Serving suggestions and recipes for all sausages

Sausage and Baby Lima Bean Bake

Ingredients

• 4 cups frozen baby lima beans, about 1 pound, cooked and drained
• 1 pound mild bulk pork sausage
• 1 large onion, chopped
• 1/2 cup diced or shredded carrot
• 1 cup diced celery
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 teaspoon dried leaf thyme
• 1/4 teaspoon dried oregano
• 1 teaspoon Cajun or Creole seasoning blend
• 1 teaspoon salt, or to taste
• 1/8 teaspoon black pepper

PREPARATION:

• Heat oven to 350°. Lightly grease a 2 1/2-quart casserole.
• In a large skillet, brown the sausage with chopped onion, carrots, and celery until vegetables are tender and sausage is no longer pink.

Sweet Potato and Sausage Casserole

INGREDIENTS:

• 6 baked sweet potatoes
• 1/4 cup granulated sugar
• juice and zest of 1 lemon
• 1 teaspoon ground cinnamon
• 1 pound cooked link sausages or sausage patties, cooked

PREPARATION:

• Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.

Dublin Coddle

INGREDIENTS:

• 1 pound bacon slices
• 2 pounds pork sausage links, bacon fat or oil
• 2 large onions, sliced
• 2 cloves garlic
• 4 large potatoes, thickly sliced
• 2 carrots, thickly sliced
• 1 large bunch of fresh herbs, tied with string or in a cheesecloth bag
• black pepper
• apple cider
• fresh parsley, chopped, for garnish

PREPARATION:

• Lightly fry bacon in skillet until crisp; drain. Crumble the bacon and place in a large pot. Pour off most of the bacon grease. Brown sausage in the skillet. Remove and add to the pot with bacon. Soften sliced onions and whole garlic cloves in skillet over medium-low heat, then add to pot along with potatoes and carrots.

Onion and Sausage Casserole

INGREDIENTS:

• 3 large sweet onions, thinly sliced, about 5 cups sliced
• 3/4 cup round buttery cracker crumbs
• 1 pound bulk pork sausage, cooked and drained
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (2-ounce) jar diced pimiento, drained
• 1/4 teaspoon seasoned salt
• 1/2 cup (2 ounces) shredded Cheddar cheese

PREPARATION:

• Arrange onions in a lightly greased 12x8x2-inch baking dish. Sprinkle with cracker crumbs. Combine remaining ingredients except cheese; spoon over onions. Cover and bake at 400° for 30 minutes. Uncover and sprinkle with cheese; bake an additional 5 minutes.

Cooking our sausages on their own:

Fry the sausages on a low heat to give them a slight colour then place them in the oven for around 15-20 minutes on 180 to 200 degrees.

The sausages can be oven baked for around 30-40 minutes at around 180-200 degrees

If barbecuing the sausages please let the heat settle down before putting the sausages on to the barbecue. Keep turning the sausages at intervals to ensure that they don't burn for 10 minutes.