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    Recipes — 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/

    Gluten-Free Sausage Rolls

    For those of us who can't eat gluten, try this great makeover of a classic sausage roll recipe!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •   450g warm cooked mashed potato
        •   1 1/4 cups rice flour
        •   1/2 cup gluten-free cornflour
        •   1 teaspoon salt
        •   100g butter or Nuttelex dairy-free spread, chopped
        •   1 egg

    Filling:

        •   150g pork mince
        •   150g chicken mince
        •   150g lamb mince
        •   2 eggs
        •   1 tablespoon tomato paste
        •   1 tablespoon chilli sauce
        •   2 teaspoons wholegrain mustard
        •   1 tablespoon chopped fresh flat-leaf parsley leaves
        •   1 tablespoon chopped fresh coriander leaves
        •   Gluten-free tomato sauce, to serve

    Method

    1. Place mashed potato, rice flour, cornflour, salt and butter or spread in a large bowl. Add egg. Using a flat-bladed knife, stir until dough forms.
    2. Dust work surface with cornflour. Knead dough for 3 minutes or until smooth. Wrap dough in baking paper. Set aside for 30 minutes to rest.
    3. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
    4. Combine minces, 1 egg, tomato paste, chilli sauce, mustard, parsley and coriander in a bowl.
    5. Dust a 40cm-long piece baking paper with cornflour. Place pastry on baking paper. Roll out to a 1cm-thick, 22cm x 30cm rectangle. Cut pastry into three, 10cm-wide strips. Shape one-third mince mixture into a 22cm-long sausage. Place along 1 long side of pastry strip. Roll pastry up to enclose. Transfer to prepared tray. Repeat twice with remaining pastry strips and mince mixture.
    6. Whisk remaining egg in a bowl. Brush rolls with egg. Prick each roll three times. Bake for 30 minutes or until golden. Cut each roll into quarters. Serve with tomato sauce.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/gluten-free-sausage-rolls/cddce819-8ad8-4e34-b671-60195d2a9798?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/

     

    Sausage-Stuffed Mushrooms

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour and 15 minutes
        •    Yield: Serves 6-8

    Ingredients

        •   16 extra-large white mushrooms
        •   5 tablespoons good olive oil, divided
        •   2 1/2 tablespoons Marsala wine or medium sherry
        •   3/4 pound sweet Italian sausage, removed from the casings
        •   6 scallions, white and green parts, minced
        •   2 garlic cloves minced
        •   2/3 cup panko crumbs
        •   5 ounces mascarpone cheese, preferably from Italy
        •   1/3 cup freshly grated Parmesan
        •   2 1/2 tablespoons minced fresh parsley leaves
        •   Salt and freshly ground black pepper

    Method

    1. Preheat the oven to 325 degrees F.
    2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside
    3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
    4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe-1948909

    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