Sausages Braised with Cider & Smoky Bacon

Sausages Braised with Cider & Smoky Bacon

A very simple but very delicious dish to make – pork and cider were made for each other!  This dish is best served with a hearty pile of mash!

Serves 4

Preparation time: 10 minutes

Cooking time:  45 minutes

Ingredients

1 tbsp olive oil

12 good quality pork sausages

180g smoked bacon or pancetta, chopped

1 onion, peeled and sliced

1 tbsp plain flour

500ml cider

1 tsp Dijon mustard

a handful parsley, chopped

mashed potato, to serve

Preparation method

1. In a large frying pan heat the olive oil.  Add the sausages and cook until they are browned all over and set aside.

2. Add the bacon and onion the pan and cook for 5-7 minutes, stir occasionally until golden.  Now add the flour and cook for a further minute, then stir in the cider.  Bring to the boil and then simmer for 2 minutes, stir in the mustard.

3. Return the sausages back to the pan.  Simmer for 20-30 minutes until the sauce has thickened.  Sprinkle with parsley and serve with mash.

Sausage & Mustard Pasta

Sausage & Mustard Pasta

A tasty and very easy dish to make!  Sausage & Mustard, a perfect combination...

Serves 4

Prep time: 20 minutes

Cooking time: 10-30 minutes

Ingredients

1 tbsp olive oil

2 onions, peeled, sliced

1 clove of garlic, finely chopped

200g pasta (use your favourite)

6 good quality sausages

1 small handful fresh basil, roughly chopped (plus extra for serving)

1 tbsp Dijon or English Mustard

1 tbsp wholegrain mustard

a small pot of double cream

salt and freshly ground black pepper

Method

1.         Add the oil to large hot frying pan or wok and fry the onions and garlic until soft and slightly golden but not crisp.

2.         Meanwhile cook the pasta in boiling salted water as per packet instructions.

3.         Remove the skin from the sausages and divide the sausage meat into 1 inch pieces and add to the onions and cook for a few minutes.

4.         Add the basil and then add the mustards.

5.         Stir in the cream and check the seasoning, taste, and add more mustard if needed. Drain the pasta and add to the sausage and mustard. Serve on warm plates with a sprinkling of chopped basil.

Cooks Tips

·           You can use a variety of different mustards for this recipe & different flavoured sausages.  I love to experiment with the different and unique flavoured sausages I buy from the farmers market.

Sausage and Mash with Beer & Onion Gravy

Sausage and Mash with Beer & Onion Gravy

Comfort food at its best with a unique flavoured gravy of beer, star anise & cloves.

Serves 4

Prep time: 20 minutes

Cooking time: 50 minutes

Ingredients

12 good quality pork sausages

For the gravy

700g onions, sliced thinly

pinch sugar

2 tbsp vegetable oil

25g butter

1 tsp plain flour

600ml brown ale or a beer of your choice

600ml fresh beef stock

½ star anise

2 cloves

2 fresh bay leaves

Drizzle of Balsamic vinegar

For the mashed potatoes

900g floury main crop potatoes,

peeled and cut into chunks

55g butter

2-3 tbsp milk

salt and freshly ground black pepper

English mustard to serve

Method

1.         To make the gravy, heat the oil and the butter in a large pan.  Add the onions and sugar and cook over a low heat for 30-45 minutes, stirring now and then, until soft and richly caramelised.

2.         Stir in the flour and cook for 1 minute.  Then stir in the beer, beef stock, star anise, cloves and bay leaves and boil until the gravy reduces to a rich, glossy sauce - about 20 minutes.

3.         Add a drizzle of Balsamic vinegar, remove the star anise, bay leaves and cloves from the gravy and season to taste with some salt and pepper.

4.         For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.

5.         Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned.

6.         Drain the potatoes and mash until smooth - a potato ricer does this really well.  Mix in the butter with some seasoning and enough milk to make a smooth, creamy mash.

7.         To serve spoon the mashed potatoes onto 4 plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.

Scotch Eggs made with Mr. Crumb Stuffing

Scotch Eggs made with Mr. Crumb Stuffing

These Scotch Eggs are absolutely delicious and are so easy to make.  Mr. Crumb sage & onion stuffing is handmade with sautéed onions and Irish butter which gives these Scotch Eggs an amazing taste!  Perfect for picnics!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

1 x 225g pack of Mr. Crumb Sage & Onion Stuffing

450g good quality sausage meat

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  In a large bowl mix together the Mr.Crumb stuffing and sausage meat, season to taste. 

2.  Meanwhile boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes (runny yolk) 10 minutes (hard boiled).  Cool them in cold water and peel them under the water.

3.  To assemble, place a sheet of cling film on a board, put a ball of stuffing & sausage meat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausage meat to cover the egg evenly.  Repeat this with the rest of the eggs.

4.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

5.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

6.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

·         If serving cold, cool the Scotch Egg to chill temperatures (less than 4oC) within 90 minutes after cooking, keep refrigerated and use within 24hours.

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda

Spicy Sausage & Chorizo Penne

Spicy Sausage & Chorizo Penne

This is a very quick and easy to make pasta dish with sausages, chorizo, tomatoes, red wine, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

350g good quality sausages (I used beef & cracked pepper), remove casing & chop

100g chorizo, sliced

1 tsp flaked chillies (more if you like it really spicy)

3 cloves of garlic, peeled & finely chopped

150ml red wine

1 x 400g tinned chopped tomatoes

2 tsp caster sugar

200ml crème fraiche

Bunch of fresh basil, torn

Freshly ground salt & pepper

400g penne pasta

Parmesan cheese to serve

Method

1.  Heat the oil in a large frying pan or wok and fry the sausages, chorizo for 2-3 minutes.

2.  Add the chilli flakes and garlic to the sausage and chorizo, fry for 1-2 minutes.  Add the red wine and reduce for 3-4 minutes and then add the tomatoes and sugar and bring to the boil, simmer for 10 minutes.

3.  In the meantime cook the penne as per packet instructions, drain and set aside.

4.  Add the crème fraiche and basil to the sausage & chorizo and stir until all mixed through.  Season to taste and add the penne and stir until fully coated.

5.  Divide the pasta between four plates and serve with a sprinkling of parmesan.

Sausages braised with Cider & Smoky Bacon

A very simple but very delicious dish to make – pork and cider were made for each other!  This dish is best served with a hearty pile of mash!

Serves 4 or 2 if you like big portions

Preparation time:  5-10 minutes

Cooking time:  45 minutes

Ingredients

1 tbsp olive oil

8 good quality pork sausages

6 rashers of streaky smoked bacon

1 onion, peeled and sliced

1 tbsp plain flour

450ml cider

1 tsp Dijon mustard

a handful parsley, chopped

mashed potato, to serve

Preparation method

1. In a large frying pan heat the olive oil.  Add the sausages and cook until they are browned all over and set aside.

2. Add the bacon and onion the pan and cook for 5-7 minutes, stir occasionally until golden.  Now add the flour and cook for a further minute, then stir in the cider.  Bring to the boil and then simmer for 2 minutes, stir in the mustard.

3. Return the sausages back to the pan.  Simmer for 20-30 minutes until the sauce has thickened.  Sprinkle with parsley and serve with mash.

Sausage & Chorizo Goulash

Sausage & Chorizo Goulash

An extremely delicious and easy to make Goulash with a kick!  This is a definite must-try!

Serves 4

Prep time:  10 minutes

Cooking time: 45 minutes

Ingredients

1 tbsp vegetable oil

15g butter

800g good quality beef or pork sausages, chopped

225g chorizo, chopped

2 red onions, peeled & finely sliced

2 garlic cloves, peeled & finely chopped

2 tbsp plain flour

1 tbsp smoked paprika

2 red chillies, finely chopped

1 red pepper, finely sliced

200ml beef stock

Small handful fresh parsley, chopped

175g soured cream

  

To serve

Small handful fresh parsley, chopped

soured cream

Long grain rice

Method

1.     In a large pan heat the oil and butter and fry the sausages and chorizo for 5-7 minutes or until browned all over.

2.    Remove the sausages and chorizo from the pan and set aside.  Now add the onions and garlic to the pan and cook for 3-4 minutes until softened.  Stir in the flour and cook for 2 minutes.

3.    Add the paprika, chillies and pepper and stir until it is fully combined.  Gradually pour in the beef stock and return the sausage and chorizo to the pan.  Cover and gently simmer for 30 minutes.

4.    Stir in the sour cream and parsley until fully combined.

5.    Serve with long grain rice, a sprinkle of parsley and a dollop of sour cream – enjoy!

Scotch Eggs with a Pork Crackling Crumb

Scotch Eggs with a Pork Crackling Crumb

I have made many Scotch Eggs but by adding Mr Trotter’s Great British Pork Crackling you are adding an extra delicious crunch that put these Scotch Eggs on another level!  A definite must try!

 

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

 

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

60g packet of Mr Trotter’s Great British Jalapeno Pork Crackling

40g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

 

Preparation method

 

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

 

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

 

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

 

5.  Blitz the pork crackling in a blender and mix with the breadcrumbs.  Place the flour, eggs and crackling crumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the crackling crumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

 

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

 

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

 

• Click the link below to find out where to buy the delicious Mr Trotter’s Great British Pork Crackling.  I would buy a few packets and you must also grab a few bags of Mr Trotter’s Proper Potato Crisps – the best crisps I’ve ever tasted!

           www.mrtrotters.com

 

Healthy but Tasty Full English Breakfast

Healthy but Tasty Full English Breakfast

An absolutely delicious and healthy alternative to a traditional Full English – such a tasty dish with a kick!

 

Serves 4

Prep time:  5 minutes

Cooking time: 20 minutes

 

Ingredients

8 rashers of smoked bacon

Few sprays of Fry light

6 pork sausages, cut into bite-size pieces

350g cherry tomatoes

200g button mushrooms

1 tsp chilli flakes (add more for an extra kick)

150g baby spinach leaves

4 free range eggs

Freshly ground pepper

 

Method 

1.  Remove the fat from the bacon and grill to your desired crispiness.
2.  Meanwhile, heat a large frying pan over a medium heat and spray with Fry Light.  Add the sausage pieces and fry for 3-4 minutes until cooked through and golden.  Now add the tomatoes, button mushrooms and chilli flakes and fry for a further 3 minutes.
3. Heat another frying pan over a medium heat and spray with Fry Light and fry your eggs.  Season with pepper and a sprinkling of chilli flakes.
4. Whilst the eggs are frying add the spinach to the sausage, tomatoes and mushrooms and mix through until the spinach has wilted.  Season to taste.
5. To serve, divide the sausage mix amongst 4 serving plates and top with the bacon and eggs.  Enjoy!