Wow, it’s the first day of November: monsoon-like rain is hammering on the roof and flooding the water butts. There’s no denying winter has kicked in: it’s cold, it’s wet, and it’s miserable out there. The greenhouse grow-lights glow spookily in the gloom; night now arrives in the late afternoon; and the poor chilli plants shivering in the veg beds are destined for the compost heap by the end of the week.
It’s the season for bonfires and bangers. And nothing says Bonfire Night like bangers! But blackened-in-a-bun is not necessarily the best way to enjoy sausages, even doused in Chiswick Chillies Ketchup. So this November 5th we're going for a sausage casserole instead – with secret ingredient Chiswick Chillies BBQ Sauce. It's an incredibly easy, truly tasty dish and best of all, takes no effort at all. You can use any thick sausage with a high meat content – Wyndham House Butchers on Chiswick High Road does a mean Wild Boar & Apple, and most supermarkets have some pretty cool combos, too. This recipe is for 6 sausages, but you can adjust the amounts depending on people and appetites.
Heat a little olive oil in a deep frying pan, and brown the sausages. Then toss in 2 medium-sized onions (finely-chopped) and, once they’ve softened, add a glass of wine or a cup of stock. When it’s bubbling nicely, add a tin of chopped tomatoes along with 6-8 tablespoons of Chiswick Chillies BBQ Sauce, and season with salt and pepper. Stir well, scraping any sausagey bits from the bottom of the pan. Cover with a lid and simmer for about 5-10 minutes, or until the sausages are cooked. Then tip in a couple of tins of cannellini beans (include some of the water from the tins if the sauce is too thick). Cook for another 5 minutes or so – just long enough to heat the beans but before they turn to mush – and serve with a crusty loaf and a green salad.
Cream is frowned upon in these health-conscious days but if you’re up for a little indulgence on a cold winter’s day, you could try Cheat’s Meatballs. It’s not exactly low-calorie, but it’s delicious and comforting – and quick to make! Adjust amounts depending on appetite, but the recipe here is for a pack of six high-meat content sausages.
Slice the sausages into discs about 1 cm thick. Heat a tablespoon of olive oil in a frying pan, and add the sausage “coins”. As they brown, they will plump up into balls. When they’re lovely and sticky and brown, take them out and keep to one side. Stir in a crushed clove of garlic and deglaze the pan with a generous splash of balsamic vinegar, stirring in all the gooey bits left by the sausage meat. Then pour in about 300 ml of double cream and add a couple of tablespoons of Chiswick Chillies BBQ Sauce (more if you like!), stirring all the ingredients together. Return the sausage balls to the pan – with any juices that drained while they rested – and season with salt and black pepper. Simmer gently just long enough for the cream to start bubbling (don’t over do it, or the cream will split). Delicious served on rice or pasta.