CALORIES SAUSAGE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
  2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
  3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
  4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
  5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.
  6. Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Place a large non-stick ovenproof frying pan on a medium-high heat.
  2. Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan.
  3. Use a speed-peeler to peel the parsnips into long strips.
  4. Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.
  5. Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height.
  6. Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.