Does anyone have any sausages recipes?

Question

I want something quick and easy.

Answer 1

I make a great and simple sausage pasta recipe:
Farfalle with Sausage Tomatoes and Cream
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Makes 6 servings.
Bon Appétit
January 2006

Answer 2

Maggi Devilled Sausages

Answer 3

Andouille

* 15 pounds boned pork butts
* 15 tablespoons onion powder
* 4½ tablespoons kosher salt
* 3 tablespoon pepper
* 4½ teaspoons thyme
* 2 teaspoons ground allspice
* 2 teaspoons nutmeg
* 2 teaspoons cayenne pepper
* 2½ teaspoons sugar
* 2½ teaspoon paprika
* 1½ teaspoon ground bay leaf
* Cure, in the amount recommended on the package for 15 pounds of meat (1)
* 3 cups ice water

Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.

When the meat is chilled, mix the water with the cure. Then thoroughly mix the remaining ingredients with the water / cure mixture. Then thoroughly mix the water / cure / spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings.

Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings (2). Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

Answer 4

This is how i cook sausages and they turn out pretty good :

Ingredients :
Sausages (beef) , onion , tomato , green pepper , a pinch of salt and pepper , sunflower oil .

-First cook the sausages in some water (until done ).
-Slice ur sausages and put aside.
-Slice the onion and green pepper , cut tomato into small cubes.
-Sautee the sliced onion, green pepper and tomatoes in the oil, add a pinch of salt and pepper.
-When the vegetable slices are kinda cooked well , add the sliced sausages , stir for 2 or 3 min.

prepare any dressing u preffer and ( i make it myself when im in a hurry : some mayo , BBQ sauce , Ketchup all mixed together..tastes gr8 ! )

A perfect sandwhich!

Answer 5

Italian sausage and peppers:
brown some Italian sausage,
saute a whole peeled yellow onion and a green bell cut in julienne strips in some extra virgin olive oil with minced garlic. after the onions are translucent and the peppers are soft, add the sausage and some italian seasonings. You could also add one crushed whole tomato for extra texture.
Simmer it for about 15 minutes and serve with potatoes, risoto pasta or rice.

Answer 6

SAUSAGE RICE CAKES WITH TOMATO SAUCE

1 c. boiled rice (or left over rice)
1 unbeaten egg
1/2 tsp. grated onion
1/8 tsp. salt
1/2 lb. bulk sausage

Mix ingredients together. Shape into 6 flat cakes (or spoon into lightly greased skillet and flat with back of spoon). Cook slowly until brown on both sides. Drain off excess fat. Add can of tomato sauce and simmer 2 to 3 minutes. Serve with salad and a vegetable, preferably a green one.

Answer 7

Toad in the Hole
2 eggs 1 cup milk
1 cup plain flour, sifted with 1/2 tsp salt
6 thick beef or pork sausages
Use electric frypan for this

1. Make batter 1st. Beat eggs in a deep bowl then beat in milk.
2.Gradually beat in sifted flour & continue beating until batter is very smooth. Cover & put aside for 20mins.
3.Prick sausages & place in a single layer in a cake tin or casserole dish(approx. 23x23cm). Bake in a hot oven (200c) for 10 mins, turning once. Do not drain fat from tin.
4.Pour batter over sausages & return dish to oven for 25-30 mins, or until batter is puffy & golden brown.
Serves 4-6 Serve with tomato sauce & salad. For a different flavour use bratwurst. You could also add chopped parsley or snipped chives to batter.
or
Grab a Maggi Devilled sausages sachet from your supermarket & get all the ingredients on it plus 3 lge potatoes,frozen beans & corn or whatever veg you prefer to add.
1. Fry sausages. Remove from pan & cut into pieces.
2. Dice potato & add potato apple & onion to fry pan & cook while cutting sausages.
3. Add sausage pieces into it & then do step 3 on back of packet. Add your beans etc.
4. Do step 4 on pack but I put my lid on frypan to help cook potatoes quicker or leave lid off but check potatoes

Answer 8

toulouse sausages (quite garlicky) served with puy lentils cooked with red wine & onions -very nice!
cook the puy lentils as instructed on the pack then add to some the onions cooked in the red wine- add more garlic if required
serve with the cooked sausages and whole baby carrots

Answer 9

try