Sausage recipes
Discussion
My favourite
Use Sicilian sausages if you can get them
You will need:
Sausages
Puy Lentils
Tin of Tomatoes
Small red onion
Seasoning
Chilli flakes
Cinnamon Stick and Bayleaf (not essential)
Red wine vinegar
Garlic
Put the sausages in the oven at a medium heat on a wire rack (about 45 minutes to cook)
Finely chop the onion and a clove of garlic.
Fry gently in a little oil and butter so as not to colour until soft.
Crank up the heat and add 3 tablespoons of vinegar.
Wait until it boils away and add the chilli and tin of tomatoes in quick succession, turn down the heat. Add the cinnamon stick and bayleaf if you have it.
Leave this simmering until it goes thick, like making a sauce for a pizza topping. Season and remove cinnamon and bay at the end of cooking. You're aiming for a sauce with a bit of kick.
Meanwhile in another saucepan, submerge the lentils fully with water, add a peeled, crushed garlic clove and bring to a simmer – should take about 15 minutes for the water to absorb and the lentils to cook. Add more water as needed.
Serve – lentils in bowl (garlic removed), big dollop of the thick tomato sauce, sausages on top (cut in half at angles if you want to be arty) Bit of fresh basil. Glass of something red. yum
From here http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Use Sicilian sausages if you can get them
You will need:
Sausages
Puy Lentils
Tin of Tomatoes
Small red onion
Seasoning
Chilli flakes
Cinnamon Stick and Bayleaf (not essential)
Red wine vinegar
Garlic
Put the sausages in the oven at a medium heat on a wire rack (about 45 minutes to cook)
Finely chop the onion and a clove of garlic.
Fry gently in a little oil and butter so as not to colour until soft.
Crank up the heat and add 3 tablespoons of vinegar.
Wait until it boils away and add the chilli and tin of tomatoes in quick succession, turn down the heat. Add the cinnamon stick and bayleaf if you have it.
Leave this simmering until it goes thick, like making a sauce for a pizza topping. Season and remove cinnamon and bay at the end of cooking. You're aiming for a sauce with a bit of kick.
Meanwhile in another saucepan, submerge the lentils fully with water, add a peeled, crushed garlic clove and bring to a simmer – should take about 15 minutes for the water to absorb and the lentils to cook. Add more water as needed.
Serve – lentils in bowl (garlic removed), big dollop of the thick tomato sauce, sausages on top (cut in half at angles if you want to be arty) Bit of fresh basil. Glass of something red. yum
From here http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Edited by dougc on Tuesday 3rd February 12:58
I copy the Davys bar type bar snacks for when I host poker nights with friends, Basically good quality sausages oven cooked and then cut into chunks, put in to a couple of bowls, add a few cocktail sticks pushed into individual sausage chunks. Serve up with 1/3 mustard to 2/3 mayo to create a mustard mayonaise dip. Simple but the lads love it as they tend to drink a bit and the snacks line the stomachs!
Romanymagic said:
I copy the Davys bar type bar snacks for when I host poker nights with friends, Basically good quality sausages oven cooked and then cut into chunks, put in to a couple of bowls, add a few cocktail sticks pushed into individual sausage chunks. Serve up with 1/3 mustard to 2/3 mayo to create a mustard mayonaise dip. Simple but the lads love it as they tend to drink a bit and the snacks line the stomachs!
You could try changing mustard for harissa (chilli and garlic paste), mix that with mayonnaise. It goes really well with sausages and chips. toasty said:
Romanymagic said:
I copy the Davys bar type bar snacks for when I host poker nights with friends, Basically good quality sausages oven cooked and then cut into chunks, put in to a couple of bowls, add a few cocktail sticks pushed into individual sausage chunks. Serve up with 1/3 mustard to 2/3 mayo to create a mustard mayonaise dip. Simple but the lads love it as they tend to drink a bit and the snacks line the stomachs!
You could try changing mustard for harissa (chilli and garlic paste), mix that with mayonnaise. It goes really well with sausages and chips. Cheers
I like this one from the Chef everyone loves to hate - Jamie Oliver
1 onion, diced
1 clove of garlic, minced
olive oil
4 cumberland sausages, meat removed from the casings
a shaking of chilli flakes
400 grams of mixed wild mushrooms, such as oyster and shiitake, torn into pieces
short pasta, such as penne or rigatoni
as many sprigs of fresh thyme as you want, leaves picked
a couple of pats of butter
fresh parsley, chopped
fresh parmesan cheese, grated
salt and pepper
Cook the pasta until al dente. Reserve about half a cup of cooking water before draining it.
At the same time, start the pasta sauce. Slit open the sausage casings and take out the meat. Pinch off little knobs of sausage meat with your fingers straight into a frying pan with some olive oil on medium heat. Saute until cooked and set aside.
Pour off most of the sausage fat from the pan but leave behind a half a teaspoon or so for flavour. In the same pan, add more olive oil and fry the onion for a few minutes. Add garlic and fry another couple of minutes. Add the thyme, chilli flakes and the torn mushrooms, and saute until the mushrooms have given up their water and become small. Remove the pan from the heat and season. Loosen the sauce with the butter and a bit of the pasta water when you are ready to combine it with the pasta. Add half of the sauce to the pasta and mix well. Leave the other half for topping.
Ladel the pasta into bowls, top with more sauce, and add the fresh chopped parsley and grated parmesan cheese
1 onion, diced
1 clove of garlic, minced
olive oil
4 cumberland sausages, meat removed from the casings
a shaking of chilli flakes
400 grams of mixed wild mushrooms, such as oyster and shiitake, torn into pieces
short pasta, such as penne or rigatoni
as many sprigs of fresh thyme as you want, leaves picked
a couple of pats of butter
fresh parsley, chopped
fresh parmesan cheese, grated
salt and pepper
Cook the pasta until al dente. Reserve about half a cup of cooking water before draining it.
At the same time, start the pasta sauce. Slit open the sausage casings and take out the meat. Pinch off little knobs of sausage meat with your fingers straight into a frying pan with some olive oil on medium heat. Saute until cooked and set aside.
Pour off most of the sausage fat from the pan but leave behind a half a teaspoon or so for flavour. In the same pan, add more olive oil and fry the onion for a few minutes. Add garlic and fry another couple of minutes. Add the thyme, chilli flakes and the torn mushrooms, and saute until the mushrooms have given up their water and become small. Remove the pan from the heat and season. Loosen the sauce with the butter and a bit of the pasta water when you are ready to combine it with the pasta. Add half of the sauce to the pasta and mix well. Leave the other half for topping.
Ladel the pasta into bowls, top with more sauce, and add the fresh chopped parsley and grated parmesan cheese
I have tried this which is lovely (although without the juniper berries)
Pork sausages braised in cider
Ingredients
500 g pork sausages
400 ml dry, cider (for a stronger cider taste use more cider and reduce to 400 ml first)
1 large bramley cooking apple, peeled, cored and chopped
1 large onion, chopped
225g smoked bacon, chopped
1 1/2 tablespoons plain flour
2 bay leaves
Salt and black pepper
Herbs
Try a combination of a few fresh sage leaves, a few sprigs of thyme or a teaspoon of lightly bruised (not crushed) juniper berries Method
Use a large, heavy pan or casserole. Brown the sausages in a little oil for 10 minutes
Remove sausages and set aside
Add onion and bacon to the pan and cook for around 10 minutes
Add apple, cook for a few minutes and return sausages to the pan
Add flour and stir until all the juices are absorbed
Add the cider and herbs, stir to ensure that there are no lumps of flour
Bring contents to the boiling point, put the lid on and simmer gently on a low setting for 1 hour
Check seasoning (you may not need salt if the bacon is salty)
Serve with mashed potato
Loads more here:
http://www.sausagelinks.co.uk/recipe_category.asp
Pork sausages braised in cider
Ingredients
500 g pork sausages
400 ml dry, cider (for a stronger cider taste use more cider and reduce to 400 ml first)
1 large bramley cooking apple, peeled, cored and chopped
1 large onion, chopped
225g smoked bacon, chopped
1 1/2 tablespoons plain flour
2 bay leaves
Salt and black pepper
Herbs
Try a combination of a few fresh sage leaves, a few sprigs of thyme or a teaspoon of lightly bruised (not crushed) juniper berries Method
Use a large, heavy pan or casserole. Brown the sausages in a little oil for 10 minutes
Remove sausages and set aside
Add onion and bacon to the pan and cook for around 10 minutes
Add apple, cook for a few minutes and return sausages to the pan
Add flour and stir until all the juices are absorbed
Add the cider and herbs, stir to ensure that there are no lumps of flour
Bring contents to the boiling point, put the lid on and simmer gently on a low setting for 1 hour
Check seasoning (you may not need salt if the bacon is salty)
Serve with mashed potato
Loads more here:
http://www.sausagelinks.co.uk/recipe_category.asp
Edited by cslgirl on Tuesday 3rd February 18:06
Stuffed pork fillet 
This may not be quite what you're looking for, but it's certainly a favourite in our household:
450g-ish (usually 6) good quality sausages - we find the "pork & leek" ones work well
2 pork fillets
White parcel/butchers' string
Slit the pork fillets lengthwise & open them both out butterfly fashion, trying to keep the thickness of the meat as even as possible. Trim the pointed ends (see frying pan size below), flatten & lay on the butterflied fillet to cover any thin areas.
Skin all the sausages & arrange the sausage meat in a layer on the cut side one of the pork fillets, pressing down & generally 'arranging' to get an even cover without any gaps, to within about 0.5cm of the edges.
Cover with the 2nd pork fillet (cut side down) & make a big 'sausage' by tying it at 3-4cm intervals — being careful not to squeeze out the sausage meat.
Heat some oil in a large non-stick frying pan (the diameter will determine the amount of triming the pork fillets need) & brown the 'sausage' on all sides then place on a rack in a large roasting tin. Put some boiling water in the bottom of the tin — but not enough to touch the pork.
Cover & roast in a pre-heated oven @ about 170C for about 2 hours, basting occasionally, until the juices run clear (remember, there's raw sausage meat in the middle).
Rest in a warm place & use the strained juices from the bottom of the roasting pan to make gravy.
Cut in generous slices & serve with garlic roast potatoes & assorted steamed vegetables.
The combination of effectively steaming the joint plus the juices from the sausages keep the pork good and moist.
This is also very tasty cold the next day.
This may not be quite what you're looking for, but it's certainly a favourite in our household:
450g-ish (usually 6) good quality sausages - we find the "pork & leek" ones work well
2 pork fillets
White parcel/butchers' string
Slit the pork fillets lengthwise & open them both out butterfly fashion, trying to keep the thickness of the meat as even as possible. Trim the pointed ends (see frying pan size below), flatten & lay on the butterflied fillet to cover any thin areas.
Skin all the sausages & arrange the sausage meat in a layer on the cut side one of the pork fillets, pressing down & generally 'arranging' to get an even cover without any gaps, to within about 0.5cm of the edges.
Cover with the 2nd pork fillet (cut side down) & make a big 'sausage' by tying it at 3-4cm intervals — being careful not to squeeze out the sausage meat.
Heat some oil in a large non-stick frying pan (the diameter will determine the amount of triming the pork fillets need) & brown the 'sausage' on all sides then place on a rack in a large roasting tin. Put some boiling water in the bottom of the tin — but not enough to touch the pork.
Cover & roast in a pre-heated oven @ about 170C for about 2 hours, basting occasionally, until the juices run clear (remember, there's raw sausage meat in the middle).
Rest in a warm place & use the strained juices from the bottom of the roasting pan to make gravy.
Cut in generous slices & serve with garlic roast potatoes & assorted steamed vegetables.
The combination of effectively steaming the joint plus the juices from the sausages keep the pork good and moist.
This is also very tasty cold the next day.
Sticky sausages, courtesy of Di's cookbook
Sausages baked in oven, about halfway through cooking add a teaspoon each of honey and wholegrain mustard, carry on cooking giving them a good old swirl
Hopefully when cooked the outside will go all gooey and sticky
I usually serve with caramelised onion, mash and roast parsnips
Sausages baked in oven, about halfway through cooking add a teaspoon each of honey and wholegrain mustard, carry on cooking giving them a good old swirl
Hopefully when cooked the outside will go all gooey and sticky
I usually serve with caramelised onion, mash and roast parsnips
missdiane said:
Sticky sausages, courtesy of Di's cookbook
Sausages baked in oven, about halfway through cooking add a teaspoon each of honey and wholegrain mustard, carry on cooking giving them a good old swirl
Hopefully when cooked the outside will go all gooey and sticky
I usually serve with caramelised onion, mash and roast parsnips
Sausages baked in oven, about halfway through cooking add a teaspoon each of honey and wholegrain mustard, carry on cooking giving them a good old swirl
Hopefully when cooked the outside will go all gooey and sticky
I usually serve with caramelised onion, mash and roast parsnips
Cheers Di 
Sausages with Puy lentils, for 2 - 3:
Brown 6 plump garlicky sausages in a casserole in a good tablespoon of goose fat. Olive oil will do, but goose fat does give the dish that added 'something'.
Remove the sausages and sweat a large onion, a large carrot and 2 sticks of celery (all finely chopped) in the remaining fat.
Return the sausages, add 250grams of Puy lentils and enough water or stock to just cover.
Bring to the boil, turn the heat down and simmer with the lid on until the lentils are al dente (20 minutes or so) and have absorbed most of the stock.
Season well and serve with mash and chopped flat leaf parsley over. Yum.
Brown 6 plump garlicky sausages in a casserole in a good tablespoon of goose fat. Olive oil will do, but goose fat does give the dish that added 'something'.
Remove the sausages and sweat a large onion, a large carrot and 2 sticks of celery (all finely chopped) in the remaining fat.
Return the sausages, add 250grams of Puy lentils and enough water or stock to just cover.
Bring to the boil, turn the heat down and simmer with the lid on until the lentils are al dente (20 minutes or so) and have absorbed most of the stock.
Season well and serve with mash and chopped flat leaf parsley over. Yum.
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