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Recipes using sausagesThis is a really fantastic snack and so easy to do.
Bake the sausages in the oven for 15 minutes at 180C. In the meantime mix the wholegrain mustard and maple syrup. Toss the sausages in the mustard & syrup mix and then in the sesame seeds. return to the oven for 5 minutes and serve. Rick Stein and Italian Fennel Sausages with potatoes
The Bandit's Way with Sausages Roast sweet potato, parsnip, butternut, beetroot, onion. Winter earth tones. A pinch of Maldon. Et voila! Salt of the earth. Red and yellow pepper for colour and sparkle. Under a seasonal blanket of cheese and mustard sauce. None of that "draped", "drizzled" or "on a pool of" nonsense. We're talking smothered. No hints of anything. Cut the vegetables into chunky angular pieces. Toss in a little olive oil and into an oven preheated to 220C, for 25 minutes. Add sausage and peppers and bake for a further 15 minutes, during which time bring 125ml of cream to the boil. Add a generous teaspoonful of English mustard and about 80g of grated gouda to the cream. Whisk over low heat until smooth. On a rack low under the grill, slowly grill the veg and sausage for about 10 minutes. Smother vegetables and sausages with the cheese and mustard sauce. Sprinkle liberally with chopped chives. Salsiccia all'Uva Really simple but looks stunning and tastes wonderful. Frying grapes feels and sounds strange but it works. Try to find sausage with fennel.
Place the sausages in a frying pan and cook over medium heat for about 15 minutes, turning from time to time. When they are brown all over remove the sausages to a warm platter. Remove any excess fat (you want a teaspoonful, at most, in the pan) and add the grapes. Cook, stirring occasionally, until some of the grapes collapse. Slice the sausages into small bite sized pieces and add to the grapes. Stir for a couple more minutes to brown the sausage on all sides. Serve on a bed of lightly oiled penne. 500g Italian Salsiccia Fry the sausage for 6 to 8 minutes, turning once, only. Cut the sausage into bite-size portions. Cover the bottom of a clean frying pan with olive oil. Fry the potatoes over a medium heat for 10 - 12 minutes, turning frequently. Add the sausage, onion, green pepper, oreganum, basil, garlic, salt and pepper to the potatoes and cook over a lower heat, covered, for 15 to 20 minutes or until the potatoes are tender, turning occasionally. Poor Man's Cassoulet This is a modern version of an original recipe that appeared in Delia
Smith's book Frugal Food and I suppose whilst it lacks sophisticated
ingredients like preserved goose it's still very much on the theme of
the original. Serves 4-5 10 Saucisse de Toulouse12 oz (350 g) dried cannellini beans1 dessertspoon olive oil2 x 130 g packs cubetti di pancetta (or you can use diced bacon)3 medium onions, peeled and thinly sliced3 cloves garlic, peeled and finely chopped1 level tablespoon fresh thyme leaves, plus a few sprigs2 bay leaves2 level tablespoons tomato purée4 oz (110 g) fresh white breadcrumbssalt and freshly milled black pepper Pre-heat the oven to gas mark 1, 275°F, 140°C. (For important information about gas mark 1, click here.) You will also need a 6 pints (3.5 litres) capacity flameproof casserole.
First soak the beans. All you do is place them in a saucepan, cover with plenty of cold water, bring to the boil and let them boil for 10 minutes. Then turn off the heat and let them soak for 2-3 hours and after that drain the beans in a colander. Then in the flameproof casserole, heat the oil over a medium heat and brown the sausages, turning them occasionally because they need to be a nice golden brown colour on all sides – this will take 7-8 minutes. After that remove them to a plate, then add the pancetta to the frying pan, cook, turning the heat up and tossing it around for 5 minutes, until it's golden at the edges. Now using a slotted spoon, transfer the pancetta to join the sausages. Turn the heat down to medium, then in the juices left in the pan, soften the onions for 10 minutes, stirring from time to time. After that, toss in the garlic and cook for another minute. Next put a third of the beans into the cooking pot followed by half the onions, sprinkle with a third of the fresh thyme leaves and season well with salt and pepper, then add half the sausages and pancetta, followed by a third more beans, thyme and seasoning, then the remaining sausages and onions and finally the rest of the beans and the remaining thyme, pushing sprigs of thyme and bay leaves in amongst everything. Now measure 1½ pints (850 ml) hot water, whisk in the tomato purée and pour this over the beans, cover with a lid and bake on the oven's centre shelf for 2 hours. Then take the lid off, sprinkle the breadcrumbs all over the top and bake (without a lid) for a further hour until the beans are completely cooked through. This is very rich and hefty, so a green salad is really all it needs to go with it. This recipe is taken from Delia Smith's Frugal Food. Source: www.deliaonline.com/recipes/poor-mans-cassoulet Toad in the Hole
Toad: 8 Lincolnshire Sausages
Put 1cm of cooking oil into a thin baking tin and place on the middle shelf of the oven at its highest setting. (Probably at 240 – 250 degrees) The oil will almost certainly spatter about a bit so you might like to put some foil or a larger tin in the bottom of the oven to minimize the mess. When the oil is very hot add the Lincolnshire Sausages. Allow them to reach a lightly golden colour. Take the tin out of the oven and very carefully pour the batter over the Lincolnshire Sausages. Add the sprigs of rosemary. Put the tin back in the oven and don’t open it for 20 minutes as you want the Yorkshire pudding to rise. Remove when crisp and golden. I’ll leave the gravy up to you. Lesley Stephenson's Recipe using Sausages Here is an interesting recipe sent in by Lesley Stephenson: In a largish oven pan preferably non-stick. Put small olive oil to grease bottom. Lay in 8 sausages and turn to coat all over. In a separate bowl mix potatoes washed but unpeeled (I like the Mediterranean variety) chopped in chunks, onions chopped in chunks, really squashy tomatoes (ideal for using the last few that always go soft) and an aubergine chopped in chunks (if you dont like aubergine use vegetables of your choice! my dad loved brussels sprouts and I did that for him and he loved it - fennel is good too. Add salt, pepper, cumin or other herbs of your choice and 2 tablespoons of olive oil. Toss this lot together and dump on top of the sausage. Slap into a 180 oven and cook for 45 mins. Check then if potatoes are becoming tender, toss again and make sure sausages arrive on the top so they can brown. Add 200mls of red wine and back in the oven at 200 for 20 minutes. Test the potatoes again for done-ness. The tomatoes and aubergine literally melt into a lovely sauce with the olive oil and wine. It is such an easy dish and makes a bake ahead meal that keeps for ages. Being on my own now I find this dish can provide 4 meals spread out during the week - all from one pack of sausage ! Sicilian Sausage Soup Mediterranean Stuffed Cabbage This is an adaption of a Malay Cabbage Frikkadel Recipe and it's satisying,
filling and easy to make. Ingredients Remove the cabbage leaves from the head, wash well and place in a
large dish. Pour boiling water over the leaves and leave until they
have slightly softened but are still crisp. Drain them. Mustard, Cabbage And Gourmet Sausage Hot Pot 350
g Lincolnshire Sausage Cook the sausages in the pan for 10 minutes or until cooked through, turning occasionally. Then remove. Add spring onions to pan juices, cook over medium heat for 3 minutes or until lightly browned, stirring occasionally. Add garlic and cumin seeds, stir for 1 minute andthen add cabbage, chicken stock, mustard, thyme and sugar, cover and cook over medium heat for about 10 minutes until the cabbage and spring onions are tender. Cut sausages in half lengthways and add to the pan with drained beans, cover and cook until heated through. from Simply Lite Food, Women's Weekly Cookbooks. Cumberland Toad 1 yard, 3 feet or 1metre 10cm of Cumberland sausage Method Candied Bacon Bits Sprinkle the Bacon Bits with brown sugar. I would use Demerara in preference but any brown sugar will do. Mix the Bacon Bits and the sugar together and place on a baking sheet on a sheet of crumpled foil so that the fat will drain into the little "valleys". Bake in a pre-heated oven at 180 degrees until crisp. Allow to cool. Croque Monsieur 2 thin slices fresh white bread 1. On your work surface, lay one slice of bread, brush it with melted butter, cover with a slice of cheese, as many slices of ham to cover it, and another slice of cheese. Brush one side of the second slice of bread with melted butter and lay it, buttered side down, to top the sandwich. Press the sandwich together firmly, leaning on it with the palm of your hand. Trim off the crusts and press down again on the sandwich. 2. In a frying pan, add butter, heat it to bubbling, and brown the sandwiches rather slowly, 2 to 3 minutes on each side, so the cheese will melt. Add more butter as needed. |
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