Tag Archives: sausage

Special Request Jamie Oliver’s Italian Sausage Pasta

When we have a birthday in this house I always offer to make them ANYTHING they want.  So when the eldest wanted a pasta dish he picked one out of “Jamie’s Italy“- Linguine alla carbonara di salsiccia (sausage carbonara) Doesn’t it sound better in Italian!!!! Sausage pasta sounds just NAFF

Jamie

My daughter likes, no LOVES me to make a dish that uses “spicy sausage” aka chorizo, but this recipe calls for uncooked sausage meat. I used best quality black pepper sausages in this recipe.  Sometimes if you are lucky you can get some Italian spiced sausages, that would be just PERFECT in this dish. Jamie says it’s like a breakfast pasta, but I for one wouldn’t be a fan of pasta for breakfast!

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Kind of Homemade Sausage Rolls

When I say kind of, I mean that I made the meat filling, and baked them myself, but did use shop bought puff pastry.  Don’t get me wrong, I love making pastry.  But I had decided on the spur of the moment to make these beauties.  And there is no way they’d be ready on the table in one hour with puff pastry made from scratch. (I use Lidl puff pastry- I find it’s the best, but use it quickly, and it’s really not the better for being frozen).

Good sausage meat is essential.  At this time of year it’s easy to get.  But if all else fails then buy your favourite sausage and remove the skin.  I find the meat alone can be quite heavy, and with all that pastry it is better to err on the side of lightness.  So I mix in some breadcrumbs (Phew- they WERE made from my own brown yeast bread), some freshly chopped herbs if you want.  But I tend not to if I am serving these sausage rolls for breakfast.

 

sausage meat and breadcrumbs ready to be mixed

sausage meat and breadcrumbs ready to be mixed

In this instance I mixed my butchers sausage meat with the breadcrumbs and lots and lots of salt and pepper seasoning. At this stage I heat my oven to roasting hot.

sausage meat on the pastry.

Getting ready to roll

I simply unroll the pastry and lay the mixture in a line.  Then I brush both sides with a little egg wash and roll over the pastry to make a seam.  Then it’s easy to cut the pastry off and slice them into the size required.

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Nearly ready for baking

Once I’ve finished slicing and dicing, I brush again with egg wash and then make pretty patterns to my hearts content.  If you work quickly there’s no real need to slot in the fridge to rest.

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Sausage rolls baking in the oven

These are best eaten relatively straight from the oven with some ketchup and a boiling hot pot of tea.  Truly the breakfast of champions.

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The poor maligned sausage

With all the WHO HA (excuse the pun) about sausages and processed meat, I decided there was no better honour then making an old fashioned Toad in the Hole.  We all love it at home.

The earliest reference of this dish, or similar dish, is found in Hannah Glasses’s “The Art of Cookery, where she talks of putting yorkshire pudding batter over pigeons. British cuisine especially has unusual names for dishes- roly poly pudding, bubble and squeak! There are every type of recipe to choose from.  Some use water and milk in the batter (makes it a little lighter).  Some use sparkling water, which gives a VERY light batter, but the end result is then not so filling.  Some add other flavours, sage or tomato ketchup.  It very much depends on the occasion I feel. But stick to good sausage meat, and a nice generous batter.

It’s not complicated, it’s not rocket science- but there are a couple of basics:

A good pan, is a complete must.

Good quality Sausage Meat: Preferably from your local butcher, but if I can give you one bit of advice, don’t buy the cheapest sausage meat.  It’s just not worth it, and that goes for all meat. I fry them up in the good quality extra virgin olive oil until starting to brown, then set aside while I make the batter.

 

Sausages

The Humble Sausage

The next thing to get right is the batter.  There’s always a lot of smoke and mirrors around yorkshire pudding batter.  It’s not that complicated.  I don’t ever seem to have time to rest it, and my “secret” is to NOT whisk it too much, and make sure to put it into a really really hot oven.

 

Toad in the Hole

Toad in the Hole- in progress

 

Toad in the Hole-

Serves 4

Ingredients:

350ml full-fat milk

4 large eggs

250g plain flour

Pinch of salt

8 good quality Pork sausage links

1 tablespoon extra-virgin olive oil

small rectangular roasting tin or pyrex ovenproof dish, or use the frying pan

 

Method

Preheat the oven to 220°C. Heat the oil in a good quality, oven ready frying pan, with deep sides and brown the sausages for about 1 minute each side: you need do no more than make them look caramel brown.

Meanwhile, whisk the eggs, milk and salt, whisk in the flour, but its ok, and actually better if there are still a few lumps.

With the sausages and oil still hot, pour in the batter.  Absolutely immediately put into the oven for about 35 minutes or until the edges of the batter have risen and turned golden, and the eggy middle has set.

Serve immediately, with a rich gravy if you have one, or I simply add a green salad.

 

Toad in the Hole

The best way to enjoy sausage for dinner