All posts tagged: Sausages

Instant Moonshine Mash, Tiny Veg, & Sausages, 58p

Moonshine Mash first appeared in Cooking On A Bootstrap, a bootleg riff on polenta made with potatoes and corn. I so named it because ‘hooch’, or moonshine, is typically made from potatoes or corn, and the idea of my own sneaky irreverent take on something usually considered quite special rather tickled me. This version takes the idea even further into the depths of culinary depravity, firstly by blending canned corn with its brine, with milk, to create a ‘corn milk’ – not dissimilar to the ‘carrot milk’ theory in the carrot cake oats in Tin Can Cook that equally delighted and horrified viewers of Daily Kitchen Live when I demonstrated it in lockdown. I then add instant mash, and the cheapest available variety, to this corn milk abomination, and you know what? It works really well. My son, who can be a frustratingly fussy eater at times, absolutely loved it. The corn gives an underlying sweetness, the skins that get stuck in our teeth are blitzed away to a much more manageable nothing, and the …

Sausage, Bacon & Many-Veg Casserole, 39p

For many reasons, I am returning to a very strict groceries budget for the foreseeable future. Yesterday I went to the supermarket – in two separate trips, as I was on foot with a backpack – with a budget of twenty pounds. I uploaded my receipts on Twitter, but for those of you not on Twitter, I will post them as a separate post here later on. I will try my best – other work and commitments permitting – to write up as many of the new recipes I make from that list of ingredients as possible. This one was made both with the sausages and bacon for my son, and without, for me. Although I am no longer vegan, I do eat more plant based meals than not these days, and as I tighten my budget again, that will continue to be the case. This recipe was originally designed to fulfil five out of five of our five a day, making three portions, but it made such a large pan that I easily got …

Best Vegan Sausages, 38p [from ‘Veganish’]

This is a brand new and exclusive recipe from my new book Vegan(ish), published in December. I get a few questions about the title, so just to be clear, it’s a totally vegan book full of totally vegan recipes – I just describe myself as ‘veganish’ these days because I still occasionally work with animal products, but the book is 100% deliciously vegan. You can grab a copy here – I think it’s my best yet! I fear that the term ‘everyday sausages’ somewhat underplays the magnificence of these simple beasts; but they are my favourite go-to vegan sausage recipe, and everyone in my household raves about them. The filling also makes incredibly delicious sausage rolls, fooling all of my friends and family into thinking they are the real thing, which, in my mind, they absolutely are. I use Violife Original cheese for these, it’s merely a binding agent rather than imparting ny particular flavour, so any faux cheddar or mozzarella style cheese will do the same job if you can’t get hold of it. …

Cannelini, Leek & Sausage Pasta, 41p

I have set myself a challenge to blog a new recipe every single day for a few weeks – I used to blog regularly, when I was a single mum on the dole scraping meals together from loose change and a food bank box – and I would write about what I had to hand and what I would make from it. That was six years ago now, and both my spice rack and repertoire have expanded beyond recognition. I missed writing regularly for pleasure, however, especially as I cook on average three brand new recipes Every Single Day. Most of them are scrawled on scraps of plain A4 paper, then filed away in a huge lever arch file, to be pulled out and shuffled into some kind order and shaped into a book at some point in the future. I’ve decided to keep a kind of kitchen notebook here on my blog; keeping to my original principles of cooking great food for a little money, with a simple collection of basic ingredients, and costing …

Sausage & Beer Casserole, 74p

I love how the cheapest can of beer can be enriched by half a dozen sausages and a few other ingredients for a homely, comforting, classic dinner – delicious with a pile of mash and some green veg. This recipe first appeared in A Girl Called Jack, and an adapted version was published in my Guardian recipe column in 2014. For vegetarian and vegan readers, I have found Linda McCartney Red Onion & Rosemary Sausages are the  best here, but you may have another preference!   Serves 2 generously from 74p each. (I may earn a small fee if you click the links or purchase any recommended products below) 6 sausages, 27p (91p for 20, Smartprice frozen sausages, Asda) a splash of oil, 2p (£2.94/3l, vegetable oil at Asda) 1 onion, 9p (90p/1kg, Farm Stores at Asda) 2 cloves of garlic, 4p (20p per bulb, Asda) 250g mushrooms, 54p (54p/250g, Farm Stores at Asda) 1 x 330ml can of beer, 23p (90p for 4x440ml Bitter, Asda) 1 x 400g carton or tin of chopped tomatoes, …

Sausagne, 43p [Cooking On A Bootstrap]

Making lasagne is an arse. A labour of love. An every-pan atrocity strewn around the desolate wasteland of what was formerly your kitchen. I have made dozens of lasagnes in my short lifetime, and halfway through every single one comes the moment, without fail, whereby I survey the three pans on the hob, the piles of everything, the crap strewn across every available worksurface and some of the not-available ones, too, and I wail inside that I could have just bought one for less than a quid at the supermarket. One night, craving lasagne but not the work that went with it, I threw this together, and the Sausagne was born. I’m not suggesting for a minute that it is an exact substitute but, my, it ticks all the soft, cheesy, comforting, gooey boxes, and with far less washing up. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the …

Red Wine & Mushroom Risotto, 34p [A Girl Called Jack]

When I need easy but comforting food, I always turn to a large bowl of warm, flavourful rice – and using red wine as a base works beautifully. In the winter, serve this risotto in a deep bowl with a spoon, whilst snuggling under a thick blanket. Or it can make a special meal for two served with some lovely crusty bread, if you’re so inclined. My Mum used to serve us a version of this as children, served with kievs or sausages, so when I feel nostalgic I have mine with a couple of (veggie) sausages on the side. The quantities are easily doubled – or more – to feed more hungry bellies. This recipe first appeared in A Girl Called Jack. Serves 2 from 34p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of …

Toad In The Hole, 18p

A comforting classic that can be made easily with vegetarian sausages, if you like. My Small Boy loves this for his dinner, and so did I when I was his age! And now he makes it himself 🙂 Serves 4-6 from 18p each. (This post is not sponsored; I may earn a small commission if you click the links and purchase any products.) 25g butter or 2 tbsp cooking oil, 3p (£1.10/1l) 400g sausages, 70p (£1.19/681g) 100g plain flour, 3p (45p/1.5kg) pinch of salt, <1p 1 egg, 15p (89p/6 free range) 300ml milk, 17p (55p/1l) First grab a roasting dish, around 10 inches by 12 inches, or a deep round cake tin will do the same job. Pop the butter or oil, and sausages, into the tin. Cook at 200C for around 10 minutes, giving the tin a jostle halfway through to make sure they cook evenly. While the sausages are cooking, get a mixing bowl. Add the flour, salt and the egg, and half the milk. Beat them together to form a smooth batter. …

Firecracker Sausages With Tragedy Mash, 61p [A Girl Called Jack]

‘If you ever see me eating sweet potato mash out of a saucepan, you know it’s bad news’, is a phrase that most of my friends are familiar with. Sweet potato mash with chilli and cheese is my go-to tragedy food, spooned straight from the saucepan whilst watching many a re-run of old sitcoms and new comedies. It’s simple, sweet, quick and comforting. Here I’ve topped it with another favourite – firecracker sausages, which work just as well with veggie sausages! If the double chilli hit is too much, eliminate it from the sausages but keep it in the mash. The quantities given here are easily doubled to make this for two people, because misery loves company, after all. Serves 2 from 61p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject …

Jonny’s Sausage & Bean Bolognese, 14p

I try my best to follow a vegan diet, but I have never gone so far as to force that on my only child, who at eight years old is a rather headstrong young man, one I would no more force to an abattoir than he could make me eat a cheap gristly sausage. He understands that I choose not to eat animals, and I understand that he sometimes wants things that I disapprove of. Minecraft. Mud pies. And sausages. This style of parenting may not be in line with ‘gold star veganism’, but I run my household as I see fit, and I advise you to do the same. This evening, Small Boy insisted he wanted sausages for tea. I dug the Linda McCartney ones out of the freezer and waved them at him. He retaliated by raiding his plastic Minion piggybank and offering to buy and cook his own sausages. I was stumped, but, half-convinced he wouldn’t go through with it, walked with him to the local shop. He spent his pocket money …

Courgette & Mint Fritters [A Girl Called Jack]

The humble courgette – you either love it or you hate it! However, courgettes are cheap and abundant in the summer months, and extremely versatile. These fritters are great as a standalone snack with a home made raita dip, or served with sausages and ketchup. Makes 4 chunky or 6 thin fritters: 1 large courgette a fistful of fresh mint a fistful of fresh coriander a fistful of fresh parsley 1 egg, beaten 2 heaped tablespoons plain flour 2 tablespoons oil 50g natural yoghurt Finely grate the courgette into a large mixing bowl. Chop the herbs and add around three-quarters to the courgette in the bowl, and set the rest aside for the yoghurt dip. Mix the beaten egg into the courgette and the herbs with a fork. Add a tablespoon of flour and mix until it has formed a batter. You may need to add a little more flour to make the batter thicker than a pancake batter. Ideally it will stick to the prongs of your fork but come loose with a shake. …