Recipes

BANGERS AND MASH – SERVES 4

INGREDIENTS

  • 8 British Sausage Co. sausages of your choice
  • Vegetable oil
  • 2 large brown onions, thinly sliced
  • 1 tablespoon chopped thyme leaves
  • 2 bay leaves
  • 1 1/2 tablespoons plain flour
  • 150ml red wine
  • 250ml (1 cup) beef stock
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon sugar
  • Splash of red wine vinegar (optional)

Mash

  • 1kg red or blue potatoes, peeled, chopped
  • 40g butter, melted
  • 1/2 cup milk, warmed
  • Extra melted butter, to serve

METHOD

  1. Preheat oven to 140°C.
  2. Pan fry or oven bake the sausages as per our suggested cooking tips.
  3. Place onions in the pan and cook over medium-low heat, stirring occasionally, for 10 minutes or until very soft and golden brown.
  4. Meanwhile, start mash. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until potato is soft. Drain.
  5. To make the gravy, add herbs and flour to onion and cook until flour starts to turn light golden. Add wine and simmer for a few minutes, then add stock, mustard, sugar and vinegar. Cook for 1-2 minutes. Return sausages to pan, increase heat to medium and cook in gravy for 5 minutes.
  6. To finish the mash, add butter and milk to potatoes and mash with a potato masher until fluffy. Season to taste with salt and pepper.
  7. Divide potato between plates, add sausages and serve with onion gravy.

Penne with sausage, roasted tomato & olives – SERVES 4

INGREDIENTS

  • 8 British Sausage Co. Pork or Cumberland sausages
  • 375g dried penne pasta
  • 250 g punnet of mini Roma or cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 175g (1 cup) kalamata olives
  • 1-2 tablespoon extra virgin olive oil to drizzle
  • 1-2 tablespoon of balsamic vinegar
  • Shaved parmesan, to serve
  • Cracked pepper, to serve

METHOD

  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place tomatoes on tray. Drizzle with oil. Season with pepper. Roast for 15 minutes or until tomatoes just start to collapse.
  2. Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan.
  3. Heat a large non-stick frying pan over medium heat. Add the sausages and cook, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate. Cut into 2cm-thick slices.
  4. Add the sausage, roasted tomato, fresh parsley, basil and olives to the pasta and gently toss until just combined. Drizzle with olive oil and balsamic vinegar to taste. Spoon among serving bowls. Top with Parmesan and season with salt and cracked pepper. Serve immediately.

TOAD IN THE HOLE – SERVES 4

INGREDIENTS

  • 4 British Sausage Co. Pork or Cumberland sausages
  • 300ml pancake batter (see separate recipe)
  • 4 rashers of streaky bacon (optional)
  • Mustard
  • 2 tablespoons olive oil

Pancake Batter

  • 120g plain flour
  • pinch of salt
  • 1 egg
  • 300ml milk

METHOD

  1. Make batter and leave to stand.
  2. Wrap each sausage in a bacon rasher and spread with a little mustard.
  3. Heat the oil in a roasting pan, add the sausages and cook in a hot oven for 7 – 10 minutes.
  4. Remove from the oven and place sausages in individual dishes. Pour in the batter, return to a very hot oven for 30 minutes.
  5. Once they have risen, remove from the oven and allow to cool slightly before removing from their dish.
  6. Serve with gravy and greens.

Pancake Batter

  1. Sift flour and salt together in a bowl, add egg, beat mixture well.
  2. Gradually beat in milk to make a stiff, smooth batter with no lumps. Allow to sit for a few minutes then gradually whisk in the remaining milk.
  3. Stand in a cool place until ready to use, give a final whisk before use.