From ultimate barbecue sausage to toad in the hole, try these family favourites

From ultimate barbecue sausage to toad in the hole, try these family favourites

MAKE your dinner go with a bang-er with these sizzling sausage recipes. 

With our unpredictable weather this month, it’s hard to know whether you’ll be getting the barbecue out or wrapping up to beat the chill from day to day. So we’ve got your grilled goodies covered. 

From the ultimate barbecue sausage if the sun is shining to sausage casserole and hearty toad in the hole for when the mercury drops, there’s something for the whole family.

Chickpea and sausage stew

Serves 4

Cost per portion: £1.88 per portion

Preparation time: 10 mins

Cooking time: 52 mins


  • 4 tbsp olive oil
  • 1 large chopped onion
  • 4 medium carrots, peeled and diced finely
  • 2 celery sticks, diced finely
  • 1 vegetable stock cube
  • 2 sprigs fresh thyme
  • 2 bay leaves – dried or fresh
  • 2 garlic cloves, crushed or finely chopped
  • 100g chopped chorizo
  • 6 sausages
  • 1 red pepper, halved and sliced
  • ¼ tsp cinnamon
  • 2 tsp paprika
  • 2 x 400g tinned chickpeas, rinsed and drained
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp sherry vinegar
  • 1 tbsp chopped fresh parsley


Preheat the oven to 180C. Prick the sausage skins so they don’t burst in the oven and put on to a baking tray or casserole dish and roast for 20 minutes. Remove from oven and slice into bite size chunks. Heat the oil in a large pan, then on a medium heat fry the onion for 3-4 mins until it begins to soften.

Add the carrot, celery, and chopped pepper and cook a further 3-4 mins.

Take the thyme leaves off the stalk by running your fingers pressed together down the stalk, discard the stalks and add the leaves along with the bay leaves and garlic. Cook for 2-3 mins, stirring occasionally.

Add the chorizo, cinnamon and paprika. Fry until the chorizo starts to release its oils.

Add the chickpeas, tomato, sherry vinegar and 100ml water along with the stock cube.

Add the cooked, chopped sausage and simmer for 20 minutes, or until thickened to a thick soupy consistency.

Add the fresh parsley, setting some aside for garnish, and cook for a further minute.

Ladle into serving bowls, sprinkling on remaining parsley and serve with crusty bread.

BBQ honey-and-mustard glazed sausages with sauerkraut

Serves 4

Cost per portion: £1.73

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 8 pork sausages
  • 4 tbsp clear honey
  • 4 tbsp Dijon mustard
  • 1 tsp olive oil
  • Bread rolls – ideally finger rolls
  • 2 tbsp sauerkraut
  • 8 baby gherkins


Heat the barbecue or grill, ready for cooking. If using the grill, put some tin foil at the bottom of your grill pan to catch all the glaze that will drop off.

Prick the sausages with a sharp knife so they don’t burst. Cook for 4-5 minutes on each side until lightly brown all over.

Meanwhile mix the marinade by stirring together the honey, mustard and olive oil in a small bowl.

Drizzle half the mixture over the sausages and continue to cook through for a further 2 minutes. Turn them over and drizzle the rest of the mixture on to the sausages. 

Cut the rolls in half. Spoon some sauerkraut into each. Add a sausage to each bun, taking care, as the glaze will be very hot.

Rosemary toad-in-the-hole

Serves 4

Cost per serving: £1.12

Preparation time: 10 minutes

Cooking time: 35 minutes 


  • 225g plain flour
  • ½ tsp salt
  • 4 medium eggs
  • 300ml whole milk
  • 2 tsp finely chopped fresh rosemary
  • 1 tbsp olive oil
  • 8 pork sausages


Heat the oven to 200C. Make the batter by sifting the salt and flour into a bowl, add the eggs and beat well.

Then gradually add in the milk, whisking as you go until you have a smooth, lump-free batter. Add the rosemary and mix well. Leave to rest while you prepare the sausages.

Put the oil into an ovenproof baking dish and add the sausages. Put in the oven and cook for 20 minutes, then remove and add the rested batter.

Cook for a further 15 minutes, or until the batter is golden brown and has risen.

Serve with onion gravy and vegetables.

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