Monday, 15 January 2018

Spicy, Cheesy Lorne Sausages, Chunky Chips and Beans

Cheesy sliced sausages with peppers, chunky skin on chips and kidney beans

Sausages, chips and beans is a creation widely served throughout the UK and is perhaps particularly popular with children. It is also a stereotypical view overseas of what British people tend to eat on a regular basis. This dish is a twist on the mundane and uses Scottish Lorne/sliced sausages instead of links as well as spiced red kidney beans instead of baked beans in tomato sauce.

Small to medium potatoes are used for making the chips for this dish

Ingredients (Serves 1)

4 medium sized new potatoes
2 Lorne sausages
Vegetable oil
1/2 red bell pepper
1/4 small red onion
6 slices Scottish cheddar cheese (or as required)
1 large garlic clove
Small can of red kidney beans in water
1 teaspoon freshly chopped coriander (cilantro)
Black pepper

Chips are cut chunky and skins are left on potatoes


Wash the potatoes very thoroughly. Cut them firstly in half long ways then cut each half in to two or three chunky chips. Put the chips in to a pot of cold water and season with salt. Bring the water to a simmer for six or seven minutes only. Drain the chips through a colander at your sink and leave them for five minutes in the colander to steam off before laying them in a plastic dish in a single layer and refrigerating for half an hour.

Once fried chips

Take the chips from the fridge and deep fry in medium hot oil for three or four minutes until they are just starting to colour. Drain on kitchen paper for a few minutes then return to the (dried) dish and the fridge for a further half hour.

Lorne or sliced sausages are added to frying pan

The cooking time for the sausages will depend on their thickness. These ones took around four minutes each side. Start by pouring a little oil in to a non-stick frying pan and bringing it up to a medium heat before adding the sausages.

Pepper strips and onion are added to pan with part cooked sausages

When the sausages are on, slice and de-seed the bell pepper and slice the peeled onion quarter. When the sausages are turned, add both to the pan, tossing occasionally and carefully with a spatula.

Cheese is laid on part cooked sausages

Lay the cheese slices on top of the sausages and season with a little paprika and black pepper. Start the chips frying for a second time in hot oil until crisp and golden.

Garlic is briefly sauteed in vegetable oil

Pour a little oil in to a saucepan, put it on to a medium heat and add the peeled and finely diced garlic clove. Stir around for a minute or so to soften.

Red kidney beans and coriander are added to sauteed garlic

Drain the red kidney beans and rinse under running cold water before adding to the pan with the coriander, some salt and pepper. Saute gently for two or three minutes.

Chips are seasoned with salt and paprika and left to drain on kitchen paper

Remove the chips to a plate covered with kitchen paper and season with salt and paprika. Lift the cheesy sausages on to your serving plate and arrange the peppers and onion on top before plating the chips and beans alongside.

Cheesy sausages are plated and topped with peppers and onion

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