But that doesn’t mean we are all about fancy feasts, those that have little ones have to cater for the toughest audience of all and even the most sumptuous of salads are unlikely to hit the spot. Never fear though, Year of the Yes co-founder Christina’s brother, John, knows exactly what will….and actually we would all like a portion while you are at it too….
They say that you eat with your eyes as much as your mouth so food presentation is always high on my list when I am thinking of meals to cook for the family. Unfortunately my audience of my 5 and 2 year old daughters and 1 year old son are tough taskmasters and can be very hard to please!
Hence the birth of the Sausageasourus!
- Some Sausages*
- Some Potatoes*
- Some carrots, peas and sweetcon* (or any veg your children will eat, if any, they can be very fussy!)
*Chefs note; quantities will vary based on how many hungry people you have to feed.
Pre Heat the oven to 180 degrees centigrade or the equivalent fahrenheit or gas setting, I am no Jamie Oliver so have no idea what that might be so you will either have to guess or look it up on the internet (probably best not to guess as I wouldn’t advise you eat raw sausages).
Pop the sausages on a baking tray, try to use one that has enough room for all the sausages so they can cook evenly, and put in the oven for about 25 minutes, or until cooked and golden brown. The colour is important here as it must reflect the skin colour of the chosen Sausageasourus.
While the sausages are cooking peel and dice the potatoes and place in a pan of boiling water.
Cook your chosen vegetables according to the manufacturer’s instructions. For the carrots I peeled and sliced them, I appreciate the health benefits of not peeling the carrots but my daughter won’t eat them if I don’t peel them, kids eh!?!?
Once the potatoes are soft drain them and mash with a proper masher. No cheating with a blender or processor is allowed at this stage, some lumps are acceptable as they add to the texture of the Sausageasorous body. I always add milk and butter to the mash and if I am feeling particularly naughty a large amount of grated cheese, you can season with salt and pepper if you wish but I didn’t.
The skill now lies in the assembly of your chosen Sausageasorous, as you can see I have created a Stegasausageasorous, a Diplosausageasorous and, the most feared of all, the T Rexsausageasorous. The only limit here is your imagination.
Condiments are an important part of the meal but I will leave you to decide whether brown sauce, red sauce or gravy is the best to have with this.
I hope you enjoy creating your own sausageasarous! (Kids are optional!)