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Sausages - how to liven them up a little |
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#1 |
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Forum Member
Join Date: Feb 2012
Location: Birmingham
Posts: 1,051
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Sausages - how to liven them up a little
I have some butches made pork sausages for tonight's meal.
We often just have them in a casserole with mashed potato, or over/grilled with mashed potato. Any ideas on jazzing them up into something different please? I would prefer simple ideas as my son will be cooking it for me, and he's useless in the kitchen (and hates potato he's now decided) Thank you |
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#2 |
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Forum Member
Join Date: May 2005
Location: Here <-------------
Posts: 6,644
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Toad in the hole, with onion gravy and some veggies?
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#3 |
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Inactive Member
Join Date: May 2012
Posts: 6,338
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Are they straight pork, or are they flavoured with anything?
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#4 |
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Inactive Member
Join Date: Aug 2009
Posts: 809
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He could cook them, chop them up, then toss in some pasta with a tomato sauce? Maybe a basic side salad.
Easy, quick and cheap. |
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#5 |
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Inactive Member
Join Date: Aug 2009
Posts: 809
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Easy, basic tomato sauce...
Fry onion and garlic till soft and opaque. Add tin of tomatoes, good knob of tom puree, teaspoon of sugar, dash of vinegar and any herbs you may fancy such as basil. Bring to boil and simmer for as long as you've got, the longer the better ... delicious. Think its great he's cooking for his mum. Hope you enjoy whatever you end up getting ![]() Edit to add .. herbs obviously optional and tom sauce is lovely without. |
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#6 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
He could cook them, chop them up, then toss in some pasta with a tomato sauce? Maybe a basic side salad.
Easy, quick and cheap. Quote:
Easy, basic tomato sauce...
Fry onion and garlic till soft and opaque. Add tin of tomatoes, good knob of tom puree, teaspoon of sugar, dash of vinegar and any herbs you may fancy such as basil. Bring to boil and simmer for as long as you've got, the longer the better ... delicious. Think its great he's cooking for his mum. Hope you enjoy whatever you end up getting ![]() Edit to add .. herbs obviously optional and tom sauce is lovely without. Take sausages out of casing (make sure they are "good sausages" - IE high in pork), cut them into equal sizes. Shallow fry until sealed along with some diced onion and garlic. I also throw in mushrooms... sprinkle over an Oxo Cube. Add passata and herbs (oregano, basil and paprika) and ketchup. Simmer in a pan for half an hour to let flavours seal Meanwhile prepare your pasta and a side salad. Sorted. We are actually having this for dinner tonight! |
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#7 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
Yep Sausage-meat pasta is a firm fave in our house!
Take sausages out of casing (make sure they are "good sausages" - IE high in pork), cut them into equal sizes. Shallow fry until sealed along with some diced onion and garlic. I also throw in mushrooms... sprinkle over an Oxo Cube. Add passata and herbs (oregano, basil and paprika) and ketchup. Simmer in a pan for half an hour to let flavours seal Meanwhile prepare your pasta and a side salad. Sorted. We are actually having this for dinner tonight!
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#8 |
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Inactive Member
Join Date: Aug 2009
Posts: 809
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Mmm that sound pretty good RainbowGirl.
I will try it your way next time I have this. I like the addition of mushroom and the oxo cube interesst me, never considered adding this before, does it add some depth to ths sauce? I'm giving this a go this very week! |
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#9 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,218
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Quote:
Mmm that sound pretty good RainbowGirl.
I will try it your way next time I have this. I like the addition of mushroom and the oxo cube interesst me, never considered adding this before, does it add some depth to ths sauce? I'm giving this a go this very week! |
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#10 |
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Inactive Member
Join Date: Aug 2009
Posts: 809
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Quote:
The mushrooms are nice to have, the oxo cube will help deepen the flavour and thicken the sauce as its basically a flavour enhancer.
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#11 |
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Forum Member
Join Date: Jun 2006
Posts: 609
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sausage casserole packet mix is nice and add a tin of baked beans - makes a nice change.
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#12 |
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Join Date: May 2007
Posts: 5,704
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Might be too much faff, but a 'cheat's cassoulet is good.
Fry the sasuages until lightly browned all over in a heavy-based casserole or deep oven-proof pan. Remove sausages and add a couple of chopped rashers of bacon to the pan (smoked is best). Fry gently to render out the fat. Remove bacon and add a finely-sliced onion to the pan. Sweat until turning transluscent (if I have them, I will also add a finely diced carrot and stick of celery with the onion). When the onion becomes see through, add a couple of finely chopped garlic cloves (or a squirt of garlic puree/teaspoon of 'lazy' garlic) to the pan and cook for 2 minutes more. Add a good squirt of tomato puree to the pan and cook out for about 5 mins. At this point I sometimes add half a teaspoon of smoked paprika, but it is entirely optional. Now add either a couple of cans of drained borlotti or cannelini beans, or a can of each, or a can of one and a can if baked beans. Also add a can of chopped tomatoes, a squirt of tomato ketchup, a bayleaf and season. Taste a little of the sauce - you may want to add a teaspoon of sugar to counteract the acidity of the tomatoes, although if you are using carrot, baked beans and tomato ketchup you probably won't need to. If I have any open, I'll also add a glass of red wine. Put the sausages and bacon back in the pan and simmer the whole lot until the sauce has reduced and is coating the beans and the sausages with a bit of extra, thick sauce, rather than being too liquid. Meanwhile, whizz some stale white bread (any kind will do and I leave the crusts on) with some flat-leaf parsley together in the processor to make fairly coarse breadcrumbs. Sprinkle a thick layer of breadcrumbs over the sausage and bean mixture, drizzle a little olive oil over the top and either pop into a hot oven or under a medium grill until the topping is nicely browned. Serve with a green salad with a mustardy dressing. |
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#13 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Good girl!
![]() I still refer to it a IW's sausage-meat pasta
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#14 |
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Join Date: Dec 2011
Posts: 8,383
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I do the pasta version as well, but by the time I've roasted the veggie sausages, added them to onion for a bit, tipped in black onion seed and balsamic, bunged some cannelini beans in followed by tinned toms and some fresh, then chucked some hot pepper sauce in for good measure, there's seldom any room left for the pasta.
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#15 |
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Forum Member
Join Date: Aug 2009
Posts: 5,103
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Quote:
Yep Sausage-meat pasta is a firm fave in our house!
Take sausages out of casing (make sure they are "good sausages" - IE high in pork), cut them into equal sizes. Shallow fry until sealed along with some diced onion and garlic. I also throw in mushrooms... sprinkle over an Oxo Cube. Add passata and herbs (oregano, basil and paprika) and ketchup. Simmer in a pan for half an hour to let flavours seal Meanwhile prepare your pasta and a side salad. Sorted. We are actually having this for dinner tonight! |
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#16 |
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Forum Member
Join Date: Jan 2005
Posts: 942
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There's a nice maggi packet called Tuscan sausage which is pretty good..brown the sausages off and add them to the bag with some carrot, red onion, and butter beans and its great. plus its easy to do as you just let it cook itself in the bag.
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#17 |
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Forum Member
Join Date: Nov 2009
Posts: 2,490
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I do a sausage and chorizo casserole. Easy and v tasty.
Cut up a load of root veg (i usually use waxy potatoes, butternut squash and carrots) and an onion. Cut some chorizo and raw sausages into bite sized chunks. Toss everything in flour, tip into a roasting tin, add some garlic and herbs (thyme for me) and about a cup of stock. Give it alla good mix and bake for about 40 mins |
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#18 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
This is a firm favourite in our house too. I do a very similar version to yours, minus the mushrooms, as I'm not keen on them.
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#19 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I must admit that I don't like sausages cut up in a casserole or stew.
If I fancy something different than a fry up or sausage sarnie then I make a burger out of two or three. |
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#20 |
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Forum Member
Join Date: Feb 2012
Location: Birmingham
Posts: 1,051
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We ended up with sausages and chips.
He overcooked the sausages, but chips was acceptable. Then I nagged him because he didn't serve veggies. |
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