Super speedy sausage and leek skillet time. Now, in the spirit of openness and honesty, I’m not entirely sure what a skillet is and should probably avoid using it, but let’s roll the dice. All I know is Paul made this for dinner the other day and it was bloody glorious, so here we are.
Speaking of Paul, it’s our anniversary tomorrow – twelve years of marriage. We’re not planning on getting gifts for one another because who needs that extra level of administration in their lives (plus Paul’s birthday is 8 January, and Valentines is the month after, so frankly that’s all my goodwill spent), however Google reliably informs me that the gifts for twelve years are silks and pearl. That’s easy then: I’ll blurt on his neck and dab it off after with a silk handkerchief. No wonder he looks so young!
Google also suggests that twelve years is almost 4400 days, which is just a bewildering amount of time, not least because Paul must have spent a good two thirds of them moaning at me for piddling on the bathroom floor, snoring too loudly or not observing the sanctity of our marriage. A stickler for the rules, always. But see I remember when I was young and six weeks felt like an eternity, or the weeks leading up to Christmas passing like cold treacle. You could throw a stone and hit the edge of what I considered my future. I could never imagine such a horror as being 25, let alone 36, and yet here I find myself, wincing at 95% of my Spotify Suggestions for being too ‘loud’ and making thankful ‘oooh‘ noises when we approach a particularly comfortable looking bench when out walking the dog.
You know when it hit home though? We were at our mates for New Years Eve and when the clock hit midnight and the big London firework display was kicking off, Paul turned to me and said ‘we should go next year’. Not sure why, if he wants loud explosions and pyrotechnical effects he only needs to step into our back yard, but he has said the same thing to me every year for twelve years now, save for the night I spent crying into the toilet whilst I tried desperately not to pebbledash the wall behind me thanks to some undercooked chicken. And every year we agree we will do it and then we put it off and at this point the only way I’ll see it is if they tip me into the Thames after my acid cremation. That’s what Paul and I have decided on by the way: rather than burning the body after death they dissolve you in acid and flush you down the toilet, though I imagine it’s a shade more glamorous than that. Makes sense: I lived through the foot and mouth crisis and I know what 1,100kg of beef smells like when it’s on fire. I’m doing you a favour.
This may read like I’ve got a touch of melancholy and I really haven’t – I’m actually quite content with my position in time – I can grow a salt and pepper beard and continue my slide into being a Daddy, for one. I own two pairs of slippers (padded for inside and waterproofs for outdoors) and smoke a pipe, so I’m halfway there already. But I have realised that time is hurtling by without a care for my procrastinations and I absolutely need to pull my socks up and course correct all the things I’ve been letting slide. This is as close to a ‘new year new me’ post that I parodied in the last entry but here we are. There’s a bit in Bridget Jones where she gives up smoking and shaves her legs in the bath and that’s where I am now, and if that just so happens to lead to me getting knobbed by Daniel Cleaver then that’s all the better. I always thought he was the better choice: Mark Darcy was such a wet weekend. Controversial but true.
To that end, after I’ve finished typing this up, I’m going to book a hotel for New Years Eve in London – if anything, the cost will give Paul and I something to moan about until we hit the thirteenth anniversary: the present for that is fur. That’s easy, he can fall asleep on my chest and spend the morning coughing up my chest hair.
Before we get to the recipe, I just wanted to set out how the blog is going to work going forward. Because this is now my full time job – Christ – I’m probably going to update it more than four times a year. As part of that, although most of the recipes will continue to be low calorie, we’ll also be posting other stuff that we’re cooking. For example, one of my (nineteen) resolutions of the year is to learn how to bake bread, because that is the rock and roll life I lead now, but I’ll be sticking those online as I go. I’m not going to promise that each recipe will come with the usual 2,000 words about absolutely nothing relevant, but it should mean that I get a chance to write more. In reality, I’ll probably update three times and then take up swimming. But, a boy can dream.
The super speedy sausage and leek skillet, then.
As you can see – the speedy sausage and leek skillet doesn’t look like much, but it tastes good!
The speedy sausage and leek skillet freezes surprisingly well, but don’t be adding the fried egg before you freeze it, obvs
super speedy sausage and leek skillet
Yield 4 servings
One of those recipes which you can throw together without really thinking, which is always a plus in these workaday world. We have worked out the calories via Nutracheck and of course, they are a rough estimate: it all depends on what sausages you use, as some are more calorific than others. We've used Tesco reduced fat sausages for this but feel free to swap it out. This recipe is based on a Gousto recipe that we tried during the Christmas holiday and we've gussied it up a smidge to make it a bit more slimming. As is our way!
- two medium leeks
- four large eggs
- 800g of potatoes - we use Vivaldi potatoes from Sainsbury's because we think we're better than you
- 8 reduced fat sausages
- 2 tbsp wholegrain mustard
- a bunch of chives, finely sliced
- slice the leeks in half lengthways, then slice horizontally into little half-moons
- dice the potatoes (skin on) into small cubes
- place the diced potatoes into a large pan and cover with boiling water, sprinkle in a little salt and bring back to the boil over a high heat
- cook for 10-15 minutes until tender, then drain
- return the pan to the hob over a medium-high heat and spray with a little oil
- add the leeks to the pan and cook for 5-6 minutes, until softened
- meanwhile, score each of the sausages with a sharp knife and remove the skins (chuck the skins in the bin, or give to a hungry dog)
- add the sausage meat to the pan and stir regularly for 5-6 minutes, breaking them up with the spoon as you go
- once the sausages are cooked, add the potatoes back to the pan and cook for another 6-8 minutes
- stir through the mustard and then add half of the chives to the pan, stir again, and serve onto plates
- put the pan back over a medium heat and add a little more oil
- crack the eggs into the pan and cook or 2-3 minutes
- serve the eggs over the hash and sprinkle over the remaining chives
- if you're buying fresh chives, make sure you stick the rest of the plant in a wee pot on the windowsill and water it from the bottom - don't let those bastards at Big Chive get you down
- they really know their onions, after all
- oh do one
- they really know their onions, after all
- if you're not arsed about the calories, swap the sausages for higher fat beasties and you'll be living the dream
- doubly so if you add chopped chorizo in with the sausage meat, just saying
- our Fast & Filling cookbook has been out for a year now and still gets excellent reviews: order yours here!
- the original cookbook is also a delight and if you're wanting a good place to start, it's here: click here to order
- and if you're on a diet, you can track your progress using our diet planner: here
- the mandolin slicer that we always recommend is currently cheap on Amazon and absolutely worth a few quid - though please exercise caution with those fingertips of yours - you can buy it here
Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as us whores must have our trinkets.
Easy! If you’re looking for something a bit more substantial than the speedy sausage and leek skillet then can we recommend our one post sausage and boston beans served on top of a jacket potato? Because it’s fancy, just like you. Click the photo below to go straight there, though the updated recipe will be posted in a few days!
All our love etc