Celebrate Sausage Week (4 Nov-10 Nov) with recipes from Owtons

Celebrate Sausage Week (4 Nov-10 Nov) with recipes from Owtons

Owtons are traditional butchers with more than 35 years experience. To celebrate Sausage Week (4 Nov-10 Nov) they have come up with 7 days of tasty sausage recipes for you to enjoy.

Monday - Sweet'n'Spicy Bangers and Mash

Serves 4

Cooking time 40 mins

454g (1lb) chunky local pork and chilli sausages

4 x 15mlsp (4tbsp) Plum sauce

1 x 5mlsp (1tsp) Chinese five spice

Large pinch dried chilli flakes

2 x 15mlsp (2tbsp) Red berry fruit juice or orange juice

2 ripe plums, cut in half and stones removed

1 butternut squash or pumpkin, peeled, seeds removed and cubed

Pinch dried ginger

Knob of butter


Preheat oven to Gas Mark 4, 180?C, 350?F. Mix together in a jug the plum sauce, Chinese five spice, dried chillies and fruit juice.

Place sausages on a lined roasting tray; pour over the sauce and spoon over until well covered. Place in a preheated oven for 30-40 minutes until sausages are coated, sticky and cooked through. Meanwhile place squash or pumpkin in a large saucepan of boiling water. Simmer for about 10 minutes until tender. Drain well and mash together with dried ginger, a knob of butter and seasoning. Ten minutes before the end of sausage cooking time add the plum halves. Serve bangers with a large heap of 'mash', seasonal vegetables and any 'sticky' pan juices.

Tuesday - Toad in the Pudding

Serves 5

Cooking time 30 mins

454g (1lb) local pork chipolata sausages

6 thick slices bread, hand cut

Softened butter for buttering

1 onion, sliced

2 cloves garlic, chopped

4 local eggs, lightly beaten

450ml (?pt) milk

2 x 15mlsp (2tbsp) fresh chives, chopped

1 x 5mlsp (1tsp) English mustard

1 x 5mlsp (1tsp) wholegrain mustard

Preheat oven to Gas Mark 4, 180?C, 350?F. Lightly butter each slice of bread and cut in half diagonally. Stack/place pieces of bread into a large shallow (lasagne style) ovenproof dish. Place sausages in between the bread slices. Scatter with onion slices and garlic.

In a large jug mix together the eggs, milk, chives and mustards. Pour the egg mixture evenly over the bread slices. Place in preheated oven for about 30 minutes until the eggy bottom is fluffy and set, and the top crust bread slices are crispy and golden. Serve with local seasonal vegetables or baked beans!!

Wednesday - My Big Sharing Banger Breakfast

Serves 4

Cooking time 50 mins

454g (1lb) local chunky pork Cumberland sausages

4 large mushrooms, stalks removed

4 New potatoes, sliced

2 large sprigs fresh thyme

2 x 15mlsp (2tbsp) vegetable oil or rapeseed oil


8 cherry tomatoes

4 local eggs

Preheat oven to Gas Mark 5, 190?C, 375?F. Place sausages, mushrooms, potatoes and thyme into a shallow roasting tray or ovenproof pan. Drizzle over oil and season. Bake for 20-30 minutes until sausages are starting to colour. Remove from the oven and add tomatoes. Crack an egg into the centre of each mushroom. Place in the oven for a further 20 minutes to set the eggs and finish browning the sausages. Serve with dunking toast wedges.

Thursday - Sausages braised with Guinness & onions

8 large, fat local pork sausages

2 onions, sliced

A 330ml can of Guinness or local ale

2 tsp plain flour

2 sprigs thyme

Mashed potato made with lots of cream and butter, to serve

1 garlic clove , crushed

4-6 rashers of local streaky bacon, chopped

Heat the oven to 180C/fan 160C/gas 4. Brown the sausages with a little olive oil in an ovenproof dish. Throw in the onions, cook until soft, then add the bacon and garlic and cook for 2 minutes. Stir in the flour, pour the Guinness over, let it bubble, and then add the thyme. Cover and bake for 40 minutes. Serve with mash.

Friday - Mushroom & sausage pasta

Serves 4

Prep 10 mins Cook 20 mins

4 local sausages, skin removed and meat squeezed out

4 local bacon rashers, diced

200g mushrooms

350g pasta shapes

50g parmesan, grated plus extra shavings to serve

2 local egg yolks

2 tbsp half fat Cr?me fra?che

Small bunch parsley, finely chopped

Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm. Cook the pasta following pack instructions. Make the sauce by beating together the parmesan, egg yolks, most of the parsley and the cr?me fra?che. When the pasta is cooked, drain, reserving a ladle of the cooking water.

Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it's a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.

Saturday - Sausage & leek hash

1 tbsp olive oil

6 plump local sausages

6 cooked potatoes, sliced

350g cooked, sliced leeks (or broccoli or cabbage)

1 tbsp creamed horseradish sauce, more if you want to heat things up

100g Lyburn Old Winchester cheese or Gruy?re, grated

Serves 4

Ready in 20-30 minutes

Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

Sunday - Dad's special supper

750g baby new potatoes

2 tbsp olive oil

8 plump local sausages (choose Dad's favourite)

3 rounded tbsp medium-cut marmalade

2 tbsp wholegrain mustard

150ml sweet cider

A few rosemary sprigs

Serves 4

Cook 40 - 50 mins

Preheat your oven to fan 180C/conventional 200C/gas 6. Cut the potatoes into halves or quarters depending on their size and put them into a large roasting tin. Drizzle with the olive oil and roast for 10 minutes. Take the tin out of the oven and snuggle the sausages in between the potatoes so they sit on the bottom of the tin. Now roast for another 15 minutes, turning the sausages over at half time so they brown all over. While you're waiting for the sausages to cook, gently heat the marmalade, mustard and cider in a small pan, stirring all the time until the marmalade has melted. Increase the heat and boil for a few minutes until reduced by about half. Pour the sauce over the sausages and potatoes and toss gently together. Scatter the rosemary sprigs on top, return to the oven and cook for a further 10 minutes until golden brown and sticky with the glaze. Sprinkle with salt and coarsely ground black pepper before serving.

And if you haven't had enough of sausages, here is one more recipe for you to enjoy!

Sausage, apple & leek pie

8 local pork sausages

3 leeks, sliced

1 apple, peeled and sliced

1 tbsp plain flour

1 tbsp grainy mustard

200ml stock

375g pack ready-rolled short crust pastry

1 local egg, beaten

Serves 6

Prep 10 mins Cook 45 mins

Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce. Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

You can buy sausages from Owtons at Owtons at Chalcroft Farm, Burnetts Lane, West End, Southampton SO30 2HU and Owtons at Kimbridge Estate, Kimbridge Farm Shop, Kimbridge, Near Romsey SO50 0LE.

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