SAUSAGES IN RED ONION MARMALADE SAUCE SERVED WITH BUBBLE AND SQUEAK

MRS DARLINGTONS  Jams, Marmalades and Chutneys sell rather well here at Skylark.
It all started for The Darlingtons in 1981when a surplus of eggs from their farm were used, to save waste, to make some lemon curd with the intention of seeing if they would sell to local villagers.
They did sell, and further requests poured in for possible other jams and chutneys.
Sales increased and by 1985 farm buildings were converted into a new kitchen with local village ladies drafted in to help with production. Another move to bigger premises came in 1992 with the addition of mustards,table sauces, pickles and now a new range of cooking sauces.

For todays Special's Board in the farmhouse cafe i have used Mrs Darlingtons Red Onion Marmalade.

First i browned off some sausages in butter in a large pan. I made half a pint of chicken stock and topped up to a pint with red wine and added to the pan with a whole jar of the red onion marmalade.

 

I brought it all to the boil, stirring well and left to simmer and reduce for about 20 minutes.

 

While the sausages were cooking i chopped an onion and sweated it off in a pan then added it to mashed potaoes, carrots and cabbage left over from Sundays roast dinner. A little mixed herbs,salt and pepper were also added for seasoning then i cooked in batches on the griddle til browned.

 

And here is the finished result and mighty tasty it was too!!

 



sausages served on bubble and squeak with red onion marmalade sauce

If you want to find out more about Mrs Darlington or the companys products take a look at their website here .

Wild Boar Sausage and Red Wine Casserole

It's important to promote produce in the cafe that is sold in the farm shop at Skylark Farm.
As i looked through the chiller this week my eyes caught sight of Wild Boar Sausages and i thought they would be tasty in a casserole with maybe a touch of red wine. And i was right!!!

So i fried off the sausages in a pan with a small amount of oil until browned all over, then removed from the pan and set aside. At the same time i put on some new potatoes to boil and chopped some carrots and an onion.
In the sausage pan i added my onion and carrots and cooked on a medium heat for 5 minutes until golden. Reducing the heat i sprinkled about an ounze of plain flour in the pan and cooked for a further 2 minutes. I poured a good amount of red wine in the pan and topped up with some beef stock. The 2 together probably equated to about a pint of fluid. I had some tomato puree in the pantry so i added 3or4 tbsps of that too. I brought the mixture to the boil stirring until the sauce was smooth, then simmered until thickened. To the pan i added my sausages (sliced) and some thyme, salt and pepper.

I transfered my mixture to a heatproof dish, sliced up my cooked new potatoes and layered them on top.

I then baked in the oven for about 20minutes on 180C.

Serve hot from the pan with mashed potatoes and peas.

Very popular on the specials board and extremely tasty!