Here I am again with a smaller budget this month than I should have after all the festive excess and an effort to plan our meals has become essential. I thought I’d share my thoughts with you. My first tip is to make eight sausages feed two people, twice, and this always works.
I make four scotch eggs using four sausages, and Italian meatballs which use up the other four. The meatballs get frozen for another day and the Scotch eggs do not last long!
This recipe varies with how close we are to the next shop and what might be available in the way of cheese.
- 4 sausages
- 1 onion, chopped finely
- 1 clove of garlic, chopped finely
- Chopped mushrooms, red pepper and celery
- Tomato paste
- Grated cheese
- Salt and pepper
- Your fave pasta
- Take four sausages and remove the skins.
- Flour your work surface and then split the sausages each into three and roll to make tiny meat balls.
- In a non-stick pan sprayed with oil, brown the chopped onion and the meatballs turning until lightly coloured. Lift out with a slotted spoon and set aside.
- Add the other chopped ingredients to the pan and cook until the veg has softened slightly, adding extra oil if necessary. Cook the pasta until almost ready and drain, saving half a cup of the pasta water.
- In a large bowl add the pasta, all the veg and the meat balls and a handful of grated cheese. Stir carefully and turn into an ovenproof dish. Mix the tomato paste with the pasta water and pour over the dish. This time I discovered a bonus scrap of Chorizo in the freezer, so that was added before it went in the oven. Add a generous grating of cheese and bake in a hot oven until golden brown on top.
- 4 eggs
- 4 sausages
- Additional egg for coating
- Seasoning of your choice
- Boil four eggs (7 minutes from simmering), dunk in cold water, peel and set aside.
- Remove the skin from the four sausages and, on a floured surface, roll each one into a ball, then flatten with heel of your hand.
- Wrap each egg in the sausage meat making sure that all the egg is covered – this can be done by gently rolling the covered egg on the floured surface.
- Dip the covered eggs in seasoned beaten egg, and then roll in breadcrumbs.
- Chill for a couple of hours prior to cooking in a fat fryer or frying pan turning regularly.