Sausage recipes Archives : Ooh La Loire

SAUSAGE AND BEAN CASSEROLE

By Sheila Wilton
March 31, 2025
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This is a simpliﬁed take on cassoulet, the famous French bean casserole. I keep the sausage but skip the conﬁt duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One … Continue Reading →

BRAISED SAUSAGES WITH FENNEL AND LENTILS

By Sheila Wilton
February 10, 2025
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Georgina Hayden’s braised sausages with fennel and lentils is a weeknight winner. A one-pot family dinner that doesn’t skimp on flavour. INGREDIENTS Serves 4 Olive oil 6-8 pork sausages 2 … Continue Reading →

BRAISED SAUSAGES WITH LENTIL AND FENNEL

By Sheila Wilton
February 3, 2025
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Georgina Hayden’s braised sausages with fennel and lentils is a weeknight winner. A one-pot family dinner that doesn’t skimp on flavour. Georgina says: “One of my favourite Cypriot … Continue Reading →

SAUSAGE MEATBALLS with CARAMELISED PEPPERS

By Sheila Wilton
October 18, 2024
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This recipe is packed with flavour and using sausage meat instead of mincemeat means extra flavour, and you can use whatever sausages you like. INGREDIENTS Serves 4 2 tablespoons … Continue Reading →

BAKED SAUSAGES, APPLES AND BLACKBERRIES WITH MUSTARD AND MAPLE SYRUP

By Sheila Wilton
September 25, 2023
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I love sausages so much, and this dish gives them a twist, sweet and juicy. A taste bud revelation. INGREDIENTS Serves 4 8 chunky sausages 2 tart apples halved … Continue Reading →

SAUSAGE AND BUTTER BEAN STEW

By Sheila Wilton
September 10, 2023
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Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It’s ideal for a quick tasty meal, and it takes less than an hour … Continue Reading →

CASSOULET

By Sheila Wilton
January 30, 2023
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Raymond Blanc’s cassoulet is rich and warming. This classic French casserole sees confit duck, white beans, pork and sausages slowly cooked in a flavourful sauce INGREDIENTS Serve 4 – … Continue Reading →

CHORIZO AND PARSLEY SCOTCH EGGS

Soft egg, a garlicky, herb-flecked chorizo blanket and a golden crispy crumb – this makes an epic picnic snack. INGREDIENTS 6 medium eggs 200g good-quality pork sausages, skinned 200g good-quality … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.