Matt’s Roast Sausages with Tomatoes PLUS April gigs

Lots of fun news this month starting with the new EP…….

The new EP ‘Good Times’ is finally here in real print and available for download from the website We are very happy about it, so happy in fact we decided to shoot a music video. Filming took place at our EP launch March 31st at the Doghouse in Kennington, London, watch this space for further developments!!!

Plenty of varied and wonderful events to catch GRRB at this month, here are the dates!!!

10 Apr 2012, Cafe 1001, Brick Lane, London 

20 Apr 2012, 12 Bar Club, Tottenham Court Road with Tankus the Henge     

22 Apr 2012, Seething Wells, Freshwater Sardine Festival and Big BBQ, Surbiton 

27 Apr 2012,Boaters Inn, Kingston Upon Thames 

And now for what you came for FOOD…..

Roast Sausages with Tomatoes

This sounds simple but somehow becomes so much more than the sum of it’s parts and is AWSOME in every way. 
I should credit Jamie Oliver for the idea but I feel I’ve made this my own over a number of attempts. Quantities are rough and can be varied according to taste (try adding some tobasco or chilli flakes if you like it hot) or increased to serve as many as needed.
Serve with crispy fried polenta or a good old dollop of mash.
Serves 2 hungry people.
6 of your favourite good quality sausages - I like Cumberland or Toulousse (no cheap bangers please)
1/2 Kilo of ripe cherry tomatos (you can get a carrier bagfull for £1 from our local market or a couple of supermarket packs will do)
4 or 5 peeled cloves of garlic
3 sprigs of fresh rosemary
4 sprigs of fresh thyme
Olive oil
Balsamic vinegar
Salt and Pepper
Preheat the oven to 180C or equivilant
Tip all the tomatoes into a deep roasting tin or dish so they fit snugly together in one layer. You may need to half larger ones to make them all fit.
Crush the garlic cloves and tuck them along with the herbs in amongst the tomatoes. Season well then glug over a generous quantity of olive oil.
Arrange the sausages on top then sprinkle liberally with the Balsamic vinegar, ensuring the sausages get a good coating. Don’t be scared with the vinegar - you need at least 4-5 TABLEspoons. 
Place the dish in the oven and roast for 45 - 50 minutes, turning the sausages halfway through.
The tomateos will cook down into a thick sauce infused with the juices that run out of the sausages and intensified to incredible tastyness by the vinegar. Don’t worry about the tomato skins and seeds but you may want to remove any twigs that remain from the herbs before serving. If the sauce is not thick enough you can remove the sausages to keep warm in the oven before transferring the sauce to a pan on a high heat to reduce for a few minutes before serving.
If you want to be posh: While the sausages are cooking, make up a batch of quick-cook polenta according to packet instructions but using vegetable or chicken stock instead of water and plenty of parmesan. When a thick, porridge-like consistancy has been achieved, form into cookie shaped cakes and shallow fry on both sides until a crispy crust forms. If you live within the M25 you can also buy pre made blocks of polenta which can be simply sliced and fried. Serve alongside the sausages and sauce with glass of medium bodied red - a mid priced rioja would be excellent.
If you want to keep it real: Use the sausage cooking time to make a batch of your best mashed potatoes, pile onto the plates and stick the sausages into the mash endways up. Pour over the sauce and enjoy with a beer. 
I made this last while listening to The Jolly Boys, a lazy song for a lazy dish!

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