Nigel Slater’s sausage and celeriac recipe
The Guardian -

A hearty, porky, herby feast for a cold winter’s evening

Brown 6 fat Tuscan sausages on all sides in a little oil in a shallow pan. Roughly dice 2 medium carrots and 2 red onions. Remove the sausages then sauté the carrots and onions in the sausage fat until they start to colour. Continue reading

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