Sausage Recipes
Toad In The Hole
Serves 4
8 award winning pork sausages
1 tbsp sunflower oil
100g plain flour
300ml milk
1 egg
150g mushrooms, halved
2 tbsp fresh chives
salt & pepper
Lightly grill the sausage for 5 mins. Preheat the oven to 200*C/400*F/Gas Mark 6.
Drizzle the oil over the base of a 20cm square non-stick roasting tin, and then
heat in the oven.
To prepare the batter, sift the flour into a mixing bowl and make a well in the centre.
Add the milk & egg and whisk throughly to form a smooth batter then leave to stand for 10 mins.
Add the sausages and mushrooms to the heated pan and return to the oven for 5 mins.
Add the chives and seasoning to the batter and stir well.
Remove the tin from the oven and pour the batter over. return to the oven fo30mins until
well risen and golden brown. Serve at once allowing two sausages per serving.
Wok Sausage Pasta
Serves 2
160g penne pasta
6 pork & garlic sausages
1tbsp Oil
1 onion, sliced thinly
3 peppers, sliced thinly
1/2 bottle Jethro's Amadou BBQ sauce.
Boil pasta & start cooking sausages (a George Forman grill is the quickest method).
Slice vegetables thinly and heat the oil in a wok, then add vegetables to wok and stir-fry until
cooked.
Meanwhile drain cooked pasta & chop cooked sausages into bite sized pieces.
Add Pasta, sausage pieces & 1/2 bottle jethro's amadou BBQ sauce to wok and cook until heated.
Serve at once
*Sausage & Sauce varieties can be substituted to suit your own taste.
Spicy Sausage Pasta
Serves 4
340g pasta spirals
1 onion, diced
1lb italian sausages
1 jar pasta sauce
salt & pepper
1/2 tsp mixed herbs
2 dsp red wine (optional)
8 oz can cannellini beans (or butter beans)
Heat the oil in a large frying pan and fry onion until softened.
Cut each sausage in three, and fry until browned.
Add Pasta Sauce & season to taste, add herbs, beans and the red wine and heat thoroughly.
Serve with cooked pasta
Sausage & Sweet Pepper Casserole
Serves 4
2 tbsp olive oil
1lb pork & herb sausages
1 large onion, sliced
1 red pepper, cored, deseeded & sliced
1 yellow pepper, cored, deseeded & sliced
1 tsp dried rosemary
1 large jar bolognese sauce
150ml (1/4pint) red wine or stock
salt and freshly ground black pepper
2 tbsp chopped fresh parsley
Heat the oil in a flameproof casserole dish. cut each sausage into four, and fry
in the oil until browned. Drain on absorbent kitchen paper. Pour off all but 1 tbsp of the
oil from the casserole dish.
Add the onion to the casserole dish and fry until soft. Stir in the peppers and rosemary and
cook for a further 2 minutes. Return the sausages to the dish with the bolognese sauce, and red
wine/stock. Add seasoning.
Cover and simmer gently for 20-25 minutes, stirring occasionally. At the end of cooking time,
stir in the chopped fresh parsley. Serve the casserole with creamy mashed potatoes and a green
vegetable.
