Love Pork? Love Sausages? To celebrate National Sausage Week, we have some mouth-watering recipes that are sure to impress all you.

National Sausage Week (3-9th November) – cheap, cheerful and quick to make, the recipes below are surprisingly versatile and encourage you to enjoy a quality sausage-based meal.

And we recommend Crombies Sausages!

Pasta with Sausage Meatballs

Servings: 4

Preparation time: 15 minutes

Cooking time: 15 minutes


400g sausages

1 tablespoon olive oil

1 clove garlic, crushed

500g carton passata

1 Knorr Garden Herb Flavour Pot

250-300g pasta of your choice

100g mascarpone cheese

Black pepper

Parmesan cheese, to serve


  • ·         Remove the skins from the sausages and form each sausage into 3 or 4 balls.
  • ·         Heat the oil in a frying pan and cook the sausage balls for 8-10 minutes, until well browned.
  • ·         Add the garlic, passata and Knorr Garden Herb Flavour Pot and cook for 4-5 minutes. Meanwhile cook your choice of pasta according to pack directions.
  • ·         Remove sausage mix from the heat and stir in the mascarpone, toss in the drained pasta and mix well. Season with black pepper.
  • ·         Serve with grated Parmesan cheese.

Sausages, Colcannon and Gravy

Serves: 4

Prep time: 20 minutes

Cooking time: 30 minutes

Simple and easy to cook, this combination of subtly spicy sausage with tasty soft potato and a bite of cabbage is classic comfort food at its best, ideal for serving as a family meal with a Knorr Onion Gravy Pot.


8 sausages 1 medium onion, sliced

1tbsp vegetable oil

1tsp Flora Cuisine

½ Savoy or spring cabbage, finely shredded

675g potatoes, peeled and chopped

100ml hot milk

Salt and freshly ground pepper 1 Knorr Onion Gravy Pot


  • Grill the sausages, until cooked through, turning now and then to ensure even browning.
  • Meanwhile, cook the potatoes in boiling, lightly salted water until tender.
  • While the potatoes are boiling, cook the shredded cabbage in the Flora Cuisine, stirring often, until softened.
  • To make the colcannon, drain the potatoes, mash with the hot milk and season with salt and freshly ground pepper. Mix in the cooked, shredded cabbage.
  • Heat the oil in a frying pan, add in the onion and fry, stirring now and then, until lightly browned.
  • Serve the grilled sausages with the colcannon and the onion gravy made with a Knorr Onion Gravy Pot.

Toad in the Hole

Serves: 4

Preparation Time: 15 min

Cooking Time: 40 min


3 medium eggs

250ml cup of plain flour

300ml semi-skimmed milk

6 good-quality Cumberland sausages (approx. 450g)

Dash of Knorr Chicken Touch of Taste (or Beef)

25g beef dripping or vegetable oil

Gravy, to serve


  • Pre-heat oven to 190ËšC.
  • Break the eggs into a large bowl and whisk vigorously.
  • Add the flour little by little, sprinkling it over the surface of the beaten eggs and whisk until it makes smooth paste.
  • Add the milk in little by little, until it’s blended into the egg and flour mix.
  • Whisk the batter well and season with a dash of Knorr Chicken Touch of Taste – this gives the batter a nice roasty flavour.
  • Set the batter aside to stand for an hour or two. This will help make the batter light and airy when baked.
  • Pre-heat the oven to 220ËšC.
  • Place a deep roasting tin the oven to heat through well.
  • Heat the beef dripping or vegetable oil in a large frying pan on the hob. Add in the Cumberland sausages and fry until browned on all sides, turning often. I use Cumberland sausages because they’re large and chunky and work well in this dish. For a healthier version, you can grill the sausages instead of frying them.
  • Transfer the browned sausages and the dripping or oil in which they were fried to the pre-heated roasting tin. Place the tin in the oven and heat through for 5 minutes.
  • Pour the rested batter over the sausages in the roasted tin. Return to the oven and bake for 25‐30 minutes until the batter has risen and is golden-brown.
  • Serve at once, with gravy on the side.