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I thought I'd add this recipe to the current challenge. I found it in my late Grannie's recipe book. It is unusual in that it's savoury. My Grannie used to collect mostly dessert dishes. It will date to the 1950's. I can tell you that my Grannie never used chipolata sausage.
SAUSAGE SAVOURY
You require :
I Ib. pork chipolata sausages
2 onions
1 fl oz dripping
1 oz. flour
2 pint stock or water
15 oz. can tomatoes
seasoning
1 small crushed clove garlic (optional)
small pkt. frozen peas
1 small bay leaf
Method
Skin the sausages and place in the bottom of a
shallow ovenproof dish. Peel and thinly slice the onions and scatter over the sausages.
Melt the dripping in a pan and stir in the four.
Cook for 1 min. Gradually stir in the stock, bring to the boil, stirring all the time and boil for 1 min. Stir in the tomatoes, seasoning to taste, garlic, if used, and bay leaf. Pour over the sausages and onions.
Bake in a moderate oven, Mark 4, 350 deg. for 45-60 mins. Stir in the peas 20 mins. before the end of cooking time. Carefully remove bay leaf before serving the dish. Serves 4-6.
SAUSAGE SAVOURY
You require :
I Ib. pork chipolata sausages
2 onions
1 fl oz dripping
1 oz. flour
2 pint stock or water
15 oz. can tomatoes
seasoning
1 small crushed clove garlic (optional)
small pkt. frozen peas
1 small bay leaf
Method
Skin the sausages and place in the bottom of a
shallow ovenproof dish. Peel and thinly slice the onions and scatter over the sausages.
Melt the dripping in a pan and stir in the four.
Cook for 1 min. Gradually stir in the stock, bring to the boil, stirring all the time and boil for 1 min. Stir in the tomatoes, seasoning to taste, garlic, if used, and bay leaf. Pour over the sausages and onions.
Bake in a moderate oven, Mark 4, 350 deg. for 45-60 mins. Stir in the peas 20 mins. before the end of cooking time. Carefully remove bay leaf before serving the dish. Serves 4-6.
