I'm taking the boys to my parents' house for a week tomorrow, so most of today has been spent preparing for that, either packing bags or stocking up the cupboards with user-friendly food for Karl who - shock horror - has to cope on his own for a bit.
Tonight I made a sausage loaf for our dinner. It's another one that takes a while in the oven but isn't much work to put it together. The original plan was to save the leftovers for a mid-journey picnic tomorrow but, as there were no leftovers, I shall have to rethink that one...You can use whatever herbs you like; whatever will complement the sausages you've chosen. I had some good old-fashioned butcher's pork sausages, so I chopped some sage and thyme together.
8 good-quality thick sausages
1 onion, diced
fresh herbs (see above)
4 tbsp fine semolina
1 large egg
8 rashers streaky bacon
Line a 900g/2lb loaf tin with 7 of the bacon rashers, reserving one for later. Fry the onion in a knob of butter until soft and golden brown, then whizz the fried onions to a purée in the blender (stay with me here). Split the sausage skins and squeeze out the meat into a bowl. Add the herbs, semolina and the beaten egg, then scrape the onion purée into the bowl and mix everything together really well.. Spoon the sausage mixture into the bacon-lined tin and spread out evening, smoothing the top. Lay the reserved piece of bacon centrally along the top of the loaf, then fold the edges of the other bacon rashers inwards to completely cover the surface. Bake at 200°c for 50 minutes until the loaf is cooked right through to the centre. Turn out onto a plate and garnish with a fresh herb sprig to serve.
Serve with steamed potatoes or mash and a green vegetable. Tonight I cooked some of my Savoy Cabbage Braised in Chicken Stock, which we really enjoy with this, but a mixture of peas and sweetcorn goes down well too.