Bursting tomato & sausage bake

Bursting tomato & sausage bake

Some of us (ahem) love/need to comfort eat, heatwave be damned.
Slow cooking is often a brilliant way of using up questionable produce because a. all the flavours and textures are supposed to mix together and b. if something like a tomato was just a bit ‘gone’, then you will cook it through.
This is a simple, simple bake.  Red onions are a little sweeter than brown but you can use either.  Just chop your onions into quarters, halve your tomatoes, pour over some oil and seasoning and rub in.  Place the sausages on top, shove in the oven and wait.
I used fat sausages which take about 40 minutes to brown and cook through, by which time I had a sweet/salty/fatty dish, perfect for waste-busting/waist busting, comfort-eating happiness.

Tomato & sausage bake

Serves 4

Ingredients

Vegetable oil/leftover lard
Around 8 tomatoes
2 red onions
8 fat sausages
Salt & pepper

 

Tools

Chopping board
Knife
Large oven proof dish
Wooden spoon/tongs

Time
10m prep
40m cook

Level
Easy

Prep

Turn oven to 180C
Chop the tomatoes in half
Top and tail the onions and cut into quarters

Method

Place veggies into a large oven-proof dish, big enough that the veg are, ideally, one layer
Pour oil over the veg and seasoning and rub the oil in
Have the veggies in one flat layer
Place sausages on top
Put into the preheated oven
After about 15 minutes turn the sausages and squash them into the veg
Same again another 15 mintues later
The tomatoes should be getting squashy and really soft; if they are starting to go dark brown then turn the heat down – you want soft veg not burned veg
10 minutes more (so 40 minutes baking total) and your sausages should be golden and the veggies soft and caramelised (like in the picture)
Serve just as is, or with some green veg

Storage

Leave to cool down to room temperature
Place into a new, clean dish and either refrigerate or freeze
If you are going to re-heat, chop up the sausages to make it quicker and easier to
safely reheat
Keep for up to 3 days in the fridge

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover sausage and bacon wraps

Sunday morning brunch is an American tradition I am happy to embrace.  A long lie in (2 cups of tea thank you) followed by a nice run or long dog walk to build an appetite: all lovely gentle ways to start a Sunday.  Also and – so importantly – it means only catering two meals.  I love cooking but, you know, not all day every day.

Last week my family went fried: sausages, bacon, tomatoes, eggs.  Big English brekkie. No hash browns this week though – toast for me.  Two pieces, loads of butter.
At home we’re trying this whole “don’t just eat it because it’s there” thing.  Not easy when it’s so easy just to eat those last two sausages, last rasher of bacon, just sitting there, just in reach, so easy to just eat them … but we were good, we didn’t.
But 2 sausages and 1 rasher of bacon?  Cold bacon?  Ergh.
Or maybe … some perfect salty, rich flavours that can stretch to feed 2 hangry adults or 4 modest appetites…
Refried beans were so surprisingly tasty to me when I got over my jitters and tried them.  The name is misleading, a mis-translation.  You can make them very easily and cheaply, but a ready made tin isn’t hellish expensive (but is a bit steep for you know, some beans and garlic). Aaaanyway, whatever, they won’t break the bank and they are delicious.
The garlic-y, soft beans are a great foil to the salty meat.  Toast your wrap, chuck in whatever salads you have, crumble over a little of the meat, some Tabasco or chilli flakes to taste and you’re done. Go crazy and add some sour cream.  Living on the edge, stopping food waste and saving money, whoop!
Leftover sausage and bacon chowder

Leftover sausage and bacon chowder

What angel first paired smokey food and milk?  Comfort food of the highest order.  Chowder, an American soup from the east coast, has hundreds of iterations (I once sat with a cookbook devoted to chowder.  Totally ignored the friend who I hadn’t seen for about a year and her new home and hamsters, but I learnt a lot about chowder.  Sorry Becky).
If you can, use whole milk because you want that creaminess.  This is not the place for skimmed milk. The potatoes should be floury ones like maris pipers or king edwars- you want the potato to crumble in, so that you get the starchiness.
If you have time to cut the fat off the bacon and let it melt a little in the pan, then you’ll get more bacon-y flavour in the soup.  Yum.  Seriously – are you still cutting fat off bacon and frying it in olive oil?  STOP!  Snip off that cold fat (what is oil if not fat?) and pop it in the cold pan on a low heat and leeeeave it for about 15 mins.  That fat will, slowly, melt (“render”), and you can cook the onions and other veg for the soup in this fat.  And now you don’t have to buy more oil! So,you haven’t chucked good bacon fat AND you’ve not used unecesarry olive or sunflower oil, leaving it for another meal – so, that’s basically 2 food waste pitfalls avoided.  Win win!
In this chowder  I used basic veg, but you can add in sweetcorn, peas, diced pepper.  And even my kids eat this for heaven’s sake, so it’s a straight up win for me.  Whatever random bits of cold chicken, chorizo, veg -as long as it tastes good with the soup, it goes in.  Happy days!

Sausage and bacon chowder

Serves 4 modestly or 2 hungry hungry people

Ingredients

4 large potatoes
1 rasher bacon
2 cold sausages
2 eggs
200g cheese
Salt & pepper

Tools

Scales
Chopping board
Knife
Saucepan with a lid
Measuring jug
Wooden spoon

Time

10m prep
40m cook

Level

Little trickier

Prep

Optional: cut the fat off the bacon and place into a cool saucepan. Once it sizzles a little add some extra oil
Chop your veg
Crumble the sausage into small pieces

Method

Once the fat is warm, add the onion and cook on a moderate (middle) heat for about 10m. You don’t want the onions to brown, you want them to go translucent and soft enough to be squashed by the back of your wooden spoon

When the onions are cooked, add your diced potato, carrot and celery. Season. Place the lid on

Turn the heat down a little so that the veggies ‘sweat’ and get a little soft. This takes around 10m

Now that the chopped veggies are ready, pour the milk over and bring to the boil

DO NOT LEAVE YOUR PAN! Milk can boil over v quickly!

As soon as it’s boiling turn the pan down so it’s simmering (that is, little bubbles are popping up but it’s not boiling hard)

Timer on for 15m; keep checking the the veggies are done by pulling a couple out and checking if they are soft. Depending on how large/small you’ve cut them, this could take anything between 15 & 25m**

Add the crumbled meat, boil it through and serve with lots of buttered bread.

** If you’re making the soup in advance, turn the heat off and leave to cool. Do not add the meat. Store separately. When you’re ready to eat, heat the soup; as it comes to boil add the meat and let the soup boil for a minute or so, to make sure that the meat is fully hot. Do not reheat.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Sign up to the Storr Cupboard Newsletter

...and receive monthly recipe ideas to help you ensure there's never a leftover, leftover PLUS a free downloadable meal planner & kitchen stock check.

Once signed up check your email to confirm your subscription!

We will, of course, always ensure that your data is safe and never spam you!

You have Successfully Subscribed!