Bonfire Night Feasting
The colour of the leaves are changing and everyone is preparing for the colder months ahead. Richer, warmer, comforting dishes are what is needed! At the end of October, we welcome Bonfire night and we think this is the perfect time to get everyone together, show off your cooking skills and celebrating the mighty banger! All of our sausages are …
The colour of the leaves are changing and everyone is preparing for the colder months ahead. Richer, warmer, comforting dishes are what is needed!
All of our sausages are handmade at our butchery in Ewyas Harold using local, top quality pork. They are versatile, delicious and easy to cook for a crowd – we can think of numerous ways to enjoy our bangers and you can too!
Our inspiration for this month comes in the form of a Sausage, Kale, Tomato and Chickpea Casserole. We recommend serving it up with creamy garlic mash potato whilst sitting back and watching the fireworks.
We’ve taken inspiration from a Delicious Magazine recipe which serves 4 but can easily be doubled for more guests:
- 1 tbsp olive oil, plus extra to drizzle
- 8 Neil Powell thick pork sausages
- 2 onions, sliced
- 2 garlic cloves, crushed
- 4 fresh thyme sprigs
- 400g tin chopped tomatoes
- 200ml good-quality chicken stock
- 2 x 400g tins chickpeas, drained and rinsed
- 200g young leaf spinach
- Squeeze lemon juice
- Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.
- Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.
- Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish.
We hope you enjoy making (and eating) it as much as we did!
Have you got a favourite recipe that uses Sausages? We are always looking for inspiration and would love to see your creations! Please send via our Facebook Page, Instagram or Twitter.