Sausages topped with mustard, gherkins and cheese

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Just like Scandinavians take their pickled herring and traditional foods seriously, the same goes for sausages.

When I moved to the UK that was one of the hardest things (food wise) to get used to; the sausauges. The unsmoked sausages with strange flavours.

In Sweden sausages in general are just lightly smoked meat; no apples, sage or caramelised onions near them. The last couple of years, however, this has started to change, mainly thanks to Taylor & Jones in Stockholm who makes British style sausages and have become hugely popular among foodies.

And after five years in Blighty I too appreciate a nice British banger. But sometimes only the familiar tastes from home will do, and this recipe is one of those. If you can’t find any thick smoked sausages Frankfurters will work too.

Sausages topped with a mixture of cream cheese, gherkins, mustard and grated cheese that melt in the oven are really delicious, certainly kid-friendly and makes the weekday bangers with mash a bit more interesting.

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Sausages topped with mustard, gherkins and cheese, serves 4

Translated and adapted from Lotta’s recipe (in Swedish).
8 thick smoked sausages (Frankfurters will work too)
Fillning:
125 g philadelphia  
2-3 tbsp chopped gherkins
2-3 tsp mustard
200 ml grated cheese  
1 onion, finely chopped
salt and black pepper

Make a deep slit in each sausage lengthways without cutting through it. Mix the ingredients for the filling and divide between the sausages. (I put some of the grated cheese on top too). Place in a roasting tray and place in the middle of a 200C oven for 20-25 minutes. Serve with creamy mashed potatoes.  

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