SAUSAGE & MASH PIE RECIPE | BBC GOOD FOOD
Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen
Provided by Barney Desmazery
Categories Dinner
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
- To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
- Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.
Nutrition Facts : Calories 706 calories, FatContent 37 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 9 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.8 milligram of sodium
SAUSAGE & MASH PIE | JAMIE OLIVER RECIPES
Total Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
- Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
- Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
- Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
- Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
- Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
- Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.
Nutrition Facts : Calories 644 calories, FatContent 21.6 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 29.4 g protein, CarbohydrateContent 87.8 g carbohydrate, SugarContent 18.6 g sugar, SodiumContent 2.4 g salt, FiberContent 7.8 g fibre
More about "simmer sausage recipes"
SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
SAUSAGE RAGU RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Pasta
Calories 589 calories per serving
- Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
TUSCAN SAUSAGE & TOMATO PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine italian
Calories 591 calories per serving
- Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
- Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
- Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
- Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
- With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
- Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.
SPEEDY SAUSAGE STROGANOFF TAGLIATELLE RECIPE | BBC GOOD F…
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Supper
Calories 826 calories per serving
- Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
GRITS & SAUSAGE CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 45 minutes
Category Breakfast, Brunch
Cuisine North America, Cajun
Calories 316 calories per serving
- In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining 1/4 teaspoon salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining 1/2 cup cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
TUSCAN SAUSAGE & TOMATO PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine italian
Calories 591 calories per serving
- Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
- Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
- Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
- Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
- With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
- Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.
SAUSAGE PASTA BAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Dinner
Cuisine American, Italian
Calories 883 calories per serving
- Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.
SAUSAGE WITH PEPPERS AND ONIONS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 892 per serving
- If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
SAUSAGE, CHORIZO AND SHERRY CASSEROLE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4
Total Time 55 minutes
Calories 360kcals per serving
- Remove and discard the bay leaves, then taste and season with salt and pepper. Sprinkle over the remaining parsley, then serve with your choice of carb.
25 BEST GROUND SAUSAGE RECIPES TO FEED YOUR FAMILY
From topteenrecipes.com
20 CHICKEN SAUSAGE RECIPES | SOUTHERN LIVING
From southernliving.com
KETO ITALIAN SAUSAGE SOUP - THE BEST KETO RECIPES
From thebestketorecipes.com
5 YUMMY SAUSAGE RECIPES FOR SUPER EASY FAMILY DINNERS
From mumcentral.com.au
SAUSAGE CASSEROLE | SAUSAGE RECIPES | TESCO REAL FOOD
From realfood.tesco.com
EASY ITALIAN SAUSAGE SPAGHETTI RECIPE | ALLRECIPES
From allrecipes.com
SAUSAGE CASSEROLE | SAUSAGE RECIPES | TESCO REAL FOOD
From realfood.tesco.com
EASY ITALIAN SAUSAGE SPAGHETTI RECIPE | ALLRECIPES
From allrecipes.com
SAUSAGE, POTATO AND KALE SOUP RECIPE | ALLRECIPES
From allrecipes.com
25 BEST GROUND SAUSAGE RECIPES TO FEED YOUR FAMILY
From topteenrecipes.com
20 CHICKEN SAUSAGE RECIPES | SOUTHERN LIVING
From southernliving.com
KETO ITALIAN SAUSAGE SOUP - THE BEST KETO RECIPES
From thebestketorecipes.com
EASY ITALIAN SAUSAGE SPAGHETTI RECIPE | ALLRECIPES
From allrecipes.com
VEGAN SAUSAGE CASSEROLE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com