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Photos of the X Factor Sausage
Man v Sausage 1pm Saturday 23rd October 2013
Where? At the shop.
The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying.
Serves 4
Ingredients
450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1½lb small waxy potatoes, peeled and each cut into quarters
½ lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water
Method
Serves 2-3
Ingredients:
454g (1lb) villagers fine sausages
2 onions (peeled)
2 red onions (peeled)
8 shallots (peeled)
2 tbls of good balsamic vinegar
4 tbls light olive oil
1 tbls light brown sugar
15g fresh sage (roughly chopped)
4 cloves garlic (peeled)
Sea salt & black pepper
Method
1. Preheat oven to 190c/375f/gas mark 5.
2. Cut the onions into wedges, leave the shallots whole and place the onions and shallots in a small roasting tin. Douse with three tablespoons of the olive oil and the balsamic vinegar, then add the brown sugar, sage and garlic.
3. Season and cook in the oven for 25 minutes, turning once or twice during cooking, until the onions are tender and are starting to caramelise at the edges.
4. Normally we don’t recommend frying our sausages but as the oven is occupied sometimes it can’t be helped.
5. With the remaining oil, brown the sausages in a frying pan (DO NOT HAVE THE HEAT TOO HIGH) then remove and add to the roasting tin with the onions. Continue to cook a further 15-20 minutes and serve with mash potato.