Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins
This is a complete meal for four, which has a great deal going for it in terms of child appeal yet, at the same time, will be equally appreciated by young-at-heart adults. Basically it's bacon, sausage, tomatoes and potatoes but with a different twist – the kind of meal that, once you get hooked on it, could become a regular staple. It's dead simple, all gets cooked in one oven, takes little more than 30 minutes to prepare and I don't think you'll have any problems serving it to anyone within an age range of three to 103!
|1 x 450 g pack pork chipolata sausages|
|1 heaped dessertspoon Dijon mustard|
|1 heaped dessertspoon French coarse-grain mustard|
|16 rashers dry-cure streaky bacon, de-rinded|
|1 level dessertspoon demerara sugar|
|1 x 200 g tub soft cheese, such as Philadelphia or Creamery Light|
|1 x 100 g pack trimmed salad onions, finely sliced|
|1 egg yolk|
|1 x 284 g pack frozen American-style potato skins|
|1 oz (25 g) parmesan cheese|
|4 large tomatoes|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 7, 425°F (220° C).|
|Need help with conversions?|
You will also need two solid roasting tins measuring 10 x 14 inches (25 x 35 cm).
This recipe first appeared in Sainsbury's Magazine.
Begin by preparing the sausages. First measure the mustards into a bowl, mix well, then spread out each bacon rasher on a flat board and run the back of the blade of a knife firmly all along it to stretch it out as far as possible. Then spread each rasher lightly with mustard and wrap it around a sausage, starting at one end and curling it round and round to cover the entire length.
After that, mix the remaining mustard with the demerara sugar and brush some of this over the bacon. Now place the sausages on a baking tray, about 1 inch (2.5 cm) apart, then pop them into the oven on a high shelf and put a timer on for 10 minutes.
Meanwhile, in another bowl, combine the soft cheese, sliced salad onions and egg yolk, mixing thoroughly and seasoning well with salt and pepper. Then spread the mixture thickly over the potato skins (no need to defrost them), finishing off with a sprinkling of parmesan. Now arrange these on the other baking tray, then, finally, take a slice off the rounded end of each tomato, season, then spread the rest of the mustard over each one.
As soon as the 10 minutes is up, place the tomatoes alongside the sausages, then place the tray of potato skins on the shelf underneath. Now give everything another 10 minutes' timing.
Then swap the trays around, putting the potatoes on the higher shelf, give everything another 10 minutes' cooking and after that, supper for four will be ready to serve, garnished with sprigs of watercress if you like.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!
Delia loves braised sausages - and this glorious recipe reveals why: succulent pork complemented with apples and juniper create a brilliant winter warmer. Comfort food at its best.
Delia's take on potatoes boulangere offers a cheap and sustaining supper dish, with the addition of sausages. What could be more satisfying on a cold day?
Cassoulet is made with all sorts of lovely French ingredients, but for a more economical version, this poor man's cassoulet is just the thing. Make sure you use good-quality meaty sausages.
A hearty soup drawn from the rustic traditions of French cooking: vary the vegetables according to season and whatever you have to hand. All you need to serve it is plenty of crusty bread.
This makes a nice accompaniment to 1 lb (450 g) ordinary fried sausages.
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
Printed in the 70's, Delia's book Frugal Food didn't have many pictures. However the recipes are still as good today as they were then, so we have included some on the site with generic photographs.
This is a classic combination in France, where both sausages and lentils are used extensively in regional country cooking. Use good-quality sausages and the very best - Puy - lentils for a hearty wintry supper.
Most Popular recipes
Autumn apple recipes
Feuille de brick
15 Sep 2014 16:15
that makes me think the mills do too.
17 Sep 2014 20:27
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
17 Sep 2014 18:56
02 Sep 2014 00:03
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01