52 ancestors Week 30 (July 22-28): The Old Country

 

Week 30 (July 22-28): The Old Country

From Amy Johnson-Crow  - There are lots of ways you could approach this prompt. An immigrant ancestor. A trip back to the old country. A family tale or an heirloom that they brought with them... maybe a favorite recipe that made its way across the border?

His week has left me wracking my brain for ideas linked to “the old country”. Yes many of the family were farmers or came from a farming background but I couldn’t come up with much to say about them. It wasn’t until I saw the “information” from Amy Johnson-Crow that I knew who I would write about.


I have decided to use my Nan Doreen Cecilia Bland/Thompson/Powell (she went under all 3 names). She was born 6th October 1929 in Outwell, near Wisbech, UK. She was a daughter of Amy Rose Bland and Arthur Thompson. Arthur was a farmer and Doreen grew up on the various farms that they lived at. The picture right shows Doreen on Left (standing) and some of her siblings  and parents at a farm in Ely UK.

I’m not sure how old the family receipe is that I was given by my Nan, or where it came from in “the old country” but I don’t think it will be too far back as it contains wine. But there again wine has been around a long time.

Sadly, I no longer have the scribbled copy of it that was given to me, but I do it typed up on my receipe cards. It is for Sausage casserole – a good hearty farmers wife’s meal. I have to say it is lovely and my kids love it and always want more! I have changed it slightly from what I was given.

Sausage casserole: Ingredients

2 sausages each (we now use 4 each)

2 onions chopped (we use onion powder)

½ clove garlic (if available)

125ml red wine

1 pint chicken stock (I use chicken gravy)

1-2tbsp honey

2 tomatoes crushed (I use tomato puree)

1tbsp mustard

Splash of vinegar (I use balsalmic)

Mixed herbs

Salt

Pepper

Potatoes

Vegetable like carrots and swede - **we don’t use**

*I also add Worcestershire sauce*

 

Cook the sausages and place in an ovenproof dish. Chop the onion and garlic and crush the tomatoes. Place them in a saucepan, add the wine, vinegar and the chicken stock. Mix together on low heat, add the mixed herbsm mustard, salt & pepper and stir until bubbling. Add the vegetables (chopped is best), pour the mix all over the sausages and place in the over on low heat. Peel and cook the potatoes. When the potatoes are cooked you can mash them or serve as they are with the casserole mix.

 

Honestly it tastes lovely. I can imagine it being made in the farmhouse kitchen for the workers in “the old country”.

Comments

  1. purple-roses10:23 am GMT-8

    THE ABOVE POST SHOULD READ AS FOLLOWS:

    Week 30 (July 22-28): The Old Country
    From Amy Johnson-Crow - There are lots of ways you could approach this prompt. An immigrant ancestor. A trip back to the old country. A family tale or an heirloom that they brought with them... maybe a favorite recipe that made its way across the border?

    This week has left me wracking my brain for ideas linked to “the old country”. Yes many of the family were farmers or came from a farming background but I couldn’t come up with much to say about them. It wasn’t until I saw the “information” from Amy Johnson-Crow that I knew who I would write about.
    I have decided to use my Nan Doreen Cecilia Bland/Thompson/Powell (she went under all 3 names). She was born 6th October 1929 in Outwell, near Wisbech, UK. She was a daughter of Amy Rose Bland and Arthur Thompson. Arthur was a farmer and Doreen grew up on the various farms that they lived at. The picture right shows Doreen on Left (standing) and some of her siblings and parents at a farm in Ely UK.
    I’m not sure how old the family receipe is that I was given by my Nan, or where it came from in “the old country” but I don’t think it will be too far back as it contains wine. But there again wine has been around a long time.
    Sadly, I no longer have the scribbled copy of it that was given to me, but I do it typed up on my receipe cards. It is for Sausage casserole – a good hearty farmers wife’s meal. I have to say it is lovely and my kids love it and always want more! I have changed it slightly from what I was given.
    Sausage casserole: Ingredients
    2 sausages each (we now use 4 each)
    2 onions chopped (we use onion powder)
    ½ clove garlic (if available)
    125ml red wine
    1 pint chicken stock (I use chicken gravy)
    1-2tbsp honey
    2 tomatoes crushed (I use tomato puree)
    1tbsp mustard
    Splash of vinegar (I use balsalmic)
    Mixed herbs
    Salt
    Pepper
    Potatoes
    Vegetable like carrots and swede - **we don’t use**
    *I also add Worcestershire sauce*

    Cook the sausages and place in an ovenproof dish. Chop the onion and garlic and crush the tomatoes. Place them in a saucepan, add the wine, vinegar and the chicken stock. Mix together on low heat, add the mixed herbsm mustard, salt & pepper and stir until bubbling. Add the vegetables (chopped is best), pour the mix all over the sausages and place in the over on low heat. Peel and cook the potatoes. When the potatoes are cooked you can mash them or serve as they are with the casserole mix.

    Honestly it tastes lovely. I can imagine it being made in the farmhouse kitchen for the workers in “the old country”.

    ReplyDelete

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