Not prepared to give up over-indulging in meaty meals, this carb fuelled sausage recipe is perfect for a night in (or to line your stomach before a night out!)
Savoury Bread & Butter Pudding with Sausages
6 Alf Turner's Best of British Sausages
7 White bread slices
1tbsp Mixed herbs
110g (4oz) Cheddar cheese, grated
290ml (½pt) Milk
290ml (½pt) Cream
1tsp Dijon mustard
Preheat the oven to 180ºC, Gas Mark 4.
Twist each sausage in the middle and cut in two to make 12 chipolata sized sausages.
Spread the slices of bread with butter and sprinkle with the mixed herbs.
Cut each slice diagonally in half. Arrange the slices in a greased oven proof dish.
Warm the milk and cream together and take off the heat. Combine with the eggs, mustard and half the grated cheese. Pour over the bread and allow to soak for half an hour to an hour.
Tuck the sausages in between the slices of bread and sprinkle with the remaining cheese.
Bake for 40 – 45 minutes until golden brown.
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