Tag Archives: Sausage

Tribute to Egg Yolk

In the magical world of baking, Egg Yolk is a golden element, without which custards and mousses wouldn’t be the same. Not to undermine Egg White, I think I just like Egg Yolk better. In the savouries, Egg Yolk helps Mayonnaise and Hollandaise. But above all, Egg Yolk is simply best when runny, be it soft-boiled in an egg cup, or poached in simmering liquid.

NOMZ.

Sausage, Egg & Spinach


Sausage Casserole Pasta

One of the great things about doing a casserole or stew is its versatility with carbs. You can have it with toast if you’re lazy, pasta if you don’t mind the effort and even mashed potatoes if you can be bothered. So the limelight of this entry really is the casserole, as opposed to being a pasta dish.

 

Not sure if it’s the best way to do a casserole, but here’s my way:

  1. Pre-heat your oven to 180ªC.
  2. In a cast iron or pyrex pot, get a knob of small butter in, heating till the foaming subsides.
  3. Add in garlic slices and the sausage chunks, pork or beef is up to you. I usually squeeze out the meat from the sausage skins into thumb-sized chunks. Fry till fragrant and golden brown.
  4. Splash in coke and alcohol. This time I used rum ‘cos rum & cola always goes.
  5. Reduce the liquid till the alcohol has burned off.
  6. Toss in the diced vegetables of your choice – carrots, peppers, onions, celery, etc. Also, add chilli if you want the heat.
  7. Fill the pot with chicken or vegetable stock, till just before submerging the ingredients.
  8. Flavour and season with coriander powder and bay leaves, worschester sauce, salt and pepper.
  9. Bring to the boil and put it in the oven for 30-45 minutes, lid on.
  10. Serve with long pasta, and fresh salad leaves.

Pork Sausage & Asparagus Spaghetti

There’s something about asparagus and pork that’s very pleasant; remember how it’s lovely with bacon? (King’s Asparagus, Asparagus & Bacon Penne)

Inspired by Aglio Olio and the lovely pork and asparagus combination, here’s a quick spaghetti dish to whip up that’s sure to satisfy your craving for that saltish non-slurpy pasta.

  • 1 portion quick cook spaghetti
  • 2 pork sausages, skinned
  • 6 stalks asparagus
  • 1/4 yellow pepper, sliced
  • 1 chilli, finely sliced
  • 1 clove garlic, minced
  • 1 handful fresh arugula
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • sea salt, freshly ground
  • black pepper, freshly ground
  • olive oil
  • fresh Parmesan
•••
  1. As always, first get your spaghetti into a pot of boiling water.
  2. Drizzle the wok with a little bit of olive oil, and toss in the sausages. Make sure the skin’s removed. Let it sizzle for a bit, so the fat gets rendered out.
  3. Then, in goes the garlic, fried till golden.
  4. Toss in the peppers and asparagus.
  5. Add the herbs and seasoning now, then stir about till the veggies are done. (Personally, I like my peppers and asparagus is little overdone, if you can get them be slightly charred, even better. The minute tang of bitterness will go a long way.)
  6. Your spaghetti should be about done now, if not already done. Drain and add to the wok.
  7. Mix everything together thoroughly.
  8. Dish it out onto a pretty plate, with a generous pinch of arugula atop.
  9. Using a speed peeler, strip a more than a couple of slices of Parmesan on.
  10. Drizzle a round of olive oil and serve. To yourself, of course.

Sausage Penne Bolognese

Even though I think the best way to have Bolognese is with spaghetti, sometimes penne is a pretty good change. Served in a deep bowl, all you need is a fork to stab and shove.

INGREDIENTS:

  • 2 pork sausages
  • 1 small handful of frozen peas
  • 2 inches of a medium carrot, diced finely
  • a quarter of an onion, diced finely
  • 1 small small knob of butter
  • 1 clove of garlic, minced
  • chilli, minced (optional)
  • 2 tsp of double concentrate tomato puree
  • a pinch of dried basil
  • sea salt, freshly ground
  • black pepper, freshly ground
  • freshly grated Parmesan,
  • a couple of fresh basil leaves
  • 2 handfuls of quick cook penne
COOKING:
  1. Get your pasta boiling in a pot.
  2. In a hot wok, toss the peas in.
  3. Once they’ve defrosted for a bit, dump the carrots in, together with the small small wad of butter. Toss.
  4. Then add the garlic and onions. Let them fry away happily, tossing occasionally.
  5. If you want it slightly spicy, add in the chilli now.
  6. Peel of the skin of the sausages and throw them into the wok. Cut them erratically with a spatula whilst stirring everything together.
  7. Scoop out some of the starchy pasta cooking water and pour into the wok.
  8. Stir in the tomato puree and add more pasta cooking water accordingly.
  9. When you’ve got the consistency you want, and the sausages cooked, pinch in the dried basil, salt and pepper. Stir and turn off the heat.
  10. Drain pasta.
  11. Serve with bolognese. Garnish with Parmesan and fresh basil leaves.

15-minute meal for the famished soul.