Jaori Loverduck’s Sausage Lasagne

I was wondering what to cook for tea again the other night when again Jaori Loverduck phoned me up and began speaking as though he were an advert.  “Hey!  Wondering what to do with all those Christmas left overs?  I’ve got some great tips for using up stuff from the festive period.”  He wasn’t selling anything but a friendly chef service.  “Oh Hi Jaori, actually I do have lots of turkey in the fridge.  What can I do with it?  And cranberry sauce.”  There was a pause.  “Oh, erm, I don’t know about turkey,” he spoke as if I were nuts.  “I’ve got lots of recipes for traditional Christmas bits and bobs, you know – sausages, sheets of lasagne, jam.”  I try not to imagine Jaori’s Christmasses.

Jaori’s Sausage Lasagne: Cook your sausages, as many as you want, in your usual preferred-cooking-sausages way – grilling, frying, ovening, hairdryer.  Once done take the sausages and line a dish with them, laying them along the bottom like dead bodies in a communal grave and then throw your vegetable mixture over the top.  What vegetable mixture?  Well, you can put in your vegetable mixture anything you want – tomatoes, onions, aubergines.  Anything.  I am making it with some of my left over Christmas veg – olives, marzipan, turkey and, to add some moisture, brandy butter.  Mix the vegetables together and then pour over the sausages.  The mixture will seep until it is over, around and underneath the sausages.

Place lasagne across like brittle pasta floorboards, breaking messily where needed so that the underlying mixture is completely obscured.  Now take some jam, of which I am sure you will have plenty left lying around from the festive season.  Strawberry is best.  You will need the best part of a jar to completely cover the lasagne sheets in a smear a couple of centimetres thick all over.  You’re nearly done, all you need do now is grate some cheese over the top of the whole thing until no jam can be seen and then place the dish in the oven.

Everything will melt into one another but the sausages, the lasagne and the sides of the dish will give it some structure.  After some twenty minutes baking you will be left with a multi-layered treat full of surprises and contradictions in every mouthful as you journey down into the sausagey grave.


One thought on “Jaori Loverduck’s Sausage Lasagne

  1. Sorry but I am not willing to risk the effects of eating such a concoption. Delia is much safer – but probably not so much fun!

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