Roasted Sausages and Apple

sausages

Sometimes you get to that point in the month where (i) you’ve run out of enthusiasm for things to make for tea after a long day at work and (ii) it’s a loooooong time until payday. When those things hit in a double whammy in January you need to be creative! A recipe similar to this appeared in my twitter feed and I adapted it for a veggie feast last week. Quick to throw together, it filled our bellies and used up some sad neglected apples from the fruit bowl.

For three portions you need:

  • 1 pack veggie sausages – we used cauldron but any will do
  • 2 onions, cut into wedges
  • 2 apples, cored and cut into wedges
  • 3 carrots, cut into chunks
  • 1 tsp oil
  • salt and pepper
  • Mashed potato to serve
  • GRAVY!!!!!
  1. Toss everything apart from the sausages in the oil and season.
  2. Roast in a hot (180 degree) oven for 20 mins.
  3. Add the sausages and cook for a further 15-20 mins until everything is done.
  4. Serve with mash, lashings of gravy and whatever other veggies you can find, I think we had peas and sweetcorn from the freezer!

Perfect Potato Dauphinois 

 

We’ve inherited a milk glut so I’m working my way through recipes that will deal with it. As it’s Sunday, we needed something to be the centrepiece of our evening meal. And this recipe made enough for leftovers tomorrow for a speedy working Monday dinner, win. 

For six portions you need

  • 900g new potatoes, scrubbed
  • 2 onions
  • 3 cloves garlic
  • 150ml milk
  • 300ml double cream
  • 100g strong cheddar, grated
  • Salt and pepper
  • Freshly grated nutmeg

The secret to making a good gratin, that doesn’t need weeks in the oven, isn’t in danger of burning and always ensures fully cooked potatoes is: par boil the potato slices in the milk/cream mixture. I couldn’t believe it when I stumbled across this piece of advice. For years I’d been struggling with gratins either taking f-o-r-e-v-e-r to cook or having to deal with undercooked veg. Not a nice thing in a potato. 

So with that in mind to make this you simply:

  1. Slice the potatoes and onions (extremely carefully!) with a mandolin to ensure even wafer thin slices. 
  2. Place the potatoes and onions into a pan containing everything else apart from the cheddar. 
  3. Cover and bring to a boil. Reduce the heat and simmer for ten minutes. 
  4. Once par cooked, tip into a baking dish, cover with cheese and bake at 160 for 30-40 mins.
  5. Serve as you wish. We had carrots, cauliflower, peas and nut roast. Yummy.