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by Nigel Slater (Fourth Estate, 2012)


My admiration for the great Nigel Slater goes way back, and I make no secret of our long-standing friendship and sometime collaboration. But know him or not, I don't believe there is a cook alive who wouldn't salivate over any of his books. I certainly wouldn't want to be without any of them, and this new one is a complete joy; it's as if Christmas has come early. I've chosen this recipe for Slow-Baked Sausages as these seem to me to be just the thing for a cold and wintry night. Plus, I find stashing food in the oven to cook low and slow the easiest way to proceed when I'm clumsy and crotchety with tiredness!


Slow-Baked Sausages

The dark-brown beers give an extraordinary depth to any slow-cooked meat dish. I usually use them with beef but they also work well with pork, including sausages, the plumper and more herby the better.

plump pork butcher's sausages: 8

a little oil

large onions: 2

butter: a thick slice

plain flour: 2 lightly heaped tablespoons

brown sugar: a heaped teaspoon

stock (vegetable will do): 400ml

dark beer: 200ml

mashed potato, to serve


Set the oven at 160ºC/Gas 3. Fry the sausages using a very little oil in a non-stick pan over a moderate heat till lightly coloured on all sides. Remove from the pan. Peel the onions and slice them thinly into rounds. Melt the butter in the pan over a moderate heat, add the onions and let them colour lightly. Stir in the flour and continue cooking for three or four minutes, stirring from time to time, then add the sugar. Return the sausages to the pan, pour in the stock and beer and bring to the boil. Let the mixture boil for a minute or so, then cover with a lid. Place in the oven and bake for fifty minutes, then serve with mashed potato into which you have beaten as much butter as it will take.

Enough for 4.