little boys‚ open pork pie
6-8 little boys’ pork fennel and sage
200ml milk
100gm onion diced
2 large tomatoes, de seeded and diced
3 eggs
Salt and pepper to taste
4 sheets filo pastry
Oil for brushing filo sheets
2 spring onions, sliced

Lay the four sheets of filo on a board oiling each sheet as they are layered
Line a pie dish with the filo and folding the over lapping filo if needed
Cut sausages in to 5 pieces and fry with onions until lightly coloured
Place sausages in the lined pie dish; add the tomato & spring onions
Mix the eggs and milk until combined, season to taste and put in with
sausages until just below the sides Bake in 150.c oven until egg is set
45-1hour Serve hot.

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little boys‚ chicken and corn soup
4-8 chicken thyme and garlic sausages sliced into 10 pieces each
400 gm frozen corn kernels
100gm onion diced
2 cloves garlic
4 cups water
1⁄2 tsp chicken stock powder
60ml cream
Salt and pepper
1spring onion, sliced
100gm corn for garnish in soup
20gm butter

In a large pot add the onion and sweat until soft, add the garlic and corn,
cook 1 minute. Add the water and stock powder, bring to the boil
Simmer for 5-8 minutes and bend this mix until smooth, replace on the heat
Add the sausages and corn garnish, re boil, add the cream and spring
onion, season to taste and serve hot

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little boys, lamb in the hole
1pkt lamb rosemary and garlic sausages
90gm flour
260ml milk
2 eggs size 6
100 gm onion (sautéed until soft)
Chopped parsley
8 cherry tomatoes (cut in half)
Seasoning

Mix flour eggs and milk together to make a batter, season lightly and add
chopped parsley Cut sausages in half, place in oven proof serving tray
and place in pre heat oven (220.c) Cook sausages for 7 minutes, once they
have a little colour add the onion and tomatoes return to oven for 2 minutes,
then add the batter mix and stir lightly incorporating any liquid that has
come out of the sausages. Replace in oven and cook until batter is set,
approx. 14 minutes, serve direct from oven in baking tray.

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Beef paprika sausages with spaghetti
1pkt beef paprika and chilli sausages
1 400gm tin chopped tomatoes
1 clove garlic finely diced
1⁄4 tsp spoon smoked paprika
50gm onion finely diced
50gm small carrot finely diced
50 ml red wine
30gm celery finely diced
15ml olive oil
1⁄4 tsp dried mixed herbs (fresh if desired)

Cut sausages in to 5 piece each, heat oven to 220.c
Place sausages in hot oven for 6 minutes
Heat a pot and add the olive oil,
Sweat until soft carrots, onion, garlic, celery, add the smoked paprika.
Then add the whole peeled tomatoes and herbs and cook for 10 minutes on a low heat.
Add the sausages, season to taste and serve with your favourite pasta

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Duck and Porcini sausage with spinach and pumpkin filo
1pkt duck and porcini sausages
6 sheets of filo
Oil for the filo sheets
400gm pumpkin diced and roasted
100gm spinach, blanched,drained and chopped
1⁄2 tsp chopped chives
80gm feta, diced
Salt and pepper to taste
Pre heat oven to 180.c

In a bowl add the pumpkin, spinach feta and chives, season this mix with salt
and pepper. Place a sheet of filo on a chopping board, oil the sheet and fold in half
Place 1/6th of the mix in the middle of the sheet. Fold together the four corners
above the mix and lightly crunch together making a little bag/ parcel shape.
Repeat the 5 more times and place on a lined baking tray. Place in the 180.c oven
and serve with the duck porcini sausages cooked as per packed. Serve with sauce or
dressing of your choice.