SAUSAGE SUPPERS

SAUSAGE AND MASH PIE INGREDIENTS

12 thick sausages

2 tbsp oil

4 onions, halved and finely sliced

3 tbsp plain flour

600ml beef stock

150g shredded kale

4 tbsp chopped sage

For the topping:

1kg floury potatoes

50g butter

6 tbsp milk

1 tbsp wholegrain mustard

150g Cheddar, grated

METHOD

1 Preheat the oven to 200˚C/180˚C fan/gas 6. Roast the sausages for 30 minutes, turning occasionally until golden and cooked through. Once cool enough to handle, thickly slice and set to one side.

2 Heat the oil in a large, non-stick, ovenproof shallow pan. Add the onion, cover and cook for 10 minutes, stirring occasionally until perfectly softened. Cook uncovered for another 10 minutes until golden. Stir in the flour and cook for 2 minutes, stirring frequently. Whisk in the beef stock and bring to the boil, while stirring. Add the sausages, kale and sage and simmer for a couple of minutes.

3 Meanwhile, cook the potatoes in plenty of water until perfectly tender. Drain, return to the pan and heat for a minute or so to cook off any water. Add the butter, milk and mustard and mash until smooth. Stir in half the cheese and season to taste. Spoon over the sausage mix, scatter with the remaining cheese and bake for 25 minutes until golden and bubbling.

HAM AND SAUSAGE CASSOULET INGREDIENTS

1 tbsp rapeseed oil
8 thick sausages
1 large onion, chopped
3 celery sticks, thickly sliced
4 carrots, thickly sliced
4 garlic cloves, chopped
400ml low-salt chicken stock
300ml white wine
2 tbsp tomato purée
2 tbsp thyme
2 bay leaves
200g thick-cut ham, roughly chopped
2 x 400g cans haricot beans
For the topping:
100g stale white bread
1 tbsp olive oil

METHOD

1 Preheat the oven to 200°C/180°C fan/Gas 6. Heat the oil in a large flameproof casserole dish, add the sausages and brown all over. Remove from the pan and set to one side. Add the onion, celery and carrots to the pan and cook over a medium heat for 10 minutes. Stir in the garlic and cook for a further 2 minutes.

2 Add the remaining ingredients, return the sausages to the pan and season well with black pepper. Cover and cook in the oven for 1 hour, remove the lid, scatter with the breadcrumbs and drizzle with the oil and bake for another 30 minutes until golden.

SAUSAGE AND OLIVE RAGÙ INGREDIENTS

1 tbsp oil

400g sausages, skin removed

200g chestnut mushrooms, sliced

3 garlic cloves, chopped

sprig rosemary

400g can chopped tomatoes

1 tbsp tomato purée

1/2 tsp sugar

75g pitted black olives

400g casarecce pasta

25g Parmesan, grated

METHOD

1 Heat the oil in a large non-stick frying pan, add the sausage and cook over a medium heat for 5 minutes, breaking the sausage up into small pieces with the tip of a wooden spoon. Once browned set to one side. Add the mushrooms, garlic and rosemary to the same pan and cook for 5 minutes, stirring occasionally.

2 Return the sausage to the pan and add the tomatoes, tomato purée, sugar and 200ml water. Bring to the boil, reduce the heat and simmer for 15 minutes until thickened and rich. Stir in the olives and check the seasoning – you may only need a little pepper.

3 Meanwhile, cook the pasta according to the pack instructions, drain and divide among four warmed pasta bowls. Spoon the ragu over, scatter with extra rosemary and serve with the Parmesan.

SMOKEY RICE AND VEGGIE SAUSAGE INGREDIENTS

6 vegetarian sausages

3 tbsp olive oil

3 garlic cloves, chopped

1 tsp smoked paprika

2 tomatoes, chopped

2 tsp tomato purée

250g basmati rice

600ml vegetable stock

2 red peppers, diced

200g French beans, halved

4 tbsp parsley, roughly chopped

METHOD

1 Cook the sausages according to the pack instructions, slice and set to one side. Heat the oil in a large non-stick frying pan, add the garlic and smoked paprika and cook very gently for 2-3 minutes. Add the tomatoes and tomato purée and cook for 5 minutes until it’s a thick, rich paste.

2 Rinse the rice under cold water until the water runs clear. Add to the pan and stir in the stock, peppers and beans. Bring to a simmer and cook for 25 minutes, stirring occasionally until the rice is cooked and the beans are tender. Stir in the sausage, scatter with the parsley and serve straight away.

HONEY AND MUSTARD SAUSAGE TRAYBAKE INGREDIENTS

2 red onions, cut into thin wedges

2 red peppers, thickly sliced

700g potatoes, cut into thin wedges

3 garlic cloves, sliced

2 tbsp oil

12 chipolata sausages

a good sprig each thyme and sage

2 tbsp runny honey

1 tbsp wholegrain mustard

METHOD

1 Preheat the oven to 200˚C/180˚C fan/gas 6. Place the onion, peppers, potatoes and garlic in a large roasting tin. Drizzle with the oil, season and combine well. Roast for 20 minutes. Nestle the sausages in between the veggies, scatter with the herbs and bake for 20 minutes.

2 Combine the honey and mustard and drizzle over the sausages. Return to the oven for 10-15 minutes until the sausages are golden. Scatter with extra herbs and serve straight away.