a simple sausage supper, in 3 easy steps [5 ingredients]

sausage supper-3 sausage supper

While I love speedy cooking as much as the next girl, and am in the process of writing a new book focusing on [5 ingredients | 10 minutes] recipes. Sometimes I like to take my time in the kitchen.

I love having an excuse to turn the oven on in the Winter time. I love pottering around in my uggies while delicious smells waft from the kitchen.

I love the thought that with 10 minutes to chop some veg and then a few hours of minimal attention, I can produce a humble sausage supper that will have everyone huddled around the pan, picking at bits of deliciousness and crying for more.

So here you have it. A simple sausage supper in 3 easy steps.

sausage supper-2

[5 ingredients]
a simple sausage supper
serves 2

Inspired by the oh-so-wonderful Nigel Slater and his dreamy book Tender Volume 1 – a cook and his vegetable patch.

St Nigel does things a bit differently and takes more than my 3 easy steps. The first time I made this his way, browning everything separately on the stove before putting in with the stock to bake. A bit fiddly but with excellent results. The second time I applied a bit of minimalism and popped everything straight into the oven to brown for an hour or so before adding the stock. Super easy and every bit as tasty as my first attempt.

Feel free to play around with the types of sausages you use. My Irishman and I have been on a bit of a sausage exploration of late. We used plain pork, toulouse (pork, garlic & wine) and european (pork, bacon & european spices) on this occasion. We’ve also tried a comparison of the same type of sausage from three different butchers. Does this make us sausage nerds?

You could also mix up the vegetables. I loove roast parsnip but spuds or any other root veg would work. A few sprigs of thyme added with the stock wouldn’t go astray.

Best served in the middle of the table so everyone can pick at the delicious bits stuck to the pan. Keep it simple with a green salad or some wilted greens with garlic.

I’ve made the recipe for 2 but would easily double or triple if you have lots of mouths to feed.

2 brown onions, peeled & cut into 6 segments
4 small parsnips, trimmed & cut into batons
1 small head garlic, unpeeled but broken into individual cloves
4 thick pork sausages
1 cup chicken stock

Step 1. Preheat the oven to 200C (400F). Place the veg in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven.

Step 2. After about 45minutes, give everything a stir and add the stock.

Step 3. Bake for another hour or so until the veg and bangers are brown and the stock has reduced to almost nothing.

sausage supper-4

___________________________________________________________

Why not subscribe to stonesoup by email or RSS to receive your free updates published twice a week.

I’ve recently re-discovered the world of audio books, so now I can run and read at the same time. Yay! Have updated my ‘Now Reading‘ page and upped my target from 26 books for the year to 52. Must read.

25 Comments

  • Wow. That really is simple. If you omit the numbers the recipe could be like this:

    1) Dump all in pan. Bake.
    2) Add stock. Stir.
    3) Keep baking.

    I love how simple this is ;)

    Wei-Wei

  • That looks like supper tomorrow night! Where do you source your sausages? I find I am a sausage snob and rarely find any that meet my expectations. Which means we don’t eat sausages very often. Which is sad. Something like this, especially with roast parsnips (which are on my top 10 current favourite foods list), would be perfect for this very very cold weather. Hope you’re keeping toasty!

  • Very simple and very tasty. I love making this dish in winter, although today it’s raining and miserable in Dublin, and sausages would be welcome!

  • thanks wei wei – I should start employing some minimalism to my methods. love your work,

    claire,
    I feel your pain. In our sausage competition we had bangers from hudsons meats, david jones and fratelli fresh. Hudsons was easily the winner although DJs came a close second. The fratelli bangers were really ordinary – interesting that they used to source them from AC butchery but are now using someone else. hope that helps – how good are roast parsnips(!)

    cristina
    I love dublin – such a cool city. think of it this way even if it’s raining you’ll have light way into the evening. whereas I’m in 5.30pm dark territory

  • marie
    beets – brilliant idea – thanks for giving me another reason to cook this – thinking beets and red onion would look beautiful.

  • Winter? I finally realized that you must be “down under.” I am in Los Angeles, firing up the grill. But I’ll still be faithfully reading your blog, whatever the season!

  • I love this recipe! Especially since it has just a couple of regular ingredients and you don’t have to do anything (except wait expectantly, then eat it).

  • This is entirely unrelated, but I thought you may like to know.. I just asked my son what I should bake for the week – cookies, cakes, whatever.. and he chose chocolate chip cookies cause “yours are the best mum”. Since I use your recipe I thought you should get the accolade!

  • OH MY GOSH! Super simple. And why have I never thought to have parsnips with sausages before…?! One of my favourite vegetables!

  • Sausage adds so much flavor! It is one of the things that I miss most about being vegetarian. I still haven’t found a good substitute.

    One of my favorite ways to serve sausage is to slice it along one side and flatten it with a spatula so you can pan-fry it on both sides. It is really fast and leaves a great flavoring in the oil that you can saute some vegetables in. Finely diced parsnips would be a great combination. I will try it out on my fiance. Thanks for the idea!

  • I literally just discovered your blog yesterday, and I am currently making this for dinner, with plans for other of your amazing recipes this week! I am literally pottering around the house in my ugg boots while this bakes away in the oven, smelling amazing.
    We are making our sausage supper with purple potatoes and jerusalem artichokes, mmm. Oh and sausages from my father-in-law’s happy cows.
    Thanks so much for a fantastic recipe!

  • This was incredible! I had some potatoes, as well as some turnips and baby bok choy laying around. This s great for whatever is laying in the fridge.

  • This is a huge hit – absolutely delicious – thanks!

    And thank you for your free e-book: so far I have tried egg fried rice, chorizo with chickpeas and tomato, beef and broccoli stir fry and warm butter beans with rosemary and garlic and every one is now a firm weekly favourite!

    I have tried other books with limited ingredients but your recipes are far superior, and so quick and easy, once again thank you so much!

  • Wow this was delicious!!! I couldn’t get over how tasty it was for so little effort. Had some delicious lamb, rosemary and garlic sausages and beautiful parsnip, carrot and capsicum – love colour on my plate :)

  • Giving this recipe a go tonight! Fingers crossed, a bit worried about cooking the sausages so much longer than it says on the packet. Also in my dish will be veggie-sausages. Will let you know how it goes!

  • hi jaz
    I haven’t ever cooked with veggie sausages. wondering how they will go?

    seli
    great idea to add some colour

    thanks for the positive feedback janetta
    really glad you’re enjoying 5 ingredients | 10 minutes

    kitty kate
    lucky you having access to ‘family’ sausages. yay. and the jersualem artichokes would be a nice touch

    claire
    thanks for sharing. that’s so cute. and reminds me I haven’t made cookies in ages

  • I’ve hit this recipe 3 times now, tweaking it to suit my oven and what I have on hand.
    When using some pork and cider snags i chopped up a tired apple into wedges and threw it into the mix. It practically melted away and added a nice sweetness to the mix.
    Pumpkin also works though also tends to melt away but that just adds to ‘gravy’ that forms from the stock.
    It is also a great way to use up any tired/dried herbs hanging around (I had some old sage in the freezer that worked nicely).

  • I too literally found your blog just yesterday and oh my am I in simple and easy but totally wholesome food heaven. Super simple but soooooooooooooooo delicious and a hit with everyone in the house. I served it with braised greens (thanks for that one too!) after making the quinoa tabbouleh (and again!) for lunch.

  • Wow! These were amazing. I hate to cook buttons was beyond simple. So simple this meal could be considered a dump and run…….dump ingredients in pan, cook, eat, do whatever comes next. This will definitely be added to the menu in our house. Thank you!

  • This is epic. Ideal when you have really, really good sausages that you don’t want to drown in faffy ingredients (and the burnty bits on the dish are a source of actual violence in our house).
    For the best sausages – check out your local farm shops or butchers who source their pork locally (and never buy cheap imported sausages – they are literally the work of the devil).

Comments are closed.