Posts Tagged 'sausages'

Christmas Sausage & Chestnut Stuffing

This is my new Christmas stuffing recipe, which I adapted from a recipe in GoodFood magazine. Mix sausage meat, herbs, breadcrumbs and chopped chestnuts, then form into patties. Wrap the patties in bacon and roast alongside your spuds. I like this method because the turkey/chicken does not take as long to cook, resulting in moister meat.

Ingredients

  • 200g good-quality sausage meat
  • 100g white breadcrumbs
  • 1 tsp sage, finely chopped
  • 1 tsp parsley, finely chopped
  • ½ tsp rosemary, finely chopped
  • 50g chestnuts, coarsely chopped
  • 1 egg
  • 1 apple
  • salt & pepper
  • 8 slices streaky bacon
  • 8 sage leaves

Method

  1. In a mixing bowl, combine the sausagemeat, breadcrumbs, apple, herbs, chestnuts and egg.
  2. Remove the core and skin from the apple and grate into the mixing bowl.
  3. Season with black pepper and a little salt (remember that your sausagemeat will already be well seasoned). Mix well with your hands.
  4. Form into 8 patties and wrap each patty with a slice of streaky bacon, tucking a sage leaf under the bacon.
  5. Place on a baking sheet (or alongside your roast potatoes) and roast at 180°C for 45 minutes.

Serves 8.

Sausage & Lentils

Sausage & Lentils

Sausage & Lentils is a classic combination and offers a great way of using up ingredients in your fridge and store cupboard. The list of ingredients you see below is just an improvisation I did this evening, you can use so many combinations of vegetables and flavours in this dish. It really is versatile. You could add some peas, mushrooms or sweetcorn. You could replace the pancetta or leave it out altogether. You could replace the wholegrain mustard with some crushed fennel seeds or some Worcestershire sauce for extra flavour. You could use garlicky Toulouse sausages or spicy Genovese for a change. You could add also some grated Parmesan cheese. Just don’t use all of these things at the same time! 🙂

Of course, you could use dried puy lentils as they don’t take very long to cook, but I just find the canned green lentils incredibly handy. Very nutritious too.

Ingredients

  • pancetta, small piece chopped (or 6 rashers streaky bacon)
  • 6 good quality sausages
  • 1 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, finely chopped
  • 400g can chopped tomatoes
  • 2 x 400g cans green lentils
  • 250ml chicken stock
  • 1 tbsp wholegrain mustard
  • salt & pepper
  • baby spinach leaves, a handful
  • fresh flat-leaf parsley

Method

  1. Heat a little olive oil in a heavy saucepan. Add the pancetta or bacon and fry until golden and some of the fat has been rendered out. Remove the bacon and set aside.
  2. Add the sausages to the pan and fry until they’re golden. Remove the sausages and set aside.
  3. Add the onion, celery, garlic and rosemary and fry briskly until the vegetables are coloured nicely.
  4. Return the sausages to the pan and add the canned tomatoes, stock, mustard and lentils. Reduce the heat and simmer gently for about 8 minutes, or until most of the liquid has evaporated.
  5. Stir through the spinach leaves and some chopped fresh parsley. Season to taste with salt and freshly ground black pepper. Serve.

Serves 2, generously.

Sausage & Bean Hotpot

This is serious comfort food. Passata works best here, but 2 cans of tomatoes and some tomato purée would work just as well. You can also substitute the harissa with 1/2 tsp chilli flakes or a fresh red chilli, finely chopped. You can also use whatever beans you like, as long as they’re robust.

bean_hotpot_1

Ingredients

  • 8-10 good quality butchers sausages
  • 1 medium courgette, diced
  • 2 sticks celery, finely chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 400g cans flageolet beans
  • 1 400g can butter beans
  • 800g jar tomato passata
  • 2 tbsp grain mustard
  • 1 tsp English mustard powder
  • ½ tsp fennel seeds, crushed
  • dash of worcestershire sauce
  • 2 tsp harissa (or 1 tsp chilli flakes)
  • 4 tomatoes, halved
  • flat-leaf parsley

Method

  1. Preheat the oven to 230°C.
  2. Heat about a tablespoon of oil in a fry pan. Gently fry the sausages until golden, but not too dark.
  3. In the residual oil, fry the courgette, celery onion and garlic. You need to get plenty of colour on the vegetables.
  4. Rinse and drain the beans and add to a large casserole. Add the fried vegetables, sausages and the rest of the ingredients, apart from the parsley. Season well with salt and freshly ground black pepper.
  5. Mix gently and tuck the sausages into the casserole. I like to cut the sausages in half before adding, especially if they’re large.
  6. Cook in the oven for 35 minutes until the top is browned. Stir through a handful of chopped flat-leaf parsley and serve with some crusty bread for mopping up sauce.

Serves 4.

Toad in the Hole

Hmm. My so-called “Irish food blog” is taking on a distinct English flavour these days. First I document my trip to London, now “toad in the hole” – as British as you can get. What next? Jellied eels??

This “Toad” recipe was adapted/ripped off from Nigel Slater’s excellent book “Real Food“. Surely one of the most useful cookery books out there. I’d urge you to pick up a copy. This dish is not exactly health food, but I’d suggest you do as I did: pour a huge glass of good red wine and enjoy every calorific mouthful. Serve with a good onion gravy.

Toad in the Hole

Ingredients

  • 6 good-quality sausages
  • 6 slices prosciutto or streaky bacon
  • 2 tbsp oil
  • 125g plain flour
  • 150ml milk
  • 150ml water
  • 2 eggs
  • 1 tbsp wholegrain mustard
  • salt & pepper

Method

  1. Pre-heat the oven to 220C.
  2. Make the batter. Mix the milk, water, eggs, mustard and flour in a mixing bowl and whisk to remove any lumps. Season with salt and pepper and leave to rest for 15 minutes.
  3. Put the oil in your baking dish and heat in the oven.
  4. Wrap the sausages in the prosciutto. Remove the baking dish from the oven and place the sausages in it. Cook in the oven for about three minutes until they’re starting to colour. By this time, the oil should be smoking.
  5. Carefully add the batter to the baking dish, it should sizzle gently as you add it.
  6. Place in the centre of the oven and cook for 35 minutes, or until the batter is golden and crispy on top.

Serves 4.

Spicy Sausage Pasta

My search for a good sausage & pasta recipe goes on. This recipe cooks the sausage first, less messy and a bit more natural than taking the skins off.

Ingredients

  • 6 lean pork sausages
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 400g canned tomatoes
  • 1 tsp dried oregano
  • 1 tsp chili flakes (less if you’re wimpish)
  • 2 tbsp olive oil
  • Enough pasta for 2 people (penne or fusili would be good)

Method

  1. Fry the sausages in half of the olive oil until lightly browned on all sides. Remove from the pan and slice into chunks.
  2. Slowly fry the onion and garlic in the rest of the olive oil until it begins to colour.
  3. Add the tomatoes, cooked sausages, chili flakes and oregano and simmer for 10 minutes. Season with salt and black pepper.
  4. Cook the pasta according to the instructions on the packet and add to the sauce.
  5. Add some grated parmesan if you like.

Serves 2.