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| | From:  ANNIE24447 (Original Message) | Sent: 7/12/2007 12:02 PM |
 | BBQ Glazed Baby Sausage
Ingredients
18 small breakfast sausages or chipolatas (can use on ordinary size too)
2 tablespoons Chelsea Golden Syrup Easy Pour
1 tablespoon soy sauce
1 teaspoon sesame seeds
Method
Grill or BBQ the sausages until cooked thoroughly & golden crispy brown. Whisk the golden syrup & soy sauce together in a small cup or measuring jug. Microwave to warm and mix well. Drizzle mixture over the sausages and stir to coat well. Sprinkle with sesame seeds.
Serves 4 - 6 | |
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Sweet 'n' Sour Pork Stir Fry
Ingredients
2 tablespoons oil
3 �?4 cloves garlic, crushed (1 teaspoon crushed)
1 large onion, sliced
600 g pork sausages
1 cup pineapple pieces in juice or syrup (1 x 225 g can)
¼ cup tomato or steak sauce
2 tablespoons malt or white vinegar
2 tablespoons Chelsea Soft Brown Sugar
½ red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
½ yellow pepper, deseeded and sliced
1 cup canned baby sweetcorn
1 cup slice button mushrooms
1 cup fresh or frozen green beans
½ cup bean sprouts
2 tablespoons chopped parsley or coriander
½ cup chicken or beef stock
1 tablespoon cornflour
Method
Slice the pork sausages
into 5 mm strips or fingers.
Heat the oil in a large non stick frying pan or wok. Add the garlic and onion and cook for 2 minutes. Add the sliced pork sausages
and stir until all pinkness goes and it is evenly browned. . Add the pineapple pieces (keep the juice separate) and tomato sauce, vinegar, sugar and all the vegetables and parsley. Stir and cook for 5 minutes. Mix the stock, cornflour and reserved pineapple juice together and pour into the sliced pork sausages
and vegetable mixture. Cook a further 2 minutes until the mixture thickens. Serve with rice or noodles.
Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 4
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My recipe for a quick and easy lunch : Sausages a la Buffalo: Buffalo wings sauce : Beef sausages : for two or more . Squeeze the sausage out on an angle from the skins. cutting into diagonals, as you go about the size of a walnut . Put into pot of boiling water . Add enough Buffalo Sauce to taste or to colour to your liking . Stir well and boil the sausages till done . serve on warmed plate . cover with shredded cheese . If you really like it hot add plenty but if unsure only about a tsp. of sauce - you can always add more |
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CURRIED SAUSAGES:
2 Sausages.
1 tbsp.Chopped Onion.
1/4 Apple
1tsp.Flour
1/4 tsp.Curry Powder
1/2 oz. Dripping
1 teacup Water.
Salt.
Fry sausages a golden brown in dripping, lift them onto plate, then fry onion & apple, add flour and curry powder, and fry for 1 min.
Add water,stir the sauce till it boils. Put in sausages.Simmer gently for 20 mins.. Dish up on hot plate.Place a border of rice around it. |
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Above is the traditional CURRIED SAUSAGES: These are for kids making a light supper with 2 sausage links while preparing a twist in each link of sausage to make balls as they go . you can make 2 or 3 balls as required depending on size of sausage . CURRIED SAUSAGES:
2 Sausages.Roll the sausage over and over and twist them so you have little balls of sausages.
1 tbsp.Chopped Onion.
1/4 Apple
1tsp.Flour
1/4 tsp.Curry Powder
1/2 oz. Dripping
1 teacup Water. 1 dstp chilli sauce
Fry sausage links to a golden brown in dripping, lift them onto plate, then fry onion & apple, add flour ,curry powder and chilli sauce , and fry for 1 min.
Add water,stir the sauce till it boils. Put in sausages.Simmer gently for 20 mins..
ps: just make sure the sausage ball links do not unravel. kids will love helping to twist these into little balls but making sure they stay whole as links . Surprising how the kids wil adapt to sausages if they start counting them.! |
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Orange Garlic Cumin Sausage
2 lbs. Orange Garlic Cumin Sausage
1 cup black pitted olives
1 cup green pitted Spanish olives
1 cup scallion greens, chopped
1/4 cup olive oil
1 cup white wine or to taste
1 cup chicken stock
3 cloves of garlic pressed
salt and pepper to taste
Brown sausages in skillet with olive oil. Remove from pan. Then place olives, garlic and stock in pan. Cook for about 4 minutes. Add sausages, wine, salt and pepper and let simmer for 20 minutes. Add scallions and serve with rice on platter.
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Black, White and Red Bean Chili
with Venison Sausage
Ingredients
1 tblsp oilve oil
1 pound Broken Arrow Ranch Venison Smoked Sausage
(or Venison Italian Sausage)
1 large onion, cut into 1/2" pieces
1 large red bell pepper, cut into 1/2" pieces
1 large green bell pepper, cut into 1/2" pieces
1 tblsp plus 2 tsp chili powder
2 tsp ground cumin
1-1/2 28-oz. cans crushed tomatoes in puree
1 15-oz. can cannellini (white kidney beans), drained, rinsed
1 15 to 16 oz. can black beans, drained, rinsed
1 15-1/2-oz. can kidney beans, drained, rinsed
1 tblsp balsamic vinegar or red wine vinegar Garnish: Sour cream and chopped fresh cilantro Heat olive oil in heavy large saucepan over medium-high heat. Add sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausages to plate.
Add chopped onion to pan and saute 5 minutes. Add chopped bell peppers and chilies and saute 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmmer 15 minutes to blend flavors.
Cut sausage into 1/2-pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper.
Spoon chili into bowls. Top with sour cream and cilantro and serve. |
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Chicken Basil Sausage & Pesto
3 thick slices bacon
4 1/2 tbsp. olive oil
1 tbsp. butter
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 1/2 tbsp. flour
1/2 lb. Chicken-Bistro Sausage, casing removed
3/4 lb. ground turkey
2 cups frozen beef stock, thawed but undiluted,
or 1 (14 1/2 oz ) can.
1 tbsp. tomato paste
2 tsp. finely chopped thyme
3/4 cup Madeira
salt, pepper
1/4 cup whipping cream
1 lb. spiral or rigatoni noodles
parmesan cheese In skillet cook bacon slices over medium heat until crisp. Drain on paper towels. Coarsely chop bacon and place in medium stock pot. Drain fat from skillet. Do not wipe skillet clean. Add 1 1/2 tbsp. olive oil and butter to skillet. When heated, add onion and garlic. Sauté over medium heat until onion is tender, scraping up bits on bottom of skillet. Add flour, stirring constantly, about 2 minutes. Add onion mixture to stock pot with bacon.
Wipe skillet with paper towels. Add 1 1/2 tbsp. olive oil to skillet. When heated add chicken-basil sausage, breaking up sausage as it browns. When cooked through, add to stock pot. Add 1 1/2 tbsp. olive oil to skillet. When heated add turkey and brown. Add to stock pot. Add beef stock, tomato paste, thyme and Madeira and blend. Season to taste with salt and pepper. Bring to soft boil, then simmer over low heat about 1 hour. Add cream and blend.
Cook noodles according to package directions. Serve over spiral noodles. Top with parmesan cheese to taste. May be refrigerated overnight. If refrigerating, do not add cream. Reheat over low heat. After sauce has been reheated add cream. Makes 4 servings. |
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Tailgate Venison Sausage Pasta
Ingredients
1/3 cup low-fat mayonnaise
2 tblsp prepared basil pesto
8 oz. dried rotini pasta (spiral shape)
1 link Broken Arrow Ranch Venison Smoked Sausage
(about 6 oz.)
1/2 cup sun-dried tomatoes, not oil packed,
reconstituted in water
1/3 cup sliced green olives
2 tblsp fresh basil, cut fine, divided
Parmesan cheese, to sprinkle on top Mix the mayonnaise and the basil pesto. Prepared pesto can be found in most supermarkets in the refrigerated section with the fresh pasta. Set this sauce aside. To reconstitute the sun-dried tomatoes put them in a glass container and add 2 tablespoons of water, cover the dish, and microwave on high for 15 seconds. Leave the dish covered while preparing the remaining ingredients. Cook pasta according to package directions and drain well. For this recipe we recommend a “hearty�?pasta, such as rotini, bow tie, or penne rigate, rather than a delicate pasta such as angel hair. Cut the venison sausage in half lengthwise and then slice into 1/4 inch pieces. Heat a non-stick pan over medium-high heat and lightly brown the sausage pieces. The venison sausage can also be cooked whole on the grill and then cut up into bite size pieces.
When all the ingredients are cooked, put drained pasta in a large bowl and add pesto-mayonnaise. Mix well. Then add venison sausage, sun-dried tomatoes, green olives and fresh basil. Mix well again. Garnish with grated Parmesan cheese and the remaining tablespoon of finely chopped fresh basil. Can be served at room temperature or chilled.
Serves 4 - 6.
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| Sausage & Egg Casserole | | Metric | Ingredient | Imperial | | 225 g | sausages, diced | 1/2 lb | | 125 ml | shallots, chopped | 1/2 cup | | 2 | cloves garlic, minced | 2 | | 125 ml | sun dried tomatoes, softened & chopped | 1/2 cup | | 50 ml | fresh parsley, chopped | 4 tbsp | | 8 | eggs | 8 | | 375 ml | milk | 1 1/2 cup | | 500 ml | mozzarella cheese, shredded | 2 cup | | | In a non-stick skillet; saute sausage over medium heat until brown. Drain, wipe skillet with paper towel. Replace meat to skillet. Add shallots and garlic; saute for 3 minutes. Add tomatoes and 2 tablespoons (30 ml) parsley. Cook for 1 minute. Spread sausage mixture in lightly greased casserole dish. In a large bowl; whisk eggs and milk. Stir in 1/2 cup (375 ml) cheese. Pour egg mixture over sausage mixture. Sprinkle remaining parsley and cheese over egg mixture. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes or until knife inserted into centre comes out clean. Broil for a few minutes until top is golden brown. Serves 4 | from CanadianShe_Wolf |
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