Saturday, 31 July 2010

Cumberland Pork Sausages

If you are going to make me eat sausage they better be served with onions...

lots of onions... and fried tomatoes.....

and my favourite sausage is cumberland pork...

next would have to be venison...

anyway here is a quick and tasty way to have your sausages...

eaten for breakfast of course.... but also very good any time... especially when you just feel like having a bit of pork sausage.... yum.. yum..

Ingredients:
6 x cumberland pork sausages
3-5 x medium sized red onions
4 x 6 medium sized tomatoes
Lea & Perrins Worcestershire Sauce
Olive oil
2 x slices brown bread, toasted

In a non-stick fry pan add a dash of olive oil and add your sausages, whilst you are browning the sausages on all sides, peel and half the onions and cut into slices.

As soon as the sausages are brown move to one half of the fry pan and add the sliced onions.

Now add 3-4 dashes of worcester sauce over the onions and give it a good stir.  Place a lid over the fry pan and turn down the heat to a medium simmer.  Careful not to burn the sausages or the onions.

Whilst the onions and sausages are simmering, cut the tomatoes into thick slices, about 4 slices to each tomato.

When the onions are half way done, add the tomato slices to the fry pan, move the onions onto the sausages, and slide the tomatoes under everything.

Place the lid back onto the fry pan, and allow to gently simmer again, checking there is enough liquid, in the pan so nothing burns.  You may need to turn down the heat if the juices in the pan are boiling away.

Keep simmering until you have a nice pan full of juicy tomato gravy with sausages and onions swimming in it.

Now toast the brown bread, cut into triangles and place on your plate, dish up the sausages, with the tomato and onion gravy.  You can serve with some Dijon mustard on the side.    Bon appettit!