Bangers, Sisters

[Bendi]

Right, the sausages are out of the freezer for tea tomorrow - now what would you do with them, that isn't Yorkshire Pudding & veg?? I might make the best Puds in the country, but DS is the only one who isn't sick sick sick of 'em. Inspire me...... please?

Anyone?

I'd stick em in white bread rolls and serve with brown or tomato sauce.Fruit to follow OF COURSE!

But I'm Scottish and lazy

Pasta bake!

I got this out of the Good Food Magazine years ago and it's FAB!!! (even DD likes it!)

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
400g/14oz pork sausages
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml/¼ pint red wine
290ml/½ pint vegetable stock
3 tbsp tomato purée

For the sauce:
55g/2oz butter
55g/2oz plain flour
570ml/1 pint milk
freshly grated, nutmeg
500g/1lb 2oz packet of rigatoni
225g/8oz fresh spinach
140g/5oz mature cheddar, grated

Method

1. Preheat the oven to 190C/375/Gas 5.
2. Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes until softened and lightly browned. Stir in the sausages and fry until lightly coloured.
3. Add the carrot, then stir in the wine, stock, tomato purée, and season.
4. Bring to the boil, then reduce the heat and simmer uncovered for about 15 minutes until the sauce is thickened. Taste and season if necessary. Set aside.
5. Put the butter, flour and milk in a pan. Heat gently, whisking all the time, until the sauce is thickened and smooth. Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
6. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook uncovered at a rolling boil for 10-12 minutes, until the pasta is tender.
7. Remove from the heat, stir in the spinach and, when it has just wilted, drain well.
8. Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and shake to level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce over the top and sprinkle with the grated cheddar.
9. Bake for 20-25 minutes, until the top is golden brown. Leave to cool for 5 minutes.

Nice with a green salad or just as it is.

squeeze the meat out of the skins and make meatballs to go with pasta (tomato sauce optional)

Oops - forgot to add, it makes LOADS so either halve the recipe or make in 2 portions (one half of it will fill a 23cm square deep lasagne dish) and freeze one for later (just defrost thoroughly before heating through when you want it).

Scotch eggs??

I would do a sortoff sausage casserole. Although i refuse to call it that as i have nightmare about sausage casserole at school which looked like boiled willies in a greasy orange liquid .

Fry of some onions add tin of tomatoes and herbs you have and cook while you brown the sausages.

Put sauasages in a ovenproof dish and cover with tomato sauce bake in the oven till sausages are cook. Serve with either pasta or jacket potatoes.