Recipes for you to enjoy!

Cooking
As we use natural skins there is no need to prick our sausages prior to cooking. You may grill, fry or bake our sausages but, however you cook them remember that the secret of success is to cook them 'long and slow'. Thirty to fourty minutes is ideal, and don't forget to turn them occasionally. If you are baking, set the oven at 200 degrees C ( Gas mark 6).
If you are barbecuing the sausages try blanching them in boiling water for ten minutes before putting them on the barbecue: it really makes a difference!

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sausage and bean stew

A great favourite with children and an excellent warming dish for a winters day. Cider is used for extra flavour, and for a hint of spiciness, 15ml (1tbsp) chilli seasoning may be added. Dried kidney beans may be used instead of a can, in which case use 225g (8oz) dried beans, cooked before adding to the stew. Serves 4.

Ingredients:
15ml (1tbsp) vegetable oil
15g (1/2oz) butter
450g (1lb) Champion Aldridge sausages
1 large onion, skinned and sliced
Two 397g (14oz) cans red kidney beans, drained
225g (8oz) can tomatoes
30ml (2tbsp) tomato puree
30ml (12fl oz) dry cider
Salt and pepper

Method:
1. Heat oil and butter in a large casserole and gently fry the sausages until lightly browned. Remove the sausages and keep them to one side.
2. Add the onions to the casserole and fry for five minutes until golden brown. Drain off any excess fat. Cut the sausages in half and return them to the casserole together with the beans, tomatoes, and their juice, tomato puree, cider and salt and pepper to taste.
3. Cover and cook gently for 20 minutes. Accompany with crusty bread, boiled rice or mashed potatoes.

Ingredients:
1 large onion
2-4 red and green peppers
6 stalks of celery
2 cloves of garlic
450g (1lb) Orleans Smokey sausages
A large sprig of fresh thyme or a large pinch of dried thyme
110ml (4fl oz) dry white wine or chicken stock
A handful of fresh parsley

Smothering is a technique beloved of Cajun cooking and this recipe develops the technique to perfection. Serves 4.

Method:
1. Cut the vegetables into thick slices.
2. Place the sausages in a single layer into a casserole or baking dish. Add the vegetables, herbs and wine or stock. Cover the casserole or dish.
3. Cook at the centre of a preheated oven at 180 degrees C (350 deg F, Gas 4) for 45-90 minutes.
4. Chop the parsley and add to the dish before serving.
5. If desired the dish may be thickened by mixing 2 tbsps of flour with a little of the liquid and stirring it in about 10 minutes before serving.

Cassoulet is the definitive way to eat sausages. The real thing takes hours to prepare and cook but this version is ideal for people in a hurry serves 4.

Ingredients:
4 large Toulouse sausages
4 lamb chops
4 small pork spare rib chop
225g (1/2lb) dried white beans
1 large carrot
2 or 3 cloves of garlic
1 medium onion
2 tbsps olive oil
1 bouquet garni or 2-3 tbsps fresh herbs
Parsley
A large piece of belly pork (The Sausage Shop can supply this)
450ml (16fl oz) chicken or beef stock

Method:
1. Soak the beans overnight or boil for 30 minutes and leave for an hour. Drain well.
2. Roughly chop the carrot and garlic, and stick the pieces of garlic into the peeled onion.
3. Heat 1tbsp of the oil in a large casserole and gently cook the carrot and garlic for a few minutes. add the beans, onion, herbs and pork and enough stock to moisten them. Cook over a gentle heat for 1 hour until the beans are soft.
4. Meanwhile, heat the remaining oil in a pan and brown the meat.
5. When the beans are ready add the meat and add more stock if needed. Cook gently for another

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