Sausages, anyone? From simple supper to cocktail posh, here are the sausage recipes to try this season.
One-pan sausage roast
The surefire route to evenly golden sausages, suitable for any classic style made with pork, beef, venison or lamb as well as spicy varieties including merguez and chorizo. We used a mixture here. Have ready 3 x 400g packs of your chosen varieties (or about 18 sausages total). Preheat the oven to 210C/190C fan/gas 6 1/2. Brush a large roasting pan with vegetable oil to prevent sticking and lay out the sausages in a single layer, with a little space between so that they colour evenly. Break up 1 head of garlic and tuck the unpeeled cloves among the sausages. Add a few sprigs of thyme and rosemary, a couple of bay leaves and a few whole medium-hot chillies. Roast for 40-50 minutes until the sausages are evenly golden, turning with a spatula halfway through. Timing depends on the style and size of sausage, so keep a watchful eye towards the end of the cooking time.
Check out the range by Tracklements – a mustard for every palate. Our pick? Original Wiltshire, £2.25, tracklements.co.uk
Roast mixed cocktail sausages
ABOUT 10 SKEWERS
Have ready 1 x pack pork cocktail sausages (about 200g) and 1 pack chorizo cocktail sausages (about 300g). Keeping the two kinds separate, thread three of each on to skewers leaving a little space between them, piercing them through the middle (not lengthways). Combine 2 tbsp dijon mustard with 2 tbsp set honey and mix well to make a glaze. Roast the pork sausages in a preheated oven at 210C/190C fan/gas 6. for 10 minutes, brush with the glaze and return to the oven for 15 minutes more, turning occasionally until golden. Roast the chorizo cocktail sausages for 10-15 minutes, without glazing, and check after 10 minutes.
Hot-list hot dogs
We love Helen Browning’s Organic Hot Dogs (£4.39 for six, ocado.com; and see helenbrowningsorganic.co.uk). Cook the dogs according to the packet (boil, grill, fry or BBQ). You could also roast them in a preheated oven at 210C/190C fan/gas 6. for 15 minutes. Serve in mini submarine rolls with a squeeze of mustardy mayo.
Mini mustardy toad-in-the-hole
Preheat the oven to 220C/200C fan/gas 7. Have ready a fairy cake tin (or 2 x 6-hole tins) and 24 pork cocktail sausages. For the batter, whiz together 60g sifted plain flour, 1 medium egg, 75ml milk, 75ml water, ½ tsp dijon mustard, ½ tsp wholegrain mustard and a pinch of sea salt until smooth. Drop about a third of a teaspoon of vegetable oil into each well of the tin, and place in the oven for 10 minutes. Heat a little oil in a large frying pan over a medium-high heat and lightly colour the sausages all over, stirring frequently. Half fill each well of the tin with the batter and drop a couple of sausages in the middle of each one. Bake for 20-25 minutes until risen and golden. Serve straight away with chilli jam on the side.
And the mash gets a makeover too
Pea, potato and mint smash
A delish summery mash-up that’s good with lamb sausages or merguez. Bring a large pan of salted water to the boil, add 500g scrubbed baby new potatoes and simmer for about 20 minutes or until just tender. Add 500g fresh or frozen peas and continue cooking for another 3 minutes (a little more if cooking from frozen). Drain in a colander and set aside for a few minutes for the surface moisture to evaporate. Return the potatoes and peas to the pan. Using a potato masher, gently crush and partly chop them. Pour over 4 tbsp extra virgin olive oil and 1 tbsp lemon juice, scatter over 3 tbsp finely chopped fresh mint, season with sea salt and black pepper and gently toss together. Serve straight away or rewarm as necessary.
Carrot mash with pine nuts
Works beautifully with beef sausages or any classic banger. Trim, peel and slice 1.2kg carrots. In a medium-large pan, bring 600ml water to the boil with 50g salted butter and 1/2 tsp sea salt. Add the carrots, return to the boil, cover and cook over medium-low heat for 10 minutes until tender. Purée the carrots to a smooth mash in a blender with a few tablespoons of the cooking liquid. Season to taste with salt and black pepper, transfer to a serving bowl and dot with butter. Finish with a scattering of chopped flat-leaf parsley, chopped spring onion and toasted pine nuts.
Cauliflower and chive mash
Perfect with robust flavours and especially with black pudding. Prepare 900g trimmed cauliflower florets (from about 2 caulis). Bring a large pan of salted water to the boil, add the florets and cook for about 15 minutes or until tender. Drain in a colander and leave for a few minutes to steam dry. In a food processor, in batches if necessary, whiz the cauli to a purée with 130g sour cream. Season to taste with salt, black pepper and freshly grated nutmeg. Gently rewarm and transfer to a serving bowl. Scatter with 3 tbsp finely snipped chives and turn once or twice to streak the mixture. Finish with a knob of butter.
For added relish…
Try these hot-hitting sauces. Also great with burgers