Student Suppers: Sausage & Onion Roast with Mustard Sauce
I think Ed Smith’s weekly column on his blog Rocket & Squash ‘Supplemental’ where he cooks out of the weekly food supplements in the national newspapers has inspired me to actually cook a recipe torn out of The Times on a Saturday morning. Practically every week my Father pulls the recipes he fancies out of The Times and The Sunday Times, but as a family we never seem to make any of the recipes he tears out. They just get piled up on the dresser in the kitchen where my Mother and I keep our cookbooks (though, we are getting a new shelf built, as we’ve overflowed into the drawing room!) I’ve included a photo of this torn out recipe pile below.
So I’d already decided to make the Sausage & Onion Roast with the accompanying Mustard Sauce from The Times’ Eat! Saturday Recipe Guide, taken from Annie Bell’s new book Low Carb Revolution and added the necessary ingredients to our next Waitrose order when the guys over at Heck Sausages got in touch asking me if I’d like to sample some of their North Yorkshire produced British sausages. Naturally it felt like fate that I had to roast some Heck Sausages alongside some red onions, home grown leeks and smother them in mustard sauce for family lunchtime the following Saturday. I’ve adapted the recipe a little to suit my tastes, to cut it down and to make it work with a regular 6 pack of sausages. This serves 2-3 people.
So what did I think of the Heck Sausages? In this recipe these 97% pork ones were fantastic; full of flavour and really juicy. I’d have been happy to have them by themselves as part of a cooked breakfast, and I’m someone who usually likes leek or herbs in her sausages. The guys at Heck also sent me a packet of their Chicken Sausages which were quite goof in an Italian style sandwich and their ‘Square Sausages‘ which I love for their suggestion of using in sausage sandwiches, and also taste delicious with a dressed avocado at breakfast time. No more stupid cylindrical pieces that keep on falling out!
This dish on the whole is pretty low maintenance. The preparation, if you are organised only takes about 15 minutes, and the cooking time is an hour. It sounds a lot, but for the whole hour you can just let it do its thing in your oven. I personally think this recipe is fine as is, but if you want to stretch it a bit further or you are feeding hungrier people (boys) may I recommend you serve it with fresh crusty bread or my Perfectly Creamy Mustard Mashed Potatoes?
- 6 Heck 97% Pork Sausages
- 3 Leeks, trimmed and sliced into large pieces
- 3 Red Onions, cut into wedges
- 6 Sprigs Fresh Thyme
- 2 tbsp Extra Virgin Olive Oil
- Sea Salt & Freshly Ground Pepper
- 110ml Soured Cream (if you live in the USA and have Trader Joe’s in your state, I adore theirs)
- 1/2 tbsp Wholegrain Mustard
- 1/2 tbsp Dijon Mustard
Preheat your oven to 190 degrees celsius (375 degrees fahrenheit). In a medium saucepan heat 1tbsp of the oil and brown the sausages so they have a good colour. While you are doing this you can prepare your vegetables. Spread the vegetables out in a roasting dish, drizzle over the remaining oil and season well with salt and pepper. Nestle in the sausages and the thyme sprigs between the vegetables and put in the oven to roast for an hour. While it is all roasting you can also make your mustard sauce by simply mixing the soured cream and the two mustards together well. If you are serving with bread, it is great dipped in the sauce!
- One Year Ago: Nutella Rugelach (Bite Sized Chocolate Croissants)
I’d love to know what you think of this, especially if you find it as a good ‘Student Supper’ or easy weeknight dinner after you’ve come home from work. I know a lot of you enjoyed my ‘Winter Cure’ Kale, Barley & Root Vegetable Soup, and I’m sorry that I have not been posting so many ‘Student Suppers’ recently; they are my favourite posts to put together, and how I actually eat in real life every day when I’m not cooking all kinds of crazy for various websites!