Pork Sausage Cassoulet

This simple french recipe is extremely tasty with McWhinneys thick pork sausages.

Brown McWhinneys sausage on a pan and then put into oven proof dish. Add drained tin of cannelloni or broad beans. Add tin of chopped tomatoes flavoured with herbs and spices. Top off with a couple of handfuls of grated cheese and either ham/bacon. Bake at 180oC for 35-40 minutes. Serve with baked potato and enjoy.

Nana’s mashed potato stuffing

This is a real family favourite especially served with Christmas dinner and can be enjoyed cold later. This recipe uses a roll of McWhinneys pork sausage meat.

Mix 2 parts dry mashed potato with 1 part McWhinneys sausage meat and add some herbs such as parsley or thyme. Season with pepper to taste and add chopped onion. Put in oven proof dish and level top with fork. If also cooking turkey or chicken then also drizzle the fat over the sausage mix. Bake in oven at 180°C for 35-40 minutes or until top looks nice and crispy.

Special Bangers and Mash

How about spicing up the classic bangers and mash dish for a nice winter warmer.

1lb sausage meat
2lb potatoes peeled
1 large onion thinly sliced
2 level tbs of flour
¼ pint of water
1tbs Worcestershire sauce
¼ tsp of dry mustard
2 drops of tobasco
1oz butter

Cook and mash potatoes, add butter salt and pepper. Brown pork sausages evenly, put in oven proof dish. For onion mix: cook onions until golden brown, stir in flour, water, bring to boil stirring all the time, cook for 1 minute. Remove from heat; add Worcestershire sauce, tobasco, mustard and ½ tsp salt. Spread onion mix over cooked sausages, top with mashed potato and dot with butter, put under grill until golden brown and crispy.