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    Recipes — pork sausages

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    Sausage, Fennel & Rocket Fusilli

    Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4


        •    350g fusilli
        •    2 garlic cloves, sliced
        •    3 tbsps double cream
        •    100g bag rocket leaves
        •    1 tsp wholegrain mustard
        •    1 heaped tbsp fennel seeds
        •    6 good quality pork sausages
        •    1 red chilli, deseeded and sliced
        •    2 tbsps grated parmesan, plus extra to serve


    1. Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
    2. Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
    3. Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2358637/sausage-fennel-and-rocket-fusilli

    Italian Pork Sausage Pasta Bake

    This flavoursome Italian pork sausages bake can be made ahead in preparation for those nights when you are short on time.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 35 minutes
        •    Yield: Serves 6


        •    1 bunch fresh sage
        •    500g pork sausages
        •    2 garlic cloves, crushed
        •    2 tsps balsamic vinegar
        •    500g dried rigatoni pasta
        •    1 brown onion, finely chopped
        •    125ml (1/2 cup) dry white wine
        •    500g savoy cabbage, thinly sliced
        •    60ml (1/4 cup) extra virgin olive oil
        •    300ml light thickened cream for cooking
        •    90g (1 1/4 cups) parmesan, finely grated
        •    105g (1 1/2 cups) fresh courdough breadcrumbs


    1. Preheat oven to 210C/190C fan forced. Squeeze meat from casings into a bowl. Finely chop half the sage. Reserve remaining sage.
    2. Heat 1 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 2 minutes or until soft. Add sausage meat. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Stir in cabbage for 3 minutes or until starting to soften. Stir in chopped sage and garlic for 1 minute until aromatic. Add wine. Reduce heat to low and cook, covered, for 5 minutes. Add cream. Cook, covered, for 3 minutes or until cabbage is tender. Stir in vinegar. Season.
    3. Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving 2 tbs water. Return pasta and water to pan. Add sausage mixture and half the parmesan. Gently stir to combine. Transfer to a baking dish.
    4. Combine breadcrumbs, remaining parmesan, reserved sage and remaining oil in a bowl. Season. Toss to combine. Spread over pasta. Bake for 20 minutes or until golden.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/italian-pork-sausage-pasta-bake/3d17d918-7214-45f8-a080-c5dff19ff3cd

    Sausage & Root Veg Stovie

    A tasty, quick, cheap and - dare we say - healthy meal solution for students.

    Prep Time

        •    Prep Time: 5 minutes
        •    Cook Time: 25 minutes
        •    Yield: Serves 2


        •    stock cube, any type
        •    1 tbsp sunflower or vegetable oil
        •    3 thick pork sausages, cut in half
        •    1 small onion, halved and thickly sliced
        •    1 large carrots, peeled and cut into chunks
        •    1 large or 2 medium potatoes, skin left on, cut into big chunks
        •    200g swede, peeled and cut into big chunks (or use another large carrot)


    1. Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.

    2. Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time – the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2586/sausage-and-root-veg-stovie

    Sausages with Warm Tomatoes and Hash Browns

    Prep Time

        •    Prep Time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    hash browns
        •    2 tbsps olive oil
        •    2 tsps kosher salt
        •    2 tbsps chopped fresh parsley
        •    12 sweet Italian sausages links
        •    1/2 tsp freshly ground black pepper
        •    18 cherry tomatoes (red or yellow), halved

    Heat the oil in a large skillet over medium heat. Prick the sausages with a fork, place in skillet, and cook, turning, until golden brown and cooked through, about 20 minutes. Remove and keep warm in a 200° F oven. Pour off all but about 2 tablespoons of the fat. Add the tomatoes, salt, and pepper. Sprinkle on the parsley and toss well. Cook until the tomatoes start to soften, about 5 minutes. Serve with Hash Browns.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausages-with-warm-tomatoes-hash-browns

    Pork Sausage, Mushroom and Rocket Pasta

    A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    375g rigatoni pasta
        •    1 garlic clove, crushed
        •    shaved parmesan, to serve
        •    1/3 cup (80ml) dry white wine
        •    1/2 cup (125ml) thickened cream
        •    1 bunch rocket, trimmed, coarsely torn
        •    200g portobello mushrooms, thickly sliced
        •    4 pork sausages, skins removed, coarsely chopped


    1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
    2. Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
    3. Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
    4. Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-mushroom-rocket-pasta/61ef28b7-ffae-44f1-9c03-e86777795606