Be as speedy as can be!
Our speedy sausages are excellent for brunch; amazingly flavoured, and so delicious with a variety of dishes. And, even better, they cook in just 5 minutes! This will help you to save a lot of time in the kitchen, and more time to spend with your lovely family and friends over the festive season. If you have little ones to feed, or grandchildren coming to visit, then our speedy sausages work brilliantly, as they are the perfect size for children. However, they are also equally as fab for adults. Why not try them in a sausage sandwich or enjoy them as part of a full English? You can’t go wrong with a classic!
Keep it sweet…
There are a lot of sweet treats around Christmas, with plenty of Quality Streets and candy canes for all. And brunch should be no exception! Why not try adding a sweet touch to your brunch? This recipe that we have adapted from Taste of Home combines sweet maple syrup and salty bacon for the ultimate brunch treat. It also works perfectly with our organic streaky bacon; smoked or unsmoked, it’s your choice!
- 1.24 kg of bread (cut into chunks)
- 8 large eggs
- 500 ml of milk
- 110g of brown sugar
- 113g of maple syrup
- 1/2 teaspoon ground cinnamon
- 450g Helen Browning’s organic streaky bacon (cooked and chopped)
- Place bread in a greased 13×9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight.
- Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in centre comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.
Don’t forget the salty!
Our organic bacon is made from prime cut, organic pork and is traditionally dry cured by hand for a supreme flavour… so it’s time to let the taste do the talking! Why not try a dish that brings out the naturally delicious salty aroma? Such as a tasty full English breakfast, it pairs excellently with our speedy sausages too. It really is a heaping plate of tradition… don’t forget to add many slices of toast!
Burgers are for brunch…
The BBC Good Food Team are here to prove that burgers are not just for the BBQ, but they really are for brunch too! This delicious recipe combines a sausage meat burger with tasty streaky bacon and eggs for the ultimate breakfast treat that will make you ready for your festive day ahead.
- 1 medium onion (roughly chopped)
- 2tbsp tomato ketchup
- 1 tbsp oyster sauce
- 1kg sausagemeat (or meat squeezed from 16 large sausages)
- 1 egg yolk
- 25g pack flat-leaf parsley (leaves chopped)
- 8 slices melting cheese
- 8 grilled rashers of organic streaky bacon from Helen Browning’s
- 8 ciabatta buns (halved)
- tomato relish
- Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.
- To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.
- While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.
- Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.
Tip No. 5
Add some eggsellence!
Eggs are a fitting part of any brunch, and they always will be! They pair excellently with our tasty speedy sausages too. If you have a busy morning ahead, then make sure you are well prepared with this delicious recipe that we have adapted from Tiffani Thiesen (at Good Housekeeping); a sausage and egg casserole that is quick and easy to make ahead of your big day. Things can get really busy at Christmas time!
- 2 tbsp. olive oil (plus more for pan)
- 230g of thick white bread (cut into 1-inch pieces)
- 230g of organic speedy sausages from Helen Browning’s
- 1 medium onion (finely chopped)
- 43g chopped sun-dried tomatoes
- Approx. 285g of spinach (thick stems discarded)
- 12 large eggs
- 118ml whole milk
- Heat oven to 200°C. Lightly oil a baking dish.
- On large rimmed baking sheet, toss bread with 1 tablespoon olive oil. Spread in single layer and bake until golden brown, about 10 minutes. Set aside. Reduce oven temp to 175°C.
- Heat remaining tablespoon oil in large skillet on medium-high. Add the onions and cook until it is translucent, about 8 to 10 minutes; stir in sun-dried tomatoes. Remove from heat and toss with spinach.
- In large bowl, beat together eggs, milk and 1/4 teaspoon of salt and pepper. Add bread and toss to coat, then toss with the onions, tomatoes and spinach mixture. Then add the speedy sausages.
- Transfer to prepared dish, sprinkle with feta and bake (or cover and refrigerate overnight). Bake until centre is just set, make sure to check after 30 minutes, although it may take a little longer.
Build your own bagel board…
If you have plenty of guests for brunch, then you may wish to try something a bit different… such as a build your own bagel board! This idea works brilliantly if you have a large number of guests, and it is quick and convenient for you too. Simply combine lots of your favourite brunch ingredients onto one handy sharing platter with plenty of bagels to go around. Our organic streaky bacon works excellently for bagels, why not try bacon paired with brie and cranberry? It makes an excellently festive combination. You can add tomatoes, chutneys, eggs, speedy sausages, cheeses, or whatever is your favourite. The choice is all yours (and your guests!).
Try a taste of Italia…
This brunch recipe from Tom Oldroyd is claimed to be his ‘hangover cure’; it combines garlic, creamy cheese sauce, fettuccine, and of course delicious pancetta. This recipe would work excellently with our tasty organic bacon lardons or chopped organic streaky bacon. If you find yourself feeling a bit worse for wear over the festive season, then why not give it a try?
- 250g of organic bacon lardons from Helen Browning’s or organic streaky bacon (cut into strips)
- 3 large garlic cloves (in their skins)
- 6 egg yolks
- 100ml double cream
- 3 thyme sprigs (leaves picked)
- 500g dried fettuccine (or any long pasta – flat is best)
- 100g Berkswell cheese (grated) or any hard-salty cheese such as parmesan or pecorino
- A knob of butter
- Salt and freshly ground black pepper
- Preheat the oven to 180C/gas mark 4 and put a large pan of salted water on to boil. Place the pancetta and garlic on a baking tray and place in the oven until the pancetta is cooked through and crispy, and the garlic is soft when pierced with a knife (about 12 minutes).
- Mix together the egg yolks, double cream and thyme. When cool enough to handle, squeeze out the garlic from their skins and add to the egg yolk and cream mixture.
- Cook the pasta following its packet instructions. In a large warm mixing bowl add the yolk and cream mix and drained pasta. Stir quickly and add three quarters of the cheese, the knob of butter and the pancetta. Divide between four warm bowls. Sprinkle over the rest of the cheese and some freshly ground black pepper.
Add a bit of spice…
A breakfast hash is the perfect way to start the day; Jamie Oliver combines spicy chorizo with hearty potatoes and eggs for a filling brunch. We have adapted this recipe as it works perfectly with our organic cooking chorizo to help you spice up your morning.
- 1 large onion
- 1 clove of garlic
- 120g organic cooking chorizo from Helen Browning’s
- 2-3 cooked potatoes
- 1/2 bunch of fresh flat-leaf parsley
- olive oil
- 2 large free-range eggs
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
Pack in the protein!
It may sound a little unusual, but a BLT breakfast salad is the perfect way to start the morning if you are looking to make healthier choices over the festive season. This salad is not only packed with plenty of veg, but lots of protein too, so it really will add a spring to your step. This recipe has been adapted from SkinnyTaste, as it is a perfect protein packed recipe.
- 300g shredded Lacinto kale (no stems)
- 1 teaspoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- kosher salt
- black pepper (to taste)
- 2 large eggs
- 4 rashers of organic back bacon from Helen Browning’s (chopped)
- Half an avocado (sliced)
- 10 cherry tomatoes (halved)
- In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
- Cook eggs to desired likeness, I prefer them soft boiled. How to Make Perfect Eggs in the Instant Pot.
- Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
- Finish with pinch of salt and pepper.
Eat, drink, and be merry!
Christmas is all about spending time with family and friends and enjoying yourself! If you wish to make your festive brunch even more merry, then try some tasty mimosas, but make it extra Christmassy…
- Add chopped apples, cranberries, pomegranate seeds, and grape juice to your prosecco for an extra festive fix.
- Add a squeeze of fresh lime juice, cranberry juice, fresh cranberries, and a sprig of rosemary to your prosecco for a sweet touch of Christmas.