• Sausage Roly Poly

    Serves: 4-6 Cooking time: About 45 minutes Ingredients: 454g Pork and tomato or chilli sausages 11tbsp Vegetable oil 1 Clove garlic, crushed 1 Onion, roughly chopped 1 Tomato, roughly chopped 300g Self raising flour 100g Suet 200ml (approx) Cold water Method: 1. Preheat oven to Gas Mark 4, 180ºC, 350ºF. 2. Heat oil in a pan and lightly fry onion and garlic together. Remove from the heat, add the tomato and allow to cool slightly. 3. Place flour and suet into a bowl and mix together. Add sufficient cold water to bind the mixture together (approx 200ml). Pull the pastry together with your hands and then place on a floured

  • Sunday Sausage Brunch

    Serves: 2 Cooking time: About 20 minutes Ingredients: 4 Chunky traditional pork sausages 454g Potatoes, peeled and cut into small chunks Splash of milk Knob of butter 1 1tsp Vegetable oil 4 Chestnut mushrooms, sliced 50g Black pudding, cut into chunks 8 Cherry tomatoes, cut in half 2 Eggs Method: 1. Place potatoes in a pan of boiling water and cook until tender. Drain and roughly mash with milk and butter. 2. Heat oil in a small (1 person) frying pan (either make 2 small or 1 large ’squeak’) add 2 sausages and half the mushrooms per person. Cook until sausages are starting to brown. Add half the black pudding

  • Hearty Sausage One-Pot

    Serves: 4 Cooking time: About 1 hour, 30 minutes Ingredients: 454g Pork & herb, garlic or onion sausages 1tbsp Vegetable oil 1 Onion, roughly chopped 2 Cloves garlic, crushed 150ml Stock 300ml Red wine 225g Red cabbage, shredded2tbsp Cranberry or redcurrant jelly 1 (approx 400g) Can green lentils, drained 3 Sprigs fresh thyme Method: 1. Heat oil in a large ovenproof pan or casserole. Add the onion, garlic and sausages, lightly brown. 2. Add all the remaining ingredients and stir well. Bring to the boil. Place lid on the pan and put in the oven for about 1 hour. 3. Take out of the oven, give a good stir and replace

  • Sausage Mash-Up

    Serves: 4 Cooking time: About 40 minutes Ingredients: 454g Pork and apple sausages 900g Potatoes, peeled and cut into small chunks 1tbsp Vegetable oil 2 Leeks, washed and cut into large chunks 2 Parsnips, peeled and cut into small cubes 1tbsp Plain flour 300ml Cider or apple juice 5 Fresh sage leaves, roughly torn Splash of milk Knob of butter 50g Strong Cheddar style Method: 1. Place potatoes into a pan of boiling water and cook until tender. 2. Heat oil in a large pan, add sausages and leeks. Cook until sausages are lightly browned. 3. Add the parsnips and flour,

  • Celebrate British Sausage Week with a banger!

    Present in cultures around the world, sausages can combine wonderful herbs and spices, flavourful meats, vegetables, fruits, and grains in a natural casing. But with 2012 as a year full of national pride, what better way to celebrate British Sausage Week than by Standing up for British Bangers to mark the event's 15th year anniversary. It's the nation's favourite meaty dinner, outselling chicken or minced beef and accounting by a staggering 864 million meals every year. And to uphold the farmers who produce them simply look out for the Red Tractor logo in supermarkets to ensure your products are to the best possible British