Debbie & Andrew’s
British Sausage Week
Warm greetings from me after a three-week break – for those who follow me on my social media channels, you will know that I have been in Canada, Yorkshire and Germany over the last few weeks, travelling with limited mobile signal and access to reliable WiFi. My travels took me to Arctic Canada in Northern Manitoba, on the Hudson Bay, where I walked with polar bears, then onto Quebec and Montreal, before popping back home to Yorkshire for a few days, and then onto Bavaria in Germany……I’ve had an amazing time, and I have LOTS of stories and recipes to share with you over the next few weeks, so PLEASE do keep popping by for more regular updates on Lavender and Lovage, and apologies for my three-week “radio silence”! But, I’m back now, with a wonderful seasonal recipe for Overnight Sage & Sausage Breakfast-Supper Bake, perfect for Halloween and Bonfire suppers, as well as Christmas, which is now looming high on the horizon.
Today’s recipe was commissioned by the wonderful sausage people over at Debbie & Andrew’s, who also sponsored the recent Best British Food Blog awards with Great British Food magazine for 2016; as you know, I was delighted to win the award for Lavender and Lovage, and you can read all about it here: Winner for Best British Food Blog: Lavender and Lovage. I was also featured in last month’s Great British Food magazine, along with today’s recipe for Overnight Sage & Sausage Breakfast-Supper Bake. The recipe was originally conceived for Christmas, for Christmas morning to be exact, but with British Sausage Week next week – from the 31st October to the 6th November, and with Halloween and Bonfire Night being celebrated and enjoyed next week too, I thought now was the time to share the recipe, and you can then also make it in a few weeks for Christmas morning too, if you wish!
This recipe is very easy to make, and if you do make it for a family Halloween or Bonfire Night supper, then you can prepare it in the morning, so it’s all ready to pop into the oven when everyone gets home from school or work. Simply fry the sausage, bacon lardons and red onion before adding it to the baguette and then pouring over the savoury egg custard mixture; then cover with cling film and leave in a cool place or the fridge. When you are ready to bake it, bring it to room temperature whilst the oven is pre-heating and voila, supper (or brunch/breakfast) is ready! If you are catering for veggies, then why not make a separate bake, and use Quorn sausages, or mushrooms and extra veggies, it’s totally up to you. For another idea, I have another recipe for Christmas Morning Breakfast Bake, which uses spinach and tomatoes in the recipe. Or, how about making some Pork Sausage, Leek & Apple Pies, Savoury Sausage and Sage Baked Apples or a Sausage & Apple Casserole with Herb Crusted Dumplings.
The recipe for my Overnight Sage & Sausage Breakfast-Supper Bake shared below, and don’t forget this recipe is also a great idea for Christmas and the New Year too……with a minimum of last-minute fuss on the “big day” or as a tasty Boxing Day brunch idea. I’ll see you in a day or so, with some more new recipes, as well as some amazing travel stories, which feature canoeing, polar bears, dining with James Martin and other traveller’s tales from around the globe! DON’T FORGET TO PUT THE CLOCKS BACK tonight, as British Summer Time ends, and what will you do with your extra hour on Sunday? Will you have a lie in, take a long walk, cook, bake, read or visit family and/or friends? See you soon, Karen
Disclaimer: Commissioned work with Debbie & Andrew’s