As we emerge from the gloom of the winter months and we see signs that barbeque days will soon be with us, here are a couple of alternative suggestions for what to do with a sausage or two!!

 

Porkers and Polenta with Roast Shallots
Serves 4, Prep: 10 min, Cook: 30 min.

12 pork sausages
2tbsp olive oil
12 shallots
300g spinach leaves
75g butter
4tbsp grated Parmesan
250g Merchant Gourmet
1 -minute polenta

Method:
Heat the oven to 375F/190C/gas mark 5 and boil the kettle. Smear sausages with oil and arrange in a roasting pan with unpeeled shallots.

Cook, turning half-way through, for 25 minutes or until golden brown and the shallots very soft.
Meanwhile, pour boiling water into a pan, return to the boil, add Itsp salt and the spinach. Boil for a minute. Drain and cool, then squeeze to remove excess water.

When the sausages are ready, remove the skins from the shallots and keep both warm. Pour 1 litre of boiling water into a spacious pan. Add 1.2 tsp salt and return to the boil Add the polenta in a steady stream, reduce the heat and stir with a long wooden spoon for 1 minute as it thickens. Stir in the butter, Parmesan and spinach. Divide between 4 warmed dinner plates and add 3 sausages and 3 shallots to each.

 

Sausage and Apple Meatballs
Serves 4, Prep: 20 min, Cook: 30 min.

400g old-fashioned pork sausages with herbs
2 onions
6 tbsp olive oil
1 Bramley cooking apple, approx 50g
1 lemon
Itbsp smooth Dijon mustard
500g chard, cima di rapa or other leafy brassica
4 medium potatoes, approx 600g
2tbsp mascarpone

Method:
Finely chop the onions. Gently soften and brown in 2tbsp of olive oil for about 8 minutes. Run a sharp knife down the sausages and peel away the skin. Form 4 meatballs from each, rolling between your palms. Drop the sausage balls into the onion and brown. Peel, core and chunk the apple. Toss with lemon juice and add both to meatballs. Season, reduce heat and cover and cook for 15 minutes, stirring half-way through. Stir the mustard into the apple, making a creamy sauce.

To make the rosti, grate unpeeled potatoes on the large hole of a cheese grater and mix with the mascarpone. Divide into 4 mounds. Heat oil in a pan and when very hot, remove from the heat and use a fish slice to quickly spread a mound over the base of the pan. When the underside is brown, flip and cook other side.

Divide the meatball mixture between the 4 plates. Serve with the chard on side plates to avoid making the rosti soggy.