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Bubble and Squeak with Sausages and Onion Gravy Recipe

Bubble and Squeak with Sausages and Onion Gravy

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com

Show: Jamie at HomeEpisode: Winter Vegetables

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on December 17, 2011

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    I only made the gravy to go with some cooked knackwurst & it was very good. Will definitely make again. I used less balsamic vinegar than called for.

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  • on February 12, 2011

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    Jamie Oliver is so darn cute.... the recipe called for a knobs of Butter. Im a Californian... had to look it up ! lol

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  • on November 02, 2010

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    this is amazing!! and relatively simple, though time consuming. i didnt have the whole link so i over-lapped two links 3 times and had to use a couple extra sticks but no biggie. and by the way a knob is a tablespoon and a glug is a couple tablespoons. it doesnt have to be exact anyways as long as you are in the ballpark. DEFINITELY worth every second it takes to make this dish especially if you have leftover veggies!

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  • on July 04, 2010

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    The recipe is really good as the vegetables were a great blend with the potatoes (idaho. I used brussel sprouts, leeks and carrots which blended nicely. The onion sauce is fantastic too and can be used as a staple with other meats as well.

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  • on January 14, 2010

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    AS IS TYPICAL FOR JAMIE'S RECIPES THE FLAVOR IS AMAZING, VERY UNIQUE AND SATISFYING. I HAVE MADE IT 3 TIMES, AND LEFT OUT THE CHESTNUTS, USED A SPECIALTY ITALIAN SAUSAGE MADE AT MY FAVORITE ITALIAN GROCERY STORE AS IT ALREADY COMES AS A WHEEL. PRETTY EASY TO ADJUST THE QUANTITY FOR 2 PEOPLE. THE BALSAMIC SAUCE IS PERFECT WITH THE ROOT VEG MASH AND SAUSAGES.

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  • on March 17, 2009

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    This recipe called for things I have never put in my mouth so it was with trepidation that I tried this. Just for anyone who is curious, chestnuts are EXPENSIVE! They cost $18 for a 7 oz bottle. They are good and have the flavor of a sweet potato, sort of. I couldn't find sausage that was linked together so I ended up cooking them separately. Venison sausage was already smoked. The gravy smelled and looked more like a German dish. The cooking instructions were a little hard to follow... what is a knob of butter and a glug of oil?? I translated that to mean a tablespoon of each. I made this of a St. Patrick's day luncheon at my office. A former co-worker of Irish
    decent told me once that it's an Irish dish. Not according to Jamie. He says it's British. I figure it's from the same area of the world so what the hay. Anyway, the folks at the office liked it. One lady said she felt like she was really eating food from another country. Hearty. I can't say this would be something I would fix often but it was a hit.




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  • on December 06, 2008

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    I made this pretty much following the recipe however I did substitute some of the root vegetables and did not use water chesnuts. Everything was easy to put together and the flavors were excellent. I will double the gravy recipe next time as we ran short. I served this with corn bread. Nice dinner on a cold evening...

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  • on September 07, 2008

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    This was a great one first time we had this one and the family enjoyed it and wanted it again. Glad to see Jamie back on the network. Hope you don't take his show off.

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  • on April 06, 2008

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    I love the blend of winter vegetables smashed! This is great!

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  • on March 11, 2008

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    I love this guy's cooking. Anyone who can cook mushrooms and make them look appetizing to me, someone who hates them, has got to have some talent. I made this recipe with mild italian pork sausages, and chicken parmesan sausages. Instead of chestnuts, I used garlic cloves. For my veggies, I used rutabaga, turnips, potatoes, and onions. I am so happy with the flavors. He really encourages me to try new veggies, hence the theme of his show with fresh garden veggies. I have to say I'm all the happier for it. It's opend up the horizons on dishes that I enjoy! Thank you Jaime!!! =

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