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    Recipes — sausages

    Chorizo Hoagies with Tangy Cabbage-Pepper Relish

    Prep Time

        •    Prep time: 45 minutes
        •    Yield: Serves 6

     

    Ingredients

    For the Cabbage-Pepper Relish:

        •    1 tbsp kosher salt
        •    1 carrot, shredded
        •    1 yellow onion, thinly sliced
        •    1 red bell pepper, thinly sliced
        •    1 1/2 tbsps crushed red pepper
        •    1 1/2 tbsps distilled white vinegar
        •    1 small head of green cabbage, thily sliced (10 cups)

     

    For the Remoulade:

        •    pepper
        •    kosher salt
        •    1 cup mayonnaise
        •    1/4 cup minced chives
        •    1 small shallot, minced
        •    2 tbsps fresh lemon juice
        •    2 tbsps sweet smoked paprika


    For the Chorizo:

        •    6 hoagie rolls, split
        •    canola oil, for brushing
        •    two 12 ounce bottles light beer or lager
        •    six 6 ounce fresh chorizo sausages, pricked all over with a paring knife


    Method

    1. Make the Relish: In a large bowl, combine all of the ingredients. Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes. Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.

    2. Make the Remoulade: In a medium bowl, whisk all of the ingredients together and season with salt and pepper.

    3. Grill the Chorizo: Light a grill. In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.

    4. Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes. Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.

    5. Return the chorizo to the grill and cook until well-browned, about 6 minutes. Transfer to a work surface and let rest for 5 minutes. Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes. Spread some of the remoulade on the buns and top with the chorizo and relish. Pass the remaining remoulade and relish at the table.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/chorizo-hoagies-tangy-cabbage-pepper-relish

    Spicy Stewed Sausages with Three Peppers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8

    Ingredients

        •    salt
        •    1 cup dry red wine
        •    crusty bread, for serving
        •    1 medium red onion, thinly sliced
        •    2 red bell peppers, cut into 1 inch dice
        •    2 green bell peppers, cut into 1 inch dice
        •    2 yellow bell peppers, cut into 1 inch dice
        •    1 habanero chile, seeded and thinly sliced
        •    1 cup freshly grated pecorino cheese (3 ounces)
        •    4 serrano chiles, seeded and thinly sliced crosswise
        •    1 small fennel bulb-trimmed, cored and thinly sliced
        •    3 tbsps extra-virgin olive oil, plus more for brushing
        •    2 pounds sweet Italian sausages, pricked all over with a fork

    Method

    1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
    2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers

    Sausage Mixed Grill

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 weisswursts
        •    olive oil, for brushing
        •    12 breakfast sausages
        •    4 hot or sweet Italian sausages
        •    16 multicolored mini bell peppers
        •    salt and freshly ground black pepper
        •    2 heads of radicchio, cut into 6 wedges each

    Method

    1. Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season the vegetables with salt and pepper.
    2. Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages. Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/sausage-mixed-grill

    Smoked Pork Sausage with Hard-Cider Sauce

    Prep Time

        •    Prep time: 1 hour & 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    1/2 cup hard cider
        •    1 tbsp dijon mustard
        •    1 dried chipotle chile
        •    1/2 tsp caraway seeds
        •    2 tbsps light brown sugar
        •    1 tbsp extra-virgin olive oil
        •    1/4 cup apple cider vinegar
        •    1 1/2 tbsps unsalted butter, cubed
        •    1 pound broccoli, cut into 1 inch florets
        •    4 ounce smoked pork sausages or cheddar wursts
        •    2 ounces rye bread, crusts removed and bread torn into bite-size pieces (1 cup)
        •    2 granny smith apples, halved and cored, plus 1/2 apple cut into matchsticks, for garnish (Optional)

    Method

    1. Preheat the oven to 325°. In a bowl, cover the chipotle with hot water and let stand until softened, 30 minutes. Bake the halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree.

    2. Meanwhile, spread the bread in a pie plate and bake the pieces for about 10 minutes, until golden.

    3. In a saucepan, boil the hard cider with the vinegar, sugar and apple puree. Simmer, stirring, until reduced to 3/4 cup, 10 minutes. Remove from the heat and season with salt.

    4. Light a grill. Grill the sausages over moderate heat, turning, until lightly charred on both sides and cooked through, 12 minutes. Transfer to a plate and tent with foil.

    5. In a skillet, heat the oil until shimmering. Add the broccoli and season with salt. Cover and cook until browned, 2 minutes. Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil. Remove from the heat, stir in the butter and season with salt. Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/smoked-pork-sausage-hard-cider-sauce

    Pan-Seared Sausages with Apples

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 cup water
        •    1 tbsp cider vinegar
        •    1/2 tsp fennel seeds
        •    4 sweet Italian sausages
        •    1 tbsp extra-virgin olive oil
        •    salt and freshly ground pepper
        •    2 apples, peeled and thinly sliced

    Method

    1. In a large skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through, about 5 minutes.
    2. Add the water to the skillet. Cover and cook until the water is nearly evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook, stirring occasionally, until the apples are tender and browned, 8 minutes. Stir in the vinegar and season with salt and pepper. Serve in bowls atop the cheesy Grits.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/pan-seared-sausages-apples