Oxford Sausage with Potato & Lemon               

 Although its most common to grill or bake a sausage, here’s a simple recipe that gently braises the sausages keeping all the flavour in the sauce. This recipe is also great with a meaty garlic sausage like a Butifarra, but the mix of veal, pork and lemon in a Oxford style sausage works perfectly too.


Feeds 3-4 people

500g Sloane’s Oxford sausages

250g Sloane’s Streaky Bacon, diced

2 tbsp extra virgin olive oil

1 onion, halved and thinly sliced

4 garlic cloves, thinly sliced

500g small waxy potatoes, sliced 15mm

½ lemon, zest and juice only

4 fresh bay leaves

2 tbsp fresh parsley, chopped

salt and freshly ground black pepper

120ml Sloane’s Chicken Stock


Preheat the oven to 180C. Heat half the olive oil in an oven proof dish, add the sausages and fry until nicely browned all over, remove sausages from the pan and set aside.

Add the onion, garlic and bacon with the other tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, sausages, lemon zest and juice, add  bay leaves and half the chopped parsley, season with the salt and black pepper.

Pour the rest of the oil, along with the stock into the dish, cover tightly with the lid and bake for 20-30 minutes until the potatoes are soft.

Remove from the oven, sprinkle over the remaining  parsley and serve