Hickory Smoked Sausage with White Bean Ragout
Ingredients; Serves 4
1 Kilo Emily's Hickory Smoked Sausages
250gr White Beans, (soaked for 24hrs or use tinned - don't forget to wash well)
200gr Finely Diced Onion
125gr Finely Diced Carrot
3 Cloves Garlic
4 Rashers Emilys Farm's Streaky Bacon, Diced
1 dsp Fresh Thyme Leaves, (if unavaliable you may substitute dried, but its woth the effort for fresh )
100gr Butter
1 Litre Emily's own Chicken Stock, (250ml if using tinned)
Salt & Pepper to Taste
Method;
In a hot pan saute the carrots, onion, garlic and bacon in half of the butter.
Add the White Beans, Chicken Stock and bring to the boil, turn down to a simmer and cook for approximately 90 minutes (only 10 minutes if using tinned, but don't forget to wash well before use) till the beans are soft. If the mix starts to get a little dry add more chicken stock to keep it moist.
When the beans are almost cooked (nearly soft to squeeze) start to fry your sausages on medium heat till golden brown
When the beans are soft, add the thyme, butter and season to taste.
Serve in a bowl with Emily's Sausages on top.
Toad in The Hole
Ingredients; Serves 4
1 Kilo Emily's Farmhouse Sausages
8 fl oz Semi Skimmed Milk
5 Medium Eggs
200gr Plain Flour
1 tsp Chopped Fresh Sage Leaves
1 tsp Fresh Thyme leaves
Salt & Pepper to taste
In a mixing bowl add the eggs to the Flour and whisk into a stiff paste,
Slowly add your milk (so as not to create lumps) to the mix, forming your batter
Add the Thyme, Sage and season quite generously,
In a suitable, non stick tray, start to fry your sausages till evenly coloured and pour the yorkshire batter over the top of it.
Place in a pre-heated oven at 190'c, 380'f, or Gas Mark 5 and cook for 25-30 minutes
Once cooked served with mash potatoes, fresh vegetables and our freshly made Caramelised Onion Gravy.
Bon Appetite!
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