Now then, we love making stuff that we love, and we love it when you love it too (if you follow), some things however do occasionally take a bit of imagination to make the most of.
Souped up Sausages
“Jellies” are a great traditional accompaniment to hot or cold meats and sometimes cheeses and due to their clear nature look spectacular in the jar. We’re often asked what else can I do with it ?… if you don’t make a roast regularly your jar of jelly might sit there getting lonely.
So here’s one super simple idea we really enjoy to soup up some sausages. I admit a great sausage is hard to improve on especially something meaty from your local butcher or even home made for the brave (but that’s a different story!) but I think this does it:
Ingredients:
- Your favourite great meaty pork sausage.
- Raw Talent Jelly (in this case we used the fruity hedgerow jelly)
Really Easy Method:
- Cook your sausages as normal, although for this a frying pan works really well.
- Most sausages have enough fat not to need any adding, just keep them moving so they don’t stick.
- Make sure they’re cooked through.
-
Caramelising nicely..
Turn the heat up and add a couple of spoons of Raw Talent Jelly to the pan.
- As it melts move the sausages so they’re well coated.
- Keep them moving on a high heat for a couple of minutes until the Jelly starts to get sticky & caramelised.
- Serve and Enjoy!
Go traditional and enjoy with Mash or as we did, boiled new potatoes with butter melted over and a good portion of peas.
The fruity flavour of the Hedgerow Jelly was great with these Cumberland sausages and would suit anything strongly flavoured sausage, maybe even something Gamey! For a plain pork sausage though you couldn’t go far wrong with the Crab Apple Jelly either.
Let us know if you’ve tried this and how you got on…. or if there are any other product or recipe ideas you’d like to see!