• Slit the sausages and remove them from their skins, then chop them into small pieces.
• Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured.
• Add the carrot, then stir in the wine, stock, tomato purée, and season.
• Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
• Put the butter, Gluten Free flour and milk in a pan.
• Gently heat, whisking, until thickened and smooth.
• Add a sprinkle of freshly grated nutmeg, season, and then simmer for 2 minutes.
• Preheat the oven to 190C/Gas 5/fan 170C.
• Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
• Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level.
• Spoon over the sausage sauce, then cover with the remaining pasta.
• Pour the white sauce evenly over the top and sprinkle with the cheddar.
• Bake for 20-25 minutes until golden brown.
• Leave for 5 minutes before serving.

Tip – Make ahead

The joy of this dish is that it can be made ready to bake several hours ahead or frozen, so it’s perfect if you are having friends round or want to get the cooking out of the way early.

• Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
• Add the chopped Hodgins sausages and gently brown.
• Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
• Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
• Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
• Simmer for 5 minutes before serving.

• Slice sausages and brown lightly in a large frying pan  in a large frying pan having added a tablespoon of oil
• Add the cut potatoes and carrots to the pan.
• Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
• When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
• Serve and enjoy!

• Heat the oil in a large pan and brown the sausages all over.
• Add the onions and cook until softened.
• Then tip in the cabbage, sugar, red wine, a pinch of salt and a shake of chili sauce.
• Cover the pan and lower the heat.
• Cook gently for about an hour, stirring occasionally, until the cabbage is soft.
• For the last few minutes, take the lid off the pan and raise the heat to boil down the juices so they just coat the cabbage.
• Season.

Serving Suggestion

Pass round soured cream or crème fraîche so everyone can put a splodge on their cabbage.

Tip

You can make this a couple of days ahead and reheat it gently before serving.

Directions

• Heat a large, wide frying pan, skin the sausages and slice finely or crumble onto the pan.
• Add the fennel seeds (there’s no need to add any oil).
• Fry for a few minutes until golden and the fat is released, stirring well to break up the meat.
• Add the mushrooms and fry for a few minutes until they begin to soften.
• Stir in the wine now, if using, bubble for 1 min,
• Then add the tomato sauce and heat through until bubbling.
• Meanwhile, boil the penne.
• When ready, drain and tip into the sauce.
• Mix well until completely coated, and then divide between four plates, finishing with a little Parmesan.

Tip : The sausage meat gives this dish great flavour

• Preheat the oven to 200 degrees C or gas mark 6
• Heat the oil and fry the onions and sausages until the sausages are just cooked and the onion is golden brown. Add the garlic as the onion starts to brown so that it does not burn.
• Meanwhile cover the lentils with water and simmer until soft.
• Remove from the heat and cut the sausages into two inch chunks. Replace in the pan and add the carrots, celery, sauce, tomatoes, peas, herbs and stock cube. Add the drained lentils and also the potatoes that have been cut into one inch chunks. Add water if the mix is too dry.
• Bring to the boil gradually and then put into an oven proof casserole dish with a lid. Place in the centre of the oven and cook for 40 minutes.
• Check to see if the vegetables are cooked. Add some gravy granules or a little mashed potato powder if you like your gravy thicker.
• Serve in a bowl with crusty bread to soak up the gravy.

Serving Suggestion

Beans

Some people prefer to have a can of baked beans in with their sausage casserole. If this is the case you can either replace to lentil or the can of tomatoes with the beans – or add it as an extra for an even more substantial meal.

Quality

Sausages can form the basis of a good nutritious family dinner. Do not fall into the trap of considering them as part of a meal with chips and other fried food when they can be served with vegetables for a tasty supper, dinner or lunch When you use Hodgins gluten free sausages you can be reassured that they  have higher meat content and less cereal and other additives. This means that you can produce a very nutritious meal for a low cost. When you use Hodgins gluten free sausages you can be reassured that they have higher meat content and less cereal and other additives. This means that you can produce a very nutritious meal for a low cost.

Directions

• Peel the potatoes, cut into “roast” potato sized pieces you should have around 12 big pieces of potato, add the potatoes to a pan cover with boiling water ( I like to add a gluten free cube for seasoning) and simmer until par boiled – they should be soft but not crumble
• Brown your sausages however you prefer grill or fry, put to one side once cooled slice into small bite sized pieces.
• Slice your mushrooms and fry until softened.
• Half your onion and slice
• In a large pan add 2 desert spoons of oil add the onions and fry
• Add the curry powder and stir for a further minute until clear and soft.
• Add the potatoes again stir and coat the potatoes in the paste
• Add the sausages, mushrooms and stir again
• Cover the ingredients with boiling water stir.
• Add the ketchup and the tomato puree.
• Simmer for 10 minutes.
• The potatoes should have just started to break down to create a nice thick sauce. Leave for at least 30 minutes preferably longer, the longer you leave it the fuller taste it achieves. If you have any leftovers this tastes amazing the next day!

Serving Suggestion

• Serve the curry with basmati rice.

This is pure comfort food especially for when it’s a cold day.This is a great dish as it combines  spicy food and sausages which is both unusual and cheaper than many cuts of meat, . I have now adopted this family recipe using the Hodgins Gluten free sausages for my son who is a coeliac.

• Heat oven to 220C/fan 200C/gas 7.
• Arrange the sausages in a roasting tin in a single layer and bake for 10 minutes.
• Meanwhile, mix together all the other ingredients with seasoning and 1 tbsp water.
• Pour the ketchup mixture over the sausages and mix well.
• Bake for 30 minutes more until the sausages are golden.

This is a perfect dish for entertaining; it goes down well with adults and children and can be used at a BBQ even as part of the BBQ or even beforehand as your guests are waiting for the main course.

An easy way to turn sausages into something special. Use the sweet, sticky sauce to marinate chicken drumsticks, too

This is a very simple recipe. I made the same quantity of sauce but instead of 2 tsp of chili powder I used 1 tsp chili powder & 1 tsp of crushed chilies for a little extra kick. Perfect. I made them for a buffet tea for the family & there was none left. Both kids & adults loved them. Will definitely be making these again.

Serving suggestion:

Serve the cassoulet accompanied by a green salad and some warm crusty bread.