Toulouse Sausage Bake

One of my tasks for the summer was to do out the freezer, a task I loath as I always get so cold trying to sort it all out! But it's done and I also did a nice inventory of everything in there and discovered several things that had been in there maybe a tad too long. So I set myself a mission to find new recipes using them, they have usually been there a while because I can't think of anything to do with them, and I have succeeded so far! The first of these were some Toulouse Sausages, and I made a bake with them. I served it with some cabbage which I had steamed, seasoned and squeezed a bit of lemon juice over. Delicious!

Toulouse Sausage Bake (adapted from WeightWatchers Fresh and Easy Everyday)
(Serves 4)
(15 WW ProPoints per serving)


3 slices wholemeal bread
3 tbsp parsley, chopped
cooking spray
4 Toulouse Sausages, cut into 4 pieces
1 onion, chopped
2 garlic cloves, sliced
425g chicken bread fillets, cubed
40g diced pancetta
1 tbsp plain flour
1 tsp English mustard powder
500ml chicken stock
2 410g tins cannellini beans, drained and rinsed

Preheat the oven to 190C. Meanwhile using a food processor, whizz the bread into fine crumbs. Add in the parsley and set aside.

Heat a large shallow flame and ovenproof pan and spray with cooking spray. Cook the sausage for 5 mins, turning until brown all over, then transfer to a plate. Spray the pan again and cook the onion, garlic, chicken and pancetta for 5 mins, until browned all over.

Sprinkle over the flour and mustard powder and then gradually add the stock, stirring. Bring to the boil and bubble for 1 min until thickened. Then stir in the cannellini beans and return the sausages to the pan.

Remove from the heat and scatter over the breadcrumbs. Spray with cooking spray and bake in the oven for 25 mins until lightly golden. Serve immediately.

Jackets with Mushrooms and Pancetta

I had a wonderful couple of days food wise. This recipe is also delicious, such a good combination. Just as good if not better than yesterday and so simple! I made a fantastic tomato salad to go with the jacket potato and served it with pea shoots.

Jackets with Mushrooms and Pancetta (from WeightWatchers Magazine Sept 2012)

(Serves 4)

(8 WW ProPoints per serving)

4 200g baking potatoes

75g pancetta, I used cubes but you could buy the slices and chop

400g mushrooms, a mixture is nice

200g reduced fat sour cream or creme fraiche

2 tbsp parsley, finely chopped



Preheat the oven to 200C. Scrub the potatoes and pat dry. Prick all over with a fork and place on the oven shelf. Bake for 1 hour or until tender with a crisp skin.

About 20 mins before the potatoes are ready add the pancetta to a large warm frying pan. Fry, stirring for 5 mins or until crisp and browned. Remove from the pan with a slotted spoon and set aside on kitchen roll to drain.

Add the mushrooms to the pan. Season with black pepper and fry over a medium heat, stirring frequently, for 10-15 mins or until the mushrooms are golden and any liquid has evaporated.

Return the pancetta to the pan with the sour cream and parsley. Stir to mix and heat for 1 min to warm through. Taste, season and set aside.

Split the jacket potato and fluff up the insides with a fork. Place the jackets on 4 serving plates and divide the mushroom and pancetta filling between them. Serve with green salad and tomatoes.