HOW TO COOK SAUSAGES RECIPES

Name: Sausages with quick onion gravy
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 4 onions , cut into thin wedges; 2 tbsp balsamic vinegar; 8 sausages; 300ml / ½ pint beef stock; 1 tbsp Worcestershire sauce; mashed potato and green beans, to serve

SAUSAGES WITH QUICK ONION GRAVY RECIPE | BBC GOOD FOOD

Sausages with quick onion gravy recipe | BBC Good Food image

A simple idea for homemade gravy turns this family supper into something far more interesting

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 6

Ingredients

4 onions , cut into thin wedges
2 tbsp balsamic vinegar
8 sausages
300ml / ½ pint beef stock
1 tbsp Worcestershire sauce
mashed potato and green beans, to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

Nutrition Facts : Calories 400 calories, FatContent 29 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.39 milligram of sodium

GLAMORGAN SAUSAGES RECIPE | BBC GOOD FOOD

Glamorgan sausages recipe | BBC Good Food image

Make your own Glamorgan sausages, a traditional Welsh vegetarian sausage featuring cheese, leeks and breadcrumbs. Make a batch of 12 and freeze any you don't eat

Provided by Anna Glover

Categories Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

Ingredients

50g butter
2 large leeks, sliced
400g fresh soft white fine breadcrumbs
2 tsp thyme leaves
4 large eggs, separated
400g Caerphilly or strong mature cheddar, finely grated
1 heaped tbsp wholegrain or Dijon mustard or 2 tsp English mustard
50g plain flour, for dusting
100ml vegetable oil for frying, plus a little extra if required

Steps:

Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins until soft. Leave to cool slightly.
Put 200g soft breadcrumbs, the thyme, egg yolks, cheese, mustard and a generous grinding of pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt and mix well using your hands.
Mould the mixture into 12 sausages (divide and weigh for accuracy if you like). You may find damp hands help, cleaning your hands every so often to stop them sticking. Transfer to a baking tray lined with baking parchment and freeze for 10 mins until firm, or chill for 30 mins in the fridge.
While the sausages are firming up, whisk the egg whites in a shallow bowl with a pinch of salt until lightly foamy. Put the flour and some of the remaining breadcrumbs onto separate plates.
Dust the chilled and firm sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Top up the plate of breadcrumbs as required. Chill for at least 1 hr and up to 24hrs before frying.
Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan over a medium high heat. Fry the sausages in batches, turning them gently every minute, for 4-6 mins, until golden and crisp all over. Add a little more oil between batches if you need to. Transfer to a baking tray, and bake for 10 mins. If you are freezing the sausages, once they're golden brown transfer to a tray and leave to cool for a few minutes, then open-freeze (uncovered) until solid and transfer to freezer-proof containers. Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.

Nutrition Facts : Calories 316 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.99 milligram of sodium

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