We’ve arrived back from Beaches Turks and Caicos to some of the coldest November weather in six years. As much as the weather can be a pain, I love Edinburgh and couldn’t imagine living anywhere else. So it’s time to hibernate and curl up with some comforting warming food at home until the big freeze passes.
Before we left for the Caribbean we were sent some Debbie & Andrew’s sausages. After five days of being cooked for, I thought it was time to get in the kitchen and cook something hearty for the family.
I was thinking along the lines of a dish that was quick to cook, but as hearty as a full Sunday roast. I settled on Sausages with Braised Onions served inside a cheese loaf. I have to admit that I didn’t bake the loaf myself, I picked up one from Sainsbury’s so that I could put this on the table in extra quick time.
Debbie & Andrew’s Sausages with Braised Onions
2 red Onions
Large knob of butter
3 garlic cloves
Tsp wholegrain mustard
Two tsp Worcestershire sauce
2 sprigs fresh tarragon
Debbie & Andrew’s Buttered Onion & Mustard Sausages
Salt & pepper
1. Slice the leeks and onions and fry very gently in olive oil and butter. Crush the garlic with sea salt and add to the onions.
Softening the onions really slowly until they brown creates a silky smooth tangle of onions to create the base for your sausages.
2. Slowly add beef stock a bit at a time to stop the onions sticking. Add a teaspoon of wholegrain mustard, Worcestershire sauce, and the chopped tarragon.
3. In a separate pan, fry your sausages.
I like mine quite dark as I think that gives the whole dish extra flavour.
4. Once fried, add your sausages to your onions.
5. Prepare your cheese loaf by slicing off the top and hollowing out the centre.
Don’t throw the extra bread away, pop it in a bag for breadcrumbs or homemade croutons.
6. Spoon the sausage and onions inside the loaf. Serve extra stock on the side.
Dish up at the table direct from the loaf. Pour over some stock. Slice a hunk of bread for everyone. Enjoy.