What can I do with sausage meat?

Pink.

Hi Lexxi,

This thread has loads of ideas that should help:

What can I do with sausage meat?

I'll add your thread to that one later to keep the suggestions together.

Pink

spike7451

Got a big log of this today reduced to 70p in Asda as well as some value mince beef from Sainsburys,could I combine the two & make meatballs?...I was also thinking of simply slicing & frying some off for breakfast,sort of a sausage burger if you will.
Any other ideas what I could do with it?

babyshoes

It goes really well in bolognese too.

charlies-aunt

This is my 'recipe' for sausagemeat pie! It can be varied to use up whatever bits and bobs need using up.

I start by making up a packet of Basics sage and onions stuffing (15p) and mix it well with approx 1lb sausagemeat. Mix in two finely chopped onions and an egg..... and any bits that you want to use up. (finely chopped leftover peppers, tomatoes, leeks, courgettes, chillies etc) and spices that you like, I use black pepper, garlic and soy sauce

Make up shortcrust pastry - 3oz cooking marg, 3oz of lard and 12 ozs of SR flour ( amended quantities)

Line lipped baking tray with pastry. Pop in the sausagemeat mixture and smooth down - if you have any apples that are past their best - you can de-core them, slice them and lay the slices on the top of the sausagemeat and then pop on the pastry lid - brush with a drop of milk and bake at Gas Mark 5 until golden brown.

Makes 6 very generous adult portions - freezes well and it is handy for mid-week quick tea - lovely hot or cold with salad and a great lunchbox filler

spike7451

Well I've got a jar of basics spag bol sauce so check on the spag bol,the pie sounds lush to so that's another one...Thank you!

ladymarmalade

Home made stuffing!

Big_Graeme

It would make fantastic scotch eggs too.

joedenise

"Make up shortcrust pastry - 6oz cooking marg, 6oz of lard and 12 ozs of SR flour"

This pastry recipe looks wrong to me - it should be half fat to flour. I actually use plain flour for pastry rather than SR flour. For 12 oz of flour I would use 3 oz cooking marge and 3 oz lard.

Denise

kittendothroar

I've used it in a tart of sorts - spread over puff pastry, topped with Apple slices and a mustard glaze, then strips of pastry and baked, makes a yummy dinner and also good cold for lunch etc

andrewsmum

would make a yummy meatloaf ....just add onion, herbs etc