Two Sausage Stew

This was a quick casserole type dish I knocked up in the week and have had subsequently for lunch and tonight’s dinner, it’s pretty straightforward to make and consists of mainly storecupboard and standard fridge contents.  The chorizo permeates through the whole dish and makes this a very moreish bowl of supper.

Serves 4

Ingredients:

  • 6 gluten free sausages (I used those ones by that Irish guy Rankin but throw in your favourites), each chopped into six bitesize pieces
  • About quarter of a ring of chorizo, chopped into small chunks
  • 2/3 large handfuls of green lentils (I didn’t measure so think about the amount of people you are trying to feed and wing it)
  • 2 onions, chopped
  • 1 large carrot, quartered lengthways and chopped into fine chunks
  • 1 stick of celery, split and chopped
  • 1 tin of chopped tomatoes
  • 1 clove of garlic, chopped
  • A glass of red wine
  • A big squirt of ketchup
  • lots of fresh ground pepper

Method:

Fry off the sausages and chorizo in the bottom of a heavy pot until browned.  Soften the onions, celery and carrots in a bowl in the microwave then add with the garlic to the pot.  Fry for a minute or so then splosh in the red wine, let it reduce for a moment or so then add the tomatoes, ketchup and pepper.  Wash and then add the lentils and top up with about half to a can full of water.  Top with a lid and simmer for about 25 min or until lentils are tender.  Adjust the seasoning if necessary, I didn’t need to add any salt to this because the chorizo and sausages seemed to salt it enough so give it a taste and see.  Serve alone in a bowl or with crusty bread.

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Barbecue Butter Beans

Beans, beans they make you…ok well let’s just say they are very good for you, in fact butter beans can help reduce your cholesterol and are generally full of fibre and good stuff to keep you healthy.  Personally, I just like the look of them, they are like giant baked beans and that is how they were described when a suddenly fusspot 3 year old told me she didn’t like butter beans, however when described as giant beans to help you grow big and tall (thank you Mr Green Giant) she was super keen and wolfed them all down.

Serves 2/3 or 4/5 as a smaller side

Ingredients:

  • 1 tin of butter beans
  • 1 large onion, finely chopped and softened
  • 1 chunky clove of garlic, chopped
  • 1 tin of tomatoes, chopped
  • 1 packet of smoked bacon lardons (200g) or use some good streaky bacon
  • 2 dessert spoonfuls of balsamic vinegar (cheap stuff)
  • 1 dessert spoonful of soft brown sugar
  • 1 dessert spoonful of Worcester sauce
  • 1/2 a teaspoon of Dijon mustard
  • Salt and pepper

Method:

Fry your lardons in a saucepan in a little oil until crispy and brown.  Add the softened onions and garlic and fry until starting to turn golden.  Add the tomatoes and all the other ingredients and simmer gently for about 15 minutes.  Drain and rinse your beans.  Add beans to sauce and cook on a low heat for a further 15 min.

I served mine with some grilled good quality gluten free sausages but they make a great side for all kinds of dishes.

BBQ Glazed Sausages, Spinach and Potato Salad and Home Pickled Onions

So for dinner tonight (ok I know it’s early but we were hungry!) we had the above and the below. 

For the potato salad:

Boil some new potatoes

Mix some mayo and creme fraiche (I used half fat) with plenty of salt and pepper.  Add in the cooled potatoes, some finely chopped spring onions and some shredded spinach.  Stir. Done.

For the sausages:

Mix up some BBQ sauce, basically combine ketchup, hoisin sauce, balsamic vinegar, Worcester sauce and some agave syrup together.  Then roll your sausages in it then cook in the oven for about 15/20 min depending on sausage size.  You can go back to them and re glaze half way through cooking. 

I think this may be a bit of cheats pickle, I kinda browsed the t’internet for ideas and then went out on a limb, I’m not too knowledgeable about pickling so I think this kinda thing will only last about a week in a jar, but it’s lush, and suddenly you’ll be pulling out bits of cheese and cold meats just so you can have a yummy snacking partner for this piquant treat.

I basically had a go at microwave sterilising the jar first (an old jam jar) but I figured I couldn’t do the top (it’s metal) so just washed that in extremely hot water and decided we’d eat it fast and not worry too much. 

Then I half filled the jar with half red wine vinegar and half cider vinegar and a couple of spoonfuls of caster sugar.  I stirred this well and tasted to check, I like a sweet pickle you might want to adjust.  Then I sliced a smallish onion and packed it into the jar and poked it down so it was covered by the pickling liquor.  I left it for a little while then couldn’t resist and snacked on some with some cheese, then later we had it with this dinner and went extremely well and I’m sure there may be more pickle action later but you’ll just have to watch this space.  I think ideally this needs to stand for about 4 hours but do as you will…

Sausage and Pepper Pie

I think this dish is very probably inspired by my Dad’s Sausage and Mash, and most importantly the onion sauce he does with it, it’s not so much a savoury gravy as tradition might dictate but a sweet and sour-ish little number packed with sweet onions and soft deep  vinegar flavours from the balsamic.  Anyways I’ve basically tweaked it a little and put it into a pie with peppers.

Ingredients:

8 Gluten free or otherwise sausages

1 large onion sliced

1/2 a , sliced (I only threw this in because I saw it looking forlorn and forgotten in a corner)

2 red peppers (other colours are cool but reds are my favs)

Potatoes

Swede

Balsamic vinegar

Tomato ketchup

Worcester Sauce

A teaspoon of smoked  paprika

a teaspoon of veg bouillon (or half a stock cube)

Some agave syrup or sugar

Some water

Method:

Boil the potatoes and swede together (enough to top your dish you decide).  Mash when done, add butter, season and set aside to cool.

Soften onions and leeks in a pan or microwave and set to one side.  Chop sausages into chunks, fry until browned.  Add sliced pepper and softened onions and leeks.  Fry for about 5 or so minutes until everything is soft and starting to brown.

Add about 6 tablespoons of balsamic, 6 tablespoons of ketchup, a generous shake or two of worcester sauce, a tablespoon of syrup or sugar, a teaspoon of paprika and bubble and taste.  Sprinkle on a teaspoon of bouillon or stock cube and add some water enough to make a little sauce for your sausage mixture to sit in.  Bubble away again and taste this, my measurements as usual are vague it’s really a matter of taste and balance.

Pour/spoon sausage mixture into a casserole dish. Top with mashed spud and swede mix. Fork top for extra crunch.

I’ve done this and put it on the side until dinner time, then I’m going to put in the oven for about 30/45 min until it’s heated through and the top is crispy.

If you wanted to stretch this out a bit I reckon a tin of beans and a tin of tomatoes would go well with the sausage mixture and if you fancy a bit of extra indulgence sprinkle a bit of cheese on the top before you put in the oven.

I’m hoping to post a picture of this cooked when it’s ready later…

Leftover Hash

We had a lovely sausage and mash supper earlier in the week, not really worth posting about but the next day the leftovers made a very delicious dinner.

Ingredients:
Left over mashed potato and swede
An onion
1 cooked sausage (leftover of couse)
2 rashers of bacon
A cupful of frozen peas

Clearly add anything you’ve got handy this is only a version of the trad bubble and squeak!

Method:

Soften onions.
Fry bacon and sausage until slightly crispy.
Add onions and brown a little. Add peas and mash.
Fry, squash, fry, squash, fry.
Keep turning it over with a spatula to ensure it is heated through and crispy bits are encorporated and a nice crust forms.

Serve with your fav condiment, my choice lovely ketchup but whatever keeps you happy! If you want a more substantial feast then poach or fry an egg to top it off.