Discussion
Garlick said:
I fancy them for dinner tonight. Which ones should I buy (I can stop on the way home at either Waitrose or Tesco), and more importantly what should I have them with?
Best quality high meat content ones. But not 100% meat - they NEED the rusk for the texture. Had some lovely honey and mustard jobs recently - try that.For a real treat, wrap them in streaky bacon and roast them in the oven for an *hour*. Spectacular.
You MUST have mashed potato.
Oh..and tonight I will be serving mine with....baked red cabbage.
Shred the cabbage. Into the red cabbage chop one red onion and one apple. Some brown sugar and butter go on the top to taste. Drop or two of red wine vinegar. Bake for two hours at 120C (low) in a dish with a tightly sealed lid or use foil.
You will need
Sausages
Red Onion (2 of)
Balsamic Vinegar
Beef Stock (OXO will do)
Potatoes
Butter
Flour
Olive Oil
Peel the onions and cut into wedges - no need to be precise, just get 'em cut. Cover the bottom of a small baking tray with them and toss in a bit of olive oil. Season with S&P.
Lay the sausages on top and bake for about an hour at a medium heat so that the sausages brown and the onion cooks without burning crisp (though it will stick and go all gooey in places but this is good. You'll need to turn the sausages now and then.
While this cooks, sort out the mash to your liking.
Once the sausages are done, remove and keep warm. Mix up the stock and balsamic to make a pint or so (about 80/20).
Put the baking tray containing the onions on the hob, sprinkle with a little flour and get some heat under it.
When the onions start to sizzle pour in a little of the stock mix into the tray to deglaze and gather up all the sticky stuff off the bottom of the pan, then pour in the rest of the liquid and reduce to a gravy consistency.
Serve it all up and consume with ale.
Credit to J Oliver and interpreted by me
Sausages
Red Onion (2 of)
Balsamic Vinegar
Beef Stock (OXO will do)
Potatoes
Butter
Flour
Olive Oil
Peel the onions and cut into wedges - no need to be precise, just get 'em cut. Cover the bottom of a small baking tray with them and toss in a bit of olive oil. Season with S&P.
Lay the sausages on top and bake for about an hour at a medium heat so that the sausages brown and the onion cooks without burning crisp (though it will stick and go all gooey in places but this is good. You'll need to turn the sausages now and then.
While this cooks, sort out the mash to your liking.
Once the sausages are done, remove and keep warm. Mix up the stock and balsamic to make a pint or so (about 80/20).
Put the baking tray containing the onions on the hob, sprinkle with a little flour and get some heat under it.
When the onions start to sizzle pour in a little of the stock mix into the tray to deglaze and gather up all the sticky stuff off the bottom of the pan, then pour in the rest of the liquid and reduce to a gravy consistency.
Serve it all up and consume with ale.
Credit to J Oliver and interpreted by me
Edited by dougc on Monday 1st December 17:27
Here's another favourite:
Use Sicilian sausages if you can get them
You will need:
Sausages
Puy Lentils
Tin of Tomatoes
Small red onion
Seasoning
Chilli flakes
Cinnamon Stick and Bayleaf (not essential)
Red wine vinegar
Garlic
Put the sausages in the oven at a medium heat on a wire rack (about 45 minutes to cook)
Finely chop the onion and a clove of garlic.
Fry gently in a little oil and butter so as not to colour until soft.
Crank up the heat and add 3 tablespoons of vinegar.
Wait until it boils away and add the chilli and tin of tomatoes in quick succession, turn down the heat. Add the cinnamon stick and bayleaf if you have it.
Leave this simmering until it goes thick, like making a sauce for a pizza topping. Season and remove cinnamon and bay at the end of cooking. You're aiming for a sauce with a bit of kick.
Meanwhile in another saucepan, submerge the lentils fully with water, add a peeled, crushed garlic clove and bring to a simmer – should take about 15 minutes for the water to absorb and the lentils to cook. Add more water as needed.
Serve – lentils in bowl (garlic removed), big dollop of the thick tomato sauce, sausages on top (cut in half at angles if you want to be arty) Bit of fresh basil. Glass of something red.
Use Sicilian sausages if you can get them
You will need:
Sausages
Puy Lentils
Tin of Tomatoes
Small red onion
Seasoning
Chilli flakes
Cinnamon Stick and Bayleaf (not essential)
Red wine vinegar
Garlic
Put the sausages in the oven at a medium heat on a wire rack (about 45 minutes to cook)
Finely chop the onion and a clove of garlic.
Fry gently in a little oil and butter so as not to colour until soft.
Crank up the heat and add 3 tablespoons of vinegar.
Wait until it boils away and add the chilli and tin of tomatoes in quick succession, turn down the heat. Add the cinnamon stick and bayleaf if you have it.
Leave this simmering until it goes thick, like making a sauce for a pizza topping. Season and remove cinnamon and bay at the end of cooking. You're aiming for a sauce with a bit of kick.
Meanwhile in another saucepan, submerge the lentils fully with water, add a peeled, crushed garlic clove and bring to a simmer – should take about 15 minutes for the water to absorb and the lentils to cook. Add more water as needed.
Serve – lentils in bowl (garlic removed), big dollop of the thick tomato sauce, sausages on top (cut in half at angles if you want to be arty) Bit of fresh basil. Glass of something red.
Edited by dougc on Monday 1st December 17:41
In an onion and redcurrant jelly gravy, with mash or roasted veggies That should be garlic mash 
Boil the potato with a couple of garlic cloves and them mash with full fat milk and butter. Popped into the local farm shop and picked up a large bag of Wilja potatoes grown on the farm - make wonderful roast or mashed potato. Used them this evening for the cottage pie
Add your favouite vegetables too to get a balanced meal (carrot & broccoli for me).
Boil the potato with a couple of garlic cloves and them mash with full fat milk and butter. Popped into the local farm shop and picked up a large bag of Wilja potatoes grown on the farm - make wonderful roast or mashed potato. Used them this evening for the cottage pie Add your favouite vegetables too to get a balanced meal (carrot & broccoli for me).
Bit late to this, but in terms of sausages, try to get hold of Porky Whites (Sainsbury's stock them), fantastic cottage industry producer and everyone who I have tried these on have really liked them.
Another good sausage maker are Debbie & Andrew's again really good sausage and if I recall correctly something like 93% pork.
Another good sausage maker are Debbie & Andrew's again really good sausage and if I recall correctly something like 93% pork.
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