ideas to use sausage and bacon please

debtmess

stir in cooked chopped bacon with pasta and a tomato sauce and sprinkle with a little cheese, i have also used bacon in place of other meats in a pasta bake

carriebradshaw

my OH makes a great liver(lambs) bacon, sausage & onion casserole on the stovetop. Just by chopping it all into bits ( but leave sausages whole)and then adding beef stock,cooks for about 15 mins and it's done. You could thicken it with a bit of bisto at the end but he doesn't as I can't eat it.Then just add any veg you like to serve. It tastes really great, I don't eat the liver myself but it gives great flavour to the gravy.

toffee65

Sausage Macaroni.

Sausages (depends how many people, Usually 3 each)
onion
tomato soup (must be heinz for best flavour although you could change it if £ are short and usually 1 tin for 2 people)
cooked macaroni (1/2 bag is plenty for 2 people)
Salt and pepper

Very basic but nice

Unskin the sausages and heat a little oil in the frying pan then using a fork mash the sausage meat down until it quite brown and crispy. Drain any fat off and leave to one side and now finely chop and fry onion until soft. add the sausage meat back into pan, now add the Heinz tomato soup and heat through. Add to cooked macaroni, stir and eat.

Bitsy_Beans

mmmmmm pigs in blankets <drools>

I do a sausage and lentil casserole in the SC. Chop up some carrots, onion or any other veg you fancy, bung in the sausage and lentils (I like green ones for this dish as they remain whole) and disolve a stock cube (I use a beef one), thicken with some flour or a roux and add lots of Worcestershire sauce. Delish

jackieglasgow

Take the skins off some sausages and make sausage rolls.

Lobell

Stuffed sausages:

Half cook sausages (fry or grill - just need to brown the outside a bit). Split sausages down the middle to flatten out. shape a handful of stuffing into sausage shape and place on top of the sausage. Place another split sausage on top and wrap the whole thing with a slice of bacon. Bake in the oven for 25-30 mins (until bacon is cooked).

wssla00

Squeeze out the sausage meat roll into balls and brown in a frying pan to make meatballs. Serve with some tomato sauce and some pasta for a nice dinner with some parmesan on top.

caris

Hi

Thank you for all the recipes, theres some very good ideas and tasty food to look forward to.

The reason theres so much bacon and sausage is because they were put as extras in the other meat and at such good value for money we weren't going to turn them down.

bitsandpieces

Bitsy_Beans wrote: »

mmmmmm pigs in blankets <drools>

I do a sausage and lentil casserole in the SC. Chop up some carrots, onion or any other veg you fancy, bung in the sausage and lentils (I like green ones for this dish as they remain whole) and disolve a stock cube (I use a beef one), thicken with some flour or a roux and add lots of Worcestershire sauce. Delish

You can also do very similar with haricot beans (though if you're using dried beans they need presoaking and cooking on a rolling boil for 10mins or so before adding to slow cooker, or precooking a bit longer if you're not able to leave things in the slow cooker for all that long).

A quicker pulse-based recipe is to fry the sausages with onion (and mushroom if you fancy) till almost done. Then add cooked or tinned pulses (haricot, cannelini or chickpeas work well) along with a splash of wine, stock, wine vinegar or water - if you're using tinned beans and the water they're in isn't too salty you can use this. Cook for about 10mins, stirring occasionally, for about 10mins until the beans are heated through and have absorbed some of the flavour. Add salt just at the end of cooking, if the pulses need it.

Silaqui

Using bacon as a topping on pizza makes a nice twist, I like to fry it off a bit first to remove some of the fat so it doesn't make the pizza soggy.

You could also use it to make BLT's for packed lunches?

I agree with others who suggested using it in pasta dishes, my nan also used to use it in beef bourginon and casseroles chopped up really small.

Sausage casserole, brown off your sausages and chuck in the SC/casserole dish with mushrooms, peppers, onions and a tin of tomatoes along with herbs and spices.

Sausage Pie (an old fave from uni), make or buy some shortcrust pastry and line a dish with it. Make up some cheap stuffing mix, then squeeze out the sausagemeat and mash together. Fill the pie dish then put the pastry 'lid' on and bake till cooked, serve with lots of gravy!

You could also use the sausage meat to make scotch eggs?

xx