10 SAUSAGE Recipes & Dinner Ideas | Jamie Oliver

10 Easy sausage recipes and ideas to cook at home!
Jamie Oliver shows you how to cook:

1. Sausage & Mash Wrap from his Together book. 0:00
2. Bubble & Sqweak With Sausages and onion gravy5:01
3. Toad In The Hole & rustic gravy 13:20
4.Ultimate Sausage Casserole 18:35
5. Sausage and mash pie 22:24
6. Chicken, Sausage and Bacon Pie 32:19
7. Sausage and Squash Chili Con Carne 37:09
8. Sausage Gnocchi 47:33
9. Oven Baked Sausage Ragu 50:06
10. Spicy Sausage Pasta 53:02

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Hi guys, hope you’re well. So, we are going to 
do a delicious expression of sausages. You’re going to love it. We’re going to do it with a 
gorgeous mash on a little flatbread. Really,   really nice. This is my new book together. 
Uh we’ve got all kinds of different chapters and this one I absolutely love. This chapter was 
called autoutminal fair. That’s what we’re going to do. Let me show you how to do it. So, here 
we’ve got 12 sausages. So, we’ve got a gorgeous tul sausage here. Then we’ve got a beautiful 
cumberland sausage. So, a classic. And then we’ve got some pork and apple sausages. So, look, 
you can get any singular sausage you like. So,   just mix them up like that. And I’m going 
to show you a really cool little hack. So, you want two onions, give or take, one white, 
one red. I’m going to peel them. And then I’m   going to cut them into quarters. Just like 
that. And take them apart into little petals like that. And these will be perfect to cook 
in between the sausages. So, get the onions. Just put them to the side. And then I’m going to 
show you how to load them up onto our skewers.   Flatten out the sausage so they’re all roughly 
around the same length like that. And then I’m going to do each one of these into four. So this 
will serve eight people. That’s where we’re going   to put our skewers. So we’re going to roast 
it as one thing. And then once it’s cooked, we can cut through it. So I’m just using regular 
kebab skewers like that. And then what you can   do is just put the skewer through the sausage, 
through the onion, then through the next sausage. Then I’m going to pick up the opposite little 
white like that. And I’m just going to keep   loading it. Doesn’t really matter what order 
you do it. We get the second one. Let’s go again. Basically like loading up a normal kebab. 
And then do exactly the same with the other one. So I like what we’ve done. Give it a little 
drizzle of olive oil. What we’re going to do   now is roast this for about 20 minutes at 200° C, 
which is 400 fah, until golden and delicious and cooked through. Now, next beautiful red leester 
mash. So here I’ve got a kilo and a half of lovely Maris Piper potatoes that I’ve peeled and cooked 
for about 12 13 minutes until nice and cooked. Once you’ve drained them, just let them steam 
for a little bit like that. Okay, so I’m going   to use this hot pot to start melting my butter. 
I’m going to use a nice knob of butter into the pan like that. And then going to add these cooked 
potatoes like this. And while it’s nice and hot, I’ll add a little swig of milk. I’m using red 
leester. I’ll cut the cheese in half and remove that little bit of skin. You can get about 130 or 
so g of the grated cheese in there. That’ll give it an amazing texture, ooziness, seasoning. Just 
look at that. Look at the color. Now, we’re just going to mash it up. And you can kind of keep 
it sort of smashed and a little bit more rustic   or just keep going if you want it silky smooth and 
shiny. So mash is done. Sausages are cooking. Here I’ve made some lovely simple humble onion gravy. 
Just get a load of onions. Slice them up. Salt, pepper in a pan with some olive oil. Sweat them 
off for about 10 15 minutes until they’re soft.   Then I go in with some vinegar just to give it a 
sort of twang. You can add a little herb if you want. And then I add a blackberry or black currant 
jam just to give a sweetness and a color. And then a little flour and stock. So next, let’s check 
the sausages. They’ve had about 25 minutes. They should be looking good to make this perfect. Then 
a little kiss of honey on the top will glaze these beautiful sausages. So I would just pop that back 
in the oven for a minute and then let’s serve up. I’ll serve this on a nice board. The whole point 
of having a flatbread or a tortilla is that it’s handheld. If you’re inside and you got a gas 
hob, literally put it on like that and give   it 5 seconds. Turn it. You want to lightly heat 
it up and char it. So, there we go. I’ve got my little flatbread there. I like to put the lovely 
mash on the top like that and just kind of push it around. Let’s get that amazing sausage kebab 
out. Look at that. Just that little last minute. It’s worth it. I promise you. Look at that. Oh. 
So, we can take our knife now and cut in between the little kebabs. Like that. Absolutely gorgeous. 
And then I’ll come along with just a little bit of that onion gravy. And then our little bit of saw 
here. Come on. Right. Finger on the last sausage. Pull out the keyb. Right. Then just fold up this 
beautiful package. Oh, find a little quiet corner. Make sure no one’s around. Go away, everyone. It’s 
kind of like amazing, delicious, filthy. It feels naughty, but it’s nice. Oh, it’s got stodgy, 
got crispy bits, crunchy bits. Guys, I hope you enjoyed this recipe. Please enjoy the book. Get 
cooking. I’ve got to eat this and then clear up. Right, I’m going to do an absolute classic dinner 
now. Now, the night’s got a bit darker, bit cozy,   comfort food. I’m going to roast off some 
sausages, which I’m going to do something really special with. And then I’ve got some 
root veg here. Carrots, swede, turnip, parsnip, 50% potatoes, Brussels sprouts, and a little 
bit of seavoy cabbage in there. So, you know,   it’s a real wonderful dish that can embrace all of 
those lovely winter veg. I’m just going to drain them. I’ve cooked those for about 15 20 minutes 
until cooked all the way through. In this pan, I want some olive oil, just a swig. And then 
I want a nice knob of butter into there. And then I got some chestnuts. These are backpack 
chestnuts. And if I had any lovely fresh ones,   I would. But these backpack ones are a really good 
cheat. And you can just put them straight into there. You can break them up in your fingers. Give 
them a shake. And as soon as they start to foam, I go in with my winter veg. Straight in there. 
So, get your veg in and just break it up. And I tell you what, the best thing for this is to use a 
potato masher and just sort of put your weight on   it. Scrunch it all up and you’ll get this kind 
of mixed color. As it carries on cooking, it will go a little bit cary. So, I’m going to leave 
that there. Like that. Now, I’ve bought some good quality sausages. I’ve got a pork sausage here, 
like a cumland sausage. So, reasonably chunky bits of meat um and herbs. classic recipe. Um, and 
obviously I think when you go and get sausage, try and get a good quality one. And then I’ve 
got a beef one here. And what I’m doing is   I’m unraveling the sausage. And then when it’s 
unraveled, just squeeze that into the gap where it came. There you go. Just like that. Almost as if 
there’s not a twist in there. Squeeze it through. And once you got all the little knots taken out, 
you can just run your hands through it just like that and just flatten it out a bit. Now, what 
I’m kind of doing is making one giant sausage and I shall prove to you it is worth 2 minutes 
of mucking about with a butcher’s hard work. Now, there you go. Just going to put this pork one 
here and then drizzle it with a little olive oil and just massage it on both sides 
all over. Give them a nice rub up with olive oil. And once I’ve done that, I’m 
going to get pepper and season it. I want to get rosemary. Nice handful of rosemary. 
Like that. I’m just going to chop this up. And then get my rosemary and 
sprinkle it all the way over. And then a classic old English spice, nutmeg, 
which works really well with beef and pork, over like that. And then what I’m going to do 
is I’m going to put the beef on top. Squeeze them together. Two sausages. Happy as Lar. I 
mean, look at them. And then all I do is roll it up like a snail. And all of a sudden, you 
know, we’re making something really exciting, really interesting. Now, let me get a skewer. 
And what I’ll do is I’ll just poke this through the sausage through like that. Like a Katherine 
wheel. That’s the nearest thing I can describe it. all the way through and out the 
other side. Put that to one side.   I’ve got three onions and just finely 
slice them. Nothing clever about that. Now, with the onions, we’re going to make 
the most incredible gravy. So, in the oven,   I’ve got it on about 220 Celsius, 430 fah. And 
I’ve put a nice roasting tray in here to heat up, and I want to get some olive 
oil in here. Give it a shake. Give it a toss. Absolutely season the onions. 
Little pinch of salt as opposed to later. Pinch of pepper now. and a little knob of butter in there 
for flavor. Give it a little mix around. Now, these onions are going to cook with the 
sausage, right? And that’s going to be the   base of our gravy, which will take seconds to 
finish. I’m going to put the sausage in there, and I’m going to get a few bay leaves just 
cuz bay leaf and pork is brilliant. I’m just going to poke them in here. Just like that. 
And of course, you don’t eat the bay leaf, but by the time it’s cooked and it’s discolored a 
little bit, it’s done its work and perfumed it all   beautifully. And that’s it. Tiny drizzle of extra 
virgin. I’m going to put this now in an oven, hot oven. And then this is on a medium 
heat now. And what I’m going to do, if I just turn this over, if you look here, can 
you see it coloring there? What I’m going to do is every 5 minutes, come back to this. And as 
soon as it got goes golden on the bottom side,   I’ll turn it over again and flatten it out 
again. And you keep doing that for about the same time that it takes for these to cook. 
And then I’ll show you the gravy. Beautiful. Right. Bubble and squeak. Can you see what 
I mean? It’s kind of over cooking. And that   lovely golden crispy outside is getting 
folded inside. And if you listen to it, I’ll think you find it’s bubbling squeaking. So, this is nearly done. Let’s have a look. Jamified, caramelized, beautiful 
onions. We’ve got the suskies that   just look incredible. Right. So, 
this is how it’s going to work. Sausage and juice on here. Right. bubble on there. Tray back on here on full whack. Bring 
it up. This would be the quickest and most lovely gravy you’ve ever done. A little dessert spoon 
of flour. Stir it in. And you go and buy cheap balsamic vinegar. And I want you to put about a 
quarter of this bottle in there. Right. And then in with some vegetable stock or chicken stock. As 
soon as this has come to the boil and thickened, we’re ready to go. To go with the bubble and 
squeak and the sausages, I want to have some water crest. I want to dress that with some good olive 
oil. Just a drizzle, a little squeeze of lemon, couple of drips, and a tiny pinch of 
salt. I’m just going to dress this up. Lovely fresh zingy water crest. Lovely, beautiful,   intense bubbling and squeak. And then all I 
do is pour this gravy. Pour that into my bowl. Beautiful. And all I do is take this out. Slice your sausage like that. 
Get a nice wge of your lovely bubble and squeak. Take a load of 
that beautiful roasted sausage. Some of that lovely onion gravy. Nice. Hi guys. I hope you’re really really 
well. Okay, we’re going to cook something so   scrumptious, so delicious. It comes up a lot in 
comments online and that is a recipe for toad in the hole. Yes, you heard it right. Toad in the 
hole. So, the toad theoretically is a sausage and you roast it up with a beautiful batter that 
you pour inside and that gives you a Yorkshire pudding. I’m going to make a beautiful gravy to 
go with it with some steamed greens. Happy days. First up, I’ve got nine beautiful sausages. So, 
the first sausage, I’ll put the big pan here on a medium heat. And then I’ll squeeze the sausage out 
of the skin. And of course, the quality of your sausage makes all the difference. Go for a big one 
cuz who doesn’t like a big sausage? We’re going   to fry this sausage and we’re going to break it up 
with a spoon. So, let that do its thing. The eight sausages left go into that tray. I’m going to give 
it a little kiss with oil. And then in this tray, I want about half a cm of oil. So, with the 
sausage here, just toss them up like that. So, I’m going to cook the sausages for 10 minutes. I’ll 
also put this tray in as well to preheat the oil, right? Cuz one of the things about having a really 
good Yorkshire pudding is having that heat. So, in it goes. Back to this little story here. Next 
up, three onions. I’ll just slice them up like this. I’ve gone quite fine, but if you want to 
kind of go a bit more rustic on the onions, that’s absolutely fine. We can now give it a generous 
seasoning with pepper. I’ll turn them down to a medium heat. Fry them for about 20 minutes. Okay, 
I’m crying. I’m emotional about it. But we want   to get the lovely flavor out the sausage into the 
onion. So, we’re going to make the most beautiful, simple, light Yorkshire pudding batter with a 
twist. Okay, so I’ve got 700 g of plain flour. Good pinch of salt. Then I’ve got 500 mls of 
beautiful organic whole milk. And then here’s the twist. 450 ml of good beer. Could be a laga. I’ve 
gone for a beautiful wheat beer. Nice and fruity, nice and fresh. So, all I want to do now is whisk 
it up. Then we’re going to go in with our eggs. So, in we go with 14 large freerange eggs. That’s 
going to give it the rise and kind of come out of the tray and make it fluffy. Whisk it in till it’s 
nice and silky smooth. We need to get this batter into the two trays in as quick a time as possible 
safely. So, what you can do is just pour some of this batter, half of it into a jug. Now, put them 
somewhere where you can get to it easy when you open the door. So, last but not least, rosemary. 
I’m going to put some rosemary in each tray. So, just a little handful like that. Right, let’s do 
this. Okay, nice and calm, nice and quick. So, in with half of the rosemary like that. Look 
at it frying. I’ll do exactly the same on these sausages here. Like that. I’ll take this jug 
first. So, pour that batter in and around the sausages. Just like that. So, that goes back 
on the top. And then for this second tray, we’ll go in with the rest of the batter. And 
I’ll fill it up about 2 cm off the bottom. And then I’ll put this under here. Door closed. Don’t 
touch it. Once you close the door, don’t go back to it for 30 minutes. Leave it because you want to 
keep that pressure, that temperature in there. And   that’s how you get that amazing kind of growth of 
the York chip pudding. So, the way to take these beautiful onions to the next level is a couple 
of little tricks. First up, brown sauce. Two tablespoons of the sauce goes in. Grab a little 
bit of whole grain mustard. Just a teaspoon. Thickening agent. We’re going to use flour. So, 
two heaped tablespoons of plain flour goes in. I’m going to go in with one chicken stock cube. 
Chicken or beef, doesn’t matter. And then we’ll   stir it all in. And then I’ve just got a boiled 
kettle here. You want about 700 ml to a liter of water. I’ll just keep that slowly going over until 
that’s ready in about 20 25 minutes. Happy days. So, the toaden hole is nearly ready. I’m very, 
very excited. It doesn’t matter how many times I’ve made this, I get excited every time. I 
think I’ll take a little ladle, this gravy,   and just pour it in. Look at that. Beautiful. 
Got the steamed greens. Come on. Let’s do this. Look at that. Come on. Yes. So, here we have 
the beautiful toad in the hole. Stoddier. A bit lower. And then this is the reason that 
I’ve gone double whammy. Look at this. Come on. Crispy. Gorgeous. Golden. Right. Let’s get in 
there. Slice this up. I just love this dish. So, there we go. The gorgeous sausage. Nice little 
bit of curly kale. Let’s go over with some of this epic epic rustic gravy. And of course, as you’re 
indulging in that, then you get in here, just rip off a nice little hunk, guys. Double whammy. Big 
Yorkie toad in the hole. Mega gravy. Few bits of green on the side. When you feel really hungry, 
the weather’s a bit miserable, you know, you get   a bit of Yorkshire pudding. So good. I want to 
see you guys doing this. Get amongst it and have a little try. Happy days. So, this is one of my 
family’s new favorite dishes. It’s the ultimate sausage casserole. We’ve got the most amazing 
potato dumplings that are crispy on the top,   really gorgeous and gooey on the bottom. We got 
loads of veg in there, a beautiful gravy, crispy sausages. So, let’s do it. I’ve boiled 800 gram of 
nice Maris Piper potatoes. I’ve got six big lovely Cumberland sausages here in that same pan that we 
boiled the potatoes. Just whack in a little bit of olive oil. Get that on a medium heat. Take your 
sausages and then gently fry these for about 10 minutes, give or take, until they’re nice and 
golden. The next thing we’re going to do is   gravy. I’m going to be using carrots here. Split 
that down the middle and then into quarters. Just cut it into like inch or 2 cm chunks. Now on the 
leak here, I’m going to just split them down the middle like that. Just roughly chop them. So look, 
we got some nice color on these sausages. Now, put them on a little bowl or plate. The sausages 
will flavor the fats in the pan and that’s going   to make the veggies really, really delicious. Fry 
this off for about 10 15 minutes. It will shrink down. It will be gorgeous. In the meantime, 
let me show you how to make these dumplings.   Mash the potato, season it with salt and pepper. 
You know, fairly standard. But then if we get some nice whole grain mustard, I’ll take about a 
heaped teaspoon. And the mustard seeds, I think, really make this. It’s like a little surprise. 
So, look, once you’ve mixed all that together,   roughly chop it in half with your hand in half 
again. And just kind of put it in your hand like a cricket ball. It’s as easy as that. Four lovely 
potato dumplings ready and raring to go. So, we’re now caramelizing. You can see 
it on the leaks and the carrots. So,   we’ll go in with one heat teaspoon of whole grain 
mustard. Then we’re going to go in, wait for it, with a good old friend of mine, brown sauce. About 
three tablespoons. It smells incredible already. Then tins of mixed beans. Get that in there. Juice 
and all. And then last but not least, we’re going to go tinned tomatoes. Right. So, one whole tin 
goes in. Just kind of squeeze the plum tomatoes in there to break them up. And then what you want to 
do is fill this up with water, but give you that   little bit of extra moisture. We’re going to bring 
that to the boil and simmer that for like 10 10 15 minutes until it looks scrumptious. Right now, 
with our beautiful everyday Cumberland sausage, score little half centime slices. So, by scoring 
it like this, it looks cool. It creates more surface area, which is more crispy bits, more 
crispy bits, more flavor. Yes. And then on the   underside, this also sucks up more flavor from 
this gorgeous sauce. Score both sides. Take the sausage and just sink it in this sauce. Then we 
go in with the lovely potato dumplings. Straight in there. Look at that. Absolutely beautiful. 
Just brush it with some oil to get it really,   really golden. Now, instead of using a brush, just 
use some herbs, a bit of thyme, bit of rosemary, pour in some oil and brush it. And that will 
not only make it go golden and gorgeous, it will absolutely flavor it. Take some of those 
thyme leaves and just put them in and around the pan. Now I’ll put it under the grill for about 
10 15 minutes on high until golden and delicious. You hungry? Yeah. Look at this. Wo. How do you 
know they’re mountain things? They are potato dumplings. So, let’s just plate them up. You got 
your sausage in there. You got your veg in there. Absolutely beautiful. So, little bit greens in 
there. Here we go. So, let’s have a little try of this. Okay, I’m going to go for it. Go, mate. 
M. Is it really nice? This could be a new family favorite in your home because it is in mine. I’ve 
been playing around and I’ve created a sausage and mash pie. Yes, a pie. So, that’s basically potato 
around the edges and the side, then this creamy, gorgeous sausagey stew. potato on top, stabbed 
bits of sausage on the top of that in the oven, golden and crisp. And of course, the point 
of making a pie in casing something is that whatever you trap is going to kind of help all 
those flavors bounce around and make it even   more tasty. So, first job in a pan, a little 
bit of olive oil and on a kind of medium heat, get those lovely sausages in there. A nice good 
quality sausage. I’ve also tested this with veggie sausages as well, so happy days. Just give them a 
little love. And I want these to be golden all the way around. As that’s happening, I want to really 
amp up the beautiful flavor of those sausages, but also stretch a little bit a long way. So, 
we’re going to make the most delicious casserole to put inside this pie. We’re going to use leaks, 
and they’re going to go creamy and buttery and   delicious, but also curveball apple. I’ve got 
a red apple and a green apple. It’s quite nice actually to mix the apples because they do taste 
very different when you cook them. Peel these and the thinking that I had was pork and apples, best 
friends. In the last few months, I have been just mcking around with basic ingredients, sausage, 
apples, potatoes. How can we kind of reinvent it and just make it a different experience? Just 
having fun with food. That’s what it’s all about, right? So, chunk these up into sort of roughly 
centimeter chunks. Get rid of the core. And then, as these sausages are getting nice and brown, see 
all that lovely fat? We’re going to get our apple straight into that. And we want a little bit 
of color on those apples. Imagine that. Yes. Now, my Mrs. doesn’t like onions, so I 
use leaks a lot. And when you cook them   in the way I’m going to do it, you get the 
most incredible buttery creamy sauce. So, put the tip of your knife in and go all the way 
down the length of the leak. And as it grows, sometimes there’s a little bit of mud in here. 
It’s pretty common. Look, you can see it there.   Look. See? Right. So, we’ll just go and wash 
that out. Now, when you wash it out, don’t wash it towards the stalk cuz you’re just pushing the 
dirt into it deeper. Right? Always wash it out. Roughly slice it up to be 
the same size as the apple. I’m looking at that sausage now. It’s got a nice 
color. So, just take the sausage out now. And the leaks all go in. Just give it a little swig 
of water. just to stop that frying process. A little pinch of salt and 
a little pinch of pepper. And now turn that down to like a medium heat. 
20 minutes with a lid on and those leaks will go really tender, buttery, and sweet. The next job 
is the mashed potatoes. Over here I’ve got 1.2 2 kilos of Maris Piper potatoes peeled and boiled 
and drained. If you look at recipes for shepherd’s pie, cottage pie, the really old ones would have 
potatoes not just on the top but on the sides and bottom. I like that. So, I’m kind of playing 
with this. Just two tablespoons of flour into your boiled potatoes. You give it a whole load 
more structure. So, then you can do more than   just mash. You can start using it almost like a 
pastry. So, I’ll season it up just like I would a normal mashed potato. Salt and pepper. If you want 
to put butter in, you can. Mash this together. Then we need to divide it into 1/3 for the top 
and 2/3 for the bottom and the sides. But look, by adding that flour, can you see how it’s more 
malleable now? Right? So, we can turn it into   shapes. This bit I will put over here with my 
sausage. And then this 2/3 here, I’ll put in that tray. Now, we want this to go crispy and gnarly 
and gorgeous. And for that, a little kiss of oil and give it a little rub up around the sides. In 
we go with the potato. And then very simply, just use your hands to just pat it out almost like a 
type of pastry, roughly about a centimeter thick. And then as you get to the sides, up we go. And 
of course, this little technique you can use for any stew. If you got lamb shoe, beef stew, you 
know, whatever shoe you want, you can do this.   It’s a cute little tip. Super easy, super rustic. 
The leaks. Once they’ve had about 20 minutes and they’re really tender, smells amazing already. 
We’re going to kind of amp this up now. We’re going to go in with 3 teaspoon of English mustard. 
Right. That won’t be hot, by the way. It will just   give it a nice big sort of bold flavor. Then we’re 
going to go in with flour again, just a couple of tablespoons. And that will be the thickening 
agent for this sauce. A little thyme. Just pick that off the stalk. And if you haven’t got time, 
any nice fragrant herb is lovely. Once the flour is all mixed in, add the milk. Nice whole milk, 
organic, about 600 ml. Slowly stir that in. And now go in with the sausages, but not all the 
sausage. Let’s save one of those back. Slice these into one centimeter slices. And what’s great 
about this recipe is you’re taking a few sausages a long way. So, this will feed four people very 
generously. Really, really nice. Look how lovely and creamy that is. The lovely caramelized apples 
in there, the mustard, just all swapping flavors. So, let that simmer for 5 minutes. And let’s 
think about the topping. Get a little bit of grease proof paper. Put a bit of oil on here. Rub 
it. And then I’ll take this potato and press it down again and again and again. It’s the easiest 
thing in the world to do. Just push it out like that. It’s about a centimeter thick. You want it 
to be slightly bigger than this tray. Go in with that amazing sweet leak caramelized apple and 
sausage casserole. Look at that. Come on. Ah. Then simply pick up your grease proof paper, flap 
it over the top like that, and then unpeel it. If you’ve got any holes or if it ripped, please 
do not stress. It’s very, very forgiving. We want to seal it to kind of trap all that lovely 
goodness. So, get yourself a fork and your   flour. Just dip it in the flour to stop it 
sticking to your fork. And that just seals it nicely. It makes it feel kind of like the 
kind of dinners that my nan used to make. Nice memories. Just as if it was pastry. Get a knife 
and kind of cut down like that. In my family, everyone fights over the crispy edge. Now, there 
is one sausage left. So, slice this up. And then, I’m going to push this into the most beautiful 
potato. These will get nice and golden crispy. Last but not least, I want to take some time, 
put a little oil on a board, and I’ll just dab it in and around like that. And yes, it will flavor 
it, but that will also make the potatoes really, really golden and crispy. That’s it. Now, that 
will go in the oven for 40 minutes at 200° C, which is 400 fah. My tip for you, if you want 
a crispy bottom, which I highly recommend, is put this at the bottom of your oven. 
And then about 5 minutes before the end,   I’ll put some of that time on top just to 
crispen up and it will look the business. Oh, look at that kids. Lunch time. Oh 
yes. Sausage and mash taken to another level. Sizzling golden gorgeousness. 
That is a beautiful thing. So, look, I’m just going to have a little portion 
for myself. Let’s just get in there. Come on. Chunks of sausage. Creamy 
leaky sauce. I’ve got some greens and some peas. I love a bit of mustard 
as well on the side. Let’s just get in it. Have a little try. Love 
the crispy bit on the edge. M. The leaks are amazing. They’re so sweet 
and creamy. And then every now and again, you get that hit of the apple, which 
with the pork sausage is so good. Come on. What’s not to love? Sausage and mash, but 
not as you know it. Got to give that a try. Right, guys? You ready? It’s a beautiful day 
today and I’m going to show you a lovely, gorgeous chicken pie. It’s from my new book 
Together. I’m really proud of it. There’s all   kinds of meals for different occasions. This 
chapter is called Laidback Feast. It’s a puff pastry pie with sausage, bacon, chicken, 
and that beautiful water crust sauce is so so good. I’m actually going to cook it today 
for my crew. Yes, we’re going to feed them for once. Let’s give these a little wash and let’s get 
cooking. So, two rashes of smoky bacon. Finally, slice this up. You don’t need loads, right? It’s 
going to give you that beautiful smoky flavor.   Render that fat out. Two chicken thighs, freerange 
organic. Everything’s getting cut up into little 3cm chunks. So, get that chicken into the bacon 
fat on a medium high heat. Two sausages. Pinch the sausage out into nice little chunks like that. 
Brown off the chicken and the sausage and the   bacon. Look at that. Season it fairly generously 
with black pepper. If you wanted to add some herb, what do you like? I’ve got a little bit of savory, 
which I love. Two potatoes. Cut them exactly the same size, 3 cm. Every time we add an ingredient, 
just stir it for all those beautiful flavors and fats. Two leaks. The white part is very tender 
and the green part has seen the sunlight, so it’s got more flavor and more structure. It’s 
a bit tougher. So, the way I fix that is by finely slicing the green part and helping the cooking, 
you know, kind of break it down a little bit. And then when you get to the lovely white part, 
just clank it up into 3 cm chunks again. Yes, it smells amazing. While that’s frying, I’m 
going to have a quick little clean down. The sound that you’re hearing is a good one. 
Sizzling. So, we’re browning off the chicken, the bacon, the sausage, and the potatoes are 
absorbing all of that lovely flavor. Achieving that color is achieving like 20% extra flavor. 
And now we’re going to add some more flavor. Two teaspoons of English mustard and two tablespoons 
of plain flour. So, two two all through the story. Easy to remember. Two two two. We’re going 
to go in now with 500 ml of chicken stock or veggie stock. You can see the flour thickening 
and shining up this beautiful stew. Now, to make a really creamy but simple sauce, add some milk. 
Bring that up to a simmer now and let it just tick over for about 15 minutes. That simple. This 
method now is the unusual bit. We’re going to use a colander to basically separate the gravy from 
the meat, the potatoes, and the veg. It’s going to give you the perfect texture for the filling. 
So, when nearly all of the liquid has come out, pour it into here. Tender, tasty, and gorgeous. 
So, let’s have a little try of the gravy. Really, really good. So, we can take that 
to another level, not just in flavor, but in color. Beautiful water crest. It’s got that nice 
mustardy flavor. Pour that gravy on top. Whiz that up for a minute. Look at that color. You’ve taken 
something gorgeous, but quite simple and everyday. And now it’s exciting. Put most of it in here. And 
then about 100 mls of it you can put in here. So, amazing color, amazing flavor. Now, onto the 
pastry. We’re going to use puff pastry. It’s so convenient. It’s so good. It’s an all butter 
puff pastry. Grab a little pastry cutter and just do little random sort of cuts, odds and sods. 
Whatever you do, make it completely erratic. Think patchwork quilt. No matter what you do, it’s 
all going to kind of like cook and puff up into a gorgeous topping because there’s little kind of 
gaps. That lovely green sauce will kind of find its way through and blip through and make nice 
little crispy bits. I love that. If you want to,   you can glaze or egg wash your pastry. Just crack 
one egg into a little jar like that. Give it a little mix up. And we just brush. Don’t trim it. 
Don’t try and be neat. Go with the flow. Joy. So, that goes in the oven now for 45 minutes 
at 180° C, which is 350 fah, until golden and gorgeous. Then we can feed the crew. Mighty 
fine. The crew will most definitely destroy this lovely new potatoes, peas, and asparagus. 
I’ve got another dish here from the book,   vegetables, aligre. So guys, what 
are you waiting for? Get involved. Have a go. Please look out for the 
book. But for now, crew, tuck in. It’s that time of year when things are getting 
a little bit colder. It’s raining and I’m in my favorite kitchen of all. This is my mobile pub. 
As you do, I’m going to show you how to make a delicious sausage and squash chili conani. Really 
simple to make, luscious to eat. The kids love it. You can do a big old batch of it as well. And it’s 
perfect for when the weather starts closing in and   it’s getting colder. Great for things like bonfire 
night parties. It’s going to be a beautiful thing. I’ve got the oven on. Uh I’ve got a pan on 
here. nice little casserole pan. So, first up,   get a nice squash. Now, the skin actually is very 
delicious, but what I love about peeling it is it kind of allows the squash to soak up all those 
beautiful flavors. So, once you’ve peeled it, just take the end off the squash. Remember, the 
squash is round, so obviously be careful when you’re cutting it. And when it comes into slicing 
it like that, just like keep your hands out the   way and just gently angle it down like that. 
Don’t put your weight on too much. Nothing kind of erratic. Then we’ve got these little seeds here. 
So I’m going to grab a little spoon and we can remove these seeds. Now these seeds you can save, 
you can dry, and you can plant out next year to grow more pumpkin, which is very, very cool. 
So I’m using a butternut squash. You can use   any squash or dense pumpkin that you like. Just 
slice it into little kind of sort of 1 and 1/2, 2 cm chunks. So I’ve got the butternut squash 
done. Then it’s the sausages. Look at that. 400   g of beautiful sausages. Now, what I want to do 
is just add a little bit of oil and I want to fry off these sausages. I want to pull them out into 
little meatballs. Going to get the sausage like   that. Pinch it with your hand like that. And 
it comes out like a rustic little ball. Very, very simple. Straight in like that. The better the 
sausages, the better this dish will be. Soon as we got a little bit of color happening here, what we 
can do is add some nice fragrant things, right? We want to get some spice happening. So, half a 
little cinnamon stick like this. Just snap it.   That’ll go in. That will start toasting up in all 
that frying fat. I’ll season generously with black pepper, which I like. Then I’m going to use two 
little spice hacks here. One is smoked paprika. The smoked paprika gives you that beautiful smoky 
flavor like it’s been cooked over a fire. Then I’m using a little Cajun spice. Now these little 
kind of Cajun spices, jerk spices, rata alhanu, curry powders. These are quite genius, right? 
Cuz they’re little blends. So there’s about   like eight or 10 spices in here. Oreganos, all the 
peppers, you know, garlic and onion powder. So I’m going to put two of these heat teaspoons in. It’s 
just delicious. is going to give it real length, a really nice savory spice that I absolutely 
love. Just toast that onto those lovely sausage meatballs. Look at that. That’s properly rustic. 
And then I’m going to just highlight a little product that that I kind of rate. You can use 
onion, carrot, and celery. So the Italians will   call that a soprito. And this is a frozen product. 
So if you go to the supermarket, you get bags of frozen carrots, celery, onions. It’s just a nice 
little hack. I really like supporting the frozen veg. I think it’s genius. It’s brilliant for like 
just taking handfuls, two handfuls, not wasting stuff. I think for busy people that want to cook 
lovely food. These little cheats are amazing. You know, it’s not just about frozen peas. I want to 
use like two or three cloves of garlic. That’s how you’re going to get that really deep, comforting 
flavor. Nice little trick actually using balsamic   vinegar. Couple of tablespoons, right? If you 
think about the sweetness in the veg that we’re dragging out, this will give it a nice little kind 
of tang. And it will give it the most delicious depth of flavor and a gorgeous color. Look at 
that. What I love about this dish is it’s a family favorite. Everyone loves it. Like you’re 
using sausages, cheapest chips, you know, go for   the best ones you can get. We’re getting loads 
and loads of veggies into this dish. And also, it’s like an amazing excuse to get more beans 
in, right? Because we expect to have beans in   a chili concarni. So any beans you like. White 
white beans, cantalini beans, balotti beans, butter beans, black eyed peas, kidney beans, even 
chickpeas. So I’m going to use a little bit of rosemary in here. Rosemary is a great herb. Really 
good with butternut squash, sausage. It’s a lovely savory herb. So easy to grow. So just a couple of 
sprigs. Just finely chop that. What I love about making casserles, chili concanis like this is 
it’s got a really nice flow. You add the sausage, you add the spices, you add the garlic and 
the veg. You know, it just gets more and more   interesting as time goes on. Look at the colors, 
the orange and the green and all the kind of gnarly bits of sausage. Absolutely beautiful. Now 
we go in with the wet stuff in the form of lovely tinned tomatoes. and some lovely kidney beans. 
Use any beans you want. I’m using kidney and black beans. Go in juice and all. That little liquid 
is perfect for creating an amazing sauce. Then some lovely tomatoes. Going to make it sweet and 
delicious. And look, if you wanted to do a veggie   version of this or a vegan version of this, that’s 
fine. Just pull out the meat. And I would sort of suggest using some fresh and dried mushrooms to 
get that umami, that depth of flavor. Just let it come to the boil, give it a little season with 
salt, and then pop it into the oven. Now, what’s nice about popping it in the oven is it will 
continue to simmer and cook. So, essentially stew, but from the top, it’s going to bake or roast. 
So, we call that brazing, right? That means you’re   going to get color on here. You’re going to get 
reduction of liquid, but concentration of flavor. It’s going to be amazing. So, I’m very happy with 
that. Let’s get that in the oven now. Normal oven,   180°C, 350 fah. And then I’ll show you what to do 
next. While that’s cooking, please click the like button and give us some love. And don’t forget 
to subscribe. Oh, and remember to turn on that   notification bell so you know what’s happening. 
Now, back to the recipe. So, it’s had an hour and a half and it’s just been blipping away. Have a 
little look at that. I mean, it’s a real picture. So, you can see how it’s reduced down. Oh, it 
looks so comforting. So, I want to give you a little tip on extra deliciousness. Okay. Um, it’s 
a good one. Potato masher. So, if you just go to one little side of the pan, just mash one side. 
Right. So, what’s that doing? This is breaking up some of the sausage, some of the beans, and some 
of that lovely butternut squash. Right? So, just do it to about a third of this pan. And what does 
it do? It gives you a creaminess, and it gives   you a real smash of deliciousness and sort of 
anxious flavor. So once we’ve finished doing that, we fold it through with all the chunks again. So 
that I believe is how you get really incredible texture. And oh, it smells amazing. It smells 
amazing. This is when we have a little chai. Oh. Oh, it’s so good. A little extra virgin olive 
oil, not as an oil, but as a kind of ingredient, right? And you get that lovely grassy fresh flavor 
and it gives it the most wonderful sheen. And uh on the floor is my little dog Conquer. He’s got 
very wet. He’s chilling out but he’s very excited   about this sausage chili conc carani. A little 
bit of balsamic. I know we put some in already, but that’s cooked away. But just a little 
thimble of vinegar. Any vinegar can often lift a ragu. That’s beautiful. I’m going to 
pop that back in the oven just for a little bit while I do the rice. We’re going 
to go in with some rice. That same mug, like a typical kind of cup of tea 
mug. I’m going to fill this up twice. If you wanted to add some nice flavor, you know,   you could take a little mixture of 
herbs, right, and just put that in there as well and get a lovely lovely 
sort of fragrance and flavor to it. So,   this goes in and we’ll boil that for 12 minutes. 
By that time, everything’s going to be perfect. Let’s get some nice serving bowls. What should I 
do it in? Let’s do it in that one. Looks really   lovely. Let’s have a little look at this rice. 
It’s had about 12 minutes. Um, it goes from boiling and then that noise stops and that’s when 
you normally know it’s just lightly frying. So, that’s a good sign. So then we can take out the 
herb. That’s the brilliant thing about herb, man. They’ve done their job. And just use a 
fork or a spoon or something just to fluff it   up. Can you see how light and fluffy that 
is every time? A winner. So I like that method. Smells amazing. Let’s just portion up a 
little bit. I love rice. You can see the little flexcks of herb in there. Let’s get our lovely 
chili out. Look at these beautiful chunks. So, chili conani, but not as you know it. And then for 
me, just a lovely little bit of yogurt in there, some pepper, and just a little olive oil. 
You can finish that with a little soft   herb like coriander if you want. For me, 
that is beautiful comfort food for this time of year when the weather’s closing in. 
You get epic flavor in there and texture. It’s delicious. Sausage chili conani. 
Super simple. Like get it all going. You can double the recipe. You can triple 
it. It’s not like spicy chili spicy like my   little seven-year-old would have no trouble 
with that at all. It’s very mild. It’s very layered. There’s lots of nice little surprises,   but perfect for this time of year when things get 
a little bit miserable. But this is delicious. Let’s make this beautiful noky sauce and gorgeous 
warm salad. We’ve got four beautiful good quality spiced sausages. Score these sausages. Squeeze 
it out of the skin. What we’ve got then is an already flavored, incredible minced meat to the 
base of this sauce. I’m just going to break up these sausages. Let’s get some fennel. Two heat 
teaspoons. Rosemary. Just a couple of sprigs of that. Just take them off the stalk and that’ll 
be gorgeous. Finely slice two little rashes of smoked bacon. That goes into my small pan here 
with a tiny little drizzle of oil, hazelnuts, about 40 g. Give it a little toss up. The 
bacon and my nuts have got beautiful and crispy maple syrup. A teaspoon. Carry on shaking 
it. And this is done and off the heat now. Okay, so we got lovely French beans. Straight into a 
pan. I’m going to turn the pan straight on to full whack. Go in with 300 g of lovely greens. 
and they’ll need no more than about a minute and a half, 2 minutes in the pan. Now, we’re 
going to put in some keiante. So, about 120 ml of red wine. You’ll be left with one hell of 
a flavor. And that’s absolutely the spirit. The wine’s now gone. This is the moment to throw in 
some broccoli. Just take the leaf off. Nothing   wrong with that. And I’m putting those chunky 
stalks to one side. Just run your knife through and just make them finer and more delicate. And 
then we’re going to come along with some pata which is about 700 ml. Bring that to the boil. 
I’ve turned it down to sort of medium now. So   it’s just simmering away. So these greens, don’t 
drain the greens down the sink because I want this water. It’s full of goodness. I want 400 g of 
lid on top. Full whack. Let them boil for about 2 and 1/2 minutes or until they start to float. 
We’re cooking them in that lovely cabbage water.   So last job, we want good quality extra 
virgin olive oil. A tablespoon and a half, right? Then cherry vinegar, about the same amount 
of vinegar. Pinch of pepper, pinch of salt. Drop these lovely mixture of greens. Toss this. That’s 
the way I like it. Put this back on the heat for like 30 seconds. Let’s have a look at the noki. 
They’ve had a couple of minutes. They’ve plumped   up. So all I’m going to do now is just drain 
this. And then throw them in that sauce. See these nuts are on the edge of burning there. And 
that is when we just shake this over the top. Really gorgeous. What you do is get 
yourself a tray, put it on the hob,   get it reasonably hot. I want a slouch of extra 
virgin. And I got some lovely panetta. Just lay this panetta straight onto the tray. And as 
soon as it’s kind of reasonably crisp and golden, we can pull it out. Now to go with it, what I’ve 
done here is I’ve just taken out some stalks. So what I want to do is I want to sort of scold. 
You know how you put tomatoes in water to blanch   it? 40 seconds skin comes off. I’m going to do 
that but without water. I’m going to do it in the oven. Herbwise, six or so bay leaves, oregano 
off the stick, and then rosemary. I want to get these tomatoes. Sit them on top of the oil. 
Brilliant. Once we’ve done that, this can go straight back in the oven just to sort of blister 
the tomatoes. Now, I’ve got these lovely sausages here and just get a little bit of olive oil and 
just rub it all around your sausage. Lovely. So, I can hear by now the tomatoes have had a 
fair bit of action. 3 4 minutes in this oven. What I want to do now, you can let them cool down 
a bit if you want or use some tongs, but I like to   just sort of pinch off the skins. So, literally 
just pull them off and then just with a spoon just mix it up. And then these sausages which have 
been sort of tossed in the oil just can be dangled in and around. And you want to just push them in 
between your tomatoes. All I want to do is get a little bit of garlic. I’m not going to peel them. 
Just going to put them in and around. And that’s   sort of it. Little drizzle of olive oil. And then 
a little seasoning with some salt and pepper. The best bit of the dish now is the slow cooking. 
So, I’m going to put that in about 180 Celsius,   about 350 fah. And I’ll turn the sausages maybe 
once or twice in that time. And it will be delish. Come on. Fantastic. We definitely need 
something to to mop up all those lovely juices. It could be palenta. It could be 
rice. But um I think this get a nice bit of bread. Cut it up like that. Give it a nice 
rip up and then get the lovely tomatoes in on top of that bread like that. Get a few nice 
sausages. Look at that. all the juice at the bottom to finish it. A little bit of balsamic 
vinegar. Just a few little drips around the sauce. And that is just going to mix in the real 
shape. But that is a cracker. Absolute cracker. Hey guys, we’re going to make the most beautiful 
spicy sausage pasta with gorgeous cherry tomatoes, loads of herbs, balsamic, linguini. It’s a real 
summer classic. A beautiful meal for six people. So, get yourself a nice casserole style pan. 
Something that can go in the oven. Happy days. First up, sausages. You can use any one that you 
can get your hands on. That’s cool. But they’ve   got to be good. This is a MG sausage. This is 
a Moroccan style sausage made of lamb or beef. Pinch it and squeeze it like that. Um I just find 
that’s a kind of cuter size um for having around your pasta. Okay, cut these off. So, some olive 
oil goes into the pan. Let’s get our sausages nice and brown. That’ll just take a couple of minutes. 
So, I’ll put that on a medium heat. You know, you could do this over a fire, a fire pit, on a 
barbecue. You know, the smells are incredible. As that colors up, those beautiful spices come 
out. And then we want to start layering up the flavors. Bay leaf. A little bit of oregano, a 
little bit of margarm. It’s going to give you so much flavor. Then just take one red onion, finely 
chop it. That’s the beginning of the veggies. Woo. I’m going to go celery. Finely chop it. That 
goes in. So good. Okay. Garlic. I’m just doing two. Finely slice it. So, I’m taking a chili. 
Take the stalk off. And then I want to get the seeds out. Just use a teaspoon. If you just scrape 
those seeds out and the white kind of membrane, that is where most of the heat is. We don’t want 
the chili to blow your head off. That’s a failure. Okay. We want it just to be a nice warm juicy 
sort of hug of like heat that kind of just gets the vibes going. We like that. Put that straight 
in. We definitely want to soften the veggies, but we don’t want to burn anything. So, just take care 
of everything. Keep moving it around. Now, look, that’s 1 kilo of lovely tomatoes. Don’t go buying 
the hard ones that don’t taste. Buy the overripe ones that really do taste. Look at the colors, 
guys. Outrageous. Also, what I’m going to do now is just a little swig of water. You don’t need 
much, but can you hear it’s frying? Okay, we want to kind of stop that. And we want to sort of now 
go into sort of simmering away, blipping away sort of mode. So, you can see there’s moisture coming 
out of the tomatoes now. It’s getting saucy. Uh, I’m just going to season it with pepper, not salt. 
There’s salt in the sausages, so we don’t want   to overseason it. Uh, and also balsamic vinegar. 
really really nice. It’s going to be unbelievable. So, about a tablespoon goes in. Toss this up. 
So, so good. One last thing I do, get some herbs, put a bit of oil on it, spray it across the top 
like that. But guys, how optimistic and wonderful and summery does that look? So, we’re going to 
go in the oven for about 25 minutes. Not too hot, about 180°C, which is 350° F. And that’s just 
going to simmer and blip away. All the flavors are going to mix up and be beautiful. And that’s 
going to be amazing. And when that’s ready, I’m   going to serve it with the pasta. Come and have 
a look at this. Oh, it’s looking gorgeous. And it’s smelling pretty fantastic. We got some cooked 
linguini here. You can do it with any pasta that you want. I love serving it on a big old platter. 
We go in with that beautiful sauce. Hot, steamy, sweet, sour, spicy. I love this. Now, cheese has a 
wonderful ability to join up all the flavors. So, I’ve got three options. Fresh ricotta, parmesan. 
I think I’m going to go for the salted ricotta,   but use any one of those. And guys, that is really 
one of my favorite pastas. Beautiful spicy sausage pasta. Mix it up. Serve it to your mates. Tell 
them you love them. And I tell you what, they’re going to tell you they love you, too, because 
that is one of my very favorite dishes. Gorgeous.