03 Nov 2026, 07:16 PM
Why autumn means sausages | Kitchen aide
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Slowly cooked, sticky sausages sauteed with onion, soy and perhaps a bit of Marmite … our panel even has bangers with bangs for bonfire nightWhat are the best, comforting sausage dinners for autumn?
Rachel, by email
Sausages defy the seasons, being just as at home inside buns in the summer as they are simmering in stews come autumn. “Sausages are one of the most adaptable ingredients – they go with almost anything,” says Ali Stoner, author of Scran. “Obviously, there’s the classic Scottish sausage stovies, which, for me, is one of the most comforting of dishes, but then there are stewed sausages.” For this, she starts by frying sausages until “kind of browning”, then sets aside. “Caramelise lots of onions in the fat left in the pan, then stir in a little flour, pop the sausages back in with a bit of stock, a splash of soy, maybe a squeeze of Marmite – that always freaks people out – and simmer.” That’s then good to go with a big mound of mash or rice.If it’s a sausage-and-beans kind of night, David Gingell, co-founder of Primeur, Westerns Laundry and Jolene, all in London, colours a couple of rashers of streaky bacon and some fennel sausages in a heavy-based pan. “Take them out, and you should be left with a good amount of fat in which to sweat an obscene amount of finely diced onions with some salt and a couple of crushed garlic cloves, until sticky and delicious.” Add some chopped carrots, too, should the mood take you, but Gingell often doesn’t bother. Add a good glug of cider, white wine (or sherry), followed by some bay leaves and a couple of jars of butter beans. “Pour in chicken stock, return the sausages to the pot and get them in a medium-hot oven for 30-40 minutes, until caramelising on top.” Crucially, they’ll then need a 30-minute rest: “Chop up the fried bacon, chuck that in, too, and serve with cabbage cooked with olive oil and/or butter and onions, plus a pot of mustard.”Got a culinary dilemma? Email feast@theguardian.com Continue reading...
Rachel, by email
Sausages defy the seasons, being just as at home inside buns in the summer as they are simmering in stews come autumn. “Sausages are one of the most adaptable ingredients – they go with almost anything,” says Ali Stoner, author of Scran. “Obviously, there’s the classic Scottish sausage stovies, which, for me, is one of the most comforting of dishes, but then there are stewed sausages.” For this, she starts by frying sausages until “kind of browning”, then sets aside. “Caramelise lots of onions in the fat left in the pan, then stir in a little flour, pop the sausages back in with a bit of stock, a splash of soy, maybe a squeeze of Marmite – that always freaks people out – and simmer.” That’s then good to go with a big mound of mash or rice.If it’s a sausage-and-beans kind of night, David Gingell, co-founder of Primeur, Westerns Laundry and Jolene, all in London, colours a couple of rashers of streaky bacon and some fennel sausages in a heavy-based pan. “Take them out, and you should be left with a good amount of fat in which to sweat an obscene amount of finely diced onions with some salt and a couple of crushed garlic cloves, until sticky and delicious.” Add some chopped carrots, too, should the mood take you, but Gingell often doesn’t bother. Add a good glug of cider, white wine (or sherry), followed by some bay leaves and a couple of jars of butter beans. “Pour in chicken stock, return the sausages to the pot and get them in a medium-hot oven for 30-40 minutes, until caramelising on top.” Crucially, they’ll then need a 30-minute rest: “Chop up the fried bacon, chuck that in, too, and serve with cabbage cooked with olive oil and/or butter and onions, plus a pot of mustard.”Got a culinary dilemma? Email feast@theguardian.com Continue reading...
Source Credit: theguardian.com
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