Sausage Chilli is another recipe from the brilliant ” Sausage and Mash” by Fiona Beckett.It works best with black beans or kidney beans. If you are short of time you can replace the dried beans with 2 x 400g tins, which should be drained and rinsed. Serve with warmed tortillas and a green salad.
This recipe from Fiona Beckett is best made with high quality Cumberland sausages or some plain Italian Sausages. You will end up with a dark sticky onion gravy. And you will want to serve some mash alongside- potato, a mixed root vegetable mash or Colcannon perhaps. You can use other dark beers instead of the Guinness if you like.
Another easy recipe for sausages from Fiona Beckett.If fresh garlic is available you can use a whole head of this instead of the garlic cloves . This is nice served with a green salad but if you prefer you can make gravy.
A dish from ” Luke’s Cookbook” by Luke Thomas 2014. You can use whatever sausages you like in this, as long as they are good quality with a high meat content. Comfort food, and quantities can be increased to feed a crowd. For the bread use a french stick, ciabatta or sourdough.
Sausages, Chinese style from the wonderful book ” Sausage and Mash” by Fiona Beckett . As she says, a lovely recipe for those trying to reduce the carbs, though not entirely carb free. I’ve replaced the spring greens she suggests with kale and you could also use savoy cabbage..
This Penne recipe is from Nigel Slater’s ” Real Cooking” (1997). You can use any tube or shelled pasta and it can be dried or fresh. Just amend the cooking times for the pasta according to packet instructions.
