I like sausages. And I now like marmalade. For most of my life only one of those sentences has been true. I’m glad that they both are now.
So, since I like marmalade, it seems sensible to start using it in recipes. And I’ve started easy peasy. What could be easier than sausages?
My local butcher is worth visiting. He is a good old-fashioned Scottish butcher, with lots of bacon and steak pies and haggis and black pudding. And all other lovely meaty things. I’d intended to make Scotch Eggs this weekend with our glut of lovely fresh eggs from my ladies. But somehow that didn’t happen. So, this evening there were sausages to be eaten. We dug up some potatoes from the veg bed, to go with the sausages.
Oven: Gas Mark 6
- half a dozen small-ish pork sausages (or a couple of big ones)
- 2 big spoonfuls of marmalade
- 1 spoonful of tomato ketchup
- 1 spoonful, or a big slug, of sunflower oil, or rapeseed, or vegetable oil, whatever you have to hand
- Mix together all the ingredients, apart from the sausages.
- Roll the sausages in the marmaladey mixture to entirely cover them up
- Pop each smothered sausage onto an oven tray, preferably one of those ones which has a ‘well’ for all the juices to run into
- Put them in the pre-heated oven, and leave for about 25 mins
Serve with new potatoes, savoy cabbage and onion gravy. There, how easy was that?
Oh, and if you feel like making your own marmalade too, try this: Tasty orange ginger marmalade.