This is not so posh nosh - but it doesn't take much dosh!
Sunday, July 16, 2006
Brigid's Butcher's Blarney
here. They don't have to be cooked through - but brown them well. Remove them from the pan. Saute onions and garlic. Make a gravy by adding flour to the oil and sausage drippings and then water. Because this is simple and relaxed, we are using froz veg - so choose your favourite (Miss Eagle's fav had cauliflower, carrot and peas) and add to the gravy along with some diced potato. But the thing that distinguishes the flavour is the addition of baked beans in tomato sauce. Now there are all sorts of varieties of baked beans on the supermarket shelf - but just choose the old fashioned sort in tomato sauce. No cheese. Add salt and pepper and, if you are going gourmet, any suitable spices you fancy. Simmer gently until the sausages along with the potatoes and veges are cooked through and tender and the gravy is nicely thickened. Keep your eye on it and add water if necessary. Serve, curl up before a blazing fire or a warming gas duct and enjoy!