It all started with Marry Me Chicken. A dinner that was apparently so good, that whoever you cooked it for would almost certainly propose! I can’t guarantee any weddings, but the sausage version of this dinner is one of the most delicious one pots I’ve ever had!
It goes with rice or pasta…but if you want the ultimate comfort dinner, it has to be served with mashed potato!
The recipe for this is below - Let me know what you think! A x
Tips & Tricks
Up the veg by adding 70g of fresh spinach, just before you heat the sauce through
If you like this, I’ve also done a pork version - Marry Me Meatballs
Swaps:
You can obviously make this with chicken, but for an easy twist, use oven cook breaded chicken.
This sauce is perfect with salmon
Make a lower fat version by using veggie sausages and reduced fat creme fraiche instead of double cream.
Feeds 4
12 pork sausages
1 onion finely sliced
3 cloves of garlic finely chopped
300ml double cream
200ml chicken stock
1/2 tsp oregano
10 sundried tomatoes finely chopped
50g finely grated fresh parmesan cheese
a small handful of fresh parsley, finely chopped
Heat a drizzle of oil in a large, non-stick pan and fry the sausages for 10 minutes on a medium heat until browned all over. Remove from the pan (they won't be 100% cooked through at this stage) and set aside.
Add the onion to the pan and fry for 5 minutes until soft. Stir in the garlic for the final minute.
Stir the double cream and chicken stock into the onions, before adding the oregano, sun-dried tomatoes and parmesan. Gently bring to the boil, stirring until the parmesan has melted.
Season with salt and pepper and stir in the chopped parsley.
Return the sausages to the pan and gently simmer for 5-7 minutes, turning regularly, or until the sausages are cooked through. If the sauce begins to dry a little, add a splash of milk.
Serve with mashed potato or rice