Last night I had the lovely Phil Dukes over for a spot of dinner and Doctor Who. We chose the Doctor Who story The Stones of Blood, so it was quite appropriate that I chose a sausage recipe. Not sausage sandwiches though. I found it by footling about on the BBC website. It’s a tasty recipe and certainly one that I’ll cook again. As ever I omitted the suggested two sticks of celery, and instead of using sliced carrots I used whole baby Chanteney carrots. I also added more Worcester sauce than just the dash stipulated by the recipe as the flavour gives a lovely depth to the sauce.
2-3 good pork, or Cumberland, sausages per person, depending how hungry you re
1 tablespoon of sunflower oil
2 medium onions, chopped
3 medium carrots, peeled and thickly sliced
500ml of India pale ale
½ a beef stock cube
2 tablespoons of tomato purée
2 tablespoon light muscovado sugar
2 bay leaves
A splash Worcestershire sauce (I used more like a tablespoon)
2 medium leeks, trimmed and cut into 2cm slices
1 tablespoon of cornflour
1 teaspoon of flaked sea salt, plus extra to season
Freshly ground black pepper
2 tablespoons of fresh parsley, chopped, to garnish
Heat the oil in a large saucepan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Remove from the pan and set aside.
Add the onions, leek and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour.
Return the sausages to the pan and stir well.
Pour the ale and 150ml of water into the saucepan and crumble the stock cube over the top.
Stir in the tomato purée, sugar, bay leaves and Worcestershire sauce. Bring to the boil then reduce the heat, cover, and simmer gently for 40 minutes, stirring occasionally.
Uncover and cook for a further five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened.
Remove the pan from the heat, season with salt and pepper and sprinkle with the chopped parsley.