Thursday, 11 November 2010

Porridge of the Week #21

Porridge of the Week #21
Venison Sausage and Cherry Tomato Porridge:
Competition Winner.

Category: Evening

Prepare your porridge by soaking in water.

While the porridge is soaking grill your sausages. You could use any type of sausage but it should be something special such as Wild Boar, Leek and Herbs. I'm using Venison Sausages from Borough Market.

Put your porridge on to cook, adding a pinch of salt, plenty of freshly ground black pepper and a heaped tablespoon of fresh chopped thyme.

When the sausages are nearly cooked put cherry tomatoes under the grill and sear till they are slightly browned and visibly sagging.

Chop the sausages into 1 inch slices.

Serve out the porridge. Drop 3 or 4 cherry tomatoes into each bowl and crown with a generous portion of sliced sausage.

Et voila!
Thankyou so much for all your competition entries. And a particular thankyou to my little winner. I am a big fan of savoury porridges, and an even bigger fan of Borough Market, so this had great appeal to me. This would make a lovely dinner now the nights are getting longer- and a whole lot colder. Enjoy.


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