- Cooking

Simply Sausages

You can’t beat the Great British Banger, but you can make them better still with a little lateral thinking and a yummy sauce.


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Beer Boozy Bangers

While your sausages are gently browning under the grill (until about half cooked), soften a sliced onion in butter and oil. Add 2 grated garlic cloves to the onion together with sliced red, yellow and green peppers. Stir in 1 good tbsp of our Cider & Horseradish Mustard, 2 or 3 tbsp of Stokes Tomato or Bloody Mary Ketchup and 2 tbsp of Cider Vinegar.

Simmer to evaporate the vinegar then pour in 400ml of Doom Bar (or similar) beer. Let this bubble away for 5 minutes then tip the beery peppers into a casserole dish.

Put the half cooked sausages on top and cook in an oven, pre-heated to 180°C / Gas Mark 5, for 15 minutes or until the sausages are cooked through and their juices have added to the delicious sweet peppers below.

Rice & Sausage Bake

Cut about 600g – a pack and a half – of Cumberland sausages (or similar) into quarters and fry them with 1 diced onion and 2 sliced tomatoes until the sausages start to brown. Stir in some Tomato Ketchup and a little Mustard for added flavour, then pour in 1 glass of red wine and simmer for 5 minutes to evaporate most of the wine.

Dice 2 or 3 preserved red peppers from a jar, adding them to the sausages with 340g of rice. Stir well to let the rice absorb the juices than add 1.5L of chicken stock, cover and simmer for 15 minutes. Spoon the rice and sausage mixture into a casserole dish.

Whisk 3 eggs until they ‘froth’ and pour them over the rice before baking in a hot oven – 220°C / Gas Mark 7 – for 7 minutes until the egg sets and browns.

Sausage & Potato Stew

Bake a packet of sausages in a medium oven for 15 to 20 minutes, turning them halfway through. Meanwhile slice and fry 1 onion, 1 green pepper, several rashers of smoked bacon and 2 grated cloves of garlic.

Give them all 5 minutes to sizzle, then add 6 or so peeled and cubed potatoes for a further hot 5 minutes.

Stir in 1 tbsp of Cider & Horseradish or our Classic English Mustard before adding a good glass of white wine (200ml) and sufficient chicken stock (just a little) to just cover the contents of the pan, boil and simmer for 10 minutes until the potatoes are cooked.

Spoon the stew into a bowl each, topped with a sausage or two.