ALL · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · sausages · Soups and Stews

Sausage and Root Veg One Pot Delight

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It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!

The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!

 

Serves 2

5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)

1/2 White onion – sliced into wedges

1/2 Red onion – sliced into wedges

1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)

2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)

1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.

1 Clove Garlic

1 tbsp olive oil

1 tbsp tomato puree

1 tbsp harissa paste

3/4 pint hot vegetable stock

250g Tin of Chickpeas

250g Tin Tomatoes

Black pepper to season

Fresh Coriander to serve

 

  1. Firstly prepare your vegetables.              DSC_0011.NEF
  2. Heat oil in a pan and brown the sausages then place to the side.
  3. In the remaining oil fry the onions until browned and soft.
  4. Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
  5. Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.                                                                                                                                                                                                                                         DSC_0014.NEF
  6. Add in tin tomatoes and chickpeas and warm through for about 5 minutes
  7. Remove from heat and plate up, sprinkling some chopped coriander on top.

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YUMMY!

Nutrition Facts
Sausage and Root Veg one pot delight

Servings Per Recipe: 2

Amount Per Serving

Calories: 531

  • Total Fat: 25.9 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 19.9 mg
  • Sodium: 1217.4 mg
  • Total Carbs: 123.3 g
  •     Dietary Fiber: 31.3 g
  •     Sugars: 31.8 g
  • Protein: 32.6 g

 

 

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ALL · Meat Dishes · One Pot Wonders · sausages · Soups and Stews

Sausage and Lentil Stew

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Serves 2 – approx 400 calories per serving.

270g Brown Lentils

1 onion chopped finely

2 celery stocks, chopped thinly

1 carrot (optional)

4-6 Pork/Beef sausages (halved)

250g passata

100ml chicken stock

1 tsp salt and pepper

1 tablespoon chilli

1 garlic clove

1 tsp dried parsley

1 bay leaf

 

1. Lightly fry in a deep saucepan the celery, garlic and onion until lightly browned.

2. Add in lentils, passata, stock, chilli, parsley, bay leaf, salt and pepper. Bring to boil and simmer.

3. Meanwhile gently brown the sausages, cut in half and add to the stew, continue to simmer for 25-30 mins.

4. Serve with some crusty bread.

ALL · Meat Dishes · sausages

Toad in the hole

toad in hole Toad Hole onions

Homemade toad in the hole with onion gravy.

Makes for 2-3

1 packet of Aunt bessies pudding mix

For the sausages:-

250g Steak mince

1 bread slice for breadcrumbs

1 teaspoon rosemary or a fresh sprig

1 sweet potato – grated

Wholegrain mustard or just seaoning (salt & pepper)

For the onion gravy:-

2 red onions – sliced thinly

75ml-100ml balsamic vinegar

1 x beef stock cube

1 tablespoon plain flour

300ml water

 

Put mince, breadcrumbs, rosemary, sweet potato, mustard or seasoning into a food processor and blitz together, add a splash of water near the end to make sure mixture is moist.

Make mixture into desired shape and rub with little olive oil then place into oiled roasting pan.

Cook at 220 deg on Multilevel for 20 mins.

Meanwhile, mix up the batter mixture by adding water, set to side and pour into roasting pan around sausages after 20 mins, then put back into oven for a further 20 mins.

Put onion into oiled fry pan and fry on medium to high heat for 5 mins, then add in balsamic vinegar, flour and crumble in beef stock cube and mix, then add in the water and continue to cook for about 15 mins or until onion is soft and sauce has thickened slightly.

Then serve together once ready.

O.K. I did cheat with the batter, you could make your own.