Sausages recipes please!

ciderwithrosie_2

skin some and mix the meat with some Chinese 5 spice, finely chopped spring onions, maybe some garlic and ginger paste. if too sloppy, stir in a few breadcrumbs. Roll into walnut sized meatballs, nuke in the microwave for a couple of minutes (stops them falling apart when you add them to a sauce and you're not using any extra fat to fry them in) on a plate then add to a jar of sweet n sour sauce and simmer until properly cooked through. Serve with rice or noodles.

Drachenfach

They make a great pasta sauce - skinned, crumbled and fried with onions and courgettes, then mixed with a drop of cream or creme fraiche and some seasoning and stirred through pasta shells.

Or slice on the diagonal and layer up with a spicy tomato sauce and lasagne sheets for a Sicilian take on lasagne.

You can also use them instead of the mince in a normal lasagne mix.

MrsAtobe

Sausage plait? It's one of the OH's favourites (along with his other favourites ), freezes well and is good hot or cold (I prefer it cold).
https://forums.moneysavingexpert.com/discussion/comment/24578161#Comment_24578161

Or sausage pie?
https://forums.moneysavingexpert.com/discussion/182083

HTH.

scaredy_cat

sausage macaroni cheese?

sausage burgers

sausage bolognaise - skin and crumble the sausages, fry as you would mince and add/make a tom sauce.

lostinrates

Drachenfach wrote: »

They make a great pasta sauce - skinned, crumbled and fried with onions and courgettes, then mixed with a drop of cream or creme fraiche and some seasoning and stirred through pasta shells.

Or slice on the diagonal and layer up with a spicy tomato sauce and lasagne sheets for a Sicilian take on lasagne.

You can also use them instead of the mince in a normal lasagne mix.

I use saisages in pasta too, but rather than crumbling I make them in to cheats meatballs, tiny meat balls, just as big as the width of a sausage. , unwind the end, squeeze directly into a hot frying pan, quickly emptying the skin into 'dollops' of small meat ball, While you wash hands the first side browns and can then be gently tossed when cooked remove from pan and whip up a quick tomato sauce or some other veg,

Steve059

pinkie_pie wrote: »

What is your recipe please Steve? <snip>

Sorry for the delay.

SAUSAGE CASSEROLE

Serves 2

INGREDIENTS

2 carrots
2 potatoes
½ an onion
1 tablespoon of oil
4 sausages
200g (½ a 400g tin) of chopped tomatoes
1 teaspoon of parsley
1 beef stock cube
250ml of water

METHOD

Peel the carrots and cut them into slices. Peel the potatoes and chop them into 2 cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil in a frying pan on a medium heat. Add the sausages and onion. Fry them for 5 minutes until the sausages are thoroughly cooked. Stir frequently to stop them sticking.

Put the sausages and onion, carrots, parsley, potatoes and tomatoes, stock cube and water into a large ovenproof dish with a lid. Stir thoroughly. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Use mixed herbs instead of the parsley.

Add 100g of peas 15 minutes before the end of cooking.

~Chameleon~

Freeze them?


Look up Nigel Slater's mustardy sausage meatball recipe. It's lush. Must try it again myself sometime soon

jackieblack

I took a dozen premium suasages out of the freezer this morning to defrost but have just been advised ( :wall:) that it will now only be DH & I at home for dinner tonight, and I'm not keen on sausages!

I know some people say that, once cooked, defrosted meat can be refrozen, but I've never been keen on refreezing, especially pork (& chicken ).

The alternative is eating sausages for the next 3 days

Any suggestions, please?

Mojisola

Absolutely no reason why you couldn't cook them all today and freeze the ones you don't use tonight.

What's your worry about refreezing them?

[Deleted User]

Hi,

sausage casserole, or stewed sausage, freeze the rest.