#sausage bake

[acts1-8]

Sausage Bake

Heat up your Oktoberfest celebrations with Sausage Bake. It's a meaty delight your guests are sure to love!

[moodsandcravings-blog]

Sausage bake

With apples, carrots, tomatoes and zucchini. Smash some garlic in there and cut a shallot and you got yourself autumn in a pot.

The recipe is super easy, you just need to throw all ingredients in a pan at 180°C and you’re done.

Ingredients:

2 raw sausages

1 tomato, halved

1/2 an apple

3 small carrots

1/4 of zucchini, cut in cubes

1 shallot

3 cloves of garlic, smashed, peel on

salt

pepper

oil to…

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[bakingqueen74]

Healthy Sausage and Potato Bake

New recipe! Healthy Sausage and Potato Bake

This week I’m sharing my recipe for an easy midweek meal, which goes down well with the whole family. My healthy sausage and potato bake is low in fat too as I used chicken sausages in place of normal sausages. It is easy to make and perfect for chilly evenings as well, when you want a hearty meal. Shove it in the oven and it won’t take long.

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[betterthantexts]

Easy Shrimp and Sausage Bake

You guys guess what? (This is where you say WHAT CHAR?!) I have a new simple and delicious recipe for you. When I say this shrimp and sausage dish is super easy...believe me.

I actually learned about this recipe through my cousin and guess what? She found this recipe right on Facebook. When she told me how easy it was to create this dish, I had to try it for myself.

Ingredients:

Frozen corn on the cob

Frozen uncooked shrimp (thawed)

Fresh asparagus  

Red skin potatoes

Andouille sausage

Smoked turkey sausage

Cajun seasoning, blackened seasoning, kosher salt, pepper, onion power, garlic powder, paprika

Olive oil and/or butter

Other:

Foil

To make things super easy for you so you can just get down to business when assembling your pouches...PREP BEFORE HAND. Wash and dry your vegetable (don’t forget to cut the bottoms of your asparagus off), cut your potatoes and sausages (which are already fully cooked), thaw out your shrimps, mix your seasonings together, and slice your butter. It will make things go quicker. ;)

Step One:

Mix all your seasonings together in a bowl and place it to the side (you will be using this soon). Set your over to 400°F.

For this step just take a piece of foil that’s a decent size and place your potatoes, asparagus, sausages, and shrimp onto it. Sprinkle your ingredients with your amazing seasoning that you mixed (Note: Don’t hesitate to leave out seasoning that you may not want on your bake...experiment with any flavors you like.)

Next you are going to drizzle you ingredients with olive oil. Maybe about half a tablespoon or to your liking. You can add a small pad of butter as well to your pouch. When I made my bake I skipped the butter and just stuck to olive oil. Then I tossed it gently with my fingers to distribute the olive oil and seasonings.

Step Two:

Then you are going to close your pouch. Grab the right side of you foil and pull it over and then the left and do the same. You will have open ends at the top and bottom. Take the open end at the bottom and fold/roll it up. Do the same for the top. Make sure it’s closed tightly!

Place your pouches on a baking sheet and into the over at 400°F for 35-40 minutes. (Note: I recommend checking your pouch at 35 minutes and making sure your shrimp and potatoes are done. You don’t want raw shrimps or a hard potato. Nope, no, noway.)

Step Three:

Eating time! Nom, nom, nom. Take your pouches out the oven and open them up, take in the beauty that you created, and then devour it!

I hope you all try this one out. It’s sooooo good and easy to substitute, add, or take ingredients out. If you aren’t a fan of shrimp or allergic you don’t have to add it to your bake. If you want broccoli instead of asparagus...have at it and add it in instead. Just have fun and make it something you’re going to love and enjoy.

Thanks again cousin for this super easy, fun, and delicious recipe idea!

[greatbritishchefs]

Sausage, Spud and Apple Bake

We're often asked for tasty midweek suppers that are quick to prepare. So we were delighted when Victoria shared her delicious recipe for sausage, potato and apple bake.  Simple ingredients, low effort but high on taste.

Often, when I want an easy midweek supper, I turn to the simplicity of dried pasta or rice. It always seems like the quickest option when you’ve left it until your stomach is already rumbling before thinking about dinner.  What I’ve come to realise lately, is when it comes to carbs, pasta and rice dishes don’t necessarily guarantee less effort than potatoes - especially if you want to make sure you eat some vegetables.

Unless you’re planning on doing little more than popping open a jar of shop bought pesto (and there’s certainly no judgement from me for that), then the likelihood is that your speedy supper will involve chopping, frying and stirring to make a sauce to adorn your comforting bowl of starch. All this probably takes about the same time as it will take my sausage, spud and apple dish to bake. This is good news as far as I’m concerned, being a potato lover of unparalleled enthusiasm. 

My dessert island carb would be a spud. You can chip it, roast it, mash it, turn it into crisps and that’s all before your gnocchis and gratins and other poshed up pots. But poor old potatoes have been given a bad press of late. The diet police have been protesting about their high GI, but potatoes contain a surprisingly high number of nutrients for a vegetable we’re not even allowed to count towards our 5 a day.

Potatoes are a great source of Vitamin B, folate, potassium, magnesium and iron and are even thought to lower blood pressure. Potatoes are surprisingly rich in immune-boosting Vitamin C too. A medium sized unpeeled potato provides almost half of the recommended daily intake. I didn’t need much convincing before, but now I’m sold. I knew my love for the humble spud couldn’t go unrewarded forever.

This dish is minimal effort for maximum taste reward. Once it’s in the oven, you’ll have just enough time to relax with a few chapters of your book or catch up on your favourite soap,  before dinner is served. So that’s my evening sorted. How about yours?

Sausage, Spud and Apple Bake

6 sausages (I used Debbie & Andrew gluten free pork sausages)

6 apples, cored and quartered (no need to peel)

2 – 3 onions (red or white), peeled and cut into chunks

3 large potatoes, cut into chunks (no need to peel) and parboiled in salted water

A handful of garlic cloves, unpeeled and bruised with a heavy knife handle

Fresh sage chopped or thyme is nice too

250ml (a large glass) of cider or chicken stock

Salt and pepper

  Preheat the oven to 200°C (180°C fan)

Coat the apples, potatoes, onions and garlic cloves in a good glug of olive oil in a large ovenproof dish. Bury the sausages in between and scatter over the sage. Generously season and pour over the cider/chicken stock. Bake for 40 minutes, or until soft and golden. Serve with lashings of Dijon mustard.

What are your favourite mid-week suppers?  One pot dishes, stir fries, pasta?  Let us know here or over on Great British Chefs Facebook page.

[crafty-in-the-country]

Tonight I had a lot of food in my fridge to use up and it seems like every week it's sausages. I went onto goodfood.com where I get a lot of my trusty recipes from. I found this quick sausage pasta bake. As this was a cupboard clear exercise I swapped a few items and I think it tasted better this way. The substitutes I used were, homemade elderberry port for the red wine (the e.port I made for Christmas) and I added asparagus instead of spinach and added some frozen peas to the mix. The original recipe also instructed to grate the carrots, I prefer a more chunky mix so I chopped them instead. It was a great turn out loved by all the family. As you can see in the picture attached I rolled the sausage cuts into balls, this made them easier to handle when cooking and have a crisp appearance when served. If I was going to bake again I would grill for an extra 5minutes to gives a crispier finish. Ingredients 400g  pork sausages 1 tbsp olive oil 1 onion, chopped 1 large carrot , shopped 150ml elderberry port 300ml vegetable stock 3 tbsp tomato purée 50g butter 50g plain flour 600ml milk sprinkle of ground nutmeg 250g penne 100g asparagus 140g mature cheddar , grate    1. Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.    2. Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.    3. Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.    4. Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.    5. Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. I turned to grill for 5mins to give a golden surface. Leave for 5 minutes before serving. Longer you leave it, firmer it will get. I'm looking forward to left overs for lunch tomorrow.

[undercoverfoodies-blog]

Sorry it's been a while since my last post, but I've been so busy with uni work. However, I have been taking pictures of my wonderful (and not so wonderful) creations. 

Firstly, I aplogise for the nastttyy looking cooker in the background of the photos, that is just what happens when you share a cooker with seven other students. 

Anyway, I had a lot of sausages close to their use by date, so I decided to have a change from my usual sausage sandwhich, and went out to by mozzeralla (which nakes everything better if you ask me) and threw in some cooked pasta and tinned tomatoes and hey presto...

It may not look that fantastic, but it was delicious and as my mother would say, it was EXTREMELY moreish. It was very easy to make - sausages, tinned tomatoes, pepper, pasta and mozzeralla cheese (as much as you want - I used the whole pack!)

Next time: I'll make more!

[lollypoptastical]

Today I have been mostly...

Looking…a little like a bank robber in blue and white strips

Feeling…mainly hot 

Eating…sausage bake, chicken wings, ice cream and hula hoops

Drinking…cherry coke, sprite and coffee

Being…in despair at having to get up at 5am tomorrow morning :'(

Being(2)...very excited that Emelectric has resurrected this segment on her blog (2 very enthusiastic thumbs ups!)

Having…a wonderful, relaxing Sunday with Pocket Rocket

Going…native??

Getting…the heebie jeebies when I think about walking to the train station alone with the Demon Headmaster

Giving…K-Boss the run down on the Demon Headmaster's inappropriate behaviour towards me

Seeing…Mr E after a very long wait and much anticipation 

Doing…some much needed tidying of my room - it's still a tip!

Listening to…BFF complain about her MiL (mother in law), she sounds like a menace!

Watching…Dr Who, Dinner Date, Come Dine with Me marathon, Ghetto Justice, Be Home for Dinner, The Apprentice, You're Fired & Mock the Week (hmmm that's a lot of tv!)