Recipes

Cooking Tips

For best results, do not prick sausages.
To Grill: Place under a preheated moderate grill for 15-20 minutes, turning occasionally.
To Oven Bake: Place on a baking try in a preheated oven at 190°C, 375°F, Gas mark 5 for 30-40 minutes, turning once.
To Fry: Coat pan with a little oil and cook on a low heat for 20-30 minutes, turning frequently.

Ensure sausages are thoroughly cooked before serving.

Sardinia Favata

SERVES: 4 Cooking Time: 1 1/2 hours.
Temperature: Gas Mark 4, 180°C, 350°F
Ingredients:

  • 454g POWTERS Sausages
  • 3 tablespoons virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 tin (400g) chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 whole tinned pimento, chopped
  • 2 tablespoons chopped fresh thyme
  • 1 tin (400g) Borlotti beans
  • 1 red pepper, cored, seeded and sliced
  • 2 sticks of celery, chopped
  • 2 carrots, sliced
  • Seasoning (salt and freshly ground black pepper)
  • Shredded basil leaves

Cook the sausages in a large pan over a medium heat with a little of the olive oil until golden brown. Remove the sausages and place in a large casserole dish. Put the remainder of the olive oil in the pan and gently fry the chopped onions until transparent. Now add the garlic, tomatoes, tomato puree, pimento and herbs. Bring almost to the boil, then simmer for 10 minutes. Add the remaining ingredients, season and cook over a moderate heat for a further 10 minutes. Pour into the casserole, cover and cook gently in a preheated oven for 1 1/2 hours, stirring occasionally.

Sprinkle with shredded basil leaves before serving.
Wonderful with baked potatoes or a green salad.

Mediterranean Sausages with Roasted Vegetables

SERVES: 4
Cooking Time: 35-40 minutes.
Temperature: Gas Mark 7, 220°C, 425°F

Ingredients:

  • 454g POWTERS Sausages
  • 1 aubergine, sliced
  • 1 red pepper, seeded and cut into large chunks
  • 1 yellow pepper, seeded and cut into large chunks
  • 1 courgette cut into large chunks
  • 2 red onions, quartered
  • 100g cherry tomatoes
  • 225g baby new potatoes
  • 45ml/ 3 tbsp olive oil
  • Salt and freshly ground black pepper

Preheat the oven. Place the sliced aubergine on a large plate and sprinkle with a little salt - leave for 10 minutes. Place the sausages on a baking tray and place in the middle of the oven, turning once during baking. Now wash the aubergine slices in fresh water and cut into chunks. Place all the ingredients in a large casserole or roasting tin, drizzle over the olive oil, add the seasoning and place at the top of the oven for 25-30 minutes until sizzling and juicy.

Ensure the sausages are cooked through and golden brown, serve with the roasted vegetables and crusty bread.

Bombay Sausages

Serves 2
Cooking time: Approximately 25-30 minutes
Temperature: Gas Mark 7, 220°C, 425°F

Ingredients

  • 454g POWTERS Sausages
  • oil
  • 2 onions, peeled and chopped
  • 1" (2.5 cm) piece green ginger, finely chopped or piece of stem ginger, finely chopped
  • 2 Cloves of garlic, crushed
  • 1 tart apple, peeled and diced
  • 1-2 tbsp curry powder (mild, medium or hot, to taste)
  • 1 tbsp flour
  • 7 oz (200g) can chopped tomatoes
  • 3/4 pint (450ml) chicken/or beef stock
  • 2 tbsp lemon juice
  • 2 potatos, peeled and cut into large dice
  • 2 bay leaves
  • 4 oz (110g) frozen peas

Gently fry the sausages in a little oil until browned, then remove. Slice into thirds and reserve.
To the pan add onions, ginger and apple. Gently fry until the onions are soft. Stir in the curry powder to taste, followed by the flour.
Mix in and cook gently, stirring for about one minute.
Add tomatoes, stock and lemon juice and mix well together.
Return the sausages to the pan followed by the potatoes.
Tuck in the bay leaves, bring to the boil and simmer gently, covered for about 35 minutes.
Add the frozen peas and cook for a further 3-4 minutes until just tender.
Served with boiled rice garnished with chopped parsley or corriander leaves.

To accompany: selection of the following:

Chopped cucumber with yogurt; sliced banana soaked in lemon juice; thinly sliced onion and tomato salad; mango chutney; popadums; nan bread.

Heaven & Earth

SERVES: 4
Cooking Time: 25-30 minutes

Ingredients:

  • 454g POWTERS Sausages
  • 900g potatoes suitable for mashing - peeled and chopped into large chunks
  • 25g butter
  • 15ml/1 tbsp cooking oil
  • 100g sliced onions
  • 100g cooking apples - peeled, cored and sliced
  • 30ml/2 tbsp double cream
  • Salt and freshly ground black pepper

Preheat grill to a medium heat and start to cook the sausages, turning frequently, or gently fry if preferred. Meanwhile, put the potatoes on to boil with a little salt for around 20 minutes. Now gently fry the onions and apples in the butter and the cooking oil. Cook until the onions are soft and season with a little salt and black pepper. Prick the potatoes to ensure they are soft, drain and mash with the cream, then add and mix in the cooked onion and apple mixture. Ensure the sausages are cooked through and golden brown, spoon the mashed potato into a heated serving dish and spike with the cooked sausages! Serve with a crisp, green salad.

Devilled Sausages

SERVES: 4
Cooking Time: 35-40 minutes.
Temperature: Gas Mark 7, 220°C, 425°F

Ingredients:

  • 454g POWTERS Sausages
  • 2 medium onions
  • 30ml / 2tbsp olive oil
  • 1 small tin (225g) chopped tomatoes
  • 75ml / 5tbsp dry cider
  • 45ml / 3tbsp tomato ketchup
  • 15ml / 1tbsp Worcestershire Sauce
  • A dash of Tabasco Sauce (optional)
  • 1 Bay leaf
  • 1 Garlic clove, chopped
  • 3 celery stalks, finely chopped
  • 5ml / 1 tbsp lemon juice
  • 30ml / 2 tbsp muscovado sugar
  • 300ml / 1/2 pt water
  • Salt and freshly ground black pepper

Add olive oil to a pan and gently heat. Meanwhile, finely chop the onions and garlic and fry until golden. Add the remaining ingredients, stir and bring to the boil. Cover, reduce the heat to just simmering and cook for 30 minutes, then remove the bay leaf.

Preheat your grill to a medium heat or check that your barbeque coals are grey/white in colour and start to cook the sausages, turning frequently. Ensure the sausages are cooked through and golden brown, serve and pour the sauce over the sausages.