It’s British Sausage Week!
Bangers and mash, Sausage butties, Sausage Casserole, Yummy Yummy! Some of my favourite traditional sauasge dishes and a great excuse to eat them all week.
To celebrate British Sausage Week 2011 I am going to share a few of my favourite recipes with you, not quite traditional but really delicious.
And best of all they are quick and easy to make.
First, Bacon, sausage and black pudding pilaff by Hugh Fearnley Whittingstall.
- 250g of diced streaky bacon
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 250g cooked sausages, roughly chopped
- 250g of Black Pudding, chopped or roughly crumbled
- 500g of cooked Bassmati or other long grain rice
- salt, freshly ground black pepper.
- In a large pan gently fry the bacon until starting to crisp a little.
- Add the onion and sweat until soft, golden and translucent.
- Add the sausage pieces and black pudding and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don’t burn them black).
- Throw in the rice and heat through, tossing the pan occasionally until everything is well mixed and nicely hot. Taste and season as you like with salt and freshly ground black pepper. Serve at once.
I like to grate a bit of cheese on top to make it even scrumier, hope you like this too. x