A Twist on Sausages and Gravy

This week we really felt the cold snap of Winter creeping in. The heater went on, and my woolly dressing gown made an appearance again. When the weather changes, my appetite always yearns for warmer, richer foods. Soups, casseroles, pies, crumbles, porridge, stewed fruit. I love how each mouthful of these kinds of dishes feel like a big warm hug on a freezing cold night, and after you’ve finished, you feel as though you’ve been warmed up from the inside out and you’re ready to curl up in a warm bed.

I always try to balance these heavier meals with a good portion of vegetables, which are always important, but maybe more so in Winter when we really need to keep our immunity in tip top shape with colds and flus floating around.

The recipe I’m sharing with you today is the perfect combination of everything I love about cold weather cooking. It’s warming, nourishing, loaded with veg, packed with flavour and is so satisfying. It’s also incredibly delicious for lunch the next day as leftovers. It doesn’t get much easier than this recipe either, just throw everything into a baking dish and into the oven until cooked.

My nan would always cook sausages in the oven and I have always preferred them that way. I love how the entire sausage browns and crisps up, and how the juices from them run into the pan below to infuse all the veg with their flavour. The key to making the whole dish scream with deliciousness is using good quality, flavourful sausages like these British Sausage Co. Angus Beef Sausages I’ve used in this recipe. As a family business and third generation butcher, they use a traditional recipe for their sausages and perfectly season them so there’s no need to add much more to the dish to make everything sing. One pan, one step, and a whole lotta yum!

A Twist on Sausages and Gravy

Serves 2-3

Ingredients:

4 British Sausage Co Angus Beef and Caramelised Onion Sausages

3 tomatoes, quartered

1 brown onion, peeled and sliced

1 can of butter beans, drained and rinsed

8-10 chat potatoes, skin on, washed and halved

2 tbs extra virgin olive oil

Salt and pepper to taste

Parsley to garnish

Gravy:

1 and ½ tbs plain flour

1 and ½ cup chicken stock

2-3 tbs cooking liquid from pan*

2 sprigs of thyme

1 clove of garlic, crushed

Method:

Preheat oven to 170 degrees Celsius (fan-forced)

Place potatoes, onions and tomatoes into a baking dish, making sure it’s large enough to fit it all snuggly. Season with salt and pepper, and drizzle over olive oil.

Bake for 15 minutes.

Add beans to the baking dish and carefully combine. Place sausages on top of everything and return to the oven for 30 minutes until potatoes are tender and sausages are cooked through.

To make gravy, scoop 2-3 tbs of cooking liquid from the pan and add to a saucepan on low heat.

Add plain flour stirring for 30 seconds. Then add stock, garlic and thyme and combine.

Bring gravy to a gentle boil for 5 minutes, until thickened.

Remove thyme sprigs. Serve over sausages and vegetables.

*if you don’t have enough cooking liquid, use butter

This recipe is in partnership with British Sausage Co but as always, I only recommend products I love so all opinions and thoughts are honest and my own :)