Easter Feaster!

4 min read

Easter Feaster!

Three tasty Easter recipes (and only one includes an egg!)

If your family is anything like ours, by Good Friday afternoon none of you will want to lay eyes on another piece of chocolate until next Christmas.

So by way of a more savoury alternative, here’s three delicious recipe ideas you can rustle up quickly and easily using your favourite Porky Whites sausages… a Sweet Cherry Tomato Sausage Bake, a Sausage and Egg Picnic Pie and crowd-pleasing Barbecue Sausage and Pepper Skewers. Three utterly scrummy Easter treats – and not an ounce of chocolate in sight!

We've suggested which Porky Whites sausage is most suited for each recipe. However, any from the Porky Whites range can be used, depending on your preference. For added convenience, you’ll find our entire range is now available via our online shop right here. So now there’s no excuse not to get cracking.

1.) Sweet Cherry Tomato Sausage Bake (Premium Pork Sausage Originals)

Ingredients

  • 1kg lovely ripe cherry tomatoes
  • A few sprigs of fresh rosemary
  • A couple of fresh bay leaves
  • 1 tablespoon of dried oregano
  • 3 cloves of garlic, peeled and chopped
  • 6 Porky Whites sausages (ideally, Premium Pork Sausage Originals but any from the Porky White’s range works brilliantly)
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper to season

Method

Preheat the over to 190oC/375oF/gas 5.

Place the tomatoes, rosemary springs, bay leaves, oregano, garlic and sausages into a large roasting tray. Drizzle the ingredients in the tray with the extra virgin olive oil and balsamic vinegar and season with salt and pepper.

Toss the tray, making sure the sausages are on top before placing into the oven for half an hour.

After cooking for 30 minutes, give the tray a quick shake and turn the sausages to ensure even cooking. Place back into the oven for another 15 to 30 minutes to brown the sausages to a golden perfection.

And, if you’ll pardon our French, voila! A rich tomatoey sauce to complement those delicious Porky Whites sausages. Serve with a crusty rustic loaf or fresh bread rolls and a green salad for a light and tasty evening spring meal.

2.) Sausage and Egg Picnic Pie (Premium British Traditional Pork Sausages)

Ingredients

  • 9 eggs (save one egg for glazing)
  • 800g of Porky Whites (remove sausage meat from the sausage skins. We recommend using our Premium British Traditional Pork Sausages)
  • 1/2 a teaspoon of cayenne pepper
  • 4 sage leaves
  • A handful of parsley
  • 1/2 teaspoon of thyme leaves
  • 500g of puff pastry
  • Salt and pepper to season

Method

Preheat the oven to 200oC/400oF/gas mark 6.

Bring a pan of water to the boil and boil the eggs for 6 minutes. Once boiled, plunge the eggs directly into cold water and leave to rest. When cooled, carefully peel the eggs and set to the side.

Then remove the sausage meat from the skins of your Porky Whites sausages and discard the skins. Mix the sausage meat with the herbs (the finely chopped sage leaves, parsley and thyme leaves) add the cayenne pepper and season with salt and pepper.

With your eggs and sausage meat prepped, take the pastry and divide in half. Roll half of the pastry into a rectangle that fits in a baking tray. Flour the baking tray and lay the cut pastry on top. Add a layer of the sausage meat, leaving a little space around the outside. Place the peeled eggs down the middle, making a little groove with your thumb as you go for added stability.

Then carefully place and build the remaining sausage meat around the eggs.

Roll out the other half of the pastry. Brush the edges of the sheet with the beaten egg and lay the pastry over the top, pressing to stick and crimp.

Finally, brush all over with the rest of the beaten egg and make a few slits in the top of the pastry.

Bake for 25-30 minutes, rest and serve. Perfect for a spring picnic with the children.

3.) BBQ Sausage and Pepper Skewers (Premium Surrey Pork Sausages, or our Saucy Whites if you fancy a tangy BBQ dip or glaze as an accompaniment)

Ingredients

  • 6 Porky Whites sausages (Ideally, Premium Surrey Pork Sausages or the Saucy Whites with the BBQ dip)
  • 1 large red pepper
  • 5 jalapeno peppers (optional)
  • 1 large red onion
  • 1 block of halloumi cheese

Method

Prior to making the BBQ skewers, it’s well worth getting some White’s family cooking tips on how best to prepare your sausages before cooking on a BBQ, see our cooking tips online page.

Once you’ve prepared your sausages, chop them together with the red pepper, red onion, halloumi cheese and jalapeno peppers into similar sized large square chunks.

Thread your ingredients onto skewers, alternating as preferred but feel free to mix up combinations for personal tastes. Lightly oil and set aside for cooking.

Now you’re ready to place your skewers onto an outdoor grill or BBQ. If using our parboil cooking method for the sausages (as per the cooking tips online page), we recommend cooking until golden brown. Otherwise, cook thoroughly, ensuring sausages are cooked all the way through prior to serving. Cooking times will be dependent on grill or BBQ heat.



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