I have no idea where I got ‘The Complete Farmhouse Kitchen Cookbook‘ from, but it is now quite battered, and I use it every week. It has a lot of basic recipes, many of which I have used more than once. Every so often, I find another corner I have never visited and there are new treasures.
This time, I was looking to try out recipes for the large numbers of sausages we seem to have stashed in the freezer. I sometimes buy them when they are reduced, freeze them and then forget.
- 450g sausaages
- 25g vegetable oil or cooking fat
- 2 onoins, finely chopped
- 2 rashers of bacon, cut into strips
- 1 heaped teaspoon of plain flour
- 3 tbsp cider
- 300ml stock
- 1 bayleaf
- salt and pepper
- 150g chopped mushrooms
- Chopped parsley to serve
Serve with mashed potatoes and celeriac
- Fry the sausages in cooking fat until they are properly cooked, up to about 20 minutes. Set aside
- In the pan, add the onion and bacon and cook gently for around 5 minutes
- Sprinkle in the flour and stir it in, cooking for another 2 minutes
- Pour in the stock and cider, stir it in and bring it to a simmer.
- Add the bayleaf and sausages, and simmer for around 10 minutes
- Add the chopped mushrooms and simmer for a further 10 minutes.
Serve on a bed of mashed potatoes and celeriac, garnished with chopped parsley