More banger for my buck

Yesterday’s pork and haggis taster sausages went straight in a roll for my breakfast this morning. Sometimes all a sausage needs is bread, butter and a dash of brown sauce. Anyway tonight’s dinner was sausages with ideas above their station so I couldn’t be bothered being creative.


After breakfast I made some soup then rhubarb muffins then found out it was my friend Leah’s birthday today. We’re meeting up on Thursday in Perth as we’re both speaking at the LGComms Scottish conference on Friday so I’ve decided to make her some more muffins but hers will be frosted. I’ll share the recipe later in the week.

MiniHim had a friend from school round today. It was the first time he’d visited so MiniHim spent most of the afternoon looking out the window and asking me what time it was. He finally arrived and suddenly the house was filled with boys’ laughter instead of girls’ shrieks – this will take a bit of getting used to. MiniMe and I were outnumbered by the male of the species at the dinner table – another thing that will take a bit of getting used to.

So this post will hopefully be finished a earlier than normal because I’m falling behind with my complexity course so I really need to get some done tonight.

Today I have learned:

  • sausages are good served simply and elaborately
  • rhubarb tastes of spring
  • boys are little aliens

Today’s recipe

Sausages with red wine and mushrooms



2 sausages per child, 3 per adult – make them good butchers ones. I prefer pork but it’ll work well with beef too.

butter and oil for frying

1 onion, sliced

2 garlic cloves, chopped finely

a couple of handfuls of mushrooms, sliced

1 tbsp plain flour

a good glug of red wine

500mls beef stalk

2 sprigs of rosemary, de-stalked and chopped

black pepper, freshly ground

Method: Cook the sausages under the grill. As they cook, prepare the sauce.

Melt the butter in the oil as it heats in a large frying pan. Turn the heat right down and add the onions. Once they are soft and translucent add the garlic and mushrooms. The mushrooms will soak up the oil but when they start giving the moisture back to the pan, add the flour and stir well.

Add the wine and stir as it will thicken almost straight away. Add stock, stirring until you are happy with the consistency – you can add more if it becomes too thick. Add the rosemary and season well with the pepper. You shouldn’t need to add any salt.

Once the sausages are cooked add them to the sauce then serve with mash and Yorkshire puddings.

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