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    Recipes — beef sausages

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    Pork & Sage Sausage Rolls

    Whether you're planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8

    Ingredients

        •    375g pack ready-rolled puff pastry
        •    8 good-quality pork sausages
        •    1 small bunch sage, leaves only
        •    1 egg, lightly beaten

    Method

    1. Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
    2. Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
    3. Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
    4. Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.


    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1369647/pork-and-sage-sausage-rolls

    Southwestern Pork Sausage and Sweet Potato Hash

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 poblano pepper
        •   1 pound bulk pork sausage
        •   2 tablespoons butter, divided
        •   1 tablespoon vegetable oil
        •   3 bell peppers, diced
        •   1 large sweet potato, peeled and cut into 1/2-inch cubes
        •   1 cup diced onion
        •   3/4 teaspoon chili powder
        •   3/4 teaspoon ground cumin
        •   1/2 teaspoon red pepper flakes
        •   2 cloves garlic, minced
        •   1/2 teaspoon salt, divided
        •   1/2 teaspoon ground black pepper, divided
        •   4 eggs
        •   1/4 cup salsa
        •   1/4 cup shredded Monterey Jack cheese
        •   1/4 cup chopped fresh cilantro

    Method

    1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
    2. Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.
    3. Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.
    4. Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.
    5. Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.
    6. Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.
    7. Top hash with eggs and serve with salsa, cheese, and cilantro.



    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/266237/southwestern-pork-sausage-and-sweet-potato-hash/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%2010

    Pizza Pot Pie

    Pizza pot pie is the truly genius mash-up of your dreams.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsp. extra-virgin olive oil, plus more for crust
        •    2 c. broccoli florets, roughly chopped
        •    2 bell peppers, diced
        •    8 oz. sliced mushrooms
        •    1 lb. Italian sausage (sweet or spicy), casings removed
        •    1/4 c. all-purpose flour, plus more for rolling dough
        •   
    2 cloves garlic, minced
        •    1 tsp. dried oregano
        •    Kosher salt
        •    Freshly ground black pepper
        •   
    2 c. pizza sauce
        •    1/2 lb. refrigerated pizza dough
        •    2 c. shredded mozzarella
        •    1/4 c. sliced pepperoni
        •    Freshly grated Parmesan, for garnish
        •    Freshly chopped parsley, for garnish

    Method

    1. Preheat oven to 400°. In a 10- or 12-inch oven-safe skillet over medium heat, heat oil. Add broccoli and bell peppers and cook, stirring often, until slightly soft, 5 minutes. Add mushrooms and cook, stirring, until soft, 4 minutes more.
    2. Add sausage and cook, breaking it up with a wooden spoon, until seared and no longer pink, about 4 minutes. Add flour and stir until vegetables and sausage are well coated, then add garlic and oregano and season with salt and pepper. Stir in pizza sauce and remove from heat. Let cool 10 minutes.
    3. On a lightly floured surface, roll out pizza dough into a large circle a couple inches bigger than your skillet. Top sausage mixture with mozzarella, then place dough round over skillet and carefully crimp edges. Brush with oil and top with pepperoni.
    4. Bake until crust is golden, about 40 minutes.
    5. Let cool 10 minutes, then sprinkle with Parmesan and parsley before serving.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/a22998721/pizza-pot-pie-recipe/

    Roasted Pepper, Scallion and Sausage Quiche

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 1 hour 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   1/4 to 1/2 cup roughly chopped jarred roasted peppers
        •   1/4 to 1/2 cup chopped scallions
        •   1/2 cup cooked and crumbled sausage
        •   3/4 to 1 cup shredded cheddar cheese
        •   3 large eggs
        •   1 1/4 cups heavy cream, half-and-half or milk
        •   Kosher salt and freshly ground pepper
        •   1 to 2 tablespoons chopped fresh parsley
        •   1/2 teaspoon paprika or chile powder, or some grated lemon zest (optional)

    Butter Pie Crust:

        •   1 3/4 cups all-purpose flour, plus more for dusting
        •   1/2 teaspoon salt
        •   2 tablespoons sugar
        •   12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
        •   4 teaspoons apple cider vinegar or white vinegar

    Method

    1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
    2. Make the filling: Put the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.
    3. Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Add the paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

    Butter Pie Crust:

    1. Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
    2. Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
    3. Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-pepper-scallion-and-sausage-quiche-recipe-2042780

      Bow Tie Pasta with Sausage and Sweet Peppers

      Yummy dish that is super fast to put together. My husband loves this dish! This is great with a tossed salad! Enjoy!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4

      Ingredients

          •   1 pound Italian sausage, cut into 1/2 inch pieces
          •   2 green bell peppers, chopped
          •   8 ounces farfalle pasta
          •   1/2 cup beef broth
          •   1/4 teaspoon ground black pepper

      Method

      1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
      2. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
      3. Toss pasta with sausage sauce and serve.



      This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/19908/bow-tie-pasta-with-sausage-and-sweet-peppers/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%2014