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The cold weather is here and what better way to warm up a weeknight family dinner than with a hearty meat dish.
It's the perfect time of year to let the slow cooker do the work - a beef, lamb or chicken casserole served with creamy mashed potato.
Apricot chicken is a classic that always goes down well with the kids.
Add steamed green beans or carrots for some colour on the plate.
Or maybe roasting a piece on beef in the oven is more to your taste.
Lamb backstrap on the barbecue is divine, and old favourites such a spaghetti and meatballs always prove to be a hit with the kids.
But if you've got some sausages handy, here are a couple of recipes if you're looking to do something more than grilling.
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Sausage Bake au Gratin with peas
Ingredients
- 8 cooked sausages, sliced thinly
- 300ml milk
- 1 tablespoon butter
- 1 can mushroom soup
- 1 small onion chopped
- 3 medium potatoes sliced thinly
- 1 can green peas
- 1 cup grated cheese
Method
Combine soup, milk, onions, peas and salt and pepper to taste. Blend well. Place half the sliced potatoes in a large casserole dish.
Add layer of sliced sausage, cover with half the soup mixture.
Repeat a second layer and spot the butter over the top. Cover and bake at 350 degrees for 1 hour. Remove, cover and spread grated cheese over the top and return to the oven. Bake uncovered for a further 15 minutes until golden brown.
This dish serves about four to six people.
Normandy sausages
Ingredients
- 450g sausages
- 3 eating apples, cored, peeled and and then cut into 1cm chunks
- A large glass (200ml) of cider
- Tablespoon of apple brandy or calvados (optional)
- 100 ml thickened cream
- Butter
- Salt and black pepper
Method
Slowly fry the sausages in butter or oil for about 20 minutes or until they are cooked through.
Meanwhile, add the butter to a second pan and fry the apple pieces until they are golden brown.
Remove the sausages from the pan and keep warm.
Add the cider to deglaze the pan.
Stir, bring to the boil and reduce the cider for a few minutes.
Add the calvados and cream, reduce the heat and let this bubble for 30 seconds.
Check seasoning and pour the sauce over the sausages and apples. Serve with mashed potatoes.
Suggested sausages – either a meaty plain pork or one of the pork and apple varieties.