1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick ...

Remove sausages from pot and set aside. To the same pot, add peppers, onions and garlic. Sauté until vegetables soften, about 15 minutes. Stir in tomatoes, remaining oil and vinegar. Return ...

Continue to roast until the centers of the sausages reach 160°F and the vegetables are tender and lightly browned, another 20 to 25 minutes. Meanwhile, in a small bowl, stir together the vinegar ...

The sausage filling is spiked with black pudding ... Once caramelised, stir in the sherry vinegar. Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking ...

Meanwhile, make the gravy using the same pan that the sausages were cooked in ... then add the gravy and bring to the boil. Add the vinegar and season to taste. Remove the toad in the hole ...

Mash about 1/2 cup potatoes against the sides of the Dutch oven to thicken soup. Stir in vinegar, reserved sausage, and remaining 1/4 teaspoon salt. Season with additional salt to taste.

Add the seared sausage and any drippings. In a 2-cup measuring cup, combine the chicken broth, apple cider, vinegar, mustard, thyme and salt. Pour over the sausage and vegetables and cover.

Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool ...

His favorite dish is sausage salad - or "Wurstsalat" in German ... Mix a pinch of salt and pepper with 2 tablespoons of vinegar and 2 tablespoons of juice from the pickle jar.