With UK Sausage Week (29th October - 4th November) upon us, it seems the ideal time to enjoy some delicious great British banger recipes!
You will need
140g Plain Flour
4 Large Eggs
300ml Semi Skimmed Milk
1 tbsp Wholegrain Mustard
1 tsp Dried Thyme
1 tsp Dried Parsley
Salt and Freshly Ground Black Pepper
2 tbsp Sunflower Oil
8 Specially Selected Pork Sausages (from 2 packs)
2 Red Onions, peeled and cut into wedges
1 pack Beetroot, drained and quartered
3 tbsp Balsamic Vinegar
1 tbsp Olive Oil 80g
½ pack Soft Goats’ Cheese
2 tbsp Reduced Fat Crème Frâiche
1 tbsp Mixed Seeds
1. Crack the eggs into the milk and mix.
2. Put the flour into a mixing bowl and gradually whisk the eggs and milk into the flour until you have a smooth, lump-free batter.
3. Add the mustard, herbs and some seasoning.
4. Cover and set aside – preferably for a couple of hours.
5. Heat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7.
6. Heat the oil in a large, deep, metal roasting tin and add the sausages and onions.
7. Cook for around 15 minutes until the sausages are browning. Meanwhile, place the beetroot in a second roasting tray and drizzle over the balsamic vinegar and oil.
8. Add some seasoning and cook in the oven with the sausages.
9. Remove the beetroot after 15 minutes and keep warm.
10. Pour the batter around the sausages and onions and cook for a further 25 minutes – do not open the door during this time.
11. In the meantime, mix together the goats’ cheese and crème fraîche together with a little seasoning to make a dressing.
12. The toad is cooked when it is well-risen and golden brown.
13. Serve cut into wedges, with the beetroot and dressing and a sprinkling of seeds.
Recipe courtesy of Aldi
You will need
2 tbsp vegetable oil
1 red onion, peeled and chopped
1 medium carrot, peeled and chopped
2 sticks celery, chopped
1 red pepper, deseeded and chopped
1 clove garlic, crushed
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chilli flakes
400g can chopped tomatoes
1 tbsp tomato puree
215g can chick peas, drained and rinsed
215g red kidney beans, drained and rinsed
400g cannellini beans, drained and rinsed
Salt and pepper to taste
12 chipolata sausages
4-6 Bannisters Yorkshire Family Farm Baked Jacket Potatoes or 12 Bannisters Yorkshire Family Farm Little Jacket Potatoes
1. Heat the oil in a large pan, add the onion and fry until pale golden.
2. Add the carrot, celery and pepper to the pan and fry until soft, stirring occasionally.
3. Add the garlic and spices and stir for 30 seconds. Stir in the tomatoes, puree, drained chick peas and beans, with 100ml water, then bring the mixture to the boil. Cover and simmer for 20 mins.
4. Meanwhile cook the chipolata sausages under a medium grill, turning until they are browned on all sides, cool slightly.
5. Uncover the beans and simmer uncovered for the final 5 mins, until sauce has thickened.
6. Serve the beans spooned into hot potatoes with the sausages alongside.
Fun idea: For added spooky fun, cut the sausages to make fingers and put a flaked almond at the end of each to look like a witches’ fingernail. Stick these into each of the bean filled potatoes.
Recipe courtesy of Bannisters
You will need
6 Extra lean (5% fat) sausages
1 Large red onion, sliced
1 Large sprig rosemary, leaves only
3 Pink Lady® apples, cut into wedges
2 Tablespoon cranberry sauce
2 Tablespoon wholegrain mustard
1/2 Pot vegetable stock
2 Tablespoon cooking oil
1. Grill the sausages.
2. Meanwhile fry the onions in the oil until soft and golden.
3. Add the rosemary and apples, and cook for 3-4 minutes till the apple starts to soften.
4. Add the cranberry sauce, mustard and stock to the pan too, and stir.
5. Bring to the boil and simmer uncovered for 10 minutes. Add a little flour if needed to thicken.
6. Season to taste and serve with new potatoes.
Recipe courtesy of Pink Lady®
You will need
1x 400g pack of pork sausages, cut in half
2 red onions, cut into wedges
2 Gala Apples, cut into wedges
1 bunch of sage
3 tbsp olive oil
2 tbsp honey
2 tbsp whole grain mustard
Serve with creamy mashed potato
1. Preheat the oven to 180C.
2. Add the sausage halves, onion and apple wedges to a large baking tray and scatter over the sage leaves.
3. Whisk together the olive oil, honey and whole grain mustard in a small bowl and drizzle over the sausage, onion and apple mixture.
4. Roast in the oven for 35-40 minutes or until golden brown and sticky. Serve with creamy mashed potato.
Recipe courtesy of Gala Apples
You will need
1 pack MOR Pork, Super Green Veg & Lentil Sausages
150g gigli pasta
250g cherry tomatoes, halved
½ tin chopped tomatoes
½ tin cooked artichoke hearts, chopped
½ red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
100ml white wine
Small bunch chopped fresh basil
1 tsp fresh thyme leaves
1. Start off by grilling the sausages as per pack instructions, turning once, then allow them to cool slightly before slicing each sausage into four pieces.
2. In a large saucepan, soften the garlic and red onion in olive oil over a medium heat – take care not to burn the garlic! – and add the thyme cherry tomatoes. Cook for a further 5 minutes.
3. Pour over the white wine, then add the chopped tomatoes, artichoke and sliced sausages. Simmer gently for a further 5 minutes and season with salt and pepper.
4. While you’re simmering the sauce, add the pasta to a saucepan of boiling water and simmer for 5 to 7 minutes.
5. As soon as the pasta’s ready, strain in a colander and tip into the sauce. Give it a good mix, then split into two bowls. Garnish with a sprig of fresh basil and a generous dusting of parmesan.
Recipe courtesy of Mor