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    Recipes — sausages

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    Sausages with Warm Tomatoes and Hash Browns

    Prep Time

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


    Ingredients

        •    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


    Method:
    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

    Ingredients

        •    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

    Method

    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

    Sausage & Spring Mash Pie

    Comfort food doesn't get much better than this

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8

    Ingredients

        •    50g butter
        •    100ml milk
        •    300mlbeef stock
        •    2 tsps vegetable oil
        •    4 carrots, thickly sliced
        •    400ml full-bodied red wine
        •    2 tbsps caramelised red onion
        •    16 good-quality pork sausages
        •    ¼ - ½ savoy cabbage, shredded
        •    1 ½ kg potato, cut into large chunks
        •    2-3 thyme sprigs, plus extra to serve
        •    10 shallots, peeled and halved if large
        •    2 x 250g packs mushroom, halved or quartered
        •    1 tbsp Dijon mustard or wholegrain mustard (optional)

    Method

    1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.

    2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.

    3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.

    4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/5888/sausage-and-spring-mash-pie

    Pasta With Broccoli And Sausage

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 large eggs
        •    3/4 tsp pepper
        •    1 garlic clove, minced
        •    3/4 cup whipping cream
        •    2 tbsps butter or margarine
        •    1 cup sliced fresh mushrooms
        •    1 cup grated parmesan cheese
        •    1 pound fresh broccoli, cut into flowerets
        •    1 (9-ounce) package refrigerated fettuccine
        •    1 pound reduced-fat smoked sausages, sliced

    Method

    1. Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.
    2. Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.
    3. Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.
    4. Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pasta-with-broccoli-sausage

    Deep-Pan Pizza

    This classic American recipe with a killer crusty base and beautiful meaty toppings makes the perfect pizza.

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 10


    Ingredients

    For the dough:

        •    1 tbsp golden caster sugar
        •    1 x 7g sachet of dried yeast
        •    1 kg strong white bread flour, plus extra for dusting


    For the tomato sauce:

        •    1 clove of garlic, peeled
        •    1 swig of white wine vinegar
        •    1 handful of fresh basil leaves
        •    1 x 400g tin of chopped tomatoes


    For the toppings:

        •    olive oil
        •    1 dried red chilli
        •    1 tsp fennel seeds
        •    100g fresh buffalo mozzarella
        •    a handful of fresh basil leaves
        •    a good pinch of dried oregano
        •    2 fresh red chillies, finely sliced
        •    4 higher-welfare pork sausages
        •    12 sliced of higher-welfare pancetta
        •    3 red onions, peeled and finely sliced
        •    a few sprigs of fresh thyme, leaves picked
        •    2 large handfuls of freshly grated parmesan cheese


    Method

    1. Until recently, I’d always seen this type of pizza as a slightly greedy way of bulking out crusts and toppings. I hadn’t realized Italian immigrants had cleverly adapted their old-world recipes to suit new-world coalfired ovens. Making pizzas in tins to protect the base from the soot of the oven makes perfect sense to me now, and I can honestly say that when it’s cooked and seasoned with proper love and care, I’m more than happy with this representative of the pizza family.

    2. To make your dough, pour 650ml of lukewarm water into a large bowl and use a fork to stir in the yeast, sugar and 1 level teaspoon of fine sea salt. Add your flour, bit by bit, until it comes together. You want smooth springy dough, so keep adding a bit more flour if necessary. Dust a clean surface with flour, then knead the dough with your hands. When you’re happy with the consistency, pop it into a flour-dusted bowl, cover with a damp cloth and leave in a warm room until the dough has almost doubled in size.

    3. Meanwhile, put a lug of olive oil into a large pan on a medium heat. Add your sliced onions and thyme leaves and cook for 15 minutes, or until softened and golden. Take the pan off the heat and put aside. Put all the tomato sauce ingredients into a food processor or liquidizer with a good pinch of salt and black pepper and blitz to a purée. Have a taste and season carefully, adding a bit more salt and pepper if it needs it.

    4. Slit the sausages open and squeeze the meat into a bowl. Bash up the dried chilli and fennel seeds in a pestle and mortar, add these to the meat with the dried oregano and mix well with a fork.

    5. Preheat your oven to 200ºC/400ºF/gas 6. Divide the dough in half and oil 2 trays (about 25 x 35cm) with olive oil. Use a rolling pin or clean hands to flatten and stretch the dough out. Roll or push the dough around each tray and really push it into the corners so you get a chubby crust and a base about 1cm thick.

    6. Divide your blitzed tomato sauce between the pizzas and spread around. Scatter over the caramelized onions and dot small pinches of the sausage mixture around the top of each pizza. Tear up the mozzarella and dot the pieces over the sausage, then sprinkle over the fresh basil leaves, sliced fresh chilli, a good pinch of salt and pepper and the grated Parmesan. Finally let your slices of pancetta sort of fall on to the pizzas so they curl and crisp up as they cook. Place in the bottom of the oven for about 20 minutes so the base gets nice and crispy while the top is cooking. Once your pizzas are beautifully cooked, serve right away with a fresh green lemony salad.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/bread-recipes/deep-pan-pizza/