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    Recipes — beef sausages

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    Breakfast Sausage with Red-Pepper Gravy

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6

    Ingredients

        •   1 tablespoon extra-virgin olive oil
        •   1 pound breakfast sausage
        •   3 scallions, sliced, white and green parts separated
        •   1 red bell pepper, diced
        •   Kosher salt and freshly ground pepper
        •   1 tablespoon flour
        •   1 clove garlic, minced
        •   1/2 teaspoon Worcestershire sauce
        •   1/8 teaspoon ground allspice
        •   3/4 cup low-sodium chicken broth
        •   1 1/4 cups milk

    Method

    1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage to a plate and pour off all but 2 tablespoons drippings.
    2. Add the scallion whites to the skillet along with the bell pepper, 1/4 teaspoon salt, and pepper to taste; cook, stirring, until soft, about 5 minutes. Add the flour, reduce the heat to medium and cook, stirring, about 2 minutes. Add the garlic, Worcestershire sauce, allspice, chicken broth and milk. Bring to a simmer and cook until thickened, about 6 minutes. Add the scallion greens and season with salt and pepper
    3. Divide the sausage among plates and top with the gravy.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/photos/top-sausage-recipes#item-7

    Comforting Sausage Bake

    Baked tomatoes, creamy white beans & garlic

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •   600g ripe mixed-colour cherry tomatoes
        •   4 cloves of garlic
        •   200g rosemary focaccia
        •   1 x 660 g jar of white beans
        •   12 higher-welfare chipolatas

    Method

    1. Preheat the oven to 180ºC/350ºF/gas 4. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
    2. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
    3. Roast for 45 minutes, or until everything is golden, bubbling and delicious.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/comforting-sausage-bake/

    Candied Kielbasa

    Kielbasa, also called kielbasy or Polish sausage, is a spicy sausage usually made with pork (though beef is sometimes added). It comes in chunky links, and is sold precooked. I haven't met anyone yet who didn't like this dish. I even like it and I really don't care for kielbasa that much! Another bonus is that it is easy to make, and is yet another recipe for your slow cooker.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 8

    Ingredients

        •   1 cup packed brown sugar
        •   1/2 cup ketchup
        •   1/4 cup prepared horseradish
        •   2 pounds kielbasa sausage, sliced thin

    Method

    In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.



    This great family recipe is thanks to All Recipes at https://www.allrecipes.com/recipe/14809/candied-kielbasa/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%204

    Sarah Millican's Tuscan Sausage & Tomato Pasta

    I’m here to show the queen of convenience food, Sarah Millican, just how easy it can be to create a from-scratch version of her favourite comfort food dish. Using best-quality sausages and tomatoes will give the sauce a real smack of flavour and depth. Combine that with a spank of acidity from the balsamic, Parmesan and fresh basil to finish.

    Prep Time

        •    Cook time: 50 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 onion
        •   1 carrot
        •   1 stick of celery
        •   olive oil
        •   4 higher-welfare Italian sausages , (250g in total)
        •   1 heaped teaspoon fennel seeds
        •   1 teaspoon dried oregano , ideally the flowering kind
        •   1 pinch of dried chilli flakes
        •   1 sprig of fresh rosemary
        •   1 bunch of fresh basil , (30g)
        •   4 cloves of garlic
        •   2 tablespoons balsamic vinegar
        •   2 x 400 g tins of quality plum tomatoes
        •   300 g dried penne
        •   40 g Parmesan cheese , plus extra to serve
        •   extra virgin olive oil

    Method

    1. Peel the onion, then finely chop with the carrot and celery.
    2. Place a large pan on a medium-high heat with 2 tablespoons of olive oil and squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go.
    3. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary. Finely chop and add the basil stalks, reserving the leaves for later.
    4. Add the chopped veg, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened. Pour over the balsamic vinegar and leave to bubble away and reduce slightly.
    5. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
    6. With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    7. Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection, then remove from the heat.
    8. Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan, if you like.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pasta-recipes/tuscan-sausage-tomato-pasta/

    Slow cooker sausage casserole

    You can use your favourite type of sausages to make this family-friendly slow cooker casserole. Serve it over pasta, in baked potatoes or with bread.

    Prep Time

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

    Ingredients

        •   2 red onions, finely chopped
        •   1 celery stick, finely chopped
        •   1-2 tbsp rapeseed oil
        •   4 carrots, cut into fat pieces
        •   12 chipolatas, each halved
        •   1 sweet potato, peeled and cut into chunks
        •   400g tin tomatoes
        •   1 tbsp tomato purée or tomato and veg purée
        •   1 thyme sprig
        •   1 rosemary sprig
        •   1 beef stock cube or stock pot

    Method

    1. Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
    2. Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
    3. Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole