BeforeItsNews only exists through ads. We ask all patriots who appreciate the evil we expose and want to
help us savage the NWO with more Truth to disable your ad-blocker on our site only so we can grow and expose more evil! Funding
gives us more weapons! Thank you patriots! Oh and If you disable the Ad-blocker - on your deathbed you will receive total
consciousness. So you got that going for you...which is nice!
% of readers think this story is Fact. Add your two cents.
I found this recipe that I am sharing with you today on the BBC Good Food site. It was called Dad’s Special Supper and was touted as a recipe which would be good to serve for a Father’s Day Supper. Meat and potatoes. Delicious Sausages. What dad wouldn’t enjoy that!
BBC Good Food magazine was a magazine I subscribed to the whole time I lived in the U.K. It was one of the better recipe magazines and I loved it. There was always quite a few recipes in the magazine that I wanted to try out.
They also used to hold a Good Food Show at Earle’s Court in London twice a year which I used to love attending! It was good fun. A few foodie friends and I would go up each year on the train. It was a wonderful exhibition of everything new in the food world, a chance to taste and try new products and equipment/kitchen tools, and to see cooking demonstrations by some of the more popular Celebrity Chefs!
The thrill of my life was meeting and having my photograph taken with both Jean Christophe Novelli and Curtis Stone. I also got to see Jamie Oliver, Georgio Locatelli, Anthony Worrell Thompson, and a few other’s whose names escape me at the moment, cook in person. All in all a really lovely time. And a lovely time spent with good friends and like minded people!
Contrary to what people may believe, the British are real foodies! I have always felt that their reputation for having horrible food was largely undeserved. Perhaps during and after the War when rationing, etc. was still in place, but since then things have greatly improved. I got to enjoy some of the best that the world has to offer as far as meats, produce, dairy and cheese go! I am really missing all of it!
Anyways, this is a fabulous recipe and yes, something I think dad’s everywhere would enjoy! A bit of savory, a bit of spice (depending on the sausage you choose), a bit of sweet, a snap from the mustard, and a whole lot of delicious! What man wouldn’t like that!
WHAT YOU NEED TO MAKE OVEN GLAZED SAUSAGE & POTATOES
A few simple ingredients. This is a great way to use up that almost empty jar of marmalade in the refrigerator! Buy the best and nicest sausages that you can afford and you will be rewarded with a delicious meal!
1 2/3 pounds (750g) baby new potatoes
2 TBS light olive oil
salt and black pepper to taste
4 plump sausages ( a sweet Italian or a Bratwurst would be nice)
3 rounded TBS of medium cut Seville orange marmalade (preferred) or whatever kind of marmalade you have
2 TBS grainy mustard
150ml apple juice or sweet cider
a few sprigs rosemary
I used baby new potatoes from The Little Potato Company. They were a mix of yellow, red and purple. They were quite small so only needed cutting in half.
I used Schneiders Octoberfest Dinner Sausage. They were quite good and come four to a package in the frozen section of the grocery store. They were slightly spiced with a “mild Bavarian spice profile.” Any quality thick sausage would work well. I miss the sausages from the U.K. They made really delicious sausages over there.
I didn’t have any Seville Marmalade opened but I did have a jar of Christmas Marmalade that needed using up, so that is what I used, with excellent results. I used French’s grainy Dijon mustard, and regular apple juice. All worked together well.
I only had a few small sprigs of rosemary to sprinkle over top.
HOW TO MAKE OVEN GLAZED SAUSAGE & POTATOES
This was really a very simple make. Everything is baked in the one dish, with the exception of the glaze. This gets drizzled over the almost finished sausages and potatoes so that everything gets lovely and sticky.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a large baking dish or roasting tin.
Wash the potatoes and cut them in half or quarter them if they are overly large. Pop them into the roasting tin. Drizzle with the oil and season with salt and pepper, turning them to coat them in the oil.
Roast for 10 minutes, remove from the oven and give them a good stir to turn them over. Nestle the sausages in amongst the potatoes, making sure that they touch the bottom of the baking dish.
Roast for 8 minutes. Flip the sausages over and roast for 8 minutes longer. (They should be nicely browning on both sides.)
While the potatoes and sausages are roasting, whisk the marmalade, mustard and apple juice/cider together in a small saucepan. Bring to the boil, whisking until the marmalade has melted.
Cook at a quick simmer until the mixture has reduced by half.
Pour this sauce over the sausages and potatoes, tossing everything together to coat. Scatter a few sprigs of rosemary on top and return to the oven to roast for a further 10 minutes until golden brown and sticky.
Divide between four heated dinner plates and serve.
This was delicious. It was economical and very simple to throw together. I loved that everything cooked all in the one baking dish. Less dishes to wash always works for me.
I did cut the recipe in half and it worked perfectly with the same timings as the full recipe. If you want my measurements just leave a comment below or email me and I will be happy to give them to you! I only cooked two sausages with the potatoes because I would be hard pressed to eat two large sausages all by myself. These sausages were quite big.
I cooked the two extra sausages in a separate baking dish. I glazed as per the recipe however. Quite simply delicious. (Those would be really tasty served in a sausage bun with some mustard and onions!)
Sausages make for a delicious supper which is really family and budget friendly. Here are some other ways I enjoy preparing them that you might also enjoy!
SAUSAGE & VEGETABLE SKILLET DINNER – Delicious plump bangers browned in a skillet along with a variety of vegetables. Sausage, potatoes, carrots and cabbage, all cooked together to perfection in one skillet. Easy peasy and delicious. A simple meal that goes together quickly as well. Delicious served with some grainy mustard.
EASY CHEESY SAUSAGE CHOWDER- A thick, hearty and delicious way to stretch a small amount of sausage meat! Two thick sausages, skinned, crumbled and browned and then mixed with onions, carrots, celery and potatoes, simmered until tender in a flavor filled broth. Finally it is enriched with some milk and cheese. Altogether delicious!
Yield: 4 servings
Author: Marie Rayner
Oven Glazed Sausage & Potatoes
Prep time: 10 MinCook time: 36 MinTotal time: 46 Min
A simple supper that is a real family pleaser. Simple ingredients put together in a simple way with most delicious results. (I cut the recipe in half for myself.)
Ingredients
1 2/3 pounds (750g) baby new potatoes
2 TBS light olive oil
salt and black pepper to taste
4 plump and meaty sausages ( a sweet Italian or a Bratwurst would be nice)
3 rounded TBS of medium cut Seville orange marmalade (preferred) or whatever kind of marmalade you have
2 TBS grainy mustard
150ml apple juice or sweet cider
a few sprigs rosemary
Instructions
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a large baking dish or roasting tin.
Wash the potatoes and cut them in half or quarter them if they are overly large. Pop them into the roasting tin. Drizzle with the oil and season with salt and pepper, turning them to coat them in the oil.
Roast for 10 minutes, remove from the oven and give them a good stir to turn them over. Nestle the sausages in amongst the potatoes, making sure that they touch the bottom of the baking dish.
Roast for 8 minutes. Flip the sausages over and roast for 8 minutes longer.
While the potatoes and sausages are roasting, whisk the marmalade, mustard and apple juice/cider together in a small saucepan. Bring to the boil, whisking until the marmalade has melted.
Cook at a quick simmer until the mixture has reduced by half.
Pour this sauce over the sausages and potatoes, tossing everything together to coat. Scatter a few sprigs of rosemary on top and return to the oven to roast for a further 10 minutes until golden brown and sticky.
Divide between four heated dinner plates and serve.
All rights reserved The English Kitchen
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist
Account Today, Be Sure To Invite Your Friends.
Humic & Fulvic Liquid Trace Mineral Complex
HerbAnomic’s Humic and Fulvic Liquid Trace Mineral Complex is a revolutionary New Humic and Fulvic Acid Complex designed to support your body at the cellular level. Our product has been thoroughly tested by an ISO/IEC Certified Lab for toxins and Heavy metals as well as for trace mineral content. We KNOW we have NO lead, arsenic, mercury, aluminum etc. in our Formula. This Humic & Fulvic Liquid Trace Mineral complex has high trace levels of naturally occurring Humic and Fulvic Acids as well as high trace levels of Zinc, Iron, Magnesium, Molybdenum, Potassium and more. There is a wide range of up to 70 trace minerals which occur naturally in our Complex at varying levels. We Choose to list the 8 substances which occur in higher trace levels on our supplement panel. We don’t claim a high number of minerals as other Humic and Fulvic Supplements do and leave you to guess which elements you’ll be getting.
Order Your Humic Fulvic for Your Family by Clicking on this Link , or the Banner Below.
Our Formula is an exceptional value compared to other Humic Fulvic Minerals because...
It’s OXYGENATED
It Always Tests at 9.5+ pH
Preservative and Chemical Free
Allergen Free
Comes From a Pure, Unpolluted, Organic Source
Is an Excellent Source for Trace Minerals
Is From Whole, Prehisoric Plant Based Origin Material With Ionic Minerals and Constituents
Highly Conductive/Full of Extra Electrons
Is a Full Spectrum Complex
Our Humic and Fulvic Liquid Trace Mineral Complex has Minerals, Amino Acids, Poly Electrolytes, Phytochemicals, Polyphenols, Bioflavonoids and Trace Vitamins included with the Humic and Fulvic Acid. Our Source material is high in these constituents, where other manufacturers use inferior materials.
Try Our Humic and Fulvic Liquid Trace Mineral Complex today. Order Yours Today by Following This Link.
