potato salad

Ring the changes with The Buckingham Butcher's top sausages recipes

Our sausages have been flying off the shelves since we opened last week, so we thought we’d give you some ideas for serving them that don’t involve mash or the BBQ (although both of those options are always well received!).

Don’t forget we have 11 different varieties to choose from here – and all cost just £5 for approximately 18 sausages.

(Serves 4)

You’ll Need:-
2kg of Cherry Tomatoes
Fresh Thyme
Fresh Rosemary
Couple of Bay Leaves
1tbsp Dried Oregano
3 Cloves of Garlic, Chopped
Olive Oil
Balsamic Vinegar
12 Sausages (Cumberland or Lincolnshire are recommended, but choose your favourites)

What To Do:-
Preheat the oven to 190, Gas Mark 5.
Place the tomatoes in a big, wide roasting tray.
Add the herbs, garlic and sausages.
Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper
Bake for 30 minutes.
Give the tray a shake, turn the sausages over, then put back in the oven for 15-20 minutes.
Serve with crusty bread, and if you have any of the tomato mixture left over, it makes an amazing pasta sauce.

(Serves 4)

You’ll Need:-
600g New Potatoes, Cut into Bite-Sized Chunks
1tbsp Olive/Rapeseed Oil
2 Onions, Thickly Sliced
8 Sausages

Dressing: 1 tbsp Olive Oil, 2tsp wholegrain/Dijon Mustard, 2 tsp Honey, Salt & Pepper

What To Do:-
In a pan of boiling water cook the potatoes for 10-15 minutes, until tender. Drain.
While the potatoes are cooking, heat the oil in a frying pan and add the sausages.
Cook for approx. 5 minutes, then add the onions.
Cook for another 10-15 minutes until the sausages are cooked.
When cool enough, slice them.
Whisk up the dressing ingredients in a bowl. Add the sausages, onion and potatoes and toss. 


Trevor, The Buckingham Butcher