Lean Sausage Shakshuka

Shakshuka is a dish I really, really love. It pretty much hits alllll the mid-week dinner sweet spots: nutritious, check. Quick, check. Minimal washing up, check. It’s also perfect for a weekend brunch, especially when you team it with bacon and warm baguettes like I did with my ‘Hungover Breakfast.’ But, if you’re looking for something different and healthy to rustle-up in the evenings: then this variation of the dish for you.

This is probably as good a time as any to point out how versatile this dish is too: if you don’t like mushrooms, swap them for diced peppers, or leave them out. If you’re not keen on spice, skip the cayenne pepper. If you’re veggie, lose the meat and add more of the stuff you like. If you’re feeling naughty and fancy using all pork sausages then WHY THE HELL NOT! In this version, I use half pork sausage and half chicken sausage. This isn’t because only half of me was feeling healthy that day, honestly… It’s because my boyfriend’s ‘bulking’ and I’m doing exactly the opposite – so sometimes we just have to meet halfway. Using all of either sausage, or a mix of the two doesn’t matter. It still tastes great, so do whatever you fancy.

The possibilities really are endless with this dish. I’d love to see your creations, so make sure you tag me @sophiesscran if you try this one!

This recipe serves 2 hungry people and you should have some leftover for lunch (bonus). It takes about 30 minutes to prep and cook from start to finish. Equipment-wise, all you need is a large, heavy based frying pan and a working grill.

Lean Sausage Shakshuka <3
Lean Sausage Shakshuka ❤

What you need:

  • 2 chicken breast sausages, I use these ones from the mighty Muscle Foods
  • 2 lean pork sausages
  • 1/2 a red onion, finely chopped
  • 1 clove garlic, crushed
  • 60-70g sliced mushrooms (about a quarter of a punnet)
  • 2 heaped tsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tin chopped tomatoes
  • 2 eggs
  • fresh coriander to serve (optional)

What to do:

  1. First of all fry (in a little coconut oil) or grill the sausages until just cooked through, then slice and set aside.
  2. If you’re using the same large frying pan, give it a quick wipe with some kitchen paper, then add some more coconut oil and gently fry the onion for 2-3 minutes. Then add the sliced mushrooms and stir-fry until softened.
  3. Pre-heat the grill to medium (180° C).
  4. Add the garlic to the pan and stir well, then add the spices. Stir everything really well as the spices release their aromas.
  5. Add the sliced sausage back to the pan, along with the tin of chopped tomatoes and stir. If the mixture looks a little dry add just a splash of water, and bring to a gentle simmer for 8 minutes or so while the sauce thickens.
  6. Make some space for the eggs, then crack them on top of the mixture and lightly season to taste. Transfer the pan to the grill and heat at 180° C for 3-4 minutes, checking them regularly to ensure the eggs are cooking gently. Reduce the heat slightly if needed.
  7. Remove the pan from the grill and top with finely chopped coriander, and if you like it spicier, some hot sauce on the side!

 

I was recently contacted by Adjustable Beds to see if I wanted to take part in their “Breakfast In Bed” eBook which is coming early 2016. I have submitted this recipe to be part of the eBook, as I think this is a lovely recipe to eat in bed with a brew on a lazy Saturday morning!

Keep a look out for the full eBook coming in January next year, I can’t wait!

Cheshire Food Blogger

Grandad’s Sausages: Breakfast & Posh Dogs

Grandad's Sausages - Perfectly Packaged for #BritishSausageWeek
Grandad’s Sausages – Perfectly Packaged for #BritishSausageWeek – scroll down for more amazing pictures!

As you may have noticed from some of my previous recipes and social media posts, I am rather a fan of a good old sausage. Sausages are so versatile, tasty, quick and easy – if you’re a meat lover you’d be daft not to have a constant stash of good-quality sausages in the fridge. And these ones are awesome.

I was lucky enough to get my hands on some of Grandad’s Sausages as part of celebrating British Sausage Week, which was earlier this month 3-9 November. I got the chance to meet up with Matthew Woodward and his business partner Michael – we met in Chorlton; it was pouring down with rain and it turned into a sort of ‘drive-by’ pick up, which was very funny and felt a bit like we were doing something dodgy. But we weren’t, honestly, just casually picking up sausages… 😉

Both Matthew and Michael are really nice blokes. I will certainly be ordering more of their sausages in the future, and my own Grandad has already told me he wants some next year for his famous Summer family BBQ’s! Their sausages come in a range of different succulent flavours (the ones bold & italic were included in my sample):

  • Traditional British Pork
  • Olde English
  • Lincolnshire
  • Cumberland
  • Pork & Welsh Leek
  • Pork & Somerset Apple
  • Pork & Crushed Garlic
  • Pork & Fiery Chilli
  • Pork & Bury Black Pudding
  • Pork & Cranberry
Selection of Grandads Sausages
Selection of Grandads Sausages

 

Breakfast with Grandad’s Sausages:

First off had to be a traditional full-English breakfast/brunch. I just grilled them (hardly any fat came out) and served with plum tomatoes, fried egg ‘sunny side up’, black pudding & buttered toast. I had the Cumberland & Lincolnshire, and Bradley (boyfriend/partner in crime) had the Traditional Pork and Olde English. All super-succulent and perfectly seasoned, very meaty and even more morish. No need for bacon as well when the sausages are super tasty.

Grandads Sausages Full English Breakfast
Grandads Sausages Full English Breakfast

 

Posh-dogs with Grandad’s Sausages:

Next up was my take on ‘posh-dogs,’ where I used Pork & Fiery Chilli, Pork & Somerset Apple and Pork & Welsh Leek. I warmed a poppy seeded baguette in the oven at 150 degree for about 5 minutes, grilled the sausages in a griddle pan on a medium heat for about 20 minutes, turning regularly until cooked-through and crispy on the outside. I served them with a little rocket and plum tomato salad, some fried shallots, English mustard and a little ketchup. All of the sausages tasted brilliant, all with seasoning subtle yet distinct enough to be able to really appreciate the different flavours.

Grandads Sausages Posh Dogs!
Grandads Sausages Posh Dogs!
Grandads Sausages Posh Dogs served with poppy seed baguettes, rocket salad and fried shallots
Grandads Sausages Posh Dogs served with poppy seed baguettes, rocket salad and fried shallots

Being a chilli lover, my favourite was the Fiery Chilli of course. Just the right amount of chilli for a nice little kick. So, so good as a ‘posh-dog’. I urge you to try it!

Grandads Sausages Posh Dogs - a taste sensation. Highly recommended!
Grandads Sausages Posh Dogs – a taste sensation. Highly recommended!

For more information visit grandadssausages.com!

Thyme and Tabasco Sausage Rolls

It’s getting towards that time of year when we need a little bit of ‘comfort’ food to help us through the cold autumn and winter months. It’s pretty much a great excuse to stuff our faces with tasty treats. After all, we need a little bit of extra fat for the winter, so we might as well start now. Agreed? Good, then read on….

These sausage rolls are warming, moreish, comforting and super-easy to rustle-up  in about 45 minutes. They also have a slightly ‘festive’ feel about them.  You don’t have to cook them straight away either, you can save them covered in the fridge for up to 3 days beforehand, so they can be made well in advance if you are planning a little party or get-together. After all, it’s 100 sleeps until Christmas, so why not!

This recipe makes about 40 sausage rolls (I told you, they are moreish!) but if you don’t want to make so many, you can easily halve the quantities (but may live to regret it)…

Thyme & Tobasco Sausage Rolls
Thyme & Tabasco Sausage Rolls, baking in batches until golden and crisp.

What you need:

  • 1 knob butter
  • small glug of olive oil
  • parchment paper
  • 4 shallots, finely chopped
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Tabasco sauce
  • 2 tbsp fresh thyme leaves (removed from stalks)
  • 690g good quality sausage meat or 10 sausages with the meat pushed out from the skins (I use Sainsbury’s Ultimate 97% Pork Sausages)
  • 4 320g sheets of ready-rolled puff pastry
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper

What to do:

  1. preheat your oven to 200C/400F/Gas mark 6.
  2. melt the butter in a large frying pan and fry the finely chopped shallots until they are golden and soft. transfer to a large mixing bowl.
  3. to the mixing bowl, add the Worcestershire sauce, Tabasco sauce, fresh thyme and sausage meat and season well with salt and freshly ground black pepper. mix together until thoroughly combined, using your hands if necessary!
  4. next, roll the puff pastry out into a large rectangle, then cut into two long rectangles.
  5. place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each pastry rectangle with beaten egg along one side.
  6. fold the other side of the pastry over onto the egg-washed edge. press down to seal using a fork (which makes a nice pattern) and cut each pastry roll into about 10 small sausage rolls
  7. repeat this for the second pack of puff pastry (if using), until you have as many sausage rolls as required.
  8. lightly oil a baking tray using the kitchen paper olive oil, and place the sausage rolls the tray and then into the oven.
  9. bake for 18-20 minutes, or until crisp and golden and the sausage meat is completely cooked throughout.

Enjoy, scranners!

Fusilli salad with Pork & Herb Chipolatas

Fusilli & Herby Pork Chipolats  photo 5

Super simple. Easy peasy. Delicious. Serves 2. Sometimes I make extra, knowing that this is sooooo scrumptious, I want it again for lunch the next day…. Go on, you know you want to!

What you need:

  • generous glug of olive oil
  • 150g Fusilli pasta
  • 4 pork chipoloatas (I use Waitrose British pork & herb)
  • 2 shallots, thinly sliced
  • 1 clove garlic, crushed
  • handful of frozen peas (or petits pois)
  • 50g sun-dried tomatoes, sliced
  • grated Parmesan (to serve)
  • handful of chopped fresh herbs flat-leaf parsley
  • salt and freshly ground black pepper

What to do:

  1. Cook to Fusilli in a pan of well salted water for 10-12 minutes, or until ‘al dente’. 
  2. Slice the chipolatas into chunks and heat a glug of olive oil in a frying pan,  fry the sausages over a medium heat until golden brown.
  3. Add the sliced shallots and garlic to the frying pan and toss together with the chunks of sausage.
  4. Add the peas to the pasta for the final 2 minutes of the pasta’s cooking time, and toss the sun-dried tomatoes through the sausage mixture to warm through.
  5. Drain the pasta and peas and then add to the sausage in the frying pan, ensuring all the pasta is coated.
  6. Season well with salt and pepper and stir through a handful of the parsley, grate over the Parmesan.
  7. Serve hot or cold, for lunch or dinner. Enjoy -x-