Food & Drink Magazine

Oven Barbequed Sausages

By Mariealicerayner @MarieRynr

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The weather has been a lot cooler these past few days, and not so stifling . . . Todd was so happy, even though he really loved the heat.  He was getting a bit tired of salads though . . . he was craving some meat and potatoes.
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So what's a gal to do?   Well, I love my man a lot, and so I cooked him up a real man-pleasing meat and potatoes meal.  He loves bangers and mash most of all . . . so that's what I did . . .
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But not just any bangers and mash, no.  Oven Barbequed Bangers and Mash.  This is the best of the best. I do confess to having a certain fondness for it myself.
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The sausages are par-boiled on top of the stove in some water, along with some onions to help render out some of that fat.   They you lightly brown them in a nonstick pan.  The softened onions are put into the bottom of a shallow baking dish.   A delicious home made barbeque sauce is poured over top and then you drop in the browned sausages.
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The whole thing then gets banged into the oven.  The sauce, which appears quite liquidy when you first put it into the dish, thickens into a glossy rich sauce . . . filled with lovely bits of soft onion, coating and glazing the sausages.
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The sausages are meltingly tender and in that sauce . . . wowsa, just heavenly . . . and with a side of mash, you just can't go wrong.   Winner/winner chicken dinner!
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Except it's not.  Chicken that is . . . it's Banger's and Mash, but not as you know it.  ☺
Try them for yourself.  I think you'll agree that this dinner is quite scrumptious indeed!   There is nothing that could make this any tastier than it already is.  Guaranteed!
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*Oven Barbequed Sausages*
Serve 4 to 6Printable RecipeThese are plump, juicy and flavourful.   Baked in the oven and delicious with mashed potatoes, peas and some crusty bread for mopping up all of that delicious sauce.  Simple, easy and economical.  This is one of Todd's favorite dinners and it's not surprising that it is  These are just wonderful.8 plump good quality dinner sized pork sausages(I like Cumberland)2 medium onions, peeled, halved and sliced in half moons250ml of tomato ketchup (1 cup)250ml of water (1 cup)30ml of cider vinegar (about 1/8 cup)4 TBS soft light brown sugar, packed 1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp salt1/4 tsp ground black pepperpinch cayenne pepperPreheat the oven to 180*C/350*F/ gas mark 4.Bring a pot of plain water to the boil.  Add the sausages and onions.   Simmer for about 5 minutes.   Scoop out the sausages and brown them lightly in a frying pan you have coated with a bit of non-stick cooking spray.  While they are browning, strain the onions out of the water and put them in the bottom of a shallow baking dish.  Whisk together all of the remaining ingredients.  Pour this mixture over top of the onions.   Add the sausages to the baking dish, turning them to coat them in the sauce.Bake the sausages for 30 to 40 minutes in the heated oven, uncovered, until the sauce has thickened and the sausages are tender and glazed somewhat.  Serve hot with mashed potatoes, peas and some crusty bread!

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