A Simple Sausage Supper

Sorry. No video is available for this recipe.

Inspired by the oh-so-wonderful Nigel Slater and his dreamy book Tender Volume 1 – a cook and his vegetable patch.

St Nigel does things a bit differently and takes more than my 3 easy steps. The first time I made this his way, browning everything separately on the stove before putting in with the stock to bake. A bit fiddly but with excellent results. The second time I applied a bit of minimalism and popped everything straight into the oven to brown for an hour or so before adding the stock. Super easy and every bit as tasty as my first attempt.

Feel free to play around with the types of sausages you use. My Irishman and I have been on a bit of a sausage exploration of late. We used plain pork, toulouse (pork, garlic & wine) and european (pork, bacon & european spices) on this occasion. We’ve also tried a comparison of the same type of sausage from three different butchers. Does this make us sausage nerds?

You could also mix up the vegetables. I loove roast parsnip but spuds or any other root veg would work. A few sprigs of thyme added with the stock wouldn’t go astray.

Best served in the middle of the table so everyone can pick at the delicious bits stuck to the pan. Keep it simple with a green salad or some wilted greens with garlic.

I’ve made the recipe for 2 but would easily double or triple if you have lots of mouths to feed.

enough for 2
takes: about 90 minutes
2 brown onions, peeled & cut into 6 segments
4 small parsnips, trimmed & cut into batons
1 small head garlic, unpeeled but broken into individual cloves
4 thick pork sausages
1 cup chicken stock

Step 1. Preheat the oven to 200C (400F). Place the veg in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven.

Step 2. After about 45minutes, give everything a stir and add the stock.

Step 3. Bake for another hour or so until the veg and bangers are brown and the stock has reduced to almost nothing.

Variations

short on time – pan fry sausages and veg and skip the stock.

vegetarian – serve the veg with poached eggs.

carb lovers / more substantial – serve with potatoes.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

parsnips – will keep for months in the pantry in a brown paper bag or sack.

garlic – will keep for months in the pantry. I wrap in a brown paper bag to protect from light and prevent shooting.

pork sausages – freeze them.

chicken stock – keep in the pantry.

Add to my Old Favourite Recipes