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Recipes :: Cooking with our
Gourmet Sausages
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Tagliatelle
with sausage, roasted tomato and pesto sauce |
Serves: 4
Preparation time: 90 minutes
Cooking time: 10 minutes
Ingredients
6 thick beef sausages
750 g Roma tomatoes, halved lengthways
1 red onion, cut into thin wedges
2 tbsp extra virgin olive oil
1 cup white wine
2 tbsp lemon juice
400 g tagliatelle
4 tbsp basil pesto |
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Method
1. Preheat the oven to 160ºC. Place the tomatoes in
a roasting dish lined with non-stick baking paper. Scatter
the onion, over the top of the tomatoes and drizzle with
the oil and white wine, season with salt and pepper. Roast
for 1½ hours or until tomatoes are very soft. Remove
from the oven and drizzle with the lemon juice.
2. Cook the tagliatelle until just tender and drain. While
the tagliatelle is cooking, preheat the grill or pan and
either grill or pan-fry the sausages over a moderate heat
until browned and cooked.
3. To serve toss the tomato mixture, the tagliatelle and
the sausage pieces together and place into warm pasta bowl.
Top with a spoonful of basil pesto.
Tips
Don’t pierce sausages before or during cooking. If
you prick good quality sausages you let all the moisture
and the flavour out.
Cook sausages slowly over a moderate heat. If you cook
them too fast over a higher heat the skins may burst. Cooking
them slowly and turning them regularly helps them brown
well all over.
Simmering sausages in water before barbecuing them will
keep them moist and helps them cook right through on the
high heat of the barbecue, (this is a good tip for fatter
style sausages).
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Beef
sausages with honey and mustard dipping sauce |
| Serves: 4
Preparation time: 3 minutes
Cooking time: 8 minutes
Ingredients
24 beef chipolata sausages
¼ cup honey
1 tbsp seeded mustard
raw vegetable sticks to serve
Method
1. Preheat the barbecue, grill or pan and either barbecue,
grill or pan-fry the sausages until browned and cooked.
2. Warm the honey in the microwave on Low setting for 30
seconds, or use a small saucepan and stir in the mustard.
Spoon into small bowls and serve with the sausages. Serve
raw vegetable sticks like celery or carrot too. |
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Tips
Kids love little sausages. Make longer beef sausages more
manageable by twisting and turning the sausage in the middle
to make two smaller ones. Snip in the middle with scissors,
then grill, barbecue or pan-fry.
Don’t pierce sausages before or during cooking. If
you prick good quality sausages you let all the moisture
and the flavour out.
Cook sausages slowly over a moderate heat. If you cook
them too fast over a higher heat the skins may burst. Cooking
them slowly and turning them regularly helps them brown
well all over.
Simmering sausages in water before barbecuing them will
keep them moist and helps them cook right through on the
high heat of the barbecue, (this is a good tip for fatter
style sausages). |
Sausages
with sticky glaze |
Serves: 4
Preparation time: 3 minutes
Cooking time: 15 minutes
Ingredients
750 g thin beef sausages
¼ cup honey
¼ cup mild seeded mustard
Method
1. Preheat oven to moderate 180°C. Place the sausages
in a large bowl. Combine the honey and mild seeded mustard,
mix well to coat sausages with glaze.
2. Place sausages on a baking paper lined oven tray (tip
in any glaze), cook for 15 minutes until sausages are golden
and cooked through. |
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Tips
Serve the sausages with one of these quick and easy ‘dunking
sauces’
Simply whisk the ingredients together:
– ½ cup sour cream or mayonnaise, 1 tbsp of
chopped herbs and a squeeze lemon juice
– ¼ cup honey, 2 tbsp soy sauce and 1 tbsp
mild seedy mustard
– ¼ cup tomato sauce, ¼ cup mild sweet
chilli sauce and 2 tbsp orange juice
Kids love little sausages. Make longer
beef sausages more manageable by twisting and turning the
sausage in the middle to make two smaller ones. Snip in
the middle with scissors, then grill, barbecue or pan-fry.
Don’t pierce sausages before or during cooking. If
you prick good quality sausages you let all the moisture
and the flavour out.
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Beef sausages
with tomato, basil and pasta |
| Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
6 beef sausages (plain or flavoured)
500 g tortigliono or spiral pasta
1 tbsp olive oil
1 medium onion, chopped
8 medium roma tomatoes, chopped
2 tsp sugar
½ cup basil leaves
½ cup freshly grated Parmesan
Method
1. Barbecue, grill or pan-fry sausages. Put a large pot
of water on to boil. Heat oil in a frypan, add onion, and
cook until it is soft and golden. |
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2. Place pasta in boiling water
to cook. Add the tomatoes and sugar to frypan. Cook until
tomatoes are just softened. Remove frypan from heat. Slice
cooked sausages. Take about half a cup of cooking water
from the pasta pot, set it aside.
3. Drain pasta. Return pasta to pot, add sliced sausages,
tomato mixture and a little of the reserved cooking water.
Add basil leaves and toss to mix.
Sprinkle with Parmesan to serve.
Tips
It’s true sausages contain a little fat – this
gives them some of their flavour and keeps them moist. The
best tip for cooking sausages is not to pierce them before
or during the cooking. If you prick good quality sausages
you let all the moisture and the flavour out. Our other
best tip – cook them slowly over a moderate heat.
If you cook them too fast over too high a heat the skins
may burst. |
Gourmet
sausage sandwich with mushrooms and onion jam |
| Serves: 2
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients
3 thick beef sausages
2 tbsp olive oil
1 clove garlic, crushed
200 g mixed mushrooms, sliced
2 pieces of Turkish bread, halved horizontally and toasted
rocket leaves
Onion jam
1 tbsp olive oil
1 red onion, sliced
2 tbsp sweet chilli sauce
2 tsp white wine vinegar
1 tbsp water |
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Method
1. Preheat the barbecue, grill or pan and either barbecue,
grill or pan-fry the sausages over a moderate heat until
browned and cooked.
2. While the sausages are cooking heat the oil in a frypan
and add the garlic and mushrooms. Cook over a moderately-high
heat until mushrooms are golden.
3. To serve slice the sausages half lengthways. Place the
bottom slices of toasted Turkish bread onto 2 plates. Top
with some rocket leaves, three halves of sausage, and the
mushrooms. Finish with a spoonful of onion jam and the top
slice of toasted bread.
To make onion jam: Heat a small frypan and add the oil.
Stir in the onion and cook over a low heat for 15 minutes,
stirring occasionally. Stir in the sweet chilli sauce, white
wine vinegar and the water. Cook over a low heat for another
15 minutes, stirring often.
Tips
Don’t pierce sausages before or during cooking. If
you prick good quality sausages you let all the moisture
and the flavour out.
Cook sausages slowly over a moderate heat. If you cook
them too fast over a higher heat the skins may burst. Cooking
them slowly and turning them regularly helps them brown
well all over.
Simmering sausages in water before barbecuing them will
keep them moist and helps them cook right through on the
high heat of the barbecue, (this is a good tip for fatter
style sausages). |
Beef
sausage antipasto platter |
| Serves: 4
Preparation time: 10 minutes
Cooking time: 6 minutes
Ingredients
4 thin beef sausages
marinated artichokes, drained
feta, cut into cubes
black olives
semi-dried tomatoes
radishes, halved
baby rocket leaves
grissini style bread sticks
Method
1. Preheat the barbecue, grill or pan and either barbecue,
grill or pan-fry the sausages until browned and cooked.
Cut sausages into chunky pieces. |
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2. Arrange sausages on a platter
with the artichokes, feta, olives, semi-dried tomatoes,
radishes rocket leaves and grissini.
Tips
Don’t pierce sausages before or during cooking. If
you prick good quality sausages you let all the moisture
and the flavour out.
Cook sausages slowly over a moderate heat. If you cook
them too fast over a higher heat the skins may burst. Cooking
them slowly and turning them regularly helps them brown
well all over.
Simmering sausages in water before barbecuing them will
keep them moist and helps them cook right through on the
high heat of the barbecue, (this is a good tip for fatter
style sausages).
Method
1. Preheat the barbecue, grill or pan and either barbecue,
grill or pan-fry the sausages until browned and cooked.
Cut sausages into chunky pieces.
2. Arrange sausages on a platter with the artichokes, feta,
olives, semi-dried tomatoes, radishes rocket leaves and
grissini.
Tips
Don’t pierce sausages before or during cooking. If
you prick good quality sausages you let all the moisture
and the flavour out.
Cook sausages slowly over a moderate heat. If you cook
them too fast over a higher heat the skins may burst. Cooking
them slowly and turning them regularly helps them brown
well all over.
Simmering sausages in water before barbecuing them will
keep them moist and helps them cook right through on the
high heat of the barbecue, (this is a good tip for fatter
style sausages). |
Beef
sausage and spicy tomato casserole |
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
500 g beef sausages
1 large brown onion, cut into thin wedges
1 red or green capsicum, chopped
200 g punnet cherry tomatoes, halved
200 g jar of mild taco sauce
400 g can diced tomatoes
½ cup beef stock
Method
1. Preheat oven to 180°C. Preheat a non-stick fry-pan
to moderately hot. Keep the heat at moderate. Add the beef
sausages and brown them on all sides, you don’t need
to cook them through. Place the browned beef sausages in
a casserole dish.
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2. Add a little oil to the fry-pan,
add the onion and cook until softened and lightly golden.
Add the
capsicum and cherry tomatoes to the pan, cook for 1 minute.
Add the taco sauce, can of tomatoes
and stock. Stir mixture until it comes to the boil. Pour
over the beef sausages and stir to mix.
3. Cover the casserole dish, place in oven, and cook for
30 minutes or until mixture is hot and bubbling. Serve with
mashed potato and vegetables, or rice, a few corn chips
and a little sour cream.
Tips
When cooking sausages it is best not to pierce them before
or during. If you prick them you let all the moisture and
the flavour out.
It is best to cook the sausages slowly over a moderate
heat. |
Barbecued
beef sausages with sauces and salads |
Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
8 thin beef sausages (plain or flavoured)
bread or rolls, and tomato sauce or barbecue sauce to serve
Method
1. Preheat the barbecue char-grill or char-grill pan to
moderate before adding the sausages. Cut the links between
the sausages (do not pierce them).
2. Once the pan is heated, add the sausages. Use tongs
to turn the sausages regularly to ensure that they cook
evenly and don’t burn. Sausages must always be cooked
right through to the centre. Serve with of the delicious
sauces and sides below. |
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Barbecued sausage sides:
- Serve sausages with bread or rolls, and tomato sauce
or barbecue sauce if you like.
- Or team them with mashed potato and green vegies like
beans or peas.
- Or with a chunky salad of chopped cucumber, capsicum
and tomato.
- Coleslaw and potato salad are other salad favourites.
Serve the sausages with one of these quick and
easy sauces:
Simply whisk the ingredients together:
- ½ cup sour cream or mayonnaise, 1 tbsp of chopped
herbs and a squeeze lemon juice
- ¼ cup honey, 2 tbsp soy sauce and 1 tbsp mild
seeded mustard
- ¼ cup tomato sauce, ¼ cup mild sweet chilli
sauce and a little orange juice
Tips
Try this idea for oven baked honey and mustard glazed sausages.
Preheat oven to moderate 180°C. Place 500g sausages
in a large bowl. Combine ¼ cup each of honey and
mild seeded mustard, mix well to coat sausages with glaze.
Place sausages on a baking paper lined oven tray (tip in
any glaze), cook for 15 minutes until sausages are golden
and cooked through.
Its true sausages contain a little fat – this gives
them some of their flavour and keeps them moist. The best
tip for cooking sausages is not to pierce them before or
during the cooking. If you prick good quality sausages you
let all the moisture and the flavour out. Our other best
tip – cook them slowly over a moderate heat. If you
cook them too fast over too high a heat the skins may burst. |
