Right, I didn't think to take any pics until I had started to serve up...So bugger ye!
Ingredients:
Eight homemade Tamworth, ale and Braeburn sausages.
Six slices of fat homemade black pudding
A few mushrooms
One red onion
Two cloves of garlic
Two tins of chopped tomatoes
A pinch of dried mixed herbs
A pinch of dried chilli flakes
Beef stock cube
Salt and pepper.
Method:
Fry sausages until the outside is cooked enough to hold together, cut into quarters and put to one side.
In your pot, heat up some olive oil and add a little bit of butter for flavour.
Fry off the diced onion until soft, after a minute or so, add two chopped-up cloves of garlic.
When garlic and onions have softened, add one tin of tomatoes, crumble in the stock cube and simmer for a few minutes. Add salt and pepper to taste.
Stir in the sausage pieces and the mushrooms cut into quarters.
Layer the black pudding on top of the mixture, season and pour the second tin of tomatoes on top.
Bang it in the oven for about an hour and a half at about 160-180.
Remove, serve, enjoy.
I can also confirm that left overs are delicious the next morning warmed through and served on crusty granary bread with a little cheddar on top. NOM.
If I were making it again, I'd fry the black pudding on the 'top' side to give it a little crispiness...And put a handful of nice fatty bacon lardons in before the tomatoes.
*n
Ingredients:
Eight homemade Tamworth, ale and Braeburn sausages.
Six slices of fat homemade black pudding
A few mushrooms
One red onion
Two cloves of garlic
Two tins of chopped tomatoes
A pinch of dried mixed herbs
A pinch of dried chilli flakes
Beef stock cube
Salt and pepper.
Method:
Fry sausages until the outside is cooked enough to hold together, cut into quarters and put to one side.
In your pot, heat up some olive oil and add a little bit of butter for flavour.
Fry off the diced onion until soft, after a minute or so, add two chopped-up cloves of garlic.
When garlic and onions have softened, add one tin of tomatoes, crumble in the stock cube and simmer for a few minutes. Add salt and pepper to taste.
Stir in the sausage pieces and the mushrooms cut into quarters.
Layer the black pudding on top of the mixture, season and pour the second tin of tomatoes on top.
Bang it in the oven for about an hour and a half at about 160-180.
Remove, serve, enjoy.
I can also confirm that left overs are delicious the next morning warmed through and served on crusty granary bread with a little cheddar on top. NOM.
If I were making it again, I'd fry the black pudding on the 'top' side to give it a little crispiness...And put a handful of nice fatty bacon lardons in before the tomatoes.
*n
or else she's in the kitchen hovvering around gettting in my way... 