with

Debbie & Andrew’s

for

British Sausage Week

Warm greetings from me after a three-week break – for those who follow me on my social media channels, you will know that I have been in Canada, Yorkshire and Germany over the last few weeks, travelling with limited mobile signal and access to reliable WiFi. My travels took me to Arctic Canada in Northern Manitoba, on the Hudson Bay, where I walked with polar bears, then onto Quebec and Montreal, before popping back home to Yorkshire for a few days, and then onto Bavaria in Germany……I’ve had an amazing time, and I have LOTS of stories and recipes to share with you over the next few weeks, so PLEASE do keep popping by for more regular updates on Lavender and Lovage, and apologies for my three-week “radio silence”! But, I’m back now, with a wonderful seasonal recipe for Overnight Sage & Sausage Breakfast-Supper Bake, perfect for Halloween and Bonfire suppers, as well as Christmas, which is now looming high on the horizon.

Today’s recipe was commissioned by the wonderful sausage people over at Debbie & Andrew’s, who also sponsored the recent Best British Food Blog awards with Great British Food magazine for 2016; as you know, I was delighted to win the award for Lavender and Lovage, and you can read all about it here: Winner for Best British Food Blog: Lavender and Lovage. I was also featured in last month’s Great British Food magazine, along with today’s recipe for Overnight Sage & Sausage Breakfast-Supper Bake. The recipe was originally conceived for Christmas, for Christmas morning to be exact, but with British Sausage Week next week – from the 31st October to the 6th November, and with Halloween and Bonfire Night being celebrated and enjoyed next week too, I thought now was the time to share the recipe, and you can then also make it in a few weeks for Christmas morning too, if you wish!

This recipe is very easy to make, and if you do make it for a family Halloween or Bonfire Night supper, then you can prepare it in the morning, so it’s all ready to pop into the oven when everyone gets home from school or work. Simply fry the sausage, bacon lardons and red onion before adding it to the baguette and then pouring over the savoury egg custard mixture; then cover with cling film and leave in a cool place or the fridge. When you are ready to bake it, bring it to room temperature whilst the oven is pre-heating and voila, supper (or brunch/breakfast) is ready! If you are catering for veggies, then why not make a separate bake, and use Quorn sausages, or mushrooms and extra veggies, it’s totally up to you. For another idea, I have another recipe for  Christmas Morning Breakfast Bake, which uses spinach and tomatoes in the recipe. Or, how about making some Pork Sausage, Leek & Apple Pies, Savoury Sausage and Sage Baked Apples or a Sausage & Apple Casserole with Herb Crusted Dumplings.

The recipe for my Overnight Sage & Sausage Breakfast-Supper Bake shared below, and don’t forget this recipe is also a great idea for Christmas and the New Year too……with a minimum of last-minute fuss on the “big day” or as a tasty Boxing Day brunch idea. I’ll see you in a day or so, with some more new recipes, as well as some amazing travel stories, which feature canoeing, polar bears, dining with James Martin and other traveller’s tales from around the globe! DON’T FORGET TO PUT THE CLOCKS BACK tonight, as British Summer Time ends, and what will you do with your extra hour on Sunday? Will you have a lie in, take a long walk, cook, bake, read or visit family and/or friends? See you soon, Karen 

Disclaimer: Commissioned work with Debbie & Andrew’s

Overnight Sage and Sausage Breakfast or Supper Bake

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Serves	4 to 6
Prep time	24 hours, 20 minutes
Cook time	45 minutes
Total time	25 hours, 5 minutes
Allergy	Egg, Milk, Wheat
Meal type	Breakfast, Lunch, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party, Christmas, Halloween, Thanksgiving
Region	British
By author	Karen Burns-Booth

Perfect as a Bonfire or Halloween supper, this delicious bake would also be great for Christmas morning breakfast, as it is assembled the night before and is then just popped in the oven whilst the present opening is going on! Serve this tasty sausage, bacon and eggy bread bake with seasonal lettuce leaves and cherry tomatoes for a festive look and don’t forget that glass of Buck’s Fizz too.

Ingredients

• 1 x packet Debbie & Andrews Cumberland Sausages, skins removed and cut into small pieces
• 125g smoked bacon lardons, or streaky bacon cut into small dice
• 1 large red onion, peeled and diced
• 4 to 6 fresh sage leaves, finely chopped
• ½ thin baguette, cut into slices
• 6 large free-range eggs, beaten with 150mls milk and salt and black pepper to taste
• 6 to 12 small cocktail or cherry tomatoes, plus some to serve

Note

Perfect as a Bonfire or Halloween supper, this delicious bake would also be great for Christmas morning breakfast, as it is assembled the night before and is then just popped in the oven whilst the present opening is going on! Serve this tasty sausage, bacon and eggy bread bake with seasonal lettuce leaves and cherry tomatoes for a festive look and don’t forget that glass of Buck’s Fizz too. (Freezes well)

Directions

Step 1	The day of cooking: Pre-heat the oven to 200C/400F/Gas mark 6 and grease a square oven proof dish, approx. 20cms x 24cms.
Step 2	The night before: Fry the sausage, bacon lardons and red onion in a frying pan until the sausage is coloured, the bacon is crispy and the onion is soft. Drain the meat and onion mixture and set to one side.
Step 3	Arrange the baguette slices in the oven proof dish, overlapping them. Scatter the chopped sage leaves over the bread and then spoon the sausage mixture over the top and pour the beaten eggs and milk mixture over the top, making sure it covers most of the bread and sausage mixture – pressing the bread down into the egg mixture.
Step 4	Scatter the cherry tomatoes on top and then cover with cling film and leave overnight in a cool place or the fridge.
Step 5	The next day, take the bake out of the fridge and bring it to room temperature for 30 minutes, then cook in a pre-heated oven, see step 1, for 30 to 45 minutes, or until it is set, puffed up and golden brown.
Step 6	Cut into squares and serve immediately with seasonal lettuce leaves and extra cherry tomatoes.

I am entering this into October’s Tea Time Treats which is hosted by me, Jo and Manjiri – Jo is in the driving seat this month and her theme is:

 ‘Halloween and Bonfire Night Treats’