Wednesday, 7 November 2012

National Sausage Week

Did you know it's National Sausage Week? You can read all about it at Gen up on a whole host of piggy facts, join the British Sausage Appreciation Society, or even submit your favourite porky jokes (everyone knows that German sausage jokes are the wurst...).

We are having pork and leek sausages tonight in celebration of NSW. I have baked them, for ease and because they develop a nice even tan cooked this way; grilled are good but need attending to; and child 1 claims to like fried best (can he really tell the difference?) - but I hate the way they splatter and roll over when you're not watching them so they end up black one side and pink the other. Whichever method you choose, do not prick them and do not cook at too high a temperature or they will burst.

Two kune kune (fat, hairy, Maori) pigs lying on straw
The most important ingredient is a happy pig

This is my favourite sausage recipe, from an old Sainsbury's recipe card:

Spicy Sausage Ragout 

1lb sausages
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 cloves garlic, crushed
2 teaspoons fennel seeds
2 teaspoons paprika
1 x 397g tin chopped tomatoes
1 x 284ml tub of fresh chicken stock (or make up your own with a stock cube)
1 tablespoon fresh oregano (or use a teaspoon of dried)
1 teaspoon brown sugar

Fry the sausages in a little oil until evenly browned, then remove them and set aside. Fry the onions until softened, add the peppers and cook for another 5 minutes. Stir in the remaining ingredients and season. Bring to the boil, then reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Slice the sausages into bite size pieces, add to the pan and simmer for another 10 minutes. Serve with pasta and a sprinkling of parmesan.

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