A nice dish with sausages?

Question

I have 4 sausages in the fridge. Last night I had sausages and mash. Tonight I want to have another sausage based dinner that isnt just sausages chopped up in pasta. Does anyone have any good ideas?

Answer 1

I'm not sure if you're referring to breakfast sausage -- if you're referring to the larger, thicker sausages such as a bratwurst, polish sausage, kielbasa, etc. then here's what our family enjoys: broiled sausage, roasted potatoes (& can also add yams or omit), and butternut sqaush.

1. Prepare suasages by placing them in a glass baking dish, add a little water (about 1/4 inch or less). The water helps prevent the sausages from drying out. While this comes to room temperature, do steps 2 & 3.

2. Wash and slice potatoes and yams into wedges (like wedge fries) about no more than 1/2 inches thick. We keep the skins of the potatoes on but peel off the skin from the yams. Drizzle olive oil, then sprinkle garlic salt, thyme and pepper and toss. Place into an oven proof 13x9 glass dish or other oven-proof low edge dish. You want a container that has a little bit of an edge to make it easier to turn the potatoes later.

3. If I have time, then I'll also make some butternut squash. Cut and remove seeds from a small to medium size butternut squash. Cut into chunks and place in pot. Add 1/2 inch of water and let it come to a boil. Reduce heat and simmer until squash is soft. Remove from pot. Remove the tough outer skin from the squash and discard. Use a blender, food processor (like Cuisinart or similar), or hand-blender to puree the squash. Add some butter, a teaspoon or two of parmesan cheese, about 3 tablespoons of brown sugar. Spoon into a casserole dish that preferably has a cover.

4. Set oven to 350 oF. If you have convection oven, use the convection mode. If not, then use a mode that activates both the upper and bottom heating elements.

Place sausages in the close to the upper heating element.

Place the potatoes/yams on the bottom rack.

Place the butternut squash in the middle of the oven. Alternatively, you could probably also it in the microwave because the ingredients are already cooked, you're merely allowing the flavors to blend.

5. Turn the sausages when the brown on one side. Turn the potatoes/yams at the same time. Remove from oven when both are done (if necessary, cut into the sausage to ensure they're cooked through and take a taste-test of the potatoes/yams to check their doneness).

6. Enjoy!

Answer 2

Milanese Style Penne

18 oz Penne Rigate, boiled to desired doneness
12 oz Sweet Italian Sausage, skinned
2¼ cups Heavy Cream
3/8 tsp Saffron
½ cup Imported Parmesan Cheese
Salt and pepper to taste

Peel sausage and gently brown in a pre-heated pan.

Drain fat and add the cream and continue to cook over low heat for 4 minutes.

Add the saffron and reduce the sauce to the desired consistency.

Lightly chop the sausage and add back to the sauce.

As soon as the pasta is done, add the pasta to the sauce and season with the Parmesan cheese, salt and freshly crushed black pepper.

Thin the sauce with the pasta water when needed.

Serves 6

--Olive Garden website

Answer 3

Brown your 4 sausages in a little oil over a medium-high heat, 5 minutes or so.
Once browned, turn down the heat and add a chopped onion, then a chopped red pepper and a crushed clove of garlic. Cook until they soften, 6-7 minutes.
Then add 200g (half a tin) of green lentils, a glass of red wine and a quarter of a pint of stock. Bring up to the boil then turn down to a simmer and put on a lid.
Let that all simmer for 20 minutes or so.
Remove from the heat, add a tablespoon of chopped parsley, and serve - with a little rice if you think the lentils won't be filling enough. Delicious!

Answer 4

There must be something about Autumn & sausages, I had the same craving the other night.
So, I thinly sliced 1 red onion & 1 white, sweated them gently until soft. While doing this I boiled the sausages to release some fat (optional!) then added them to the pan with the onions, salt, pepper, a bay leaf & 2 cloves of crushed garlic. When it all starts to stick to the pan, deglaze with a nice vinegar (I used honey vinegar). Then lash in some stock & a grated apple, a tin of drained puy lentils, some brown sugar & some mustard. Cook til you're happy with the amount of juices in the pan. Yumerama! No measuring needed.

Answer 5

You could try toad-in-the-hole. Mix up some batter. Fry sausages. Heat oven to around 200o. Put some fat in an ovenproof dish and when hot pour in the batter then lay the sausages on top and allow to cook about 20/30 mins until batter has risen and a golden colour.

Answer 6

You can make biscuits and gravy. You could also make runzas. Add a little bit of hamburger, brown it. Put cressent rolls in the bottom of a cake pan. Add the hamburger and sausage, add some sourkraut. Top with cheese. Add another layer of cressent rolls to the top. Bake in a 350 oven for 15-20 minutes or until the top is golden brown. This recipe is yummy!

Answer 7

HOW ABOUT SAUSAGE IN A RED WINE AND ONION SAUCE
1 1/4 c. chopped shallots or green onion
1 1/4 c. red wine
1 stick butter
2 tbsp. chopped parsley
Combine shallots or green onions and wine. Bring just to boiling. Add butter; stir until melted. Add parsley.

Answer 8

Cut the sausages in pieces. Fry with onions and broccoli or beans (or both). Pour over a box of sliced tomatoes and let it boil for a few minutes. Serve with rice. Mmmm...

Answer 9

Italian Sausage-saute some peppers and onions or if grilling wrap in foil with some chopped garlic and bit of oil and place on grill with the sausages. Serve with pasta or pasta salad, no mayo, use chopped fresh tomatoes, minced garlic, onion and parsley and/or a big tossed salad. Kielbasa- Saurkraut or cooked red cabbage (you can buy it in a jar) and mashed potatoes or pirogis. You can boil the piorogis ahead of time and if grilling, reheat on the grill.

Answer 10

Why try to improve on perfection? Do sausage and mash again with onion gravy!