Sausages have always been one of Mum’s favourite things and onion gravy makes them so much better. At age 98 she still loves them. I don’t think she ever used a recipe, but this one comes pretty close to how she made them, although I’m pretty sure she cooked the sausages in dripping not butter.
These no real need to put the ingredients in an Oven Bag to cook this dish, you can easily put it all in a casserole dish. Although an Oven Bag does save on the washing up…………
Ingredients: ½ oz flour = 15g, 1oz butter = 30g, 4-6oz sultanas = 125-185g, ½ pint = 300ml wine/stock & marsala/sweet sherry
Did swagmen really make this out in the bush? I have no idea, but even if they didn’t it still makes a great hearty meal for the family. If you want you can easily add potato or other vegetables and I’d recommend leaving the meat mixture to cool a little before you put it on the puff pastry as hot meat will make the pastry soft and harder to handle.
Today, September 1st, is the first day of Spring in Australia so it seems fitting to post a recipe that is a side dish to have at a backyard barbecue. A good time as well to hope for lovely barbecuing weather in the months to come.
A strange name I know, but this oven bag recipe for beef rolls looks quite tasty. I don’t think there’s really any necessity to use an oven bag if you don’t have one, they would work just as well in a casserole dish. You need 500g of steak and should cook them at 180o.
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
Most meatloaves I know of are baked in a tin or hand molded into a loaf shape. This is the first time I’ve seen a recipe that steams the loaf in a basin, but trust Mum to have cut out and kept something different. The combination of potato, carrot and onions together with sausage meat and some spices in this recipe should make for a tasty loaf.
I like the sound of this mustard sauce it would turn a bought barbecue chicken into a quick and interesting meal. Great to serve for an easy lunch or dinner for visitors.
I’m not quite sure what makes this Finnish, but as I’ve never been to Finland and know very little about their food I guess it could be from there. Wherever it’s from I do like the idea of mashed potatoes, mushrooms and onions baked together.
Beef Burgandy is just the fancy name for slow cooked beef with red wine. My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce. The second method using an oven bag I found in Mum’s collection and should work just as well. The more modern way, of course, would be too use a slow cooker. Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.
MY WAY:
THE OVEN BAG WAY:
Beb's Recipe Drawer 