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Recipe for family meals :

Barbecue Bangers with Cabbage and Potato Mountains

Judy RidgwayThis recipe comes from Judy Ridgway - you can visit her website by clicking here.

Judy Ridgway has been tasting, talking and writing about olive for twelve years or more since she co-authored The Pocket Guide to Oils Vinegars and Seasonings. This was followed up by a paper on Taste and Flavour in Olive Oil written for the European Commission in 1992 (about to be re-issued in updated form) and then The Olive Oil Companion which is still just about in print.

Before working with co-author Mark Lake on the first book Judy says that she hardly used olive oil and now she hardly uses anything else. "Mark was a real lover of olive oil and he opened my eyes to the fact that olive oil is not just olive all. They all taste quite different", says Judy.

The taste and flavour aspect of foods fascinates Judy and she tastes olive oils at every opportunity. As a result she was invited to sit on the judging panel for the prestigious Leone d'Oro awards for olive oil in Italy for five years from 1996 to 2000.

As well as tasting oil, Judy regularly travels to the producing countries and recently visited the southern hemispere to look at olive oil there. Her work includes tutored seminars, tasting classes and broadcasting.

She has written more than 50 books on food and wine and her book The Wine Tasting Class was nominated for the Julia Child awards in America.

The inspiration for this recipe comes jointly from English Bangers and Mash, Irish Colcannon and Scottish Kailkenny. The sausages are marinated in a spicy olive oil and tomato baste and the vegetables are cooked together in moulds (with olive oil in place of butter) and turned out to serve.

Serve with Cabbage and Potato Mountains cooked in the oven at the same time.


8 large pork sausages
300ml tomato juice
2 tablespoons wine or cider vinegar
1 tablespoon olive oil
1 tablespoon Worcestershire Sauce
1 heaped tablespoon mango chutney
Freshly ground black pepper

  • Prick the sausages all over with a fork and place in a bowl.
  • Mix all the remaining ingredients together and pour over the top. Leave to stand for an hour or two.
  • Set the oven to 200ºC / 400ºF / Gas 6.
  • Drain the liquid from the sausages into a small saucepen. Place the sausages in an ovenproof dish or tin and bake for 45 minutes, turning the sausages once during the cooking time.
  • Ten minutes before the sausages are cooked, place the saucepan with the tomato marinade over a medium heat and bring to the boil. Reduce the heat and simmer for 3 - 4 minutes and serve with the cooked sausages.

Serves 4

Judy Ridgway

Visit Judy's web site - click here