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Digital Subscriptions > Delicious Magazine > Jan-18 > PORK SAUSAGES

PORK SAUSAGES

Although high in calories and fat, they’re a great standby. As an occasional treat, use a pack or two to whip up these simple suppers

TAKE A PACK OF…

CLEVER NEW IDEA

Sausages with creamy spinach sauce and garlic and caper mash

SERVES 4-6. HANDS-ON TIME 35-40 MIN

Gently heat 1 tbsp vegetable oil in a sauté pan. Add 3 finely chopped garlic cloves and 2½ tbsp rinsed capers and cook until starting to colour. Transfer with a slotted spoon to a small bowl, then stir in 50g softened butter. Turn up the hob to medium and brown 2 x 400g packs of British free-range pork sausages all over, then set aside.

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About Delicious Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.