Any one who reads this blog frequently will know that I love sausages.. in fact, I’m thinking of adding a ‘Sausages’ page there are that many recipes on here! So, without further a do, here’s yet another for you! This is a Brian Turner recipe from his book A Taste of Summer which I’m lucky enough to have a signed copy of! Its a big colourful book with lots of great photography and recipes with easy to follow instructions.
For this I used the last of our Occombe Farm pork sausages from the freezer. Occombe Farm is a great place in Devon just outside of Torquay. We visited there during our holiday in June and picked up lots of local ingredients including pork belly and sausages from Gribbles butchers onsite. Read more about it in my post ‘Eating and Drinking the English Riviera’.
Ingredients (cut down for 2):
- 1 tbsp sunflower oil
- 4-6 premiums pork sausage (depends on how greedy you are!)
- 50g unsalted butter
- 1 large onion, thinly sliced
- 100ml thickened chicken stock (I use those Knorr melty things)
- 300g new potatoes cooked in skins
- Salt & Pepper to taste
- 1 tbsp chopped parsley for garnish (optional)
Method:
Adapted from Brian Turners ‘A Taste of Summer’
- Cook the sausages on a griddle pan for 20 -25 minutes (to get the charred lines) or alternatively in a frying pan until cooked through.
- In a separate pan, melt half the butter and add the onions. Let them colour and cook down for 10 mins before adding 2 tbsp chicken stock. Continue cooking until the stock has absorbed and onions are coloured. Put to one side.
- Melt another 25g of the butter in the same pan and add the potatoes thinly sliced. Again, let them colour and then add the onions back in and season to taste.
- To serve – pile the potatoes and onions in the middle of the plate and arrange the sausages on top.
- Quickly bring the remaining liquid in the pan to the boil and add the rest of the cold butter, letting it melt into the sauce.
- Pour the sauce around the plate and add the parsley.
Result – posh sausage and potatoes! Who’d have thought sausages could be so summery.
