sausages

Swaddled toad in the hole

5 Comments / sausages /

It’s cold outside so a toad in the hole needs a blanket to keep him cosy. The sausages are wrapped in streaky bacon in my toad in the hole to make the dish even more substantial and warming on a cold, dark night.

We had this for tea last night with peas and onion gravy and it was very good indeed.

You can also use pancetta or parma ham to wrap the sausages.  The batter is the one I use for my yorkshire puddings.

8 sausages
4 rashers of streaky bacon
100g (4oz) plain flour
2 eggs
225ml (8 fl oz) milk
a little lard or oil

Method

Cut each bacon rashers in half and stretch slightly.  Wrap a rasher around each sausage.  Place into a large rectangle baking dish (mine measures 32cm x 23cm) with the lard or oil and place in a preheated oven at 200°c (gas mark 6) for five minutes so that the oil gets hot.

In the meantime measure the flour into a bowl or large jug, make a well in the centre and add the eggs and a little of the milk and whisk to a smooth batter, add the rest of the milk and mix well.  The batter should be the consistency of single cream.  You won’t need salt if you are using bacon but if you aren’t using bacon you may need a pinch of salt in the batter.

Fetch the sausages out of the oven and pour the batter evenly over.  Place back into the oven and cook for 25-30 minutes until everything is golden.

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Sausage and butter bean hot pot

3 Comments / chilli, pulses, sausages, stew, tomato /

I have called this a hot-pot for more than one reason, it’s a lovely warming one pot dish, but it also has a fresh chilli and my local butcher’s spicy sausages in it, which are indeed spicy, making it a very hot pot indeed.  You can of course use any sausage you prefer. It’s an easy and quick supper which is lovely served with purple sprouting as we had it, or with pasta or rice or just some good bread to mop up the tomato-ey juices.

6 sausages (spicy if you like)
1 fresh chilli, deseeded and chopped finely
1 clove garlic, peeled and chopped finely
1 small onion, peeled and chopped finely
1 400g tin tomatoes
1 215g tin of butter beans in water, drained
1 bay leaf
salt and pepper

Method

Place the sausages in a large pan with a little olive oil over a medium heat and brown all over.   Add the onion and cook for a few more minutes until beginning to soften, add the chilli and the garlic and cook for a further two minutes, until the onion is translucent.  Add the tomatoes, the butter beans and the bay leaf and season with pepper (don’t add the salt yet or it will toughen the beans). Stir to combine the ingredients and then cook over a gentle heat for at least 20 minutes until you have a rich tomato sauce. Add salt to taste just before serving.

If you have used spicy sausage and you find it too hot for your taste buds you can serve plain greek yoghurt alongside or stir in 2 tablespoons of yoghurt just before serving.

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