Nigella Lawson's One-Pan Sage-and-Onion Chicken and Sausage

[Goin' Coastal]

Perusing recipes to make for a fairly large family gathering next Tuesday, I came across this. I've not made it before, (came from the huge "to try" stack) but it looks good and also easy for a crowd. A couple questions -

What is English mustard?

What kind of sausage would you use?

Has anyone tried it and do you have any reviews or opinions?

It says it serves 6 - 10 pieces of chicken and 12 sausages. I want to serve 12, but I don't think I need to double it! That would be 8 pounds of chicken! Do you think they mean breakfast link type sausage? I am thinking a good sized link of maybe Italian sausage - hoagie sandwhich size.

NIGELLA LAWSON'S ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

Serves 6
1 large onion or 2 small onions
1/2 cup olive oil (not extra virgin)
2 teaspoons English mustard
1 tablespoon dried sage
ground pepper
1 lemon
1 tablespoon Worcestershire sauce
4lb. chicken, cut into 10 pieces
12 sausages
2 tablespoons chopped sage leaves

Peel and cut the onion into eighths, and put into a freezer bag with the oil,
mustard, dried sage, a good grinding of pepper, the lemon juice, the
squeezed-out rinds cut into eighths, and the Worcestershire sauce. Squidge
everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or up for two days.

Preheat the oven to 425 degrees Farenheit. Allow the chicken to come to room temperature in this marinade.

Arrange the chicken pieces in a roasting pan, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the pan into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to color them evenly.

Arrange the chicken and sausages on a large platter.

[sneezles]

Coleman's is an English mustard, a bit darker than American yellow mustard but much hotter.

IMHO, English sausages are nasty (similar in size to breakfast links but nothing like them in taste or texture) and there is no close sub that I know of but I would probably use a chicken sausage in this recipe.

I've not tried the recipe but aside from the english sausages it sounds great!

[Clover]

I made this a couple of weeks ago, and I thought it was delicious and will make it again soon. I used Colman's mustard. I bought sweet Italian sausages and uncooked chicken-and-apple sausages to bake with the chicken, but I ended up cooking the chicken by itself because the sausages wouldn't fit in the pan. I used breasts and thighs instead of a whole chicken, and they filled the whole baking sheet. I was already roasting vegetables on another baking sheet, and there just wasn't room in the oven for the sausages. (I need two ovens!) The chicken was good alone, and the resulting sauce from the marinade with the lemons and onions is wonderful. (Even though I forgot to use the fresh sage leaves I had bought specially.) I did cook some of the sausages the next day with the leftover sauce, and they were great. As for how many it will feed, it depends on who they are and the rest of the menu. Maybe Nigella's sausages are smaller, but with the ones I bought, 12 of them plus a whole chicken would serve way more than 6 people, unless they were teenage boys.

[SueK]

I've made this a few times and we always love it. Leftovers are great, too.

I used regular mustard, and only used bone-in breasts, since we are not thigh fans. I use keilbassi instead of the English sausage.

[Hammster]

If you can find a sausage in your market labeled as "Bangers", that's an English style sausage. They are usually quite good. They are made from pork or veal and potatoes. The store near my house actually has a housebrand of Bangers that is good. So I buy them on occasion. You usually find them with the Kielbasa, and link type sausages like that.
Coleman's dry mustard is a good example of English mustard. And since it calls out mustard for the marinade, the dry would be perfect for that.

[tidbit66]

Nigella Lawson recipes are thus far in my experience so far which is only in eating them, not preparing them are invariably delicious. This one sound very good and I will probably attempt it as a first Lawson cooking experience.

Just an aside though, the recipe as posted says only sausages and not English sausages. It only mentions English relative to the mustard and my addiction to Colman's (yes, good and hot) is one attraction of the recipe. I would use chicken pieces and any good sausage could be used I would think. that seems to be another of Lawson's trademark traits in that her recipes can be adjusted to suit in many instances.