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Romanesco Sauce Romesco is the famous Catalan sauce is a fantastic accompanying sauce for my Sun-Blushed Tomato Pork Sausages but it is also wonderful served with fish, chicken, lamb or grilled baby leeks and asparagus. American Hot Pizza This pizza is a fantastic vehicle for slices of Sun-Blushed Tomato Pork Sausage, but don't be tempted to overload it or the base will become soggy. They are incredibly easy to make using sachets of easy blend yeast and only need to left to rise and prove once. Caramelized Onion Marmalade Onion marmalade can be used in many different ways, if stored in sterilized jars it will last for up to two months. I find it a very useful staple to keep in the fridge, delicious with my Apricot and Almond Chicken Sausages or any cold meats for that matter or in sandwiches and serve a dollop with a pie. Roasted Apricot and Almond Chicken Sausages with Crushed Potatoes and Carrots These potatoes and carrots are a kind of textured mash that you often see in trendy restaurants so don't be tempted to make it too smooth. Pile them into a cooking ring set on the serving plates for a really professional result. They are a fantastic accompaniment for my Apricot and Almond Chicken Sausages. Mustard Mayonnaise Perfect to serve with my Beer Battered Irish Stout and Caramelised Onion Pork Sausages. This mustard mayonnaise will keep happily in the fridge for up to one week. It literally takes minutes to make. However if you are in a hurry, simply substitute with one cup or 225 ml (8 fl oz) of shop-bought mayonnaise and stir in the juice of one lime along with the wholegrain mustard. Beer Battered Irish Stout and Caramelised Onion Pork Sausages A great little appetiser or snack. I love the combination of succulent Irish Stout and Caramelised Onion Pork Sausage in a crisp batter dipped in the creamy mustard flavoured mayonnaise. The secret is of course, the batter: mixing it quickly and using it immediately. Apricot Chutney The pronounced flavour of dried apricots makes a rich tasting chutney with the minimum of effort. It is not at all seasonal so it's perfect for making at any time of the year. I find that it goes particularly well with my Leek and Black Pepper Sausages, or any cold meats or as part of a cheese board. Roasted Leek and Black Pepper Pork Sausages with Pea Risotto If I was giving this dish to children I'd slice up the sausages and simply fold them into the cooked risotto just before serving. However the risotto is also special enough to grace any dinner party table, especially when served with my roasted Leek and Pork Sausages. Apple Barbecue Sauce Bottled sauces and ketchups are always great with any grilled meats, particularly my Irish Whiskey and Apple Pork Sausage, but homemade ones are even better. This one is nicely jazzed up with a touch of apple giving the finished sauce a lovely fruitiness. Irish Whiskey and Apple Pork Sausages with Colcannon and Onion Jus Colcannon should be soft in consistency but not sloppy and is just perfect served with my Irish Whiskey and Apple Pork Sausages. Once mastered, this recipe can be adapted for different results. Try replacing the milk with crème fraiche or quark (skimmed-milk soft cheese), or take out the steamed cabbage to turn it into that other Irish favourite, champ. |