Sausage recipes
Discussion
Toad in the hole: http://www.bbcgoodfood.com/recipes/1071/ultimate-t...
Toad in the hole.
-- you must know how to make that!
Sausage and sweetcorn pie.
Pre cook the sausages. Cut them into chunks.
Pan fry streaky bacon until half way then add chopped onion. Pan fry until bacon cooked and onions soft. Chuck in sausages, chuck in small tin sweetcorn. Sprinkle with plain flour (about a dessert spoon) then add stock (make with a cube) little by little until the whole thing is just nicely thickened. You want it thick - NOT gloopy.
Now take some pre-rolled puff pastry cut into two and line a pie dish, fill with the pie filling, cover the top. Decorative hols in the top allow out some of the steam. Brush pastry with milk.
Into an oven at 200C until browned on top, pastry cooked.
Serve with new potatoes and steamed broccoli.
The pie filling is infinitely variable. I do pies with chicken ham and mushroom, sausage and sweetcorn, mushroom and vegatable etc etc.
For added richness grate some cheese over the pie filling before putting the pastry lid on...
-- you must know how to make that!
Sausage and sweetcorn pie.
Pre cook the sausages. Cut them into chunks.
Pan fry streaky bacon until half way then add chopped onion. Pan fry until bacon cooked and onions soft. Chuck in sausages, chuck in small tin sweetcorn. Sprinkle with plain flour (about a dessert spoon) then add stock (make with a cube) little by little until the whole thing is just nicely thickened. You want it thick - NOT gloopy.
Now take some pre-rolled puff pastry cut into two and line a pie dish, fill with the pie filling, cover the top. Decorative hols in the top allow out some of the steam. Brush pastry with milk.
Into an oven at 200C until browned on top, pastry cooked.
Serve with new potatoes and steamed broccoli.
The pie filling is infinitely variable. I do pies with chicken ham and mushroom, sausage and sweetcorn, mushroom and vegatable etc etc.
For added richness grate some cheese over the pie filling before putting the pastry lid on...
plasticpig said:
Toad in the hole: http://www.bbcgoodfood.com/recipes/1071/ultimate-t...
One of my favourite sausage dishes, so I tend to cook it most times we have sausages. Would like to try someting different tonight.I had sausages last night.. Only different..
Turned sausages into Meatballs, served on Spaghetti with a Tomato Sauce over the top.
Prep Balls
1. Soften Garlic and chopped Onion and Mixed herbs in a pan. Leave to Cool.
2. De-skin the sausages, put meat in a bowl. Combine with the Onion mix in Bowl. Adding some crushed Chillies for a little hotter taste. Season.
3. Roll the meat into Balls, place on a tray and put in the Fridge for 20 mins.
(no need to add an Egg or binding ingredient as the sausages have it in already)
Sauce
4. Add more Garlic and Sliced Onion to a saucepan to soften.
5. Pour in a Can of Chopped Tomaoes, Tblspn Sugar, and season.
6. Cook on a low bubbling heat for 20 mins, mash up the larger tom's with a fork. A splash of Tabasco helps the sauce as well. Cook down to thicken.
Cook Balls
7. Hot frying pan, little oil. pan fry Balls to seal brown on all sides.
8. Place on a tray pop in the oven @ 200 for 10 minutes.
Spaghetti
9. Cook Wholemeal Spaghetti as instructions.
(Extra)
Sliced Courgette, cooked in the juices of the Balls in the Pan.
Serve.
Bed of Spaghetti
Layer of Courgettes
Balls on top
Pour over the thickened Tomato sauce
I should have taken a Pic, T'was Lovely. nom nom nom
Turned sausages into Meatballs, served on Spaghetti with a Tomato Sauce over the top.
Prep Balls
1. Soften Garlic and chopped Onion and Mixed herbs in a pan. Leave to Cool.
2. De-skin the sausages, put meat in a bowl. Combine with the Onion mix in Bowl. Adding some crushed Chillies for a little hotter taste. Season.
3. Roll the meat into Balls, place on a tray and put in the Fridge for 20 mins.
(no need to add an Egg or binding ingredient as the sausages have it in already)
Sauce
4. Add more Garlic and Sliced Onion to a saucepan to soften.
5. Pour in a Can of Chopped Tomaoes, Tblspn Sugar, and season.
6. Cook on a low bubbling heat for 20 mins, mash up the larger tom's with a fork. A splash of Tabasco helps the sauce as well. Cook down to thicken.
Cook Balls
7. Hot frying pan, little oil. pan fry Balls to seal brown on all sides.
8. Place on a tray pop in the oven @ 200 for 10 minutes.
Spaghetti
9. Cook Wholemeal Spaghetti as instructions.
(Extra)
Sliced Courgette, cooked in the juices of the Balls in the Pan.
Serve.
Bed of Spaghetti
Layer of Courgettes
Balls on top
Pour over the thickened Tomato sauce
I should have taken a Pic, T'was Lovely. nom nom nom
Sticky Apple, Sausage and Bacon. We have tried this recipe a few times at home and it always goes down really well:
http://www.bbcgoodfood.com/recipes/3563/sticky-app...
http://www.bbcgoodfood.com/recipes/3563/sticky-app...
Cut sausages into 1 or 2 inch pieces. Fry them in olive oil until just browned.
Remove sausagey chunks from pan. Fry an onion and a few cloves of garlic in the same oil you used for the sossidges. I like LOTS of garlic and would use a whole bulb.
Once they're all soft add a couple of tins of chopped tomatoes, a glass of white wine, a couple of finely chopped chillis, a tin of kidney bins, a tin of chick peas and a tin of cannelinni bins along with some S&P and freshly chopped parsley.
Put the sausages back in.
Simmer for 20 minutes or so until it's really thick and serve with big chunks of warm bread and butter.
Awesome, quick, cheap, easy dinner.
p.s. remember to drain the tins of beans! (before some smartarse points it out)
Remove sausagey chunks from pan. Fry an onion and a few cloves of garlic in the same oil you used for the sossidges. I like LOTS of garlic and would use a whole bulb.
Once they're all soft add a couple of tins of chopped tomatoes, a glass of white wine, a couple of finely chopped chillis, a tin of kidney bins, a tin of chick peas and a tin of cannelinni bins along with some S&P and freshly chopped parsley.
Put the sausages back in.
Simmer for 20 minutes or so until it's really thick and serve with big chunks of warm bread and butter.
Awesome, quick, cheap, easy dinner.
p.s. remember to drain the tins of beans! (before some smartarse points it out)
http://www.channel4.com/food/recipes/chefs/jamie-o...
I do a variation of the above recipe. Mine is similiar but I add a few chillis. Its certainly a bit different to toad in the hole and is very nice.
I do a variation of the above recipe. Mine is similiar but I add a few chillis. Its certainly a bit different to toad in the hole and is very nice.
Sausages with Puy lentils:
Brown 6 sausages in goose fat in a casserole.
Finely dice a carrot, an onion and a celery stick and sweat until translucent.
Add 250g of Puy lentils, and cover with chicken stock (water will do).
Simmer for 20 minutes until the lentils are done.
Serve with mash and chopped flat-leaved parley over.
From experience, garlicky sausages work best. Goose fat is the secret ingredient. I use it a lot.
Brown 6 sausages in goose fat in a casserole.
Finely dice a carrot, an onion and a celery stick and sweat until translucent.
Add 250g of Puy lentils, and cover with chicken stock (water will do).
Simmer for 20 minutes until the lentils are done.
Serve with mash and chopped flat-leaved parley over.
From experience, garlicky sausages work best. Goose fat is the secret ingredient. I use it a lot.
Try Delia's 'Sausages braised in cider with sauteed apples' - delicious!
http://www.deliaonline.com/recipes/type-of-dish/so...
http://www.deliaonline.com/recipes/type-of-dish/so...
bridgdav said:
OP...
So what did you have...?
Something similar to this:So what did you have...?
http://www.channel4.com/food/recipes/chefs/jamie-o...
but with added roast potatoes.
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