Tag: sausage

Sausages with a mushroom and red wine gravy

Another recipe for sausages, this is very tasty and it can be augmented by adding other ingredients, such as lightly fried liver or kidneys. 

INGREDIENTS

  • 450g sausages
  • cooking fat or vegetable oil
  • 150g mushrooms
  • 1 scant tbsp flour
  • 300ml beef stock
  • 100ml red wine
  • salt and pepper
  • 1 tbsp tomato puree

METHOD:

  • Fry the sausages in a little oil for up to 20 minutes until they are cooked, and then set aside.
  • Meanwhile, slice the mushrooms coarsely, and add them to the pan and fry gently for 3 minutes or so. 
  • Stir in the flour and cook for another minute or two
  • Add the stock, wine and tomato puree, bring to the boil and then simmer for around 5 minutes. Season to taste.
  • Pour the sauce into a warm serving dish, add the sausages, any other ingredients as required, and garnish with chopped parsley. 

This is good with mashed potatoes, or potato scones. 

Hereford Sausages

I have no idea where I got ‘The Complete Farmhouse Kitchen Cookbook‘  from, but it is now quite battered, and I use it every week. It has a lot of basic recipes, many of which I have used more than once. Every so often, I find another corner I have never visited and there are new treasures. 

This time, I was looking to try out recipes for the large numbers of sausages we seem to have stashed in the freezer. I sometimes buy them when they are reduced, freeze them and then forget.

INGREDIENTS: 

  • 450g sausaages
  • 25g vegetable oil or cooking fat
  • 2 onoins, finely chopped
  • 2 rashers of bacon, cut into strips
  • 1 heaped teaspoon of plain flour
  • 3 tbsp cider
  • 300ml stock
  • 1 bayleaf
  • salt and pepper
  • 150g chopped mushrooms
  • Chopped parsley to serve

Serve with mashed potatoes and celeriac

METHOD:

  • Fry the sausages in cooking fat until they are properly cooked, up to about 20 minutes. Set aside
  • In the pan, add the onion and bacon and cook gently for around 5 minutes
  • Sprinkle in the flour and stir it in, cooking for another 2 minutes
  • Pour in the stock and cider, stir it in and bring it to a simmer. 
  • Add the bayleaf and sausages, and simmer for around 10 minutes
  • Add the chopped mushrooms and simmer for a further 10 minutes. 

Serve on a bed of mashed potatoes and celeriac, garnished with chopped parsley

Smokey sausage casserole

Hello all. I’m using up all of the ingredients at the bottom of the freezer, ready for the mutton carcase that is coming tomorrow. I’m very excited; meat from local crofts is usually of exceptionally high quality and good flavour. 

This recipe used a pack of six pork sausages that we had bought because they were reduced. You could use more sausages quite easily. I’ve made this a few times, and think I have finally got it to my satisfaction. 

INGREDIENTS:

  • 1 tbsp olive oil
  • 1 pack of sausages
  • 1 onion, finely chopped
  • 1 stick of celery, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 peppers, (green or red, your choice) roughly chopped
  • 1 tsp smokey paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • (as an alternative to paprika and chilli, you could use flakes of chipotle chilli)
  • 2 cans of chopped tomatoes
  • 1 can of cannellini beans or red kidney beans
  • 1 bag of spinach, around 200g

METHOD:

  • Heat the oil in the bottom of your chosen casserole dish, and fry the sausages until they are browned all over, and then set aside. 
  • In the same pan, fry the onion over a low heat for around five minutes, and when it starts to soften, add the celery, garlic and peppers, along with the spices, and cook for another five minutes. 
  • Add the chopped tomatoes, beans and sausages, and turn up the heat until the stew is simmering. Cover and simmer for 40 minutes. Check from time to time, stir and add a little water if necessary. 
  • At the end of the cooking time, rinse and roughly chop the spinach and add it to the pot. Once it has wilted, the stew is ready to serve. 

It would be quite possible to leave out the spinach and still have a splendid stew. We like this with mashed potatoes, or with crusty bread. 

 

Spicy sausage burgers

The idea for this came from Madhur Jaffrey, but I wanted something much quicker and easier, based on what I had in the fridge. I started with half a pack of reduced sausages from the co-op, the tail end of a jar of garam masala, and ended up with this delicious switch. 

INGREDIENTS:

  • 4 pork sausages
  • chopped coriander leaves or parsley
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper

METHOD:

  • Skin the sausages and put the meat into a bowl with the spices and herbs, and mix. This is most efficient by hand, although it is a bit sticky. A wooden spoon does a reasonable job too. 
  • Cut the mixture into four and form into small burgers.
  • Fry the burgers on each side in a little cooking oil. 

We had these as a quick scratch meal with a yoghurt dressing, flat breads, and a green salad. 

Sausage risotto

This is a favourite. It is probably not that authentic, but it is very tasty. As usual, the technique is to make a delicious stew, and then add the rice and stock to make the risotto. I allow around 60g rice per person, and 3x as much water as rice. 

INGREDIENTS:

  • 50g butter
  • 1 small onion, chopped
  • 4 sausages, chopped into chunks – around 200g
  • 250g risotto rice
  • 1 tbsp tomato puree
  • salt and pepper
  • 20g porcini mushrooms
  • approx 750ml hot chicken or beef stock
  • salt and pepper
  • around 50g grated parmesan

METHOD:

  • Melt half of the butter in a pan, and gently fry the onion and sausage until the sausage is cooked. 
  • Meanwhile, soak the porcini mushrooms in half a cup of hot water.
  • When the sausage is cooked, remove the soaked mushrooms from the water, chop them finely and add them to the pan, with the tomato puree and the mushroom water, to make a simple stew. Simmer for around 15 minutes. Keep an eye and add a little stock if the mixture is beginning to stick. 
  • Add all of the rice, stir to coat in the stew, and then cook gently. Add the stock one ladleful at the time, adding more stock only when the last bit has been absorbed. After 20 minutes, all the stock will be in and the rice will be cooked. 
  • Take the pan off the heat, and stir in the rest of the butter and half the parmesan cheese. Adjust the seasoning; I like a lot of pepper
  • Serve with more parmesan cheese on the side. 

I think the real version uses proper Italian sausages, but these are hard to come by locally. 

Sausage and Kidney stew

This is delicious, but I may update this; the original recipe had peas in it, and I am not sure about when to add the kidneys to the stew. But it is delicious enough that I caught Mr B fishing around in it with a serving spoon, scooping up some more. I served this with mashed potatoes and kale. 

INGREDIENTS:

  • 4 sheep kidneys, skinned, quartered and the middle bits removed
  • 6 sausages (I used beef sausages, because they were reduced in the co-op) – cut into thirds
  • 125g bacon or pancetta, cut into strips
  • 2 sticks of celery, finely chopped
  • 1 small onion, chopped
  • 200g carrots, cut into batons
  • 200g mushrooms, sliced quite thickly
  • 25g butter or 2 tbsp vegetable oil
  • 1 tbsp flour
  • 300ml stock
  • 1 tbsp tomato puree
  • 50ml sherry
  • salt and pepper

METHOD:

  • Set the oven to heat to 150C
  • Heat the oil in a casserole dish. When it is hot, add the bacon and cook until it is browning and the fat is running. 
  • Add the sausages and kidneys, and cook until just browning. Remove everything from the pan with a slotted spoon and set aside. 
  • Fry the onion, celery and mushrooms in the same pan over a medium heat, until softening. This will take around five minutes.
  • Add the flour, and stir it in, cooking all the while, for another minute
  • Add the stock, sherry and tomato puree, and bring to a simmer. Season with salt and pepper to taste
  • Add the sausages and kidney back to the pan, along with the carrots. Put the lid on the casserole dish and put it into the oven. Cook for half an hour. 

White pudding – first attempt

I tried making white pudding last weekend, what a palaver. I learned a lot. I made a huge amount of mess, and had difficulty finding a recipe. First top tip, use a sausage machine, probably impossible without. I used a fairly basic one that I then saw new on ebay for less than £40.  

INGREDIENTS:

  • 250g white perinephric lamb fat
  • 500g fine oatmeal, toasted in the oven
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 4 tsp celery salt
  • 2 tsp ground white pepper
  • 2 tsp sugar
  • White pudding skins (I used Ox runners from Scobies direct)

METHOD:

  • Soak the toasted oatmeal in around 750ml of water
  • Put the fat through the mincer on a medium setting
  • Fry the chopped onion and leek in a little fat on a low heat, until very soft. 
  • Mix the soaked oats, fat, onions and leek with the salt and pepper, and work to a smooth paste
  • Put it through the mincer on the finest setting. 
  • Soak the casing in cold water to get the salt off, and then load it onto the large nozzle on the machine. I used a tea towel to push it on, as it was slippery as anything. 
  • Feed the mixture back through the mincer and into the casing, being sure not to over-fill – the mixture should be about as thick as a nice sausage. 
  • Tie the puddings into loops, and then put into a large pan of boiling water, and simmer for about 3/4 hour. 
  • Cool the puddings and store them in the fridge or freezer.