Sausages are a versatile ingredient that transitions seamlessly from summer buns to autumn stews. As the weather cools, chefs and food experts recommend several comforting dishes that highlight the adaptability of this staple protein.
Sticky Soy and Marmite Sausages
Ali Stoner, author of the cookbook Scran, suggests a method that transforms simple sausages into a rich, savory meal. The process begins by frying sausages until they are lightly browned, then setting them aside. In the same pan, cook a large quantity of onions until they are caramelized in the remaining fat.
Stir in a small amount of flour, then return the sausages to the pot. Add stock, a splash of soy sauce, and a squeeze of Marmite. Stoner notes that the Marmite often surprises diners, but it adds a deep umami flavor. Simmer the mixture until the sauce thickens, then serve over mashed potatoes or rice.
One-Pan Sausage and Bean Stew
David Gingell, co-founder of London restaurants Primeur, Westerns Laundry, and Jolene, offers a robust one-pan option. He starts by coloring streaky bacon and fennel sausages in a heavy-based pan. Remove the meat and use the rendered fat to sweat finely diced onions with salt and crushed garlic until sticky.
Add chopped carrots if desired, then deglaze the pan with cider, white wine, or sherry. Include bay leaves and jars of butter beans, followed by chicken stock. Return the sausages to the pot and bake in a medium-hot oven for 30 to 40 minutes until the top is caramelized. Let the dish rest for 30 minutes before serving with cabbage cooked in olive oil or butter and a side of mustard.
Fig and Sausage Roast
Ben Tish, chef and director of the Cubitt House pub group, recommends pairing sausages with figs for a sweet and savory combination. Roast the sausages first, then add fresh figs to the pan and cook until they become jammy.
Deglaze with red wine and red-wine vinegar. Stir in cooked borlotti beans, a little stock, and herbs. Allow the ingredients to simmer together until the flavors meld. This dish works well as a standalone meal or as part of a larger spread.
Sausage Ragu and Salads
Nye Smith, head chef at The Three Horseshoes in Somerset, suggests using sausage meat as a substitute for mince in ragu dishes. Scoop the meat from the casings and roast it in a hot oven until it clumps together. Braise the meat in a tomato and red wine base, or cook it with white wine, fennel, dark greens like cavolo nero, and a splash of cream. Serve with pasta or gnocchi.
For a lighter option, Stoner proposes a sausage salad. Slice cooked sausages and toss them with roasted root vegetables, such as salt-baked swede, or charred cabbage and radicchio. Finish with fresh herbs and a mustardy dressing.
Bonfire Night Grilling
As Bonfire Night approaches, Tish suggests grilling sausages outdoors. Cut the sausages into pieces and thread them onto woody rosemary sprigs. Grill the skewers and brush them with a glaze, such as honey or pomegranate molasses, toward the end of cooking. This method adds a smoky flavor and a touch of sweetness to the meat.
Source: The Guardian
