Some dishes are pure comfort food, and this deep-fried sausage stuffed with cheese and wrapped in bacon is exactly that. With ...

Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation.

Sharp, slightly spicy and peppery mustard greens are the star of this cozy and comforting shells and sausage dish. It's not an incredibly saucy pasta dish, but everything clings nicely for a ...

Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it.

Heavily seasoned meat (or a delicious vegetarian alternative) encased in golden flaky pastry is arguably the ideal savoury snack, while the size and shape of a sausage roll makes it eminently ...

Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry ...

Roll the dough into a sausage shape and wrap it in baking parchment. Allow this to sit in the fridge for at least a half an hour to firm up. You can leave it overnight if you wish. Preheat your ...

Spoon the chickpea mixture into the middle and mould it into a long sausage shape. Fold the pastry over the filling, then press the edges of the pastry with your fingers, sealing it tight.

Keep the sausage shapes intact and drain on paper towels. 3 Roll the pastry out on a lightly floured surface to make a rectangle about 30cm by 40cm. 4 Place enough of the sausages end to end (you ...