Pork and pickle sausage rolls

Ingredients
2 sausages, skins removed
Ready rolled puff pastry sheets
3 tbsp smooth sandwich pickle

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Lie the pastry out on a board and lie the sausage at one end

3. Roll the pastry, with the sausage over until it meets. Wet the pastry where it meets and press down. Cut along the length of the pastry

4. Cut the long roll in half and place on the baking tray

5. Repeat with the rest of the sausage and pastry. Then brush each sausage roll with milk

6. Bake for 25-30 minutes until cooked through

Sausage and tomato pasta

Ingredients
2 sausages, chopped
70g pasta
Half tin of chopped tomatoes
1 beef stock cube
Half an onion
Dried thyme

1. Fry the sausages

2. Dissolve the stock cube in 250ml water and pour over the sausages. Boil

3. Add the pasta

4. Add the tomatoes, onions and thyme and stir well

5. Simmer until sauce has thickened and serve

Serves 1

Sausage and onion in puff pastry

Ingredients
2 sausages, chopped
Half an onion, chopped
Puff pastry
Worcestershire sauce
25g cheddar cheese

1. Preheat oven to 200°C / 400°F / gas 6. Grease a baking tray

2. Fry the sausages and onions for about 10 minutes until brown.

3. Add a few drops of worcestershire sauce and stir

4. Cut out a circle of the puff pastry about 15cm in diameter. Place on the baking tray.

5. Using a knife, lightly make a circle 3cm from the edge, but dont cut all the way through

6. Put the sausage and onions on the puff pastry inside the inner circle, leaving the outer edge clear

7. Sprinkle the cheese in middle

8. Bake for 20 minutes until pastry is puffed up and brown


Serves 1

Sausage in yorkshire pudding

Ingredients
2 sausages, chopped
1 giant yorkshire pudding
Half an onion, chopped
Beef stock cube

1. Preheat oven to 200°C / 400°F / gas 6

2. Fry the sausage and onion until both are cooked

3. Dissolve the stock cube in 250ml water, stir and pour over the sausage and onion

4. Simmer and stir frequently until the liquid thickens into gravy.

5. Meanwhile bake the yorkshire pudding for 7-10 minutes until cooked

6. Put the yorkshire pudding on a plate and pour the sausage, onions and gravy into it

Serves 1

Sausage rolls

Ingredients
5 sausages, skins peeled off
2 sheets puff pastry

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Lie the pastry out on a board and lie the sausage at one end

3. Roll the pastry, with the sausage over until it meets. Wet the pastry where it meets and press down. Cut along the length of the pastry

4. Cut the long roll into 3-4cm pieces and place on the baking tray

5. Repeat with the rest of the sausage and pastry. Then brush each sausage roll with milk

6. Bake for 15-20 minutes until golden

Toad in the hole

Ingredients
2 sausages
1 egg
60g flour
150ml milk

1. Preheat oven to 200°C / 400°F / gas 6. Grease a baking tin

2. Put the sausage in the tin and bake for 20 minutes

3. Meanwhile mix the flour, egg and milk together, season then whisk until smooth.

4. Remove the tin with the sausages from the oven, immediately pour the batter over the sausages and return to the oven for another 20 minutes until batter has puffed up and cooked

Serves 1

Sausage and mash bake

Ingredients
400g sausages
800g potatoes
400ml water
2tbsp onion gravy granules
25g butter
1tsp sage

1. Preheat oven to 180°C / 350°F / gas 4

2. Boil the potatoes for 15 minutes then mash with the butter

3. Grill the sausages for 25-30 minutes then place in a baking tray/dish

4. Mix the water, gravy granules and sage and stir well. Pour over the sausages in the tray/dish

5. Spread the mash over the sausages

6. Bake for 30 minutes

Serves 4

Sausage and bean hotpot

Ingredients
8 sausages
1 chicken stock cube
200ml water
1 tin of baked beans
Cheddar cheese, grated

1. Fry the sausages until cooked

2. Dissolve stock cube in water and boil. Pour the hot stock over the sausages

3. Stir in the baked beans and cook for 5 minutes until heated through

4. Serve with grated cheese scattered on top

Serves 4

Sausage with onion and cranberry gravy

Ingredients
3 sausages (I chopped mine in half to make more small sausages)
150ml chicken stock
1 onion, sliced
2 tablespoons cranberry sauce

1. Fry the onions and sausages for about 10 minutes until sausage is brown and onion is soft

2. Pour the stock over the sausage and onions and boil for about 3 minutes

3. Stir in the cranberry sauce and boil for another 3 minutes or until the sauce starts to thicken

Serves 1. I served mine with roast potatos