6 were twisted in half and cut to make 12 halves which look much more than 6 whole!
They were used in a Toad in the Hole and fed three people when served up with roast potatoes, parsnips, carrots and cabbage and plenty of gravy.
The remaining 2 had skins removed and were squished flat and put in the bottom of a pie with half a chopped onion that had been softened in the microwave, a couple of rashers of bacon chopped into small bits and two beaten eggs poured over the top and a thin pastry lid.
This is enough for two meals for us, once with veg and again with chips and tomatoes and as Colin isn't eating much there was even some left for me for two days lunch .
And one way to make 8 sausages = 9 meals.
Back Tomorrow
Sue
Well done Sue, making meat stretch is what we're doing nowadays as well. Pie looks very tasty.
ReplyDeleteI wouldn't say it's terribly fattening, as you say it was really filling and as it's nutritious food you didn't need to eat lots of it.
ReplyDeleteAbsolutely brilliant pie recipe, I'll be stealing that for sure, great for Alan as it is ... he would love it ... and with another pie made seseparately adaptable for me 😊
I'm just back to add I love your little shelf and it's contents ❤
ReplyDeleteOoooh, doesn't that look delicious, thanks for sharing. I have made a note for the next time I meal plan.
ReplyDeleteI do that with sausages too - I halved chipolatas before making the pigs in blankets for Christmas - much cheaper than buying the more expensive cocktail sausages or, heaven forbid, the ready-made pigs!
J x
Your pie looks yummy Sue x I am going to make one; do you put pastry at the bottom also ? Mo x
ReplyDeleteYes, rolled as thin as possible. I had some spare pastry and used it to make jam tarts
DeleteOh you just reminded me we haven't had toad in the hole in ages. And like you when I do make it I cut up my sausages only because I like them well done. I was terribly sick on an undercooked sausage once and I'll never chance it again!
ReplyDeleteWhen on war rations, we used to use 3 normal sausages, made into 4 tiny balls each, to make 12 mini toads in the hole. No madh but plenty f veg to finish, yum.
ReplyDeleteI hope that Col is recovering from his belligerent hospital neighbour's antics and has had some good nights' sleep. Your delicious meals will help too.
ReplyDeleteI agree with Sue and am going to “steal” your recipes.
Hopefully you are managing some space for rest yourself though I know that caring for someone is hard work however amenable they are. Sue
He feels that his 2 week stay in hospital has set him back by a month but is getting plenty of rest.
DeleteHe is very easy to look after thank goodness
Your title made me smile Sue before I even opened up the post. I imagined you using the sausages as some kind of arm exerciser so was relieved to see it was about homemade, nourishing food. Glad Col is managing to eat even if it’s small portions. Catriona
ReplyDeleteThat pie sounds delicious!
ReplyDeleteThis is the type of food I eat although I have to say that eating something that goes on for two or three days I find stretches my patience with food! I get fed up with having to have the same thing reheated the next day. But sausages are different and I love a cold sausage sandwich so they can last all week and I am happy.
ReplyDeleteMy OH would just love this and a slice of cold in his lunch tin would make his day:)
ReplyDeleteI had better write this recipe down Sue. Andy would love that with some salad for his packing up.
ReplyDeleteHugs-x-
This recipe is going into my book, I think that it will be delicious hot with veg and cold with a healthy dollop of your sweetcorn relish.
ReplyDeleteLooks really good though, as usual, I found myself tilting my head to read the titles of your recipe books. They look well thumbed, non-glossy ones, just the way I like them.
ReplyDeleteThey are all very old and no celebs in sight!
DeleteI love toad-in-the-hole but never make it as I have no idea what type of tin to use. My mum (I was born and raised in England) used a “dripping tin” which was the type of tin used for the Sunday roast.
ReplyDeleteI’ve never seen this type of tin here in Canada, we seem to go in more for enamelled roasting pans with slightly arisen areas in the bottom presumably to lift the meat from it’s juices though that doesn’t really work.
Christine
My mother always used a glass pyrex dish. I still do the same.
DeleteAnything oven- proof will do for a toad-in-the hole. I've got very old pyrex or a newer ceramic square deep dish
DeleteOh my goodness "sausage pie" what my mum served for Saturday dinner (minus the eggs) what a wonderful memory you bring back. You can't go far wrong with that sort of cooking.
ReplyDeleteMy mum used to make bacon and egg pie - no sausages!
DeleteA Quiche under cover then lol
DeleteShe was an Very plain cook! Would have avoided foreign sounding food so def no quiches! :-)
DeleteVery satisfying when you can make something stretch so much and still have very tasty filling meals xcx
ReplyDeleteExcellent stretching. Your toad in the hole looks very good.
ReplyDeleteGod bless.
The picture is of the sausage bacon and egg pie
DeleteYum! Not a steak and kidney pie but tasty for sure!
ReplyDelete