Seven recipes to indulge in this UK Sausage Week

Seven recipes to indulge in this UK Sausage Week

Posted 30th Oct 2018

With UK Sausage Week upon us, it's the ideal time to indulge in some delicious banger based recipes!

We have the perfect selection for you to choose from here...

Sausage & onion-filled Yorkshires

Serves: 4

You will need

500g essential Waitrose RoastPotatoes (selected stores)
1 tbsp oil
454g pack essential Waitrose
8 British Pork Sausages
2 red onions, thickly sliced
300g head broccoli, cut into florets
3 heaped tsp gravy granules
2 tsp wholegrain mustard
2 x 230g packs Aunt Bessie’s 2 Giant Yorkshires


1. Preheat the oven to 220°C, gas mark 7.

2. Place the potatoes on a baking tray and roast for 25-30 minutes.

3. Meanwhile, heat the oil in a large frying pan and fry the sausages and onions for 15 minutes, covering the pan for the last 5 minutes.

4. Cook the broccoli in boiling water for 5-6 minutes until tender, then drain.

5. Whisk 300ml boiling water into the gravy granules and stir in the mustard. Heat the Yorkshires in the oven for 5-6 minutes, then fill with potatoes, sausages and onions, and serve with the gravy and broccoli.

Image and recipe courtesy of Waitrose & Partners

Sausage and Bean Supper

Serves: 4 

You will need

6 pork sausages
2 tsp vegetable oil
1 onion, chopped
1 carrot, thinly sliced
2 celery sticks, sliced
1 yellow pepper, deseeded and chopped
1 red pepper, deseeded and chopped
415g can baked beans
400g can chopped tomatoes
1 OXO chicken or beef stock cube
2 tbsp tomato purée
Chives or parsley, chopped (optional)
Salt and freshly ground black pepper


1. Preheat the grill. Arrange the sausages on the grill rack and cook for about 10 minutes, turning often, until browned. Set to one side. 

2. Meanwhile, heat the oil in a wok or large saucepan. Add the onion, carrot, celery and peppers and stir-fry over a high heat for 3-4 minutes.

3. Reduce the heat and add the can of beans, the chopped tomatoes and 300m water. Crumble in the OXO stock cube and stir in the tomato purée. Simmer for 15-20 minutes. Slice the sausages and add to the wok, cooking for another 2-3 minutes to heat them through.

4. Check the seasoning, then serve, garnished with chopped chives or parsley.

Sausage Cassoulet

Serves: 4

You will need

275g dried cannellini or haricot beans
2 tbsp olive oil
8 good-quality chunky pork sausages
160g smoked pancetta, cut into 1cm strips
2 onions, roughly chopped
6 garlic cloves, peeled and flattened
227g tin chopped tomatoes
2 bay leaves
2 sprigs thyme
½ tsp paprika
¼ tsp ground coriander
1 heaped tbsp soft dark brown sugar
600ml boiling water
60g fresh white breadcrumbs

To serve

Peppery green salad leaves


1. Put the dried beans in a large bowl and cover with cold water. Set aside, and leave to soak overnight.

2. The next day, when you are ready to cook, discard any discoloured beans or ones that float to the top, drain and set aside.

3. Preheat the oven to 140°C/275°C/Gas Mark 1.

4. Heat the olive oil in a flameproof casserole dish and fry the sausages and pancetta until golden and well coloured; set aside.

5. Add the onions to the casserole and cook on the hob for 5–10 minutes until softened and golden. Add the garlic a few minutes before the end. Return the sausages and pancetta to the casserole and add the remaining ingredients, apart from the breadcrumbs. Bring just to the boil, cover and bake in the oven for 2 hours.

6. Check occasionally to make sure it’s not drying out and add more water if necessary.

7. After 2 hours, remove the lid, sprinkle over the breadcrumbs and bake for a further hour until the beans are tender and the top is golden and crunchy.

8. Serve with a peppery green salad.


If you don’t want to soak the beans yourself, or can’t start the night before, replace them with 2 tins of drained beans on the day.

Recipe from Cooking For Real Life by Joanna Weinberg, published by Bloomsbury, £25.

Toad in the Hole

Serves: 4

You will need

100g plain flour
A pinch of salt
4 large Big & Fresh eggs
200ml milk
1 tbsp vegetable oil
8 premium pork sausages
1 red onion, sliced


1. Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and a little milk and beat until smooth, gradually beat in the remaining milk to make a smooth batter. Leave to stand for 30 minutes.

2. Preheat the oven to 220°C/425°F/Gas Mark 7.

3. Place the oil, sausages and onions in one large roasting tin and toss to mix. Bake for 5 minutes. Remove the sausages from the oven, turn them all over, then pour over the batter.

4. Bake for 25-30 minutes or until the batter has risen and is crisp and golden.

5. To make the gravy, heat the oil in a medium pan, add the onions and cook for 5 minutes or until golden brown. Add the sugar and cook over a low heat for 2 minutes or until caramelised. 

6. Add the flour to the pan and cook, stirring for 1 minute. Gradually add the stock, then bring to the boil and simmer for 1 minute. Season to taste and keep warm.

7. Serve the toad in the hole with the onion gravy.

Recipe courtesy of

Sausage & Lentil Stew in a Pumpkin

Serves: 6

You will need

200g green lentils
1 x 400g packet of leek & bacon Simply Sausages, cut into 3
2 tbsp olive oil
1 large onion, diced
2 cloves of garlic, crushed
2 parsnips, peeled & diced
1x 400g tin chopped tomatoes
600ml vegetable stock
1 tsp ground coriander
1 tsp ground cumin
2 tbsp chopped parsley
1 large pumpkin
25g butter, melted
Salt & ground black pepper


1. Preheat the oven to 170°C/ 325°F/ Gas Mark 3

2. Soak the lentils in water for 1 hour.

3. Heat 1 tablespoon of oil in a large frying pan and brown the sausages and bacon for 4-5 minutes. Remove the sausages.

4. Gently fry the onion and garlic for 10-15 minutes until softened add the parsnip and cook for a further 2 minutes. Add the tomatoes, stock, coriander, cumin and parsley, bring to the boil. Add the sausages and drained lentils, simmer for 15 minutes. 

5. To prepare the pumpkin cut off the top keeping to one side to use as a lid in cooking. Scoop out the seeds and pulp. Brush the insides of the pumpkin with butter and season with salt and pepper.

6. Spoon in the sausage stew and put the lid back onto the pumpkin. Cook for 1 – 1 1/2 hours until the pumpkin is tender, this will depend on the size of the pumpkin. Any remaining stew put in a small casserole dish and cooks in the oven with the pumpkin.

7. Serve the pumpkin whole scooping out some pumpkin with each serving.

For more recipes from Simply Sausages visit

Sticky Sausage, Thyme and Apple Bake

You will need

1 tbsp olive oil
500g essential Waitrose Organic New Potatoes, thickly sliced
2 tbsp Duchy Originals From Waitrose Organic Onion Marmalade
2 Cox apples, peeled, cored and cut into wedges
2 tbsp chopped thyme leaves
400 g Duchy Originals From Waitrose Organic British Pork Sausages pack
300 ml chicken stock


1. Preheat the oven to 180C, gas mark 4. Heat the oil in a roasting tin, add the potatoes and cook over a high heat on the hob for 2-3 minutes until the potatoes start to brown.

2. Remove from the heat and stir throught the onion marmalade.

3. Add the apples to the tin and toss with the thyme and plenty of seasoning. Tuck the sausages among the potatoes and apples, then pour over the chicken stock to almost cover.

4. Bake for 50-55 minutes until the potatoes are tender and the sausagesa are cooked through. Serve with shredded kale

Cook's tips

Stir the onion marmalade into stews to add rich flavour

Image and recipe courtesy of Waitrose & Partners

Sausage and Bean Casserole with New Potato Colcannon

You will need

For the casserole:

8 pork sausages
295g can condensed tomato soup
415g can baked beans with hidden veg
1/2 (410g) can black-eyed beans, drained
1 tbsp vegetable oil
1 red onion, cut into wedges
2 Braeburn apples, cut into wedges

For the colcannon:

1/2 Savoy cabbage, finely shredded
567g can new potatoes, drained
Olive oil
2 tbsp butter
A bunch spring onions, finely chopped
50ml boiling water
Sea salt and freshly ground black pepper 


For the Casserole:

1. Preheat the oven to 180C/350F/Gas Mark 5.

2. Heat the oil in a large frying pan, add the sausages and cook until lightly browned. Add the onion and apple and fry until lightly caramelised.

3. Put the sausages, onion and apple into a dish. Pour over a can of condensed tomato soup and on equal quantity of water plus the black eyed and baked beans. Stir and bake in the oven for 30 minutes.

For the Colcannon:

1. Heat half the butter and a little olive oil in a saucepan; add the finely chopped spring onion and saut? for 2-3 minutes.

2. Add the shredded cabbage and the boiling water, stir and cover.

3. Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.

4. Add the new potatoes, as they begin to heat through crush with the back of a fork. Mix the potatoes and cabbage and season with sea salt and black pepper.

5. Add the butter, stir and serve with the sausage casserole.

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