How to Cook sausages

Chrissie

Chrissie

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Being a prize idiot, I left Weymouth with anchorages planned for the next two nights, without changing my gas bottle, but I had bought sausages bacon and eggs, and fortunately 30 scented T light candles, which I burn in little lanterns for light. So 6 t lights placed on the cooker top below the grid the pan sits on, kettle took 30 minutes, and the sausages have taken nearly an hour so far, but at least they are cooking, and I will eat tonight, at some point, and again tomorrow, :)
 
For 4 people
12 quality pork sausages
1 Tin of good Italian peeled plum tomatoes
4 fresh tomatoes
2 stems of celery
Half an onion
A complete bunch of fresh Basil
Plenty of fresh-ground black pepper
Pinch of salt
Olive oil - 1 tablespoon

Brown the 12 sausages in an oven at 200C until the skins go light brown.

Whilst you are doing this, sweat the chopped onion and celery in an an oven roasting tin on the hob until slightly soft. Chop up the fresh tomato and add and cook a little longer. Add salt, ground pepper, basil, tea spoon of grain mustard and tinned tomato and warm through.

Put this mixture in a blender and pulse it with a couple of quick busts. Don't turn the sauce into soup! ( we dont do this we like bits )

Place the browned sausages into the baking tin and submerse in the tomato mixture, then put the lid on and back into the oven at 160C for half an hour or longer if you like.

Brilliant - and cheap! Thanks Riggy!
 
sailorman said:
For 4 people
12 quality pork sausages
1 Tin of good Italian peeled plum tomatoes
4 fresh tomatoes
2 stems of celery
Half an onion
A complete bunch of fresh Basil
Plenty of fresh-ground black pepper
Pinch of salt
Olive oil - 1 tablespoon

Brown the 12 sausages in an oven at 200C until the skins go light brown.

Whilst you are doing this, sweat the chopped onion and celery in an an oven roasting tin on the hob until slightly soft. Chop up the fresh tomato and add and cook a little longer. Add salt, ground pepper, basil, tea spoon of grain mustard and tinned tomato and warm through.

Put this mixture in a blender and pulse it with a couple of quick busts. Don't turn the sauce into soup! ( we dont do this we like bits )

Place the browned sausages into the baking tin and submerse in the tomato mixture, then put the lid on and back into the oven at 160C for half an hour or longer if you like.

Brilliant - and cheap! Thanks Riggy!
Click to expand...

Yeah"..... But how long over 10 tea lights? :D:D
 
njsail said:
You can also make it a red neck BBQ and wrap your dinner in tin foil and put it on top of the engine.
Click to expand...

Worth noting that older raw-water-cooled yacht engines run much cooler than car engines, to avoid the salt dropping out into hard deposits. I don't know what Chrissie has, but mine is supposed to run at 55ºc (that's 131 in American :) ) which is gonna take a while to cook things through.

Pete
 
prv said:
Worth noting that older raw-water-cooled yacht engines run much cooler than car engines, to avoid the salt dropping out into hard deposits. I don't know what Chrissie has, but mine is supposed to run at 55ºc (that's 131 in American :) ) which is gonna take a while to cook things through.

Pete
Click to expand...

Obviously you place the big things like chunks of meat around the hottest parts like the exhaust manifold (much much hotter than 55°c me thinks).

I reckon new potatoes, bit of olive oil in the foil and placed on the manifold. Then a couple of sausages in foil wrapped around the exhaust elbow, then things like French beans/broccoli/sweet corn could steam nicely on top, bit of water in a foil parcel, or thinly sliced carrots with a bit of orange juice and a knob of butter also on top and you'd have a good meal. :)
 
Or just use the engine to warm the food (when anchoring if you use it then) up before putting over tea lights for browning....
 
Mmmmm, sounds delish,

sailorman said:
For 4 people
12 quality pork sausages
1 Tin of good Italian peeled plum tomatoes
4 fresh tomatoes
2 stems of celery
Half an onion
A complete bunch of fresh Basil
Plenty of fresh-ground black pepper
Pinch of salt
Olive oil - 1 tablespoon

Brown the 12 sausages in an oven at 200C until the skins go light brown.

Whilst you are doing this, sweat the chopped onion and celery in an an oven roasting tin on the hob until slightly soft. Chop up the fresh tomato and add and cook a little longer. Add salt, ground pepper, basil, tea spoon of grain mustard and tinned tomato and warm through.

Put this mixture in a blender and pulse it with a couple of quick busts. Don't turn the sauce into soup! ( we dont do this we like bits )

Place the browned sausages into the baking tin and submerse in the tomato mixture, then put the lid on and back into the oven at 160C for half an hour or longer if you like.

Brilliant - and cheap! Thanks Riggy!
Click to expand...


Gonna try this recipe asap.

We are notoriously bad at remembering to fill our gas bottles so, as a back up, we have a single burner kerosene stove. It means carrying kero, but since we also have a kero heater (not used for several years) with a tank it's not a problem. The little kero stove doesn't have an alcohol pre-heater, but it does have a little bunsen burner thing which shouts at you. I find it a bit intimidating first thing when struggling to make tea.
 
You could always fast for 48 hours. It does you a wonder of good aparently. After the fast the sausages will taste great raw.
 
Chrissie said:
Being a prize idiot, I left Weymouth with anchorages planned for the next two nights, without changing my gas bottle, but I had bought sausages bacon and eggs, and fortunately 30 scented T light candles, which I burn in little lanterns for light. So 6 t lights placed on the cooker top below the grid the pan sits on, kettle took 30 minutes, and the sausages have taken nearly an hour so far, but at least they are cooking, and I will eat tonight, at some point, and again tomorrow, :)
Click to expand...

Brilliant. Are the sausages benefitting from the t light scents?
 
Brilliant recipes thank you, I was sipping wine whilst waiting for dinner to cook, by the time it was cooked I didn't really mind how it tasted but it was good. Put breakfast on as I left Swanage and motored ( no wind ) to Needles, had had breakfast and two coffees by the time I arrived. The food didn't benefit from the scent but boat smells better than it has in a while ;)
 
Ran out of three gaz bottles on a busy weekend eek. Camping gaz single burner thinghy to the rescue, coat hangered and tethered in a sink just like days of youth.
Plan c would have involved a very charcoally tasting pot of coffee but proper saussages maybe:)
 
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