pork sausages

The Hairy Bikers’ take on sausage casserole makes a wonderfully warming and filling dish, and it freezes brilliantly. 

Each serving provides 423 kcal, 23.5g protein, 16g carbohydrates (of which 9.5g sugars), 28.5g fat (of which 10g saturates), 4.5g fibre and 2g salt.



Hairy Bikers' sausage casserole

1–2 tbsp sunflower oil

rashers rindless streaky bacon,

onions, thinly sliced

garlic cloves, crushed

½–1 tsp hot chilli powder or smoked paprika

tin chopped tomatoes

300 milliliters/10fl oz chicken stock

tomato purée

Worcestershire sauce

dark brown muscovado sugar

herbs

bay leaves

thyme

milliliters/3½fl oz red or white wine (optional)

tin butter beans

salt and black pepper

rice bread

The Ulster fry-up from Northern Ireland will make everything all right again. Along with all the carbs you ever need in potato pancakes and soda bread, there's fried eggs, bacon, sausages and black pudding.

The Ulster fry

450 grams/1lb plain white flour

tsp bicarbonate of soda

tsp cream of tartar

tsp sea salt

tsp sugar

300 milliliters/10½fl oz buttermilk

butter,

potato

grams/4½oz plain flour, plus extra for dusting

salt,

beef sausages

tomatoes,

250-300 grams/9-10½oz button mushrooms, cleaned

olive oil

ready-made black pudding

rashers smoked bacon

free-range eggs

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Spaghetti & meatballs

kg beef mince

onion, finely chopped

½ a large bunch flat-leaf parsley, finely chopped

parmesan, grated, plus extra to serve (optional)

breadcrumbs

eggs,

olive oil,

tomatoes

milliliters red wine (optional)

tbsp caster sugar

½ a large bunch of flat-leaf parsley, finely chopped

few basil leaves (optional)

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.

Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> – the meatballs will brown better if spaced out a bit.

Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

Meanwhile, make the sauce. Heat the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large saucepan</a>. Add the garlic cloves and sizzle for 1 min.

Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra <a href="https://www.bbcgoodfood.com/glossary/parmesan-glossary">parmesan</a> and a few basil leaves, if you like.

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)

Sausage pasta

onion,

tsp chilli powder

can chopped tomatoes

short pasta

Put a large pan of water on to boil.

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

These Easy Homemade Skinless Sausages are super delicious and packed full of flavour. So simple to make and even easier to fall in love with!

Easy Homemade Skinless Sausages

Fresh Breadcrumbs

Spring/Green Onion, very finely diced

Egg, beaten

Garlic, minced

tsp EACH dried Sage, dried Parsley

Salt

EACH

tbsp Olive Oil

In a medium sized mixing bowl combine 1lb/500g pork mince with 1/2cup fresh breadcrumbs, 1 tsp dried sage &amp; parsley, 3/4 tsp, salt, 1/2 tsp thyme, cracked black pepper &amp; crushed fennel seeds, 1 beaten egg, 1 diced spring onion and 1 minced clove of garlic. Don&#039;t overwork the meat, only mix until the ingredients are evenly distributed.

The mixture should come together nicely, but if for whatever reasons it&#039;s too wet to mould (different pork will have different water contents) then just add a few pinches more breadcrumbs.

Divide the mixture into 6 (around 1/3cup cup portions). Gently roll into sausage shapes of about 6&quot; length. They will shrink slightly in the pan.

Heat up 2 tbsp olive oil in a large pan over medium heat. Add in sausages and turn each one over a few times to sear the outside. Continue cooking, flipping the sausages every now and then until nicely browned on the outside and piping hot through the centre (around 10-12mins).

Jamie Oliver’s classic bangers and mash has been updated to a spicy Italian-style pastry served with creamy mascarpone mash.

Italian-style sausage rolls with mascarpone mash

tbs fennel seeds,

carrot, finely chopped

garlic cloves, 2 finely chopped, 1 whole, peeled

(80 milliliters) Massel Beef Style Liquid Stock

tbs chopped flat-leaf parsley leaves

Italian-style pork sausages,

tbs sundried tomato pesto

egg, lightly beaten

pontiac potatoes, peeled, chopped

mascarpone

unsalted butter, chopped

(100 grams) grated parmesan

Caramelised onions, to serve

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Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

Chestnut & cranberry roll

Bramley apples, approx 140/5 ounces each, peeled

x 450 grams/1lb packs good-quality pork sausage

parsley, leaves

sage, leaves

thyme, leaves

white breadcrumb

cranberry

rashers streaky bacon

Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.

Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').

To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.

Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

You can easily double up this sausage pasta bake recipe and make one for the freezer, it will keep in the freezer for 2 months. Serve with a crisp green salad. 

This is designed to be a low cost recipe.

Easy sausage pasta bake

onion, diced

garlic cloves, chopped

pork

300 milliliters/10½fl oz vegetable stock

butter

grams/1¾oz plain flour

500 milliliters/18fl oz milk

penne pasta

salt and pepper

What's not to love about a barbecued sausage? Add mustard and roasted onions for the full monty. 

Barbecued sausages with beer-mustard onions

onions,

150 milliliters/5fl oz dark ale

sugar

tbsp wholegrain mustard

good-quality, thick sausages (experiment with some of the

bread rolls, or pieces of French bread

Tuscan beans with sausage and marjoram

cannellini beans, soaked overnight, drained

(125 milliliters) extra virgin olive oil

garlic cloves, finely chopped

pork and fennel sausages

tsp dried chilli flakes

fennel seeds

cherry tomatoes

marjoram sprigs, plus extra cup marjoram leaves, finely chopped

chicken stock

Crumbled goat’s cheese and toasted sourdough to serve

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Jazz up sausages with this spicy tomato pasta

Chunky sausage & tomato pasta

pork sausages,

milliliters medium white wine

pack rigatoni

basil leaves, torn, (optional)

Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.

Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.

While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables. 

Traditional toad in the hole

flour

salt

black pepper

eggs

300 milliliters/½ pint milk

thyme leaves

Dijon mustard

beef

Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras.

Nigel Slater's toad in the hole

grams/4½oz plain flour

150 milliliters/5fl oz milk

mustard

fat, herby pork sausages

grams/3½oz bacon

tbsp dripping

brown onion and madeira gravy

tbsp dark muscovado sugar

Sneak in extra seasonal vegetables with this cheesy, sausage and gnocchi bake.

Sausage and gnocchi bake

gnocchi

1kg pkt Thin BBQ Pork Sausages

brown onion, finely chopped

eggplant,

zucchini,

milliliters red wine

can diced tomatoes

mozzarella, thinly sliced

Basil leaves, to serve

Mixed salad leaves,

Cook our smoky beans and sausage meatballs dish in one pan – it's ideal camping food. This recipe mostly uses storecupboard ingredients, and is easily scaled up, too

One-pan smoky beans & sausage meatballs

sunflower oil

2tbsp fajita spice mix (see tip, below)

tbsp vinegar (any you have)

cannellini

coriander

Squeeze the sausagemeat from one of the sausages, then roll into four balls. Repeat with the rest of the sausages. Heat half the oil in a flameproof casserole, shallow saucepan or deep frying pan over a medium heat and fry the sausage balls for about 8 mins, stirring occasionally until browned all over.

Scatter in the onion, drizzle in the remaining oil and cook for 5 mins until the onions are golden. Add the garlic and cook for 2 mins more. Scatter in 1 tbsp sugar and the fajita spice mix, cooking for a minute or two until the mixture has thickened. Splash in the vinegar, tip in the tomatoes and a can of water, then add the beans. Season, stir, bring to a simmer and bubble gently for 15-20 mins until the sauce is thick and rich. Remove from the heat and leave to cool slightly. Can be prepared up to three days ahead, then cooled completely and chilled for up to three days or frozen for three months. Defrost completely in the fridge overnight and reheat in a pan until piping hot. Scatter with parsley or coriander and serve with crusty bread or jacket potatoes, if you like.

This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes.

Each serving provides 600 kcal, 24g protein, 47g carbohydrates (of which 10g sugars), 33.5g fat (of which 12g saturates), 8g fibre and 1.8g salt.

Sausage bake with gnocchi

Top 23 pork sausages recipes from across the web

The most viewed pork sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hairy Bikers' sausage casserole

The Ulster fry

Spaghetti & meatballs

Sausage pasta

Easy Homemade Skinless Sausages

Italian-style sausage rolls with ma...

Chestnut & cranberry roll

Easy sausage pasta bake

Barbecued sausages with beer-mustar...

Tuscan beans with sausage and marjo...

Chunky sausage & tomato pasta

Traditional toad in the hole

Nigel Slater's toad in the hole

Hairy Bikers' sausage casserole

Sausage and gnocchi bake

One-pan smoky beans & sausage meatb...

Sausage bake with gnocchi

Maple-glazed hot dogs with mustardy...

Toad-in-the-hole in 4 easy steps

Gala picnic pie

Sausage, chicken and squash traybak...

Scotch eggs

Top 23 pork sausages recipes from across the web

The most viewed pork sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hairy Bikers' sausage casserole

The Ulster fry

Spaghetti & meatballs

Sausage pasta

Easy Homemade Skinless Sausages

Italian-style sausage rolls with ma...

Chestnut & cranberry roll

Easy sausage pasta bake

Barbecued sausages with beer-mustar...

Tuscan beans with sausage and marjo...

Chunky sausage & tomato pasta

Traditional toad in the hole

Nigel Slater's toad in the hole

Hairy Bikers' sausage casserole

Sausage and gnocchi bake

One-pan smoky beans & sausage meatb...

Sausage bake with gnocchi

Maple-glazed hot dogs with mustardy...

Toad-in-the-hole in 4 easy steps

Gala picnic pie

Sausage, chicken and squash traybak...

Scotch eggs

The most viewed pork sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine