All Sausages Posts

Red roast sausages

This was inspired by a Nigel Slater recipe that involved a lot of standing at the stove and stirring. Being a lazy and busy man, I shoved it all in the oven and relied on a bit of vigerous stirring at the end.

Sausages in a chunky gravy

It’s that time of the year (that most wonderful time of the year) where you can completely justify eating comforting food. You will need 3 decent quality sausages per person (I used the Italian jobs from the most excellent Block’n’Blottle) A medium onion per person (halved and then quartered) A measure of sherry/masala/glass of wine/beer A bay leaf A tablespoon of plain flour A blob of butter (25g maybe) Half a stock cube Do Pop the sausages and butter in an oven suitable pan on a medium heat Cool under the sausages have some colour and then remove, keep them to one side Pop the oven on 180 Stick the kettle on Add the onions and bay leaf to the pan, reducing the heat Cook the onions until browned but still juicy.

Toads in the hole

An old favouite with a few new things. Black pudding and roasted onion add more variety and the beer in the batter gives a great crispy finish.

Sausage Rolls

I love a good sausage roll. Every so often I buy a cold one from a shop and they’re always dissapointing. With pre-made pastry they’re stupidly easy to make too.

Scotch Pickled Eggs or Pickled Scotch Eggs

I’m funny about eggs. I love an omlette, but I’m not keen on soft eggs, be they fried or poached. I’d also never eat a hardboiled egg on it’s own, but I love a scotch egg or even a pickled egg.

Braised Sausages

Spring should have sprung by now, but it’s cold and crappy outside, so sometimes you need some comfort food (one that’s not just cheese and chilli based)