Following the success of the Berkshire sausage (click here), the following are a couple of ideas to make sausages more interesting. Other recipes can be found here.

Sausage and Root Vegetable Stovie
Serves 1: Preparation time 5 minutes Cooking time 25 minutes

Ingredients:
One stock cube (any variety)
1 tbsp sunflower or vegetable oil
1 small onion, halved and thickly sliced 3 Berkshire pork sausages, cut in half
1 large carrot, peeled and cut into chunks
1 large or 2 medium potatoes, left in skin, cut into big chunks 200g swede, peeled and cut into big chunks
Salt and black pepper to taste

Preparation:
Crumble half of the stock cube into a mug and top up with boiling water. Stir until dissolved.

Heat the oil in a frying pan, then add and fry the onions and sausage pieces for 5 minutes or until the meat is browned but not cooked through.

Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.

Cover the pan with a lid (or a large piece of foil if you don't have a lid, making sure the edges are tucked in so there are no gaps) turn the heat to medium and leave for 25 minutes until the vegetables are tender and the sausages cooked through.

Stir at the end of the cooking time as the vegetables will have caramelised against the bottom of the pan and almost all of the liquid will have been absorbed.

Sticky Sesame Sausages
Makes 12 mini skewers: preparation time 10minutes plus 20 minutes marinating. Cooking time 15 - 20 minutes

Ingredients:
2 tsp sesame oil
1 tbsp sunflower oil 2 tbsp runny honey
2 tbsp reduced-salt soy sauce 2 tbsp sesame seeds
12 cherry tomatoes
12 Berkshire Chipolata sausages

Preparation:
Soak 6 bamboo skewers in cold water for 20 minutes.

Mix together, in a bowl the sesame oil, the sunflower oil, the honey and the soy sauce, together with the sesame seeds to make the marinade.

Twist and halve the chipolatas and cut in two. Tip into the marinade with the cherry tomatoes. Leave to marinate for 20 minutes.

Heat the oven to 220c/fan200c/Gas 7.

Line a baking tray with foil.

Thread the chipolatas and cherry tomatoes on the skewers and place onto tray.

Bake for 15 - 20 minutes turning once, until the sausages are cooked through.