This dish was not entirely successful. I had intended it to be a version of a dish I make with new potatoes, onions, garlic, pancetta, and olive oil: I just mix them all up in a heavy casserole, and cook them at gas mark 6/200C for 30 minutes, and at 4/180C for a further 30 (stirring them up every so often). The onions keep the dish moist; the oil and the fat give it an unctuous quality.
I cooked the substantial quantity in the photo just for myself, with 4 new potatoes (medium-sized), 1 clove of chopped garlic, 2 roughly chopped onions, some salt, 2tbsps of olive oil, and the 3 sausages.
The challenge, I thought, was to brown the sausages without splitting them. I put them on a medium heat with the oil, and kept them moving all the time. They browned quickly. Then I tipped in the other ingredients, stirred everything around, and put the dish in the oven. As you can see, the sausages split anyway, while they were baking. But they didn't impart any flavour to the potatoes and onions. I might as well have fried them separately.
I cooked the substantial quantity in the photo just for myself, with 4 new potatoes (medium-sized), 1 clove of chopped garlic, 2 roughly chopped onions, some salt, 2tbsps of olive oil, and the 3 sausages.
The challenge, I thought, was to brown the sausages without splitting them. I put them on a medium heat with the oil, and kept them moving all the time. They browned quickly. Then I tipped in the other ingredients, stirred everything around, and put the dish in the oven. As you can see, the sausages split anyway, while they were baking. But they didn't impart any flavour to the potatoes and onions. I might as well have fried them separately.
2 comments:
I always find that pricking the sausages after they have been browned, when the skin is crisp, generally prevents the sausage from splitting.
Yes, I should have done that. I wrote about pricking sausages here:
http://nicholasclee.blogspot.com/2007/02/pricking-sausages.html
Post a Comment