SM 2002-01 p.51 [01.075.01]
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Showing posts with label Sausages. Show all posts
Showing posts with label Sausages. Show all posts
Stir-fried red cabbage with smoky Frankfurters
SM 2002-02 p.74 [01.068.03]
Serves 4
Preparation / Cooking time: 35m
Serves 4
Preparation / Cooking time: 35m
Pork-and-apple sausages, crispy bacon, black pudding and fried potatoes
SM 2003-02 p.81 [01.046.01]
Serves 2
Serves 2
Fusilli with Sicilian sausage
SM 2002-10 p.83 [01.009.02]
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Erwtensoep / Snert (Dutch Pea Soup)
Coquinaria website.
This is a famous traditional Dutch recipe, basically ham and pea soup on steroids. The ingredients are as follows, but since it comes from the splendid Coquinaria website, you will have to follow the link to that for the rest.
500 gram (2 1/2 cup) split peas
1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters
100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind
1 smoked sausage
2 large onions, chopped not too small
1 large carrot
2 leeks
1 celeriac
2 potatoes
1 bunch celery
pepper and salt to taste
2 litre (8 cups/4pints) water to start with
Link to Coquinaria:
http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm
This is a famous traditional Dutch recipe, basically ham and pea soup on steroids. The ingredients are as follows, but since it comes from the splendid Coquinaria website, you will have to follow the link to that for the rest.
500 gram (2 1/2 cup) split peas
1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters
100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind
1 smoked sausage
2 large onions, chopped not too small
1 large carrot
2 leeks
1 celeriac
2 potatoes
1 bunch celery
pepper and salt to taste
2 litre (8 cups/4pints) water to start with
Link to Coquinaria:
http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm
Sausage casserole with cheddar dumpling
2009-02 p88
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
Pigeon and cabbage casserole
02.071.03
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
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