Bizarre sausage help needed please

Nix143

So at one of those continental market jobbies I ended up buying a wild boar sausage as well as a venison sausage. You know the ones that you slice bits off as opposed to the ones you fry............how technical am I?

Anyway they were duly sliced and pronounced YAK! Not offensive, just..........you know, not something nice enough to eat in slices by themselves. Any ideas what to do with them? I am loathe to throw them out (I ended bunging them in the freezer) - I thought maybe they could be used for a cassoulet type dish to bulk it out a bit?

Help?



*laffin at how many of my threads always have help in them *

Plum_Pie

I second your stew idea. I really like pork with pulses...if I were you I would:

Chop sausage slices into small pieces and put in a warm saucepan til the fat runs out.
Add onions and garlic to saucepan and fry.
Add dried herbs if desired. Sage is good with piggy.
Add cooked lentils (puy or maybe yellow, I don't think I'd go for green flat ones - up to you) or beans (borlotti, butter, canellini)
Add tinned toms/stock/wine/some of all three.
May add some other veg if you like - courgettes, peppers, sliced green beans
Cook for a while - 30 mins plus.
Add fresh herbs if desired, maybe chopped parsley?

Nice with bread to soak up juices or potatos or small pasta.

Bogof_Babe

I couldn't resist the title of this thread - thanks for the :rotfl: .

All I can think of is slice them thin and put them on pizza, like pepperoni. You'll need an awful lot of pizza though .

LOOYATES

Hi i do a baked bean, chicken thigh, crispy belly pork and sausage thing stick it all in the slow cooker with som toms and garlic, and some dried herbs and a squirt of bbq sauce ......lovely, the kids call it cowboy stew!!!:D

robnye

curry them or chilli them, with the right mixture of spices you will think they are the bees knees........ :rotfl:

adouglasmhor

Eintopft a german stew of beans and spuds often uses slices of hard german sausages,

Fry up some onion and garlic to taste in the botom of a large pan, add any spices you fancy,
Add some stock and some beans (butter, pinto, cannelini, borlotti, kidney, whatever you like realy), canned are fine - dried take a longer time obviously if using canned add your cubed peeled spuds at the same time. If dried add them 3o mins before the cooking time ends, add your sliced sausage 15 mins before the end of cooking time and add any sauce (chili, pasta sauce etc.) or chopped tomatoes or mushrooms and chopped parsley, garnish with sour cream if you like, but basicaly just wing it you can put what you like in it.

Chipps

Those sort of sausages don't usually go off - they can last for ages

My first thought was the same as Bogof Babe's ie Pizza

But you can add some to pretty much any sort of stew/bolognaise sauce/casserole for a bit of spicy flavour. Just chop it into cubes so it doesn't look too much like unloved sausage!
How about adding some to a stir fry or a pasta carbonara?