Sausage Meatballs in a Spicy Tomato Sauce - Ready to eat

Sausage Meatballs in a Spicy Tomato Sauce

Well this recipe is a great one for the forthcoming cold nights, it’s Sausage Meatballs in a Spicy Tomato Sauce with Boiled Rice. I love meatballs and usually make mine from scratch, you’ll know this if you’e read my take on Dean Edwards Thai Pork Meatball Curry or my take on another of Digger Dean’s recipes my Lamb Kofta Curry (ok it’s not a meatball in name but it is really lol)

Sausage Meatballs in a Spicy Tomato Sauce - Ingredients

Sausage Meatballs in a Spicy Tomato Sauce – Ingredients

Because of how easy this recipe is I didn’t use much in the way of equipment, the picture below does not have an oven tray in it… it shout doh 😉 ! My original intention was to fry the balls in a frying pan, I tried some in the frying pan but chose to oven cook the majority of them, I felt they had a better texture and cooked more evenly that way.

Sausage Meatballs in a Spicy Tomato Sauce - Equipment used

Sausage Meatballs in a Spicy Tomato Sauce – Equipment used

The first thing you’ll need to do is cut up the onion, I just chopped them in quarters and then put them in a food processor, you can chop them up finely.

Sausage Meatballs in a Spicy Tomato Sauce - Quartering the onions for the meatballs

Sausage Meatballs in a Spicy Tomato Sauce – Quartering the onions for the meatballs

You’ll notice that my cleaver is in the picture above, it was an amazing Christmas present from Santa… yes folks Santa brings meat cleavers too! It’s lush, admittedly I wouldn’t normally use it to cut onions but it was all that was sharp in my drawer. Not the case now though thanks to Chris Vickery who has sharpened my knife… see the picture below which I shared on Instagram a few weeks ago

Knife Sharpening By Chris Vickery

Ok this isn’t my knife collection, but Chris is my knife sharpening guru – give him a call!, He’s the yoga of the knife world (no he’s not green) lol

The way I would do that is to chop them into half moons and then cut the finely along the clock face… not making any sense, I’ll try to show you below.

Sausage Meatballs in a Spicy Tomato Sauce - How to chop an Onion

Sausage Meatballs in a Spicy Tomato Sauce – How to chop an Onion

Put the bread in the food processor and blitz until you have breadcrumbs, then add 1 teaspoon of sage (more if you like it) and blitz that so that it goes throughout the breadcrumbs.

Sausage Meatballs in a Spicy Tomato Sauce - Dried Sage and breadcrumbs in a foodprocessor

Sausage Meatballs in a Spicy Tomato Sauce – Dried Sage and breadcrumbs in a food processor

If you haven’t chopped the onions yet, do it now in the food processor, doing it with the onions will stop it turning completely to mush… or that’s what I think anyway :lol:.

Sausage Meatballs in a Spicy Tomato Sauce - The Sage and breadcrumbs mix with the quartered onions

Sausage Meatballs in a Spicy Tomato Sauce – The Sage and breadcrumbs mix with the quartered onions

Take the sausage meat out of their skins and place in a big bowl, then add the breadcrumbs, onion and sage mixture and mix thoroughly. This is the bit I hate, so if you’re anything like me you should have a friendly Alice, Hayleigh or failing that a parent to help…. or anyone else off the streets if you’re feeling risky… no scratch that ignore me I’m waffling!

Sausage Meatballs in a Spicy Tomato Sauce - The Sausage meat with the Onion, Sage and breadcrumbs mix

Sausage Meatballs in a Spicy Tomato Sauce – The Sausage meat with the Onion, Sage and breadcrumbs mix

Next you’ll need to shape this pile of mincey loveliness into small balls, probably about the golf ball shape. I’d then put them in the fridge for about half an hour so that they have time to firm up, probably best to cover them too. After that you have two options you can pan fry them and set them aside to reheat in the sauce or you can cook them in the oven.

Sausage Meatballs in a Spicy Tomato Sauce - Different methods of cooking your balls!

Sausage Meatballs in a Spicy Tomato Sauce – Different methods of cooking your balls!

I tried both but chose the oven ones as the best outcome, I preheated my oven to approximately 1800C and once it was warm enough placed them on a baking tray in the middle of the oven. It is important to turn them regularly and take them out once they are golden brown. When they are ready take them out of the oven and set them aside covered in foil. You can allow them to cool down and then put them in the fridge.

Sausage Meatballs in a Spicy Tomato Sauce - The balls are in the oven

Sausage Meatballs in a Spicy Tomato Sauce – The balls are in the oven

Next it’s time to make the sauce, now this sauce is so adaptable and you can tweak it to how much spice or as little as you like. Personally, I hate it when chefs dump spice into a dish one at a time, I don’t think the flavour gets evenly distributed through, I always mix my spice together…. or at least try to. You can see them below, they are:

  • 1 tsp of Ground Cumin,
  • 1 tsp of Smoked Paprika,
  • 1 tsp of Mixed Ground Garlic,
  • ¼ tsp of Chilli Flakes,
  • 1 and ½ tsp of Ground Coriander,
  • 2 and ½ tsp of Mixed Dry Herbs
    Sausage Meatballs in a Spicy Tomato Sauce - The spices ready for the sauce

    Sausage Meatballs in a Spicy Tomato Sauce – The spices ready for the sauce

    As I said earlier use as much or as little as you like, you can add ginger, or some Turmeric to give it a more Indian flavour, the world, as they say is your lobster!

    Sausage Meatballs in a Spicy Tomato Sauce - Sweating the onions ready for the sauce

    Sausage Meatballs in a Spicy Tomato Sauce – Sweating the onions ready for the sauce

    Next you need to cut two onions for the sauce, I’ve chopped them in to half moons but stopped there, I didn’t want them too fine because I was going to cook the sauce low and slow. Sweat the onions in some butter (not featured in the picture earlier) and some oil. You want them to start to soften; you’re not making burger van onions though!

    Sausage Meatballs in a Spicy Tomato Sauce - Tomato Purée joins the onions for the sauce

    Sausage Meatballs in a Spicy Tomato Sauce – Tomato Purée joins the onions for the sauce

    Next ladies and gents we add the tomato purée and give that a stir through, it’s important to add this early on in most dishes so you cook out the harshness of it…. interesting fact but my friend Ben Way eats tomato purée on its own.

    Sausage Meatballs in a Spicy Tomato Sauce - The spcies are added to the Onions and Tomato Purée as the sauce progresses

    Sausage Meatballs in a Spicy Tomato Sauce – The spices are added to the Onions and Tomato Purée as the sauce progresses

    Then add the spices and give them a good stir, it’s important to remember to keep things moving at this point because the onions have become claggy from the addition of the purée and the spices may catch on the pan.

    Sausage Meatballs in a Spicy Tomato Sauce - One Tin of Chopped Tomatoes and 500ml approx goes in to the sauce

    Sausage Meatballs in a Spicy Tomato Sauce – One Tin of Chopped Tomatoes and 500ml approx goes in to the sauce

    Once you’ve taken some time to let the flavours get to know each other you can add the tinned tomatoes, once you’ve emptied the tin in fill it full of water and pour that in, if I’m honest I probably added two tins of water, because I let it reduce a little, plus I wanted a sauce.

    Sausage Meatballs in a Spicy Tomato Sauce - The sauce thickens and the balls are added back to re-heat

    Sausage Meatballs in a Spicy Tomato Sauce – The sauce thickens and the balls are added back to re-heat

    Add some balsamic vinegar (probably about 1 tablespoon full) and Worcestershire Sauce (I added a few glugs). I’d never put it in my tomato sauces before so I aired on the side of caution, not that I don’t trust my sister Heather…. but you can never be too careful.

    Sausage Meatballs in a Spicy Tomato Sauce - The sauce thickens and the balls are added back to re-heat

    Sausage Meatballs in a Spicy Tomato Sauce – The sauce thickens and the balls are added back to re-heat

    Now you can serve this with some good old fashioned mashed potatoes, I would normally, but as I was making it for you lovely people I went for rice instead. I put two cups of rice and four cups of boiling water in a sauce pan with a large pinch of salt. Put on the heat and bring to the boil, once it’s boiling I reduced the heat and covered it and left it for 10-15 minutes. Once that time was up I forked it through to get it nice and fluffy, how do you cook your rice? Share with me on social media.

    Sausage Meatballs in a Spicy Tomato Sauce - The sauce, meatballs and rice all cooking away nicely

    Sausage Meatballs in a Spicy Tomato Sauce – The sauce, meatballs and rice all cooking away nicely

    You’ll notice my balls (oooh matron 😳 !) are back in the sauce now, leave them there to cook through, they should already be cooked it’s just a case of bringing them to temperature.

    Sausage Meatballs in a Spicy Tomato Sauce - Ready to eat

    Sausage Meatballs in a Spicy Tomato Sauce – Ready to eat

    Serve and enjoy, I’ve kept both the balls and the sauce in the fridge and they would also both probably freeze, but I eat them too quickly for that. Remember you can download a step by step recipe from here

    Come back Tuesday for a review of a gadget, I’m not sure what one yet but I’ll review one lol. I recently asked #SortedFood what their favourite time-saving gadget was… here’s what they said

    Screenshot of a Twitter Conversation with #SortedFood

    Screenshot of a Twitter Conversation with #SortedFood

    Don’t forget you can drop me a line to give me suggestions for my Mystery Bag meals, email mbm@wheeliegoodmeals.co.uk

    Mystery Bag Meals Information

    Mystery Bag Meals Information

    Thank you for stopping by remember you can sign up to the blog for updates and visit us on our social media pages which are listed below.

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    I’d like to wish everyone starting back in university this week luck, especially friends and family, Ben, Siân, Adam and of course Ben “The Hair” Way and anyone else I’ve left out.

    See you Tuesday

     

    Rich

Dean Edwards Lamb Kofta Curry

This is my long awaited Lamb Kofta Curry which I made with Ginge and Greg for our dinner party some time ago. I’ve adapted this from a Dean Edwards recipe for Beef Kofta.

Some of the Ingredients For Dean Edwards Lamb Kofta Curry

Some of the Ingredients For Dean Edwards Lamb Kofta Curry

I’m a big fan of Dean’s, I followed his masterchef series and have since enjoyed his work on “Take on The Takeaway”, Lorraine and This Morning. When he released his cookbook “Mincespiration” I had to buy it. Why, because I’m Dean Edwards fan duh! 😆 no not just that but because, as you know I’m a massive fan of Mince, in any form!

This may look complicated because of the amount of ingredients above but honestly it isn’t some of it can be made the night before, this is my take on his recipe. For the authentic recipe…. buy the book! I did, I bought it from Amazon and at the moment it’s one of my favourite cookery books. You’ll know this already as this is the second recipe I’ve made from it, the first one was Dean Edwards Thai Pork Meatball Curry.

The Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

The Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

To make it authentic in my mind I used Lamb mince but the original recipe states you should use beef… lamb, beef, who cares! It’s all good! Place the lamb in a bowl, I have a big silver bowl that I use for recipes like this that require a lot of mixing, this does because you’ve got to break up the meat and get all the flavourings in to it.

The Onions for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions for the Koftas in Dean Edwards Lamb Kofta Curry

Chop the onions in to half moon shapes, we’re going to put them in to a food processor and blitz them, why because it’s quicker than finely chopping everything! That was the main reason but also it turns the onions in to a paste almost which can help to bind the koftas.

The Onions in the food processor ready for blizing for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions in the food processor ready for blizing for the Koftas in Dean Edwards Lamb Kofta Curry

Place in a mini food processor and blend, obviously if you haven’t got one or you can’t be arsed getting it out then chop the onion by hand, but I would try and keep them quite small. Once you’ve chopped the onion by hand add it to the meat.

The Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

To the onion mixture add about 1 Tbs f Dry Mixed herbs, the recipe originally called for 3 Tbs of fresh Coriander, I didn’t have that – if I had I wouldn’t have used that much as I don’t really like fresh coriander.

Mixed Dry Herbs with the Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Mixed Dry Herbs with the Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Once you’ve done that add 2tsp of Garam Masala. Garam Masala is Hindi, Garam is hot and Masala is a mix of spices, it is usually used in North Indian and South Asian cooking and is a mix of spices.

Adding the Chilli Powder to the Mixed Dry Herbs, Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Adding the Chilli Powder to the Mixed Dry Herbs, Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Next add ½ tsp of chilli powder, or as much or as little as you like – don’t leave it out, if you’re not a fan of heat just put a pinch in, it’ll be better with it in. Season with salt and pepper.

The Kofta's ready to go in the fridge for the Koftas in Dean Edwards Lamb Kofta Curry

The Kofta’s ready to go in the fridge for the Koftas in Dean Edwards Lamb Kofta Curry

Shape in to golf ball sized balls, you can place them in the fridge for them to set – these can be left over night or until you are ready to cook them, at least half an hour. Now we’ve made the koftas we can make the sauce, the spices in the sauce take the form of ground spices, which are bought all ready ground and whole spices which we will grind yourself.

The Ground Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

The Ground Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

For the ground spices place 1 Tbs of Garam Masala, and 1 tsp each of Ground Turmeric and Ground Cumin in a small bowl, mix them up so they combine and then set aside for later on, you can do this and the whole spices the night before if it’s easier. For the whole spices you’ll need Coriander Seeds, Cumin Seeds and Mustard Seeds.

The Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

The Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Place 1 tsp of all three in a bowl, once you’ve done that you need to mix them up so they are all combined.   At this point you need to place them in a small pan and place them on a really low heat

Roasting the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Roasting the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Gently dry fry the whole spices in a small pan on a low heat… be careful they can burn quickly. Once they have browned and starting to smell lovely take them off the heat.

Grinding up the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Grinding up the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Place the seeds in to a spice grinder or a coffee grinder, the one above I bought from Amazon a few years ago it’s a James Martin Spice Grinder. If I’m honest I only started using it when I launched Wheelie Good Meals but it’s great, it does a really good job on spices and doesn’t take too long doing it either. You could do as Dean Edwards suggests and use a pestle and mortar to crush the spices, that would be more authentic… and more hard work 😆 . Everything you’ve done so far can be done the day before you want to eat this recipe.

Finely chopped Onions for the Curry Sauce in Dean Edwards Lamb Kofta Curry

Finely chopped Onions for the Curry Sauce in Dean Edwards Lamb Kofta Curry

Now this needs to be done on the day you’re going to serve you’re curry. Finely chop the onions I used 1 and ½ but you can use more or less. The onion gives the main body to the sauce really so don’t skimp. I chopped these to give the sauce a bit of texture.

Frying off the Koftas ready to make Dean Edwards Lamb Kofta Curry

Frying off the Koftas ready to make Dean Edwards Lamb Kofta Curry

Put some oil in a pan, heat and then put the koftas in, fry until they are golden brown. Don’t worry too much about them because they’re going to be finished off in the sauce, when they are brown take them out and put them on a plate, cover with foil and set aside.

Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Fry off the onions and the 2 tsp Minced Garlic Granules (like the picture above) then add the 2tsp of lazy ginger, I’ve used lazy ginger because it’s what I had in the cupboard if you were using real ginger I’d grate a thumb sized piece, remember if you like it hot leave the skin on!

Adding the spices to the Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Adding the spices to the Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Add the ground spices we prepared earlier and give them a stir, it’s important that the onions, ginger and garlic get to know each other. Then add the ground whole spices we also prepared earlier, they need to get to know everyone too so give them a stir, cook until they start to become fragrant.

The Coconut Milk adds body to the curry sauce for my Dean Edwards Lamb Kofta Curry

The Coconut Milk adds body to the curry sauce for my Dean Edwards Lamb Kofta Curry

To the spices, onions, garlic and ginger add a tin of coconut milk, give it a stir to make sure it all combines then add the tin of tomatoes. Once you’ve added them give the whole thing a good stir to ensure everything gets to know each other, there’s nothing worse than being invited to a party and not being introduced to all the guests.

The Tinned Tomatoes are the final element of the curry sauce for my Dean Edwards Lamb Kofta Curry

The Tinned Tomatoes are the final element of the curry sauce for my Dean Edwards Lamb Kofta Curry

I’ve chose to used chopped tinned tomatoes as opposed to pasata in Dean’s recipe because I wanted another texture in the meal. Add the kofta’s and cook gently for 40 – 50 minutes covered.

The Koftas simmering in the curry sauce for my Dean Edwards Lamb Kofta Curry

The Koftas simmering in the curry sauce for my Dean Edwards Lamb Kofta Curry

While the Kofta is simmering away we need to crack on with the rice. If you are using saffron place some strands in a glass. Try not to use too many because they say saffron can have a metallic taste.

Saffron ready to make the accompaniment of Saffron Rice to go with my Dean Edwards Lamb Kofta Curry

Saffron ready to make the accompaniment of Saffron Rice to go with my Dean Edwards Lamb Kofta Curry

Saffron is more expensive than gold apparently – that’s another reason to be sparing with it. Pour some boiling water on top of the saffron and allow it to steep for about fifteen minutes.

Saffron steeping in water ready to go over the rice to accompany my Dean Edwards Lamb Kofta Curry

Saffron steeping in water ready to go over the rice to accompany my Dean Edwards Lamb Kofta Curry

Place the water and the saffron along with more water on top of the rice and cook using the boiling method. Alternatively you could use easy cook rice which can usually be microwaved in two minutes.

The Saffron rice cooking ready for serving with my Dean Edwards Lamb Kofta Curry

The Saffron rice cooking ready for serving with my Dean Edwards Lamb Kofta Curry

Serve on a plate with the boiled rice, I’ve made this twice, the first time (first picture) I didn’t steep the saffron if I remember correctly and the second time I did but the curry was more saucier than the first time.

My Dean Edwards Lamb Kofta Curry and Saffron Rice From Dinner Party #2

My Dean Edwards Lamb Kofta Curry and Saffron Rice From Dinner Party #2

The point I’m making with this is don’t worry if things turn out different each time you make them – I don’t! Do things your way, how you feel comfortable and at your own pace and as long as what you cook tastes nice, or at least is edible then you’re on a winner.

The second time I served my Dean Edwards Lamb Kofta Curry and Saffron Rice

The second time I served my Dean Edwards Lamb Kofta Curry and Saffron Rice

This is a stunning recipe, really rich with deep Moroccan flavours. The colour of the sauce was enticing and just made you want to eat it. Ginge and Greg both enjoyed it, as did Stacey the second time I cooked it.

Remember you can find us on Instagram, we’ve taken off a little bit recently because, we’ve had a lot of likes and a couple of comments in the last few weeks. Come back on Tuesday for my Review of Asda’s Keema Masala, I know a few of you liked last week’s Asda Pasta Bake and have bought it because of the review…. let’s hope I like this one, but if I don’t, you’ll know about it 😆 !

Here is my first attempt at a video for my recipes, I know it’s not brilliant but it’s a first attempt. The idea came from Melanie from Melanie’s Food Adventures and I used Photostory to create it, the music was generated from Photostory.  We’ll also be having more from Melanie with her guest post later on this week, it’s a Lemon, Poppy Seed and Raspberry Cake, it sounds fab… don’t miss it!

And coming soon I’ll be challenged by friends, family members and anyone else who wants to take up the mantle in Ready Steady Cook Style Challenge called “Ready Steady Cook Style Challenge”…. just kidding it’s called “Mystery Bag Menu”…. who writes this stuff, honestly it’s comedy genius (ssshhh it’s all in my head 🙄 )

See you Tuesday

Rich

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Spiced Butternut Squash Soup

Spiced Butternut Squash Soup - It's As Easy As Breathing

Spiced Butternut Squash Soup – It’s As Easy As Breathing

It’s soup time, I haven’t made a soup for a while so I thought I’d share this one with you. It’s as easy as breathing, oh wait… I don’t find that easy… scratch that (for me) it’s easier than breathing lol.

I’ve messed about with Butternut Squash several times before, I’ve had it and not got around to using it, or I’ve just roasted it for my mother but this is a really nice way of using it. It also meant I could use whole spices which as you know I don’t often do – I know I’m banging on about how easy it is but it really is, I didn’t even take a picture of the equipment because there was hardly any.

Some of the Ingredients for Spiced Butternut Squash Soup

Some of the Ingredients for Spiced Butternut Squash Soup

You can add to the ingredient list, you can finish it with some cream or you can use other herbs but (bar some oil) this is all I used. I’ve based this recipe on a Nigella Lawsom recipe but, in true Wheelie Good Meals style I’ve simplified it.

The Butternut Squash after being chopped Ready for the Spiced Butternut Squash Soup

The Butternut Squash after being chopped Ready for the Spiced Butternut Squash Soup

The hardest part of this recipe is cutting up the flipping squash, I had difficulty with this so had to defer to my beloved mother for her help – don’t panic it wasn’t on mother’s day. Cut the Squash up first then along with the Garlic, Onions, Spices and a little oil place them all on a a foil lined roasting tray. It is easier to take the skin off after you’ve roasted them.

Spiced Butternut Squash Soup on a baking try with Onions, Garlic ,Chilli and Cumin

Spiced Butternut Squash Soup on a baking try with Onions, Garlic ,Chilli and Cumin

Toss all the ingredients through in the oil, spread them out as best you can. Cook in a preheated oven (1800C) for 20 – 30 minutes, Keep an eye as you may need to remove the garlic and onions to stop them burning. Once cooked set aside to cool down, you can then take the skin off the Squash fairly easily. Next is the fun bit, place all the ingredients in the blender, start to blend and add the stock slowly to get make sure you get the right consistency. Place in a sauce pan on a medium heat and bring to the boil stir thoroughly and season to taste.

Spiced Butternut Squash Soup served with Toasted Croutons

Spiced Butternut Squash Soup served with Toasted Croutons

I served mine with some toasted croutons, you can download a pdf step-by-step version of this recipe. For those of you who are ooober observant you’ll notice I messed up the numbering on my pdf recipe for my “Chicken, Pek, Leek and Sage Leftover Pie” you can now download the correct version here. I promise, promise, promise…. this weekend’s recipe will be the Sweet and Sour Chicken Recipe I’ve been promising for a couple of weeks. If this soup recipe has gotten you in the mood for more soups try my Leek and Potato Soup or if you fancy something more exotic then try my Mediterranean Roasted Red Pepper and Tomato Soup. Before you try them, give this soup a whirl honestly, it’s worth a try, and if you do let me know how you get off.

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Stunning Spiced Sausage Stew

Stunning Spiced Sausage Stew

Hapus Dydd Gŵyl Dewi or Happy St David’s Day as they say over the boarder! I’ve also got to give a big shout out to the Famous Graham, my long suffering brother-in-law and inspiration behind Graham’s Caramelised Red Onion and Goats Cheese Tart! I have no doubt Graham will have another wheelie good feature before too long but for now Happy birthday and have a great one, being married to my sister and being Alice’s’ dad you deserve it lol! Ok so there’s nothing Welsh from me today… yet!! Bu the sausages in this recipe are Welsh, it’s always a bonus, and we won yesterday which was a damn Skippy result!

So here we go, ingredients and equipment are pictured below. Not all the ingredients are shown on the pictures but download the list and you’ll see what you need.

Some of the Stunning Spiced Sausage Stew Ingredients

Some of the Stunning Spiced Sausage Stew Ingredients

Some of the Equipment Required For Spiced Sausage Stew Ingredients

Some of the Equipment Required For Spiced Sausage Stew Ingredients

You’ll all remember the “Schwartz” Cajun Sausage and Butterbean Stew I created some time ago, this is an interpretation on it… one big thing though, there’s no flipping butterbeans! It’s another warm winter dish and could well become a classic in my household (well with my mother and I anyway). Key to this recipe is time, take your time cooking it to build the flavours, it’s a comforting dish full of flavour, you will really enjoy it. Serve this with rice, mashed potatoes or rice.

Spiced Sausage Stew Preparing The Ingredients

Spiced Sausage Stew Preparing The Ingredients

Ok, where to start, well chop the onions in half and then into slices, cut the carrots into circular medallion shapes. Once you’ve done that take the garlic cloves and cop them up finely – measure out the ‘erbs and spices (I’ve dropped the ‘h’ to the annoyance of those close to me) and set them aside.

Cooking the meat for the Spiced Sausage Stew

Cooking the meat for the Spiced Sausage Stew

The picture above shows the three meat related steps to preparing the casserole. You need to cook the lardons in the oil (don’t use as much oil as I have – I was a bit heavy handed)! Once you’ve browned the lardons transfer them to the casserole dish and add the sausages and brown them. The sausages in the pictures above have been skinned, I hate, no wait did I say hate I feckin’ detest sausage skin, so I get rid of it at any given opportunity. Brown the sausages off and then add them to the casserole dish with the lardons.

Early Stages Of The Cooking Process While cooking Spiced Sausage Stew

Early Stages Of The Cooking Process While cooking Spiced Sausage Stew

This is the fun bit… flavour building, take time it’s worth it, I haven’t rushed this dish so not sure what it’ll taste like but honestly it’s brilliant so take your time. Once you’ve transferred the sausages and lardons to the casserole dish, add the onions and garlic to the frying pan and cook slowly until they’ve softened. Then add the carrots and cook slowly, as you’re going to cook this in the oven you don’t need to cook it for long, just allow it to soften. Once you’ve cooked everything add the herbs and spices and stir thoroughly to allow all the flavours to cwtch up with each other and become friends. You should take your time at this point , raw spices are not nice to eat!

Adding Tomato Purée Makes All The Difference To My Spiced Sausage Stew

Adding Tomato Purée Makes All The Difference To My Spiced Sausage Stew

Now flavour wise, if you’re talking about disability, then disability sports comes to mind! At the moment we have a national athlete with disabilities in our pan…. with the step above we’ll have the making of a Paralympian! Add the Tomato Purée and stir thoroughly, you need to cook this out because of the acidity in it it’s good to leave it cook.

Different stages of cooking the Stunning Spiced Sausage Stew

Different stages of cooking the Stunning Spiced Sausage Stew

Now hear this, now hear this, this is where the gold medallist of the Paralympian world comes in! It’s flavour time! After the Tomato Purée has cooked out add the tinned tomatoes and stir thoroughly give that time for all the flavours to meld. Next you’ll need to add the stock cubes – make sure you crush them up thoroughly and then stir it thorough. The add as much water as you want, in the recipe I say to add a pint of water/stock – that’s up to you! You all know I like a sauce/liquid with my food so I probably added a pint and a half but you add what feels right to you.

Before and After the Stunning Spiced Sausage Stew has been cooked

Before and After the Stunning Spiced Sausage Stew has been cooked

Ok now we’re at the end of the process, well… nearly! Place the frying pan contents into the casserole dish with the sausages and the bacon lardons, cook in the preheated oven for 15 – 20 minutes or until you are happy that everything is cooked thoroughly. Serve with buttery mashed potatoes mixed with finely chopped spring onions.

Stunning Spiced Sausage Stew served with Creamy Spring Onion Mashed Potatoes

Stunning Spiced Sausage Stew served with Creamy Spring Onion Mashed Potatoes

Remember if you want to cook this recipe you can download the step-by-step instructions hereNext week we’ll have a review for Time-Saving Tuesdays and a recipe later on in the week. Happy St David’s Day to all my friends and family, Welsh or not, happy birthday Graham and I hope everyone enjoyed the rugby yesterday!
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Comforting Classics – Shepherd’s Pie

Now we’re hitting the heights of pure comfort, in comfort terms this is this is a big king sized bed with a soft fluffy duvet, hot water bottle and a mug of cocoa (sorry was that a bit too 😆 ! Now there are two debates going on with this one…. debate number one Shepherd’s pie off… my mother makes a different version to mine, whose is the best? We’ll never know, maybe a blind tasting is in order. Debate number two is this Shepherd’s Pie or Cottage pie. What’s the difference I hear you ask, well Cottage Pie contains Beef and Shepherd’s Pie (as in the name) contains lamb. I suppose you could say this was Cottage Pie because it contains beef but we’ve always called it Shepherd’s Pie. May be because my mother’s maiden name is Shepherd, I honestly don’t know 🙄 .

Ingredients for Comforting Classics - Shepherd's Pie

Ingredients for Comforting Classics – Shepherd’s Pie

The image above shows all the ingredients the top picture shows the ingredients for the pie, you can see there isn’t a large amount, the picture below shows the ingredients required for the mashed potatoes.

Equipment for Comforting Classics - Shepherd's Pie

Equipment for Comforting Classics – Shepherd’s Pie

I didn’t have very much in the way of utensils or pieces of equipment there was a casserole dish in addition to those pictured above. I love my Ken Hom Wok I cook everything in it but you can use a normal frying pan.

Stage One Of Frying The Carrots, Onions and Mice For The Comforting Classics - Shepherd's Pie

Stage One Of Frying The Carrots, Onions and Mice For The Comforting Classics – Shepherd’s Pie

Chop the carrots and onions up, cut them up very small if you are in a hurry so everything cooks evenly. Fry the onions in the pan until they’re softened nicely, then add the carrots and cook for a further few minutes. Once you’ve done that add the mince, stir thoroughly to allow the mince to break up. If you like it completely broken up rub a bit of oil in it first and then break it up before you put it in the pan.

Stage Two, Browning The Mince and Creating The Gravy for The Comforting Classics - Shepherd's Pie

Stage Two, Browning The Mince and Creating The Gravy for The Comforting Classics – Shepherd’s Pie

Allow the mince to brown thoroughly (see above left), cook it slowly if you’ve got time to allow the mince to become neighbours and good friends with the carrots and the onions, after all everyone needs good neighbours. Once browned, sprinkle over the stock cubes, this is where it becomes tricky. If you’re adding 500ml of water then you’ll probably need both stock cubes, stir thoroughly to give everything a powdery coat of stock cube goodness!   When the meat is coated with the stock cubes add the water (see the lower picture above), this is where my mother and I differ (she doesn’t make gravy like I do because she makes it separately). I add 500ml (maybe 600ml) because I like gravy in my pie. Stir thoroughly and cook long enough to allow the gravy to thicken slightly.

Filling The Casserole Dish Ready For Cooking The Comforting Classics - Shepherd's Pie

Filling The Casserole Dish Ready For Cooking The Comforting Classics – Shepherd’s Pie

Now that the filling is cooked pour it into a casserole/oven proof dish and let it cool, pouring the mashed potato on top now would result in it sinking into the meat filling. Spoon the mashed potato over the filling. Fluff it up with a fork to get peaks that will crisp up in the oven. Bake in the oven for approximately 20 minutes (or until the top is golden).

The Comforting Classics - Shepherd's Pie With Green Beans and Gravy

The Comforting Classics – Shepherd’s Pie With Green Beans and Gravy

The Comforting Classics - Shepherd's Pie Top Tip

The Comforting Classics – Shepherd’s Pie Top Tip

Oh my gosh, I can’t tell you how much I love shepherd’s, cottage THIS PIE 😀 . I’ve served it above with some green beans and some extra gravy.It’s a versatile recipe, it can be frozen, make a big batch and store in the freezer ready for when you need something comforting when you come home from work. For more information download my step by step guide here.  To see the previous recipe in my Comfort Classics feature click here, it was a Cheat’s Fish Pie.

If you like this recipe you may also like my Pig Sty Pie that I developed with the help of TV Chef Jo Pratt… I felt the poor little piggies were being a bit left out in the pie steaks! Next Tuesday I’ll be reviewing a ready meal and it will be Tesco Tomato & Mozzarella Pasta Bake.

If you’re going to watch the rugby this weekend then this dish (although I wouldn’t admit it) could be cooked in honour of the England Rugby team but more sensibly you could cook my Leek and Potato Soup to support the Welsh dragons!
See you Tuesday 😎

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