Posts Tagged ‘Lincolnshire sausages’

Lincolnshire sausages broad beans and tinned tomatoes casserole

July 4, 2022

An idea from James Martin. Not even loosely based on as could make no sense of his recipe. [see Tomato, Sausage and Bean Casserole]

Slicing Lincolnshire sausages when browned, opens them up. [see below an idea from Jamie Oliver]

Use broad beans instead of canned beans.

ingredients

  • peas
  • broad beans
  • leak
  • celery
  • red pepper
  • new potatoes
  • rashers of streaky bacon
  • Lincolnshire sausages
  • paprika
  • Herbes de Provence
  • French mustard
  • can of tinned tomatoes
  • red wine

method

Hot pan with a little oil. Cook Lincolnshire sausages for around ten minutes until brown. Remove to a plate.

Add streaky bacon cut into strips. Cook until crisp and brown.

Add vegetables, sliced into pieces. Cook until soft and brown. Season with salt and pepper. Add a little paprika. Add a little Herbes de Provence. Add a little tomato paste. Add large teaspoonful of French mustard.

Slice Lincolnshire sausages. Place in the bottom of a casserole dish.

Add vegetables from pan to casserole dish.

Add new potatoes.

Empty can of tomatoes. Fill can with water, add to casserole dish.

Add red wine.

Calamity. Casserole dish filled to the brim. Dish out to a second casserole dish, including two Lincolnshire sausages.

Fan oven 150C for around an hour.

thoughts

Very tasty.

I have never cooked a casserole dish before. Temperature and time an educated guess, appeared to be about right. Potatoes maybe a few minutes longer.

What to do with more than sufficient for three people? I was going to eat one casserole dish only. Thought yes, but fish out the sausages from second dish. I could have left, let cool, then reheat. With what is left add sausages, maybe a little extra vegetables, then reheat another day. But first allow to cool, then in the fridge.

Lincolnshire sausages stuffed red peppers

April 12, 2022

Red peppers and a mushroom stuffed with Lincolnshire sausages, served with Hasselback potatoes.

ingredients

  • Lincolnshire sausages
  • red peppers
  • medium size onion
  • small carrot
  • garlic clove
  • celery stick
  • Colston Blue Stilton cheese
  • Boston new potatoes

method

Dice slice onion carrot celery stick garlic clove. Cut the Lincolnshire sausages into smaller pieces (or use sausage meat).

Oil in hot pan, drop in the sausage meat, cook until brown, decant onto a plate to be returned to the pan later. Can use sausages, but fiddly, and more expensive.

A couple of medium to large red peppers. Wish to be able to stand on end. With thumb, push in the stalk, then pull out the contents. Trip around the edge to open up, save and dice with the other vegetables.

Ignore every cooking guide that describes cutting off the top, then scraping out the contents.

Potatoes, slice down but not all the way, use two sticks. Drizzle a little oil, season slat and peper, fan oven 150C around ten to fifteen minutes.

Add to hot pan, sliced diced onion, celery, carrot. garlic clove. season with salt and pepper, add a splash of oil.

When cooked return sausages to the pan.Season with salt and pepper. Add a little tomato paste, if wish.

When sausages returned, may stick to bottom of the pan. Solution, add stock, but optional.

Take potatoes out of oven. Add the to baking tray or dish the peppers and mushroom or mushrooms.

Add contents of the pan to peppers, top with Colston Blue, surround the peppers with the Hasselback potatoes. If filling more than sufficient to stuff the peppers, allow to spread over the potatoes.

Fan oven 180C for 30 minutes.

thoughts

Very tasty, peppers soft, Colson Blue seeps down, adding to flavour. If wish peppers to be crunchy, reduce time in the oven.

Unlike with stuffed tomatoes, the extra time in the oven for the potatoes, potatoes were cooked not half cooked. Though were different potatoes, these were first of the crop Boston new potatoes.

Colston Blue a farm Stilton, lacks the nasty metallic bitterness of factory Stilton. Or try Stichelton, made with raw unpasteurised cheese, the traditional way for Stilton.

Lincolnshire sausages stuffed Rebellion tomatoes with Hasselback potatoes

April 6, 2022

Rebellion tomatoes stuffed with Lincolnshire sausages.

ingredients

  • Lincolnshire sausages
  • Rebellion tomatoes
  • medium size onion
  • small carrot
  • garlic clove
  • celery stick
  • Colston Blue Stilton cheese
  • medium size Cyprus potatoes

method

Dice slice onion carrot celery stick garlic clove. Cut the Lincolnshire sausages into smaller pieces (or use sausage meat).

Oil in hot pan, drop in the sausage meat, cook until brown, decant onto a plate to be returned to the pan later. Can use sausages, but fiddly, and more expensive.

Add to hot pan, sliced diced onion, celery, carrot. garlic clove. season with salt and pepper, add a splash of oil. When cooked return sausages to the pan.

Scoop out middle of tomatoes. Not as easy as it sounds. Try a grapefruit knife. Add to the pan.

Season with salt and pepper. Add a little tomato paste.

When sausages returned, may stick to bottom of the pan. Solution, add stock, but optional.

Potatoes, slice down but not all the way, use two sticks.

Add contents of the pan to tomatoes, top with Colston Blue, place sliced off top of tomatoes back on the tomatoes, surround the tomatoes with Hasselback potatoes. Drizzle a little oil on the potatoes. Filling more than sufficient to stuff the tomatoes, allow to spread over the potatoes.

Fan oven 180C for 30-35 minutes.

thoughts

Very tasty, tomatoes had started to break up, Colson Blue seeps down, adding to flavour.

But, potatoes were half cooked. The problem lies with different cooking times for the stuffed tomatoes and potatoes. Possible solutions, add potatoes to pan, after 30 minutes add the stuffed tomatoes, or par boil the potatoes. Neither solution ideal.

Dish would go well with basmati rice. Would solve problem of different cooking times for the potatoes, except, filing more than required for the tomatoes therefore can spread over the potatoes.

Colston Blue a farm Stilton, lacks the nasty metallic bitterness of factory Stilton. Or try Stichleton, a traditional Stilton made with unpasteurised milk

sausage pepper and pasta

August 7, 2020

Pasta with sausage and pepper, plus a few other ingredients thrown in for good measure.

A post with a Jamie Oliver dish, but no link to what they have made.

I have never understood why people do this, mention something, but lack the courtesy to provide a link.

A search on keywords, I could not find the dish, but settled on something similar in a youtube video.

I did not have the exact ingredients, decided to settle on Lincolnshire sausages and pasta from Redhill Farm shop, a pepper off new fruit and vegetable stall at Lincoln Central Market, then improvise with what I had to hand, but roughly follow what Jamie Oliver had outlined.

Redhill Farm shop has excellent Lincolnshire sausages, I chose their chipolata version they happily did the pinch and twist, leaving me with little chipolatas of the correct size.

When I have their Lincoln sausages I buy four, quite large and sufficient for two people. Therefore 300g of the chipolatas would be ideal.

Extra virgin cold pressed rape seed oil. I lacked olive oil. I would have extra virgin cold pressed from a  deli in Athens.

Into the pan the chipolatas sizzling away. A mistake I made, did not brown them enough.

Layered fresh from the garden and from local fruit and vegetable shops, runner beans, a couple of florets from a cauliflower, chopped and diced red onion, sliced red pepper, sliced stick of celery.  No herbs, I was not able to obtain fresh herbs. Maybe something to grow on the patio in terracotta pots.

Sizzled away for ten minutes.

Add red cherry tomatoes sliced in half, water, balsamic vinegar, a sprinkling of pepper.  Simmer for twenty minutes.

I was using a large frying pan. Poured into a glassware casserole dish, which I had first warmed with hot water, then into an oven for 25 minutes at 180 C.

Pasta tortiglioni not ideal, dropped into a pan of boiling water, simmered for 12 minutes.

The dish was very tasty, no fresh herbs as not able to obtain.  The pasta though a grave disappointment.

Sacrilege, replace the pasta with new potatoes would improve the dish.

 

Lincolnshire sausages and vegetables from Cook

January 8, 2014

Cook vegetables

Cook vegetables

Lincolnshire sausages

Lincolnshire sausages

Lincolnshire sausages and vegetables

Lincolnshire sausages and vegetables

Last week, on New Year Day, delayed Christmas lunch from Cook. The chicken was disgusting (the leftovers thrown away the next day) the vegetables cold.

For the vegetables, it was obvious the cooking instructions were wrong.

As half the vegetables were left, decided to thaw the previous day in the fridge, then leave out to continue to thaw, for a couple of hours, before putting in a hot oven for ten minutes (half the recommended time from frozen).

It worked, the vegetables were hot, and far tastier than the previous week.

The sausages were from Heighington. Not obvious the village has a butcher, let alone a quality butcher, as hidden in a Spa shop. Not somewhere one would think to look for quality food.

The sausages were excellent. They must qualify as some of the best sausages in the country.

Lunch at County Restaurant

January 8, 2013

vegetable soup

vegetable soup

bangers and mash

bangers and mash

Starters vegetable soup. I missed out but did get to taste a spoonful.

Main course bangers and mash. Lincolnshire sausages, mash potato and cabbage. The sausages were undercooked, but edible.

No hot sweet.


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