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Sausage Recipe for Supper

Sausages for Supper?

Suddenly autumn has arrived, and my head has turned from salads to slow cooking.  I find myself craving, soups and casseroles and I sense that I am not alone.  Forget the chocolate, this is what I call “Comfort Food”.

Exciting News: My Lovely friend Lisa from Seattle, one half of the Foodies Across the Pond and I have been working on a new project!  17th November is the launch date of our first Cookery book;

“The Twelve Menus of Christmas”

And I can let you into the secret that there will be some fantastic soup and slow cooking recipes featured! I will keep you posted on the progress and how to get a copy closer to the time!

If you cannot wait until then, here is one of my favourite recipes, that doesn’t feature, but is easy to prepare and delicious.  Particularly good for Bonfire night gatherings, this is one of my favourite ways to serve sausages.  It includes one of our Lemon Myrtle Seasonings with oregano, if you are yet to introduce these to your kitchen, you could just leave it out of the recipe.  (It pains me to say this!)

6 good quality large sausages

1 tablespoon vegetable oil

1 large tablespoon Myrtle’s Orange Marmalade

A pinch of Myrtle’s seasoning oregano

A knob of unsalted butter.

Heat the oil in a frying pan, add the sausages and cook over a medium heat for about 25 minutes (depending upon the size of the sausages).  They need to be brown on both sides and cooked through.

Remove the excess oil from the pan, return to the heat and stir in the marmalade, followed by the butter & seasoning.  Turn the sausages until they are well coated. 

Plate up and spoon on the remaining glaze.            

If you should wish to buy some of the seasonings or the marmalade, pop onto the website to purchase.  Also, check out some other recipe suggestions in our blog posts.  The seasonings make great stocking fillers for foodies.