger's and Mash. If I want to make him happy, that's all I have to cook up. He could very easily eat them more than once every week!
This Sunday is Mothering Sunday here in the UK, or Mother's Day as it is called in other parts of the world. I know . . . . totally different than when it is celebrated in North America. This provides a bit of a conundrum for me. It means that I have to buy my mother here Mother's Day card a whole two months before I need to, but experience has taught me that if I neglect to do that . . . I won't find one come the North American Mother's Day in May.
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.
Follow them on Facebook
Follow them on Twitter
Follow them on Pinterest
Follow them on Instagram
Andy bates, the award winning television chef and champion of British Food has presented three television series, which follow global steet food trends and highlight modern twists on a variety of classic dishes. Now this London-based street food expert, chef and presenter is encouraging everyone to "Quest fot the Best" in everything they eat . . . especially in every day food.
"I want to encourage people to explore what makes something taste good," comments Andy Bates. "I think it is important to use fresh, quality ingredients and also to understand where they come from."
This is something which I also feel very strongly about. I am really enthusiastic about knowing where my food comes from and the providence behind our food production. That's why I really enjoy challenges such as this one!
The central proposition of "The Quest for the Best 'Make my Sausage' Challenge" is that it is an open competition inviting sausage fans to design their very own sausage!
"There is a real feeling that this is the right time to get everyone thinking again about what we eat and how it's made," comments Andy.
This approach is part of the 'make my sausage' challenge, which invited everyone from food bloggers to sausaholics to describe their perfect sausage . . . following Andy's 'quality ingredients, freshness ans superb taste' criteria. The dream sausage must also be wheat, gluten and dairy free. They could perhaps feature a childhood favourite mix of foods . . . marmalade and pork, or gingernuts and marmite? Who knows what the winning combination will be!
This is THE time to make your dream sausage come to life. The best sausage will be selected by Andy to be made by debbie&andrew's and will become a part of the range to be sold during the 2016 road shows, which will be reaching some 500k people all around the UK.
To enter: simply complete the form on www.debbieandandrews.co.uk/makemysausage or tweet #makemysausage with your flavour idea and contact details.
Andy will be following the winning sausage through debbie&andrews's production process, filming all of the stages involved in preparing the winning sausage.
"Good sausages can make a great meal," explains Andy, "but only when they're well made and meet my simple criteria . . . quality ingredients, freshness and great taste!" (This will be broadcast on the Quest for the Best website in November during British Sausage week)
"There is a real feeling that this is the right time to get everyone thinking again about what we eat and how it's made," concludes Andy. "I hope that the Quest inspires people to find out more about their food as well as encouraging them to spend more time sharing food together. After all, good food is made great when eaten in company."
Do Note: This competition closes on the 23rd of September, so the time to enter is NOW!
The Quest for the Best will not just stop at designing an entirely new sausage. Andy will also be exploring how to cook sausages in new ways and examining the ultimate BBQ pairings. He is also identifying food and harvest heroes, encouraging those who champion great food and inspiring more people to become involved in community celebrations.
debbie&andrew’s support is aimed at local or grass root fund raisers for whom even a small injection of cash could make a significant difference. They are calling this support a ‘micro sponsorship’. Awards can range from £50 to £1000 in cash, plus free product for use in charity meals or barbecues. Any fund raiser in aid of local activities and communities and which brings ‘A Real Taste of the Country’ to life can qualify. So long as the money raised is for a good cause that is supported locally and embodies country-inspired activities, skills, crafts, values or ideas.
To find out more about debbie&andrew's micro sponsorships offering up to £1000 for community and fund raising projects visit: http://www.debbieandandrews.co.uk/about-us/community
Here is some really exciting news about debbie&andrew's! Their "Perfect Cumberland" and "Perfect Pork" sausages are becoming dairy free, wheat free and gluten free by the end of September, so that's great news for everyone out there who has food intolerances! Yay!
I picked some of each up at the weekend and created a couple of new recipes with them, so stay tuned as I'll be showing them to you real soon!
In the meantime do take the opportunity to enter the "Make My Sausage" competition and or nominate any local harvest or food heroes you think are deserving of a sponsorship!
Subscribe to:
Posts (Atom)
Social Icons