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    Recipes — pork sausages

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    Vietnamese-Style Pork Sausage and Salad Rolls

    Try this sweet and spicy Vietnamese twist on the classic hot dog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tsps fish sauce
        •    1/4 cup lime juice
        •    6 long crusty rolls
        •    500g thick pork sausages
        •    1/4 cup sweet chilli sauce
        •    1 small carrot, coarsely grated
        •    2 cups shredded iceberg lettuce
        •    1/2 cup small fresh coriander sprigs
        •    1 Lebanese cucumber, halved, seeded, thinly sliced

    Method

    1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
    2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
    3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b

    Radish, Carrot, Cucumber and Mint Salad with Pork Sausages

    For a salad bursting with flavour you can't beat this delicious sausages, radish, carrot, cucumber and mint recipe.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp honey
        •    1 cup mint leaves
        •    1 tbsp lemon juice
        •    2. tsps Dijon mustard
        •    1/4 cup (60ml) olive oil
        •    60g baby rocket leaves
        •    500g thick pork sausages
        •    2 tbsps pine nuts, toasted
        •    2 carrots, peeled into ribbons
        •    1 cucumber, peeled into thin ribbons
        •    1 bunch radishes, trimmed, thinly sliced

    Method

    1. Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.
    2. Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.
    3. Drizzle salad with dressing.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/radish-carrot-cucumber-mint-salad-pork-sausages/40b50d15-7785-4514-8823-004e639010e6

    Pork Sausages with Witlof Salad & Parsnip Mash

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    20g butter
        •    2 tsps Dijon mustard
        •    8 thick pork sausages
        •    60ml (1/4 cup) olive oil
        •    80g baby rocket leaves
        •    60ml (1/4 cup) buttermilk
        •    60ml (1/4 cup) fresh orange juice
        •    salt & freshly ground black pepper
        •    2 celery sticks, trimmed, cut into 1cm thick slices
        •    2 medium (about 280g), parsnips, peeled, cut into 2cm pieces
        •    2 witlof, bases trimmed, chopped crossways, leaves separated
        •    3 large (about 600g) desiree potatoes, peeled, cut into 2cm cubes

    Method

    1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 5 minutes. Add the parsnips and cook for a further 5 minutes or until potatoes and parsnips are tender. Drain. Return to the saucepan and add the buttermilk and butter. Place over low heat and use a potato masher to mash until smooth. Taste and season with salt.
    2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 10 minutes or until cooked through.
    3. Combine the witlof, celery and rocket in a large bowl. Use a fork to whisk together the oil, orange juice and mustard in a small bowl. Drizzle over the witlof mixture and gently toss to combine. Taste and season with salt.
    4. Serve sausages with witlof salad and parsnip mash. Season with pepper.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausages-witlof-salad-parsnip-mash/a05ff9dc-9add-42bf-bf06-c2244d2f5337

    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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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

    Method

    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