Taste USA: Sausages

Monday, July 4, 2016

sausage and bean stew

How to make sausage and bean stew recipe - Calories per serving 472

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, peeled and diced
4 good-quality gluten-free sausages
500 ml (17 fl oz) gluten-free chicken stock
400 g (13 oz) can cherry tomatoes
400 g (13 oz) can butter beans, rinsed and drained
200 g (7 oz) Savoy cabbage, thickly shredded
large bunch of parsley, chopped
salt and pepper
840 g (1¾ lb) mashed potatoes, to serve

Method:
Heat the oil in a large flameproof casserole, add the onion and fry for 4–5 minutes until softened, then add the garlic and carrots and cook for a further 2–3 minutes.

Add the sausages and cook for 6–8 minutes, turning occasionally, until just golden.

Pour in the stock, tomatoes, beans, cabbage and half the chopped parsley and simmer for 6–8 minutes until the sausages are cooked through and the cabbage is tender. Season to taste and sprinkle with the remaining parsley. Serve with the mashed potatoes.

For sausage & bean breakfast, chop the sausages into bite-sized pieces and cook in a frying pan with ½ tablespoon olive oil for 5–6 minutes until browned. Add the butter beans and cherry tomatoes, season and simmer for 10–12 minutes.

Stir in 1 tablespoon chopped parsley, then make 4 dips in the mixture. Break 1 egg into each dip and cook for 6–8 minutes until the sausages and eggs are cooked through. (If you prefer your eggs cooked more, finish by placing the dish under the grill before serving.) Calories per serving 309

sausage and bean stew

Monday, June 13, 2016

Spicy Sausage Stuffing

How to Make Spicy Sausage Stuffing Recipe - preparation 10 minutes cooking time 10 minutes plus cooling

Serves 10

Ingredients:
450g/1lb spicy Italian-style pork sausages
125g/4oz/½ cup butter
2 onions, finely chopped
3 sticks celery, chopped
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Remove the skin from the sausages and then break up the sausagemeat in a bowl.

2 Melt the butter in a pan and fry the onions over a low heat for 7–10 minutes until soft and golden, then mix in the celery and parsley. Set aside to cool.

3 Mix the cold mixture into the sausagemeat and season with salt and pepper.

4 Use to stuff a 4.5kg/10lb turkey.

Saturday, June 4, 2016

Bbq Sausages with Mustard Dip

How to Make Bbq Sausages with Mustard Dip Recipe - preparation 10 minutes cooking time 11 minutes

Serves 4

Ingredients:
12 pork sausages
12 extra thin streaky bacon rashers (slices)
4 tbsp honey mustard
2 tbsp Dijon mayonnaise
4 tbsp virtually fat-free fromage frais
225g/8oz cherry tomatoes
salt and ground black pepper

Method:
1 Wrap each sausage in a streaky bacon rasher and secure with a soaked wooden cocktail stick (toothpick).

2 Mix together the mustard, mayonnaise and fromage frais and season to taste with salt and pepper.

3 Preheat the barbecue or grill (broiler). Cook the sausages for 8 minutes, turning occasionally, or until cooked right through and well browned all over.

4 Barbecue or grill (broil) the tomatoes for 1 minute or until the skins begin to blister and burst.

5 Serve the sausages with the mustard dip and tomatoes.

Wednesday, June 1, 2016

Sausage Rolls

How to Make Sausage Rolls Recipe - preparation 25 minutes cooking time 30 minutes

Makes 28

Ingredients:
450g/1lb puff pastry
flour to dust
450g/1lb pork sausagemeat
1 small onion, grated
a few fresh sage leaves, finely chopped
milk to brush
beaten egg to glaze
salt and ground black pepper

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Roll out half the puff pastry on a lightly floured surface to a 40 × 20cm/16 × 8in rectangle. Cut lengthways into two strips.

3 Mix the sausagemeat with the onion, sage and seasoning. Divide into two portions and dust lightly with flour.

4 Shape the portions into long rolls, the length of the pastry, and lay one along each pastry strip. Lightly brush the edges with milk. Fold one side of the pastry over the sausagemeat and press the long edges together to seal. Repeat with the remaining pastry and sausagemeat. Trim the ends.

5 Brush the pastry with beaten egg and cut each roll into 5cm/2in lengths. Make two slits in the top of each one.

6 Place the sausage rolls on a baking sheet and cook in the oven for 15 minutes. Reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10 minutes until golden brown and puffed up. Serve hot or cold. Read More

Sunday, May 29, 2016

Venison Sausages

How to Make Venison Sausages Recipe - preparation 15 minutes cooking time 35 minutes Serves 6

Ingredients:
12 venison sausages
6 tsp redcurrant jelly
mashed potatoes to serve
For the red onion marmalade
450g/1lb red onions, chopped
2 tbsp olive oil
4 tbsp red wine vinegar
2 tbsp brown sugar
salt and ground black pepper

Method:
1 Preheat the oven to 220ºC/425°F/Gas 7.

2 Put the sausages in a small roasting pan. Roast in the oven for 25 minutes, turning once or twice. Spoon the redcurrant jelly over them and return to the oven for 10 minutes.

3 Meanwhile, make the red onion marmalade. Gently cook the red onions in the oil over a very low heat for 20 minutes. Add the vinegar, sugar and seasoning. Simmer for 5 minutes or until the onions are very tender.

4 Serve the sausages with the red onion marmalade and some mashed potatoes.

Restaurant Toad In The Hole

How to Make Restaurant Toad In The Hole Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 2

Ingredients:
125g/4oz/1 cup plain (all-purpose) flour, sifted
2 large eggs, lightly beaten
150ml/¼ pint/scant ⅔ cup milk
2 tbsp oil
4 pork sausages
salt and ground black pepper
broccoli to serve

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the flour in a bowl, make a well in the centre and pour in the eggs and milk. Beat vigorously and season well with salt and pepper. Let the batter stand for 10 minutes.

3 Put the oil and sausages in a 600ml/1 pint shallow ovenproof dish and cook in the oven for about 10 minutes, turning the sausages once or twice.

4 Pour in the batter and return to the oven for 15–20 minutes until the batter is well risen, crisp and golden brown all over. Serve immediately with broccoli.

Restaurant Toad In The Hole

Friday, May 27, 2016

Sausage Traybake

How to Make Sausage Traybake Recipe - preparation 15 minutes cooking time about 40 minutes Serves 4

Ingredients:
8 pork sausages
2 red onions, cut into wedges
2 tbsp chopped fresh rosemary plus extra to garnish
4 unpeeled garlic cloves
4 large potatoes, peeled and cut into wedges
4 tbsp olive oil
salt and ground black pepper
balsamic vinegar to drizzle

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the sausages in a large roasting pan with the onion wedges, rosemary, garlic, potatoes and oil. Season with salt and pepper and toss everything together.

3 Roast in the oven for 30-40 minutes, turning everything once or twice in the oil.

4 Squeeze the garlic out of the skins and mix with the vegetables.

5 Drizzle the vegetables with balsamic vinegar and serve garnished with sprigs of fresh rosemary.

Sausage Traybake

Tuesday, March 10, 2015

Sausage and herb balls

How to make Sausage and herb balls recipe - Tip out lots of flour for dusting before rolling the sausage meat out, so you don’t have to put your hands back in the bag!. boules de saucisse et aux herbes recette

Chilling • 30 minutes, Special equipment • blender or food processor

Serves 4

Ingredients:

1 onion, quartered

small handful of fresh mint leaves

handful of fresh flat-leaf parsley

handful of fresh basil

1 tsp dried oregano

sea salt and freshly ground black pepper

14oz (400g) good-quality sausage meat or fresh pork sausages, skinned

flour, to dust

Method:

1 Put the onion, mint, parsley, basil, and oregano in a food processor, and blend into a rough paste. Season well with sea salt and black pepper.

2 Add the sausage meat, and pulse until combined. Roll the mixture into 12 balls, each about 1½in (4cm) across. Dust with a little flour to prevent them from sticking. Chill for 30 minutes or until firm.

3 Heat the barbecue until hot. Grill the sausage and herb balls over medium heat, turning occasionally, for 12–15 minutes until evenly browned and cooked through. Serve hot with a spicy or garlicky mayonnaise.

Cheat:

Use mildly-spiced sausages, and omit the herbs.

Sausage and herb balls

Monday, March 9, 2015

Grilled Sicilian sausages with lentil salad

How to make Grilled Sicilian sausages with lentil salad recipe - You can find Sicilian-style pork and fennel sausages at any good Italian delicatessen. saucisses grillées de sicilienne avec salade de lentilles recette

Marinating • 1 hour, Special equipment • metal skewers

Serves 8

16 Sicilian pork and fennel sausages

(left in one continuous length)

4 tbsp olive oil

large handful of fresh flat-leaf

parsley, finely chopped

large handful of fresh mint leaves,

finely sliced

6 fresh basil leaves, finely sliced

3 sprigs of fresh rosemary,

leaves picked

For the lentil salad:

2 tbsp olive oil, plus 3 extra for dressing

1 small onion, finely chopped

10oz (300g) brown lentils, picked over, rinsed, and soaked in cold water overnight

¾ cup chicken stock or water

1 carrot, finely diced

2 celery ribs, trimmed and finely diced

1 scallion, finely sliced diagonally

2 small fresh hot red chiles, seeded and finely chopped

large handful of fresh flat-leaf parsley, leaves picked

handful of fresh chervil leaves

juice of 1⁄2 lemon

sea salt and freshly ground black pepper

Method:

1 Form the sausages into one continuous round. Pierce 2 metal skewers at right angles through the sausage coil to hold into place. Brush both sides with the oil, then place in a large shallow dish. Sprinkle with all the herbs, covering the sausage on both sides. Allow to marinate in the refrigerator for about 1 hour.

2 To prepare the lentil salad, heat the 2 tablespoons olive oil in a heavy saucepan over low heat. Add the onion, and sauté gently for a few minutes, until soft. Drain and rinse the lentils, add back to the pan. Gently cook, stirring, for 2 minutes. Pour in the stock, and bring to a boil. Reduce the heat slightly, and gently simmer for about 35 minutes, until the liquid has been absorbed. Allow to cool.

3 Meanwhile, heat the barbecue or charcoal grill until hot. Grill the sausage coil over medium heat for 30–35 minutes, turning once during cooking and lightly brushing with the herb and oil marinade. Transfer to a plate, and keep warm. Put the cooled lentils in a shallow serving dish, and add the carrot, celery, spring

onion, chillies, parsley, and chervil. In a small bowl, whisk together the extra 3 tablespoons olive oil and the lemon juice to make a dressing. Pour over the lentil salad, and stir thoroughly.

4 To serve, put the sausage coil on a large round platter, remove the skewers, and separate the links with kitchen scissors or a sharp knife. Serve at the table with the lentil salad, so that everyone can help themselves.

Grilled Sicilian sausages with lentil salad

Tuesday, March 3, 2015

Spiced sausage cassoulet

How to make Spiced sausage cassoulet recipe - Special equipment • large heavybased pan. Cassoulet saucisses épicées recette

Serves 8

Ingredients:

4 tbsp olive oil

2 large onions, sliced

4 celery ribs, chopped

2 large potatoes, cut into 3⁄4in (2cm) dice

16 sweet pork sausages

7oz (200g) slab bacon, cut into thin strips or lardons

6 garlic cloves, chopped

2 x 14oz (400g) cans haricot beans, drained and rinsed

1 tbsp tomato paste or purée

3 tsp paprika

2 tsp dried thyme

2 tsp dried oregano

1 tsp freshly ground black pepper

1¼ cups dry white wine

2 cups hot vegetable stock

4 1⁄2oz (125g) fresh bread crumbs

handful flat-leaf parsley, chopped

3 tbsp butter

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large heavy-based casserole, add the onions, celery, and potatoes, and cook for 5 minutes, or until starting to soften. Add the sausages and bacon and cook for 5 minutes, until starting to brown.

2 Add the garlic and cook for 1 minute, then add the haricot verts, tomato paste, paprika, thyme, oregano, and pepper. Combine well, then add the wine. Bring to a boil and simmer for 2 minutes, then add the stock and 1¼ cups hot water. Bring to a boil, simmer for 10 minutes, then remove from heat.

3 Mix the bread crumbs with the parsley and cover the top of the dish liberally. Dot with pats of butter, cover, and bake for 1½ hours. Uncover and cook for another 30 minutes. Serve with a crisp green salad.

Spiced sausage cassoulet

Saturday, February 21, 2015

Sausage pie

How to make sausage pie recipe - You could always chop the tomatoes, and combine with the sausage mixture, instead of layering them on top. tarte saucisse recette

Special equipment • 8in (20cm) square fluted pie dish or tart pan • ceramic baking beans

SERVES 4

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 large egg, lightly beaten

½ tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

1lb (450g) good-quality pork sausages, skinned and crumbled

1 tsp dried oregano

4 tomatoes, sliced

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line an 8in (20cm) square baking dish or tart pan. Trim away any excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the pastry with a little of the beaten egg, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven to 350°F (180°C).

2 Meanwhile, heat the oil in a large frying pan over low heat. Add the onion and a pinch of sea salt and cook gently for about 5 minutes until soft. Add the sausage meat, breaking it up with a fork or the back of a fork. Season well with salt and pepper, and sprinkle with the oregano. Cook, stirring frequently, over medium-low heat for about 10 minutes until no longer pink. Leave to cool, then mix in the remaining beaten egg.

3 Spoon the sausage mixture into the pastry shell, then layer the tomatoes over the top. Bake in the oven for 20 minutes until lightly golden. Let cool for 10 minutes, then slice and serve.

Sausage pie

Thursday, February 19, 2015

Chorizo and baby onion casserole

How to make Chorizo and baby onion casserole recipe - Chorizo et cocotte oignon bébé recette

Special equipment • flameproof casserole

Serves 4

Fry a handful of peeled whole small cipolline onions or pearl onions in olive oil in a flameproof casserole until golden.

Sprinkle in a pinch of fennel seeds, 2 chopped garlic cloves, and 1 seeded and finely chopped fresh red chile. Throw in 8oz (225g) sliced or cubed chorizo, and cook for a couple of minutes, then pour in a 14oz (400g) can diced tomatoes.

Fill the can with hot water, and pour this in too. Stir and season with sea salt and freshly ground black pepper. Cook, covered, in a preheated 400°F (200°C) oven for about 40 minutes. Add some hot water as needed if seems too dry. Serve hot with creamy mashed potatoes.

Chorizo and baby onion casserole

Zucchini stuffed with sausage meat and red onion

How to make Zucchini stuffed with sausage meat and red onion recipe - Courgettes farcies avec chair à saucisses et l'oignon rouge recette

Serves 4

Halve 4 large zucchini lengthwise. Scoop out the flesh, roughly chop, and set aside with the zucchini “shells.” In a frying pan, sauté 1 chopped large red onion in a little olive oil over low-medium heat for a few minutes until soft.

Add 2 chopped garlic cloves and the chopped zucchini flesh, season well with sea salt and freshly ground black pepper, and sauté for few minutes more. Next, add 8oz (225g) good-quality sausage meat and a pinch of ground cinnamon.

Cook, stirring to break up any lumps, until the meat is no longer pink. Brush the zucchini shells with a little olive oil, season, and place in a roasting pan. Pack each zucchini shell with the sausage meat mixture.

Any leftover mixture can be rolled into balls and cooked alongside the stuffed zucchini. Roast in a preheated 400°F (200°C) oven for 30–40 minutes until the zucchini are soft and beginning to char, and the meat is cooked through. Serve hot, either whole or cut into slices, with the leftover meatballs alongside. Read More

Sausage meat, zucchini, and bulgur wheat

How to make Sausage meat, zucchini, and bulgur wheat recipe - Chair à saucisses, les courgettes et blé bulgur recette

Serves 4

Put 4½oz (125g) bulgur wheat in a bowl, and just cover with boiling water. Let stand for 10 minutes, then stir well with a fork to fluff up the grains.

Season with sea salt and freshly ground black pepper. In a heavy frying pan over low heat, sauté 1 finely chopped onion and a pinch each of sea salt and paprika in a little olive oil for about 5 minutes until soft.

Increase the heat to medium, and add 8oz (225g) good-quality sausage meat to the pan. Cook, stirring to break up any lumps, until no longer pink. Reduce the heat slightly, and add 2 grated zucchini.

Cook slowly, stirring from time to time, for a further 10–15 minutes. Remove from the heat, and stir in the bulgur wheat. Sprinkle with a handful of finely chopped flat-leaf parsley leaves, and serve immediately. Read More

Spicy sausage and tomato skewers

How to make Spicy sausage and tomato skewers recipe - Brochettes de saucisses et tomates épicées recette

Special equipment • skewers • ridged cast-iron grill pan

Serves 4

Cut 12 spicy sausages into 1in (2.5cm) pieces, and thread onto skewers with 12 cherry tomatoes and a few bay leaves. (If using wooden skewers, soak in cold water for at least 30 minutes.)

Brush with olive oil, and sprinkle with chopped rosemary leaves. Season with sea salt and freshly ground black pepper.

Heat a ridged cast-iron grill pan until hot. Add the skewers, and grill for 5–8 minutes on each side until the sausages are cooked through and lightly charred.

Spicy sausage and tomato skewers

Sausage and chestnut stuffing

How to make Sausage and chestnut stuffing recipe - Saucisse et farce châtaigne recette

Serve 4

In a frying pan over low heat, sauté 1 chopped onion in a little olive oil for about 5 minutes until soft. Season with sea salt and freshly ground black pepper, and set aside to cool.

Peel the casings from 6 good-quality pork sausages, and add the meat to a bowl. Chop 9oz (250g) roasted chestnuts, and add to the sausage meat along with a handful of fresh flat-leaf parsley leaves and the cooled onions.

Mix together, and season generously. Use to stuff a turkey or a whole chicken. Alternatively, roll the mixture into balls about 2in (5cm) in diameter, and roast in a preheated 400°F (200°C) oven for 20 minutes or fry in a little olive oil until cooked and golden. Read More

Sausages in cider with lentils

How to make Sausages in cider with lentils recipe - Saucisses au cidre aux lentilles recette

Serves 4

In a large heavy frying pan over medium-high heat, lightly brown 8 good-quality sausages in a little olive oil for 8–10 minutes. Remove from the pan, and set aside.

Reduce the heat to low and, in the same pan, sauté 1 chopped onion in olive oil for 5 minutes until soft. Add 2 chopped garlic cloves and a few sprigs of rosemary. Season well with sea salt and freshly ground black pepper.

Stir in 7oz (200g) dried brown or Puy lentils. Increase the heat, and add 1¼ cups hard cider. Simmer for a few minutes, then pour in 2 cups hot vegetable stock.

Return the sausages to the pan, tucking them in among the lentils, and simmer for 40 minutes, adding with hot water as needed. Season to taste, and serve. Read More

Wednesday, February 18, 2015

Spicy sausage, onion, and potato bake

How to make Spicy sausage, onion, and potato bake recipe - Chorizo, oignons et cuire des pommes de terre recette

Serves 4

Place 8–12 spicy sausages into a roasting pan along with 9oz (250g) baby new potatoes and 2 red onions, peeled and cut into eight wedges each.

Mix together 4 tablespoons coarse-grain mustard, 1 tablespoon red currant jelly, and 1 tablespoon olive oil. Add to the sausage mix, and combine well using your hands.

Sprinkle with chopped rosemary leaves, and season with sea salt and freshly ground black pepper. Roast in a preheated 400°F (200°C) oven for 30–40 minutes until golden. Serve immediately with a leafy salad. Read More

Toad in the hole

How to make Toad in the hole recipe - Crapaud dans le trou recette

Serves 4

Sift ¾ cup all-purpose flour into a bowl with a pinch of sea salt. Make a well in the center, crack in 2 eggs, pour in a little milk from 1¼ cups, and stir with a wooden spoon.

Begin to whisk the batter, adding the remaining milk a little at a time. Season with sea salt and freshly ground black pepper, and stir in a few chopped sage leaves. Leave the batter in the refrigerator to rest while you cook the sausages.

Put 8 spicy sausages, halved if large, into an oven-safe baking dish that’s large enough to hold them without overlapping. Drizzle with a little olive oil, and cook in a preheated 400°F (200°C) oven for 15–20 minutes, until the sausages are browned.

Remove the dish from the oven, and pour the prepared batter over the sausages. Return to the oven, and cook for 15 minutes more until the batter is risen and golden.

Toad in the hole

Best Sausage rolls

How to make Best Sausage rolls recipe - Saucisses briochées recette

Serves 4

Remove the casings from 8 good-quality pork sausages. Crumble the peeled sausages into a bowl, and add 2 peeled, cored, and chopped Granny smith apples and a few chopped sage leaves. Mix well.

Roll out 1lb 2oz (500g) prepared puff pastry (preferably made with butter) into an oblong shape about 12 x 6in (30 x 15cm) and ¼in (5mm) thick. Mold the sausage meat into a large sausage shape about as long as the pastry, and place down the center of the pastry.

Brush the edges of the pastry with a little water, then fold one side over so that the edges meet and cover the meat; seal using the back of a fork or by pinching together with your finger and thumb.

Cut into 8 sausage rolls, brush with a little beaten egg yolk, and cook in a preheated 400°F (200°C) oven for about 20 minutes, until golden. Serve hot. Read More