Rejoice Britain! It's sausage week! Yippee.
A time for us to unite and celebrate all that is great and good about the British banger.
We'll be running a series of recipes from Love Pork for you to make the most of your favourite snarlers, starting with...
Hearty sausage one-pot
454g (1lb) pork & herb, garlic or onion sausages
1tbsp vegetable oil
1 onion, roughly chopped
2 cloves garlic, crushed
150ml (¼pt) stock
300ml (½pt) red wine
225g (8oz) red cabbage, shredded
2tbsp cranberry or redcurrant jelly
1 (approx 400g) can green lentils, drained
3 sprigs fresh thyme
Preheat oven to Gas Mark 4, 180ºC, 350ºF.
Heat oil in a large ovenproof pan or casserole. Add the onion, garlic and sausages, lightly brown.
Add all the remaining ingredients and stir well. Bring to the boil. Place lid on the pan and put in the oven for about 1 hour.
Take out of the oven, give a good stir and replace without the lid for about 20 minutes or until the sausages are browned and the juices have reduced slightly.
Serve with a large heap of creamy mash or chunks of crusty bread.
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