Sausages recipes please!

Grimbal

We're a mixture of both! We either have:

sausages, BB & chips

OR

sausages, fried onions, peas & mash

Pink.

Hi dandy-candy,

Our favourite is sausages, mash, broccoli and onion gravy but sometimes I use them to make a sausage casserole and bung all sorts of veg in with them.

These existing threads should give you some ideas:

Sausages recipes please!

Sausage casserole recipe (merged)

I'll add your thread to the first link later to keep the ideas together.

Pink

ossian

Sweetcorn (frozen or tinned or on the cob) is good. I always have some home made chutney on the side.

Potatoes mashed or new baby potatoes are a great choice.

Cheers,
Russ

PS- Tonights dinner is Pork and Sundried Tomato sausages with baby potatoes, sweetcorn, and my honey's homemade chutney. Yumm!

bertiebots

I love any dark green veg with loads of onion gravy and mash (or potato wedges!) with my sausages. My fave is home grown kale from the garden ,sausages , liver and onions with loads of gravy and mash. If you add fresh rosemary to the sausages and liver ,and cook the onions in the same pan and pour they gravy in there too before serving it is lush over veg!:drool:

Caroline-Encore

We love cauliflower cheese with sausages. Sometimes add broccoli to the cauliflower as well.

dizziblonde

Local restaurant does the most amazing sausage, creamy mustard mash and onion gravy - not the sort of thing you'd expect to get at an italian restaurant but it's sheer perfection in how it's done.

mlz1413

For a change I have savoury rice with a handful of peas added as it cooks, then fry/grill saugages as prefered, but into inch rings and add to served up rice with a squeeze of brown sauce.

Equally as quick as bangers & mash - and now my mouth is watering!!

LJM

in answer to which veg with sausages my answer is any and whatever i have in i dont think you can go wrong

Pauls

Generally, We'll have sausages with mash, peas, carrots & gravy, and roasted apple chunks too

lostinrates

jcr16 wrote: »

that sounds gorgeous. do you have the recipe for it as i wouldn't have a clue on qty's for this. not sure my family would eat it, but i could eat that for breakie sounds scrummy.

I love the leftovers of this. I do it by taste and eye...but I start with shredding a cabbage with a knife, (I cut it into quarters first), put it in a lidded saucepan with I'd guess three table spoons of red wine vinegar, a table spoon or so of sugar (I use light brown or a mixture of golden ad dark brown) about half a dozen cloves and perhaps a knob of butter if I'm feeling decadent. Over medium heat to get going then a low heat for as long as it takes (the lid traps in the moisture, but you might want a splash of water too)....I like it just done the frist day and softer for leftovers....but it takes a while. I'd try tasting it as you go. Sometimes you need more sugar than you'd like...depending on the cabbage I guess!