Sausages

Pan Roasted sausages with mustard onions and potato-pear mash

1/4 cup (60ml) extra virgin olive oil

8 thick pork sausages

2 brown onions, thinly sliced into rounds

sea salt and cracked black pepper

2 tsp yellow mustard seeds

6 sprigs tarragon

1/2 cup (90g) brown sugar

1/4 cup (60ml) malt vinegar

1kg (starchy) potatoes, peeled and chopped

2 brown pears, peeled, cored and chopped

2 tsp hot English mustard

1 cup milk

50 g butter, chopped

Heat 1 tbsp of oil in a large heavy based saucepan over high heat
Add sausages and cook, turning, for 8-10 minutes or until golden brown
Set aside and wipe out the pan
Heat remaining oil in pan over high heat
Add the onion, salt and pepper and cook stirring for 7-8 minutes or until softened
Add the mustard seeds, tarragon, sugar and vinegar and cook covered for 14-15 mins or until caramelised
Top with the sausages and reduce heat to low
Cover with a lid and cook for a further 10 mins or until sausages are cooked through and the onion is syrupy
While the sausages are cooking, place the potato in a medium saucepan of cold salted water
Bring to boil and cook for 6-8 mins
Add the pear and cook for a further minute or until the potato and pear are soft
Drain well and return to the saucepan over low heat
Mash until smooth
Add mustard, milk, butter, salt and pepper and stir until warmed through
Serve the sausages with the mash and onion mixture and sprinkled with pepper

Donna Hay Autumn April-May 2016

Crispy Pork Salad

Dressing

1 tbsp ground fennel

1 tbsp grainy mustard

1 tbsp white wine vinegar

3 tbsp virgin olive oil

1/2 tsp honey

1/2 tsp salt

pepper

Roasted Walnuts

- preheat oven 180 degrees
- toss walnuts in vegetable oil
- place in a small roasting dish
- roast for 3 mins, shake, roast for another 3-5 mins

Salad

6 new potatoes scrubbed

6 pork & fennel sausage (or pork and any other flavouring)

1 tbsp vegetable oil

lettuce

bunch of asparagus, blanched

1/2 red onion, finely sliced

1/2 cup walnuts roasted

Dressing

- Combine all dressing ingredients

Salad

1. Simmer potatoes until just before tender
2. Drain and slice while warm, drizzle two tbsps of dressing over potatoes, leave to cool
3. Squeeze sausages from casings and discard casings
4. Heat oil in saute pan and fry sausage meat, breaking up meat into small pieces and cooking until golden and crispy

Assemble

Combine lettuce, asparagus, red onion and walnuts, toss with remaining dressing

Place on a serving plate, top with potatoes and pork

Spring Greens with Roasted Mustard Haloumi

200 grams peas

300 grams broad beans

150 grams sugar snap peas, trimmed

6–8 asparagus spears, cut into 3 cm pieces

zest and juice of 1 lemon

3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

½ teaspoon wholegrain mustard

2 teaspoons olive oil

freshly ground pepper

200-250 grams haloumi*

large handful chervil or basil leaves, torn (optional)

red radicchio leaves, to serve

1. Blanch the peas, broad beans, sugar snaps and asparagus separately in boiling water for 2–4 minutes or until just cooked.

2. Remove with a slotted spoon then refresh under cold running water. Repeat with the remaining vegetables. Remove the outer tough skins from the broad beans and discard.

3. Combine the lemon juice and olive oil in a small bowl and season well. Gently toss the vegetables in the dressing and set aside.

4. Preheat the oven to 200ºC.

5. Combine the mustards, oil and lemon zest in a bowl and stir well.

6. Break the haloumi into small pieces and place in a roasting tray or pan.

7. Pour over the mustard mixture and a good grind of black pepper and toss to combine.

8. Roast for 8-10 minutes, turning once or twice, until the haloumi is golden. Be careful as the mustard seeds may pop and spit.

9. Remove from the oven and quickly toss through the greens together with the chervil or basil.

10. Serve immediately with radicchio leaves and a drizzle of extra virgin olive oil over the top. It is delicious with spicy sausages or other sausages of choice.

Pork Sausage Meatball, basil and tomato lasagne

Meatballs

2 tbsp oil

600g pork and fennel sausages, skim removed

2 x 400g tins cherry tomatoes

2 cloves garlic, crushed

1/2 tsp chilli flakes

sea salt and ground pepper

handful fresh basil and spinach, roughly chopped

Sauce

250g Creme Fraiche

1/2 cup milk

1 1/2 cups grated parmesan, plus extra to cook

2 cloves garlic, crushed

2 tbsp whole grain mustard

250g mascarpone

250g fresh sheets lasagne

Preheat oven to 180 degress

Meatballs

Heat the oil in large saute pan
Break sausages into 1 cm pieces
Cook for 5 mins until golden
Add tomatoes, garlic and chilli flakes, salt and pepper and simmer for 15 mins, stirring occasionally
Stir in the basil

Sauce

Whisk creme fraiche and milk together
Stir in parmesan, garlic and mustard
Give the mascarpone a stir and then add to the sauce and gently stir
Season with salt and pepper

To Assemble

Spread a spoonful of tomato sauce over square lasagne dish
Top with half of the lasagne
Add half of tomatoes and meatballs
Add half of marscarpone sauce
Repeat last 3 instructions
Add generous grating of cheese and cook in oven for 30 mins

Smoky Beans, Bacon and Sausage tray bake

2 tbsp olive oil

4 regular pork sausages, halved

12 small breakfast sausages

2 x 400g cannellini beans, drained and rinsed

6 slices streaky bacon, roughly chopped

2 large brown onions, thinly sliced

2 cloves garlic, crushed

3 tbsp Worcestershire sauce

2 tbsp Dijon mustard

1 tbsp brown sugar

1 tbsp apple cider viengar

2 tbsp smoked paprika

1/2-1 tsp chilli flakes

1 1/2 cup chicken stock

1 1/2 cup tomato pasta sauce

sea salt and ground pepper

handful baby spinach leaves

Preheat oven to 170 C fan bake

Heat the oil in a large saute pan and brown sausages on all sides
Transfer to the baking tray along with the cannellini beans (don't wash the pan)
Add the bacon and onions to the pan and cook for 5 minutes over a high heat
Stir in the remaining ingredients, except the spinach and bring to boil
Season then tip over the sausages and combine
Bake for 30 mins, stirring once

To Serve

Tuck in the spinach leaves and serve

Toad in the Hole

8 x Sausages

Batter

285 ml milk

115g plain flour

3 large eggs

30g butter

In a large bowl, whisk together the flour with the salt and a pinch of pepper.
Make a well in the center of the flour.
Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth.
Cover and let stand 30 minutes.
Pre heat oven to 220 C
Generously grease the bottom and sides of an 20 x 30 cm ceramic with vegetable oil. (Do not use a glass baking dish.)
Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats.
While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple of sides.
When the sausages have browned, and the dish in the oven is hot, pull the oven rack out a bit, put the sausages in the casserole dish, and gently pour the batter over the sausages.
Bake until the batter is risen and golden (don't open the oven door while it's baking!), and a toothpick or knife inserted in the middle of the batter comes out clean, 30 to 35 minutes.
Serve at once.

Jamie Oliver's Toad in the hole

2 rashers of higher-welfare smoked streaky bacon
4 higher-welfare chipolata sausages
4 fresh sage leaves
4 leftover roast potatoes
4 tablespoons leftover stuffing
8 leftover Brussels sprouts
2 sprigs of fresh rosemary
100 ml sunflower oil
YORKSHIRE BATTER
3 large free-range eggs
100 g plain flour
250 ml semi-skimmed milk
DIRTY GRAVY
1 leek
25 g unsalted butter , or higher-welfare turkey dripping
80 g leftover cooked higher-welfare turkey meat
1 heaped tablespoon plain flour
1 tablespoon cranberry sauce
700 ml free-range chicken stock

So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us. I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.
Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
Preheat the oven to 220ºC/425ºF/gas 7.
For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.
Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too. Pop on to a baking tray with the potatoes (roughly chop, if you like), balls or pinches of stuffing, and the sprouts.
Pick over the rosemary leaves and place in the top of the oven for 10 minutes.
Pour the sunflower oil into a baking dish (25cm x 30cm) and place in the oven on the shelf underneath, to preheat the oil properly.
Meanwhile, for the gravy, wash, trim and finely slice the leek, then put it into a frying pan on a medium heat with the butter or dripping. Cook for 10 minutes, or until soft, stirring occasionally.
Shred in the turkey meat and stir in the flour and cranberry sauce, followed by the stock.
Simmer for 15 to 20 minutes, or until thick, then taste and season to perfection.
For the next bit, you need to be cool, calm and safe, as you’re working with hot oil, and you want to retain the heat from the oven.
Have your jug of batter ready and two oven gloves or tea towels. Keep the tray of oil in the oven and carefully pull the shelf out a little.Holding it steady, pour in the batter, then gently transfer everything from the tray above into the centre.
Push the shelf back in and keep the door shut for 20 to 25 minutes, or until the Yorkshire is puffed up and golden.
Serve the Christmas toad in the hole with the dirty gravy, any extra cranberry sauce, and with a nice fresh slaw on the side.

German Kraut and Sausage Slow Cooker Recipe

5 medium potatoes, cut into 1/2-inch pieces
1 large yellow onion, cut into 1/4-inch slices
½ green bell pepper, chopped
1 can (16 ounces) sauerkraut
1 pound reduced-fat smoked sausage, cut into 1-inch pieces
¼ cup packed brown sugar
1 teaspoon garlic clove crushed
½ teaspoon black pepper
1 cup of lager beer
2 tbsp Seeded mustard

Layer potatoes, onion, bell pepper and sauerkraut in Crockpot™ slow cooker. Add beer and mustard, stir in
Brown sausage in large skillet over medium-high heat. Remove to slow cooker using slotted spoon.
Combine brown sugar, garlic powder and black pepper in small bowl; stir to combine. Sprinkle evenly over sausage.
Cover; cook on LOW 8 hours.

Spanish Chorizo tray bake

700g potatoes or kumara, cut into 4cm pieces
2 tsp roughly chopped fresh rosemary leaves
1 tbsp extra virgin olive oil
450g packet raw chorizo sausages
1 red capsicum, cut into thick slices
2 small zucchini, sliced diagonally
1 red onion, cut into wedges
4 garlic cloves, unpeeled
1/2 cup mixed olives
50g baby rocket
Lemon wedges, to serve

Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
Place potato or kumara on prepared tray. Sprinkle with rosemary and drizzle with oil. Season with salt and pepper. Roast for 30 minutes.
Squeeze mince from sausages into a bowl. Shape mince into rough balls.
Add mince balls, capsicum, zucchini, onion and garlic to tray.
Roast for 25 minutes, turning and tossing in chorizo oil halfway through, or until golden and balls are cooked through.
Sprinkle with olives. Roast for a further 5 minutes or until heated through.
Remove from oven. Add rocket. Toss to combine. Serve immediately with lemon wedges.

MUSHROOM TOAD IN THE HOLE

SERVES: 4

INGREDIENTS

16 medium-large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
4 smallish vine tomatoes, stem on

BATTER
2 eggs
2/3 cup plain flour
1 cup milk
¼ cup freshly grated Parmesan
2 teaspoons Dijon mustard
1 tablespoon finely chopped thyme
sea salt and freshly ground pepper

TO SERVE
purchased onion jam
salad leaves

Preheat the oven to 220°C.

Peel or wipe the mushrooms with a damp cloth and place stem side up on a lined baking tray.

Combine the oil and garlic then brush over the mushrooms. Season.

Roast for 15 minutes or until tender. The mushrooms can be cooked 1 day ahead.

BATTER: Put all the batter ingredients into a food processor, season and process until smooth. Pour into a jug and leave for 30 minutes if time permits.

Place the tins or ramekins on an oven tray and put ½ teaspoon of vegetable oil in each one.

Place in the oven for 3–4 minutes until very hot. Divide the batter between the hot dishes, taking care not to splash yourself, then add 4 mushrooms, nestling them against one another to stand up, and one tomato to each tin.

Immediately return to the oven and bake for 20–25 minutes or until puffed and golden.

Serve immediately with onion jam and a salad.

TOAD IN THE HOLE WITH DARK ALE ROASTED ONIONS

1 cup plain flour
1 teaspoon salt
250 ml milk
50 ml cream
3 eggs

FILLING
1 tablespoon olive oil
knob of butter
8 pure pork sausages
4 Portobello mushrooms,
thickly sliced 8 small vine tomatoes

ONIONS
800 grams red onions, peeled
1 x 330 ml bottle dark ale, such as Monteith’s Winter Ale
½ cup brown sugar
2 tablespoons grain mustard
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
large knob of butter
sea salt and freshly ground pepper

4 x 20 cm sauté pans or 35 cm x 25 cm roasting dish

METHOD

Preheat the oven to 180°C.

ONIONS: Cut the onions through the root into 8 wedges and place in a baking dish lined with tin foil. Stir the ale, sugar, mustard, tomato paste, balsamic vinegar and garlic together and pour over the onions. Season and dot with the butter. Cover tightly and roast for 1 hour, shaking the tin occasionally.

Increase the heat to 200°C.

Uncover the onions and roast for a further 20-30 minutes until the beer has reduced to a syrupy consistency. These can be made ahead and reheated before serving.

Preheat or increase the oven to 220°C.

BATTER: Put the flour and salt in a bowl and make a well in the centre. Whisk the milk, cream and eggs together. Gradually pour into the flour, whisking to make a smooth batter. Set aside until ready to use.

FILLING: Heat the oil in a sauté pan and fry the sausages until cooked, remove and drain on kitchen paper. Drain off most of the oil, add a knob of butter and sauté the mushrooms until cooked. Season.

Put a teaspoon of olive oil in each pan and place in the oven to heat until the oil is shimmering. It is important the pans are searing hot to enable the batter to rise quickly. Divide the sausages and mushrooms between the pans and pour the batter around. It should sizzle when it hits the pan. Place the tomatoes on top and cook for about 15 minutes or until puffed and golden and the centre is firm.

TO SERVE: Slide each toad onto a plate and serve with the roasted onions and a green salad.

PORK SAUSAGE AND CANNELLINI BEAN CASSOULET

8 thick pork sausages, about 800 grams

2 teaspoons olive oil

1 large fennel bulb, halved and thinly sliced

1 large onion, thinly sliced

1 tablespoon fennel seeds

1 cup red wine

2 carrots, peeled and diced

2 zucchini, diced

2 x 400 gram tins whole Italian tomatoes

1½ cups (375 ml) tomato passata

1 x 400 gram tin cannellini beans, drained and rinsed

sea salt and freshly ground pepper

Pre-heat the oven to 175°c

Heat the olive oil in the casserole dish over a medium heat and brown the sausages on all sides. Transfer to a plate.

Add the fennel, onion and fennel seeds to the pan and season with salt and pepper. Cook until nicely caramelized, but not burnt. Add the red wine to deglaze the pan, then add the carrots, zucchini, tomatoes and the tomato passata and bring to the boil.

Add the sausages back to the dish, nestling them into the sauce.

Cover and cook for 30 minutes.

After 30 minutes, remove from the oven and stir in the cannellini beans. Place back in the oven and cook uncovered for a further 30 minutes until the sauce has thickened and the sausages are browned on the top.

Delicious served with crusty bread or creamy mashed potatoes.

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