Recipes: Bombay Potatoes, Pappardelle And Cassoulet In The Celebration Of Sausage Week

In celebration of Sausage Week, join us for some mouthwatering culinary extravaganza that will give pork food a whole new meaning.

Spicy Sausages with Bombay Crushed Potato (serves 4)

‘Eastern flavours meet Western flavours’

Time to cook: 20 minutes


8 Spicy pork sausages

900g (2 lb) Potatoes, peeled and cut into chunks

15mlsp (1tbsp) Oil

1 Onion, sliced

25 g (1oz) Unsalted butter

10mlsp (1dssrtsp) Bombay potato spice mix

100g (4oz) Spinach

15mlsp (1tbsp) Fresh coriander chopped


  • Preheat the grill.
  • Place the potatoes into a pan, cover with water, season with salt and boil for about 15 minutes until soft. Meanwhile cook the sausages under the grill
  • Heat the oil in a large frying pan and cook the onion for 2-3 minutes until soft. Add the butter and Bombay spice mix, cook for 1-2 minutes to fry off the spices.
  • Drain the cooked potatoes and crush lightly with the back of a fork, do not mash them completely.
  • Stir the potatoes through the pan with the spiced onions, add the spinach and the fresh coriander.
  • Serve the spicy sausages with the crushed Bombay potatoes.
  • Serving suggestion: accompany with mango chutney and a crunchy salad of radishes, cucumber and coriander.

Simply Sausages with Pappardelle, Leeks and Cherry Tomatoes

(serves 8)

Recipe by

Time to cook: 30 minutes

Oven temperature: 200ºC


400g (14oz) Pork, leek and bacon sausages

200g (7oz) Cherry tomatoes, halved

400g (14oz) Pappardelle or thick tagliatelle pasta

2x15mlsp (2tbsp) Olive oil

3 Medium leeks, washed and sliced

1 Clove garlic, crushed

200 ml (7fl oz) Double cream


50g (2oz) Parmesan flakes

Handful Wild baby rocket to garnish


  • Pre-heat the oven.
  • Roast the tomatoes on a roasting tray for 20 minutes.
  • Bring a large pan of salted water to the boil and cook the pasta until just done.
  • Heat 1tbsp of the oil in a frying pan, fry the sausages until golden brown and cooked through. Remove from the pan and keep warm.
  • In the same pan, fry the leeks and garlic in the remaining oil until the leeks have softened. Add the cream and season to taste.
  • Cut each sausage into 4 pieces and then add to the leek sauce. Add the tomatoes and pasta to the sauce.
  • Serve in a warm bowl sprinkled with Parmesan flakes and wild baby rocket.

Sausage Cassoulet (serves 4)

Recipe by David Bates Executive Chef Tulip

‘'A quick and easy version of a classic sausage dish. Ideal for a filling family meal at anytime of the year."

Time to cook: 1hr 35 minutes

Oven Temperature: 180ºC, Gas Mark 4


400g (14oz) Toulouse style sausages

2 x 15mlsp (2tbsp) Olive Oil

340g (12oz) Pork belly cut, into 3-5cm cubes

1 Onion, peeled and quartered

1 Garlic clove, peeled and crushed

4 Large tomatoes, quartered

2 Sprigs of fresh thyme

1 x 300g approx’ Can cannellini beans, drained, black pepper to taste

250ml (10floz) Pork stock

100g (4oz) Fresh breadcrumbs


  • Pre heat the oven.
  • Heat the oil in an oven proof casserole dish, add the diced pork belly and brown lightly. Add the onions and soften, then add the garlic and fry for a further 1 minute. Do not allow the garlic to brown.
  • Add the tomatoes, thyme, cannellini beans, black pepper and stock to the dish. Cover the casserole dish and place in the oven to cook for 40 minutes. Meanwhile fry or grill the Toulouse sausages and place to one side.
  • After cooking the pork for 40 minutes add the sausages to the dish, cover with a lid and place back in the oven for a further 20 minutes.
  • Remove the dish from the oven and scatter the breadcrumbs over the top, cover and return to the oven for 20 minutes. Finally remove the lid and brown the top in the oven for a further 10 minutes.
  • Serve with chunky bread.

Sausage Week Hash (serves 4)

Recipe by Simon Rimmer, BSW Celebrity Chef

‘Sausages and black pudding in a smoky bean casserole topped with a potato hash’

Time to cook: 60 minutes

Oven temperature: 200ºC, Gas Mark 6


8 Smoky pork sausages

15mlsp (1tbsp) Olive oil

200g (7oz) Black pudding

100g (4oz) Thick cut bacon lardons

1 Onion chopped

3 Whole cloves

1 Garlic clove, chopped

1 Fresh chilli, seeded and finely chopped

1 x400g can BBQ baked beans

25g (1oz) Black treacle

15mlsp (1tbsp) Smoked paprika

3x15mlsp (3tbsp) Ketchup

15mlsp (1tbsp) Dijon mustard

15mlsp (1tbsp) Malt vinegar

250g (8oz) Cooked new potatoes, sliced

50g (2oz) Butter

5mlsp (1tsp) Chilli flakes

5mlsp (1tsp) Smoked paprika

1 Lemon, juice


  • Preheat the oven.
  • Fry the sausages and black pudding in the oil in an ovenproof casserole pan until cooked and the black pudding is crispy. Remove from the pan and set aside.
  • Fry the bacon until crisp and then set aside. Finally fry the onion, cloves, garlic and chilli until soft. Return the sausages, black pudding and bacon to the pan and add the beans, treacle, paprika, ketchup, mustard and vinegar. Stir well and simmer for 20 minutes.
  • Meanwhile, fry the new potatoes in the butter with the chilli and paprika, then add the lemon juice.
  • Spoon the potato slices over the top of the sausage and bean mix. Bake in the oven for 20 minutes, finishing under the grill for a crispy topping if necessary.
  • Serving suggestion: serve with dill pickles and spicy sauce.