Posh Bangers 'n' Beans
Antiques expert and TV Presenter, Eric Knowles, said at last year’s UK Sausage Week: “People often say to me: ‘I don’t know much about art but I know what I like!’ The same could be said about me and sausages. I wouldn’t claim to be a sausage expert but I certainly know a good one when I’m eating it.”
Turn Bangers ‘n’ Beans into something special.
While your sausages bake in the oven, begin to heat your favourite baked beans in a pan. Add a tin of butter or cannellini beans (rinsed and drained) and 100 ml of beef stock.
The simple things in life are best.
Sausage & Mozzarella Bake
Boil 4 or 5 potatoes, let them cool when they’re just cooked, then cut them into thick slices. Set them aside in a bowl.
Squeeze the meat out of 4 Cumberland-style herby sausages and roll the meat into a collection of roughly shaped balls.
Slice an onion and soften it in oil for a few minutes before adding the sausage balls to brown for 4 or 5 minutes. Now add the sausage and onion to the potatoes in the bowl. Gently stir 2 tbsp of our wholegrain Cider & Horseradish Mustard through the contents before spooning it into a buttered ovenproof dish.
Cut a ball of mozzarella into pieces then dot them around the contents of the dish. Grate mature Cheddar cheese over the top then pop it into an oven, pre-heated to 200 C / Gas Mark 6, for 15 minutes until the Cheddar browns and the Mozzarella is deliciously stringy.
Served with Bloody Mary Ketchup on the side – you have an amazing midweek supper.
Autumn Sausage Traybake
Pre-heat the oven to 200 C / Gas Mark 6.
Peel, chop and par-boil an Autumnal collection potatoes, parsnips and swede. You could also add carrots for colour. Put everything in boiling water for just 5 minutes, drain (reserving the water) and set them aside to cool in a bowl. As above, stir Cider & Horseradish Mustard through the contents.
Cut your sausages in half or thirds and spread them with the vegetables evenly around an oiled baking tray. Slice a red onion, scattering it around the tray with fresh thyme leaves and a few dots of our stunning Seville Orange Marmalade. The flavour / texture combinations will amaze you.
Put the tray in the oven for 30 minutes or so while you make the gravy.
For the gravy, make a roux with half and half butter and flour. Stir our Classic English or Dijon Mustard into the roux as you add the water reserved from the vegetables. Add a beef stock bouillon, a dash of our spicy Brown Sauce and a couple of good glugs of Tomato Ketchup or Chipotle Ketchup (if you prefer the subtle, smoky bite of chipotle chillis).
This should have thickened deliciously by the time the sausages have baked. Enjoy.
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
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