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Almost everyone loves sausages and we're having them tonight, so I thought we could have a thread of favourite recipes.

We've had this one loads of times and always look forward to it:
sausages

It's lovely with either tinned or dried beans, and good with Savoy cabbage as well as kale. I add a dollop of Dijon mustard, and a little creme fraiche instead of cream
We've also had it without the beans altogether, still scrummy!

When the supermarket has pork mince in I like to make my own skinless sausages.

I whizz the mince down a bit more in the blender, but not too much, add pinches of sage, mace, ground nutmeg, pepper and salt, and a goodly amount of fresh breadcrumbs, and mix together.

Deeelish with beans and a fried egg.

I sometimes make a sausage and bean casserole. I brown the sausages on a tray in the oven, or you could fry, chop them into thirds, put them in the slow cooker with chopped onions, chopped tinned tomatoes, maybe a carrot or two if I have any sitting about, a tin of either kidney, flageolet or even baked beans and throw in a teaspoon of chilli or parika and some mixed herbs. Gorgeous with jacket spuds or garlic bread to mop up the juice.

Comfort food here is sausages served with pan haggerty

Workingman wrote:When the supermarket has pork mince in I like to make my own skinless sausages.

I whizz the mince down a bit more in the blender, but not too much, add pinches of sage, mace, ground nutmeg, pepper and salt, and a goodly amount of fresh breadcrumbs, and mix together.

Deeelish with beans and a fried egg.

I do those but with Thai-type flavours. No breadcrumbs but add fresh chilli, lime zest & juice, garlic, spring onion, light soy, fish sauce...mmm, I could just eat a pile now
Definitely not with baked beans and egg though

Because most of the sausages we eat are from our own piggies I rarely do anything with them other than grill them and eat them as they are. It seems wrong to mask their lovely flavour in a casserole.

However, as we have now run out I shall be looking at all their recipes with interest and will give them a go.

Diflower wrote:I do..... Thai-type flavours. No breadcrumbs but add fresh chilli, lime zest & juice, garlic, spring onion, light soy, fish sauce...mmm

Now they do sound good.

I have some lamb mince in the freezer and I intend to make kebab sausages with it. No breadcrumbs just cumin, hot chilli powder, smashed garlic clove, hint of ground coriander and a squeeze of tomato purée.

I agree Debih, if the sausages are good enough don't mess with them!
Last night's were M&S decent ones (reduced!) but tbh nice and meaty but not fantastic.

Just remembered I also have a nice recipe for sausages with red cabbage, must dig it out

Workingman wrote:
I have some lamb mince in the freezer and I intend to make kebab sausages with it. No breadcrumbs just cumin, hot chilli powder, smashed garlic clove, hint of ground coriander and a squeeze of tomato purée.

If you have a bit too much mix you can also freeze some for a spicy meaty pizza topping - I do it with little bits of leftover roast meat too

Oh, that's a good idea