麻豆约拍

Sausage rolls (Serves 12)

Ingredients

• 2 tortilla wraps
• 6 pork sausages
• Sage and onion stuffing mix
• 1 egg
• (Optional) 2 tbsp sesame seeds/nigella seeds/poppy seeds

Method

1. Add sage and onion mix to a bowl and cover with boiling water. Leave for a few minutes while you remove the skins from the sausages.
2. Mix the stuffing then place the sausage meat in the bowl giving everything a good mix.
3. Place half the sausage mix on one wrap about an inch from the top then form it into a large sausage shape.
4. Beat the egg then brush around the edge of the wrap.
5. Roll up the wrap around the meat mixture and press the edges to seal. Repeat with the other wrap and the remaining sausage mixture. Use a knife to cut the wraps into 1 inch slices.
6. 5.Brush the top of each sausage roll with the egg then sprinkle over the seeds. Place in the air fryer and cook for 10 minutes until golden brown (if using a regular oven, bake at 180C for 15-20 minutes).

One Pot Sausage and Tomato Orzo (Serves 4)

Ingredients

• 250g orzo
• 6 Cumberland sausages
• 500g cherry tomatoes
• 1 vegetable stock
• 2 tbsp balsamic vinegar
• 3 tbsp grated parmesan

Method:

1. Heat 1 tbsp oil in a large pan. Use scissors to chop the sausages into bite size pieces and add to the pan. Cook for 5 minutes until starting to brown.
2. Add a few tablespoons of water to the pan and cover then let cook for 3 minutes.
3. Add the cherry tomatoes and cook for a further 5 minutes until the tomatoes start to break down then squish them with a fork.
4. Dissolve the vegetable stock in 750ml boiling water. Mix the orzo through the pan until coated then pour in the stock. Mix well then cover to cook for 10 minutes stirring regularly (add more boiling water if it starts to stick).
5. When the orzo is cooked, turn off the heat and stir through the balsamic vinegar and 2 tablespoons of the parmesan then season with salt and pepper to taste. Serve topped with the remaining parmesan.

Hot Honey Sausage Traybake Roast (Serves 4-6)

Ingredients

• 12 chipolata sausages
• 2 tbsp honey
• 1-2 tsp chilli flakes
• 2 red onions
• 2-3 sweet potatoes
• 2 red peppers
• 2 courgettes

Method

1. Oven on to 180C. Mix 2 tablespoons of honey with 1-2 tsp chilli flakes.
2. Add 2 tbsp olive/rapeseed oil to a large, deep baking tray. Use scissors to chop the chipolatas into bite size pieces and add to the tray.
3. Slice the onions into wedges, the peppers and sweet potatoes into chunks and the courgettes into disks.
4. Add all the veg to the tray along with salt, pepper and the honey mixture then give everything a good mix.
5. Bake for 45-50 minutes, shaking every 15 minutes to mix, until all the veg is tender and the chipolatas are browned.