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) Ã¢â‚¬â€œ 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!
Preparation time: 15 minutes
Cooking time: 15 minutes
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
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.
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.
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 190Ã‹Å¡C.
- 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 Ã¢â‚¬â€œ 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 220Ã‹Å¡C.
- 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 25Ã¢â‚¬Â30 minutes until the batter has risen and is golden-brown.
- Serve at once, with gravy on the side.