Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress. Remove the skewers and cut the sausages into wedges. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Remove the sausages to a plate and place the pan with the onions on the stove top. If it still hasn't browned, put it under a hot broiler for 5 minutes. When your sausages and onions are done, your bubble and squeak should be ready too. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Season, add the remaining butter and stir. Drizzle in some olive oil and add the onions. Take the preheated roasting pan from the oven. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Drizzle with olive oil and massage this into your 2 long sausages. Do the same to your venison or beef sausages. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Preheat the oven and a roasting pan to 425 degrees F. Pat it out flat again and continue cooking until really crisp all over. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. When they start to sizzle, add the potatoes and vegetables. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they're cooked right through, drain and put aside. 3 Month Health Check Living on WW2 RationsCook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes.How I will save over £3,400 by eating WW2 rations for a year!.Happy Coronation Day and here is a delicious WW2 fruit scone recipe for the occasion!.Let’s hear it for using the leftovers and the fridge odds and ends! Thanks so much for sharing the recipe! I had enough for two respectable bowls and it was absolutely delicious. I added a dash of salt and white pepper and turned it back in to heat through. I had some leftover half and half and whipping cream in the refrigerator (not enough of either to do anything), so I heated the leftovers, added a touch more of the thyme and a bit more of the garlic sauteed in a knob of butter, stirred in the half and half and whipping cream (I had just enough to make it loose and liquid) and then ran it all through my food processor to make a smooth soup. I was even able to make it stretch further! Today, I thought of using the leftovers to accompany sandwiches, but there wasn’t enough of it for two servings. It was also a nice change from the usual homemade mashed potatoes (not that there’s anything wrong with those of course!) Plus, it let me use up some older potatoes and two stray carrots in the refrigerator. Both the fresh thyme and the parsnips really added a delicious flavor and kept the carrots from overwhelming the potatoes. Just made this last night to accompany a 1940s diner meatloaf recipe and it was DELICIOUS. Place mixture in large pie dish or two small ones. Ingredients (I used quadruple the amount below)Įxtras: Some chopped and sauted garlic, fresh thyme and/or chives add a nice touch.Ĭhop up the scrubbed vegetables and boil until soft in water.ĭrain, add salt and pepper, add butter (or dairy free margarine if vegan) and a drop of milk (I use organic oat milk) and mash until you achieve the consistency you like. I really like a parsnip added to root vegetable mash as it gives it an extra flavour boost! Through trial and error, for my personal taste I like to make my root vegetable mash with 50% potatoes and then whatever I have left cooked in with it. To make it even better the mash could be put into a pie dish and browned in an oven. To use up the last few potatoes, carrots, parsnips, turnips and swedes that maybe past their best in the larder, they were often scrubbed clean and chopped up into small pieces and boiled together until soft then mashed up with margarine/butter and lots of salt and pepper. One example of this is ‘bubble and squeak’. It was quite common to mash up your leftover potatoes with other vegetables during the war.
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