Lymington and the New Forest seasonal recipes
Based on local produce and local suppliers
October 2019 for Halloween and Bonfire Night
Halloween Sausages from Fiona Hill, Real Food
"This recipe was influenced by Sway Butcher's wonderful pumpkin flavoured sausages.
3 sausages each person
1 small green pumpkin
2 large tomatoes
Pinch fennel seeds
1/4 pint chicken stock
A tip given to me by a pumpkin grower when I said I had to take my meat chopper to them to open them up was to bake in an oven for 10 mins ... Well it works brilliantly so do that before peeling and then dice half the pumpkin for your sauce leave the rest for soup.
Peel and small dice the onion and cook in olive oil till going soft then add the fennel seeds, the pumpkin and roughly chopped tomatoes, keep the seeds and juice as this will add more flavour and liquid.
Cook until the tomatoes start to break down a little about 10 minutes.
You can use home.made stock or make up a pint with one of the gelly stock ones, I find them less salty than the solid ones. Use the 1/4 pint for the sausage sauce and the rest for your soup.
While the sauce is cooking put your sausages in the oven to cook on parchment , they stick less and make it easier to clean your dish, or if you prefer fry till cooked through, but turn often to stop catching, then just remove the parchment by pulling one side and add the sauce cover with foil and cook for a further half an hour to allow all the flavours to meld.together.
The pumpkin as it cooks will thicken the sauce naturally without having to add any flour if you want to have a smooth sauce puree it before adding to the sausages, personally I like the chunks.
I served this last Wednesday to my Rotarian group with minted butter new potatoes and peas and carrots. It went down very well. You could also serve it with jacket potatoes - lovely for a wet cold night and very appropriate for bonfire night."
Fiona caters for private functions too - for more information visit her webpage here.
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