Serve
:
3- 4 people
Cooking time
:
30 Mins
Prep time
:
10 Mins
Course
:
Dinner
Detail :
Although its most common to grill or bake a sausage, here’s a simple recipe that gently braises the sausages keeping all the flavour in the sauce. This recipe is also great with a meaty garlic sausage like a Butifarra, but the mix of veal, pork and lemon in a Oxford style sausage works perfectly too.
Ingredients
500g Sloane’s Oxford sausages
250g Sloane’s Streaky Bacon, diced
2 tbsp extra virgin olive oil
1 onion, halved and thinly sliced
4 garlic cloves, thinly sliced
500g small waxy potatoes, sliced 15mm
½ lemon, zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml Sloane’s Chicken Stock
Methods
- Preheat the oven to 180C.
- Heat half the olive oil in an oven proof dish
- Add the sausages and fry until nicely browned all over, remove sausages from the pan and set aside.
- Add the onion, garlic and bacon with the other tablespoon of oil to the casserole dish and fry until soft and lightly golden.
- Stir in the potatoes, sausages, lemon zest and juice, add bay leaves and half the chopped parsley
- Season with the salt and black pepper.
- Pour the rest of the oil, along with the stock into the dish, cover tightly with the lid and bake for 20-30 minutes until the potatoes are soft.
- Remove from the oven, sprinkle over the remaining parsley and serve