James Street Cookery School: Sausage dishes great for kids on school holidays
THIS week’s recipes are perfect for the drizzly, grey weather we have been having recently as they are really warming, nourishing dishes.
At this time of the year dinners can be very difficult, especially if there are children at home on their summer holidays, who are always hungry, making it harder to keep food in the house.
Thankfully, sausages are always a great option as they come in so many varieties and there are countless meal ideas that include them, so this week we are focusing on two sausage-based recipes.
SAUSAGES WITH TOMATO AND BAY LEAVES
6 pork sausages
4 shallots, chopped
2 sticks of celery, chopped
1 jar of passata tomatoes
2 bay leaves, chopped
1 sprig of thyme, picked
1 tsp of chilli flakes
Salt and pepper
Start by pre-heating the oven to 200C. Place the sausages in a roasting tray with the shallots and cook in the oven until slightly browned. Next, add in the celery and cover the ingredients with the tomatoes, bay leaves, thyme, chilli flakes and a cup of water. Then season with salt and pepper and leave to cook for a further 15 minutes.
Make sure that the sausages are fully cooked through and mix the ingredients before serving. This dish is perfectly paired with new boiled potatoes crushed with a little bit of olive oil, or a crusty while loaf.
VENISON SAUSAGES WITH LENTILS
8 venison sausages
1 tbsp of olive oil
4 slices smoked bacon, chopped
6 shallots, peeled and chopped
2 carrots, peeled and chopped
6 cloves of garlic, peeled and chopped
1 sprig of rosemary
1 tbsp of tomato puree
200g of puy lentils
500ml chicken stock
1 tbsp redcurrant jelly
Fresh parsley, chopped
Heat some olive oil in a large pot. Add the sausages and cook off on a medium heat until browned. Once browned, remove the sausages and add in the bacon and fry off for just a couple of minutes then add in the shallots, carrots and garlic and cook for a further minute.
Next, add in the tomato puree and cook again for another minute. Now add in the lentils and stir, add in the port and stock then bring all the ingredients to the boil. Once boiled, leave the pot to simmer for around 30 minutes until the lentils have soaked up all the stock and most of the liquid has disappeared.
The next step is to stir in the redcurrant jelly and add the sausages back in. Cook thoroughly until the sausages are warmed the whole way through. Sprinkle the chopped parsley and rosemary over the top and serve.