Sausage Treasure Chest

[Claire]

Oh, by the way, I learned "toad in the hole" to be a piece of toast, with a hole cut out of it, and then fried with an egg in that hole. The cut out piece of toast would be put on top of the egg. I'm not sure where I learned that, or from whom.

[Linux]

Originally Posted by Claire

Oh, dearie me. I'm going to have to hide this line from my husband (not difficult to do as he doesn't mess with email in any way shape or form). If he sees this, I can see an entire week of sausage mania. When we were younger, we went to Hong Kong, and the first thing he wanted to do? Have an English breakfast of bangers and mash. (It was yummy!). He just loves, LOVES sausage.

I don't what it is about blokes and sausages, but dogs also. My spaniel just goes crazy over them!


Here's a delicious sasuage bake recipe for us! Enjoy.

A wonderful sausage bake!



Men may think they’ve exclusive rights to sausages, but we women know different. This recipe is so easy to make. Slam it in the oven to mind its own business while you put your hoofs up for some well deserved, R&R.

12 Cumberland sausages
balsamic vinegar
4lbs ripe assorted tomatoes: small, large, cherry-type, doesn’t matter
1 tablespoon dried oregano
2 sprigs each of fresh thyme, rosemary and bay leaves
3 cloves of garlic, thumped with heel of hand, peeled
extra virgin olive oil
sea salt and freshly ground black pepper

Preheat the oven to 375F / 190. Place all the tomatoes, herb sprigs, oregano, garlic and sausages in one layer in a roasting tin and drizzle well with the olive oil and balsamic vinegar and season with salt and pepper.
Mix it all together, making sure the sausages are on top and roast for 30 minutes.
Take it out of the oven, give the tin a shake, turn the sausages and then bake for another 15 to 30 minutes depending on how golden you want the sausages. My preference is well done, seems the flavours improve.
Remove the sausages from the tin and if the sauce is a bit thin, boil it up on the hob until it is the consistency you want.
Serve with warm crust bread and wine/beer of your choice.