something different with sausages?

Question

i got some sausages out of the freezer this morning, we have no potatoes or anything.... i dunno what to cook them with!

Answer 1

Toad in the hole.

Answer 2

Here's a recipe but you'll need to nip to the shop on the way home for extra ingredients.

Belgian Country Sausages:

Ingredients:

Sausages
Red table wine
Redcurrant jelly
potatoes

Recipe:

1. Slightly brown the sausages in a saucepan
2. Pour in enough red wine to cover
3. Spoon in half a jar of redcurrant jelly
4. Bring to the boil then turn down to half heat and simmer
5. Boil the potatoes in order to mash them
6. Mash the potatoes with butter, milk, and pepper
7. Ensure the sauce has reduced enough so it has thickened
8. Serve the mashed potatoes and sausages then pour the sauce from the sausages over the dish

A variation is to make the dish with stoemp instead of mashed potatoes. Stoemp is a Belgian mash and can include various vegetables in the mash with chopped bacon. Very tasty!

Answer 3

Sausage Spaghetti Spirals
My family loves this flavorful casserole with hearty chunks of sausage and green pepper. The recipe makes a big pan, so it's nicely sized for a potluck

INGREDIENTS
1 pound bulk Italian sausage
1 medium green pepper, chopped
5 cups spiral pasta, cooked and drained
1 (28 ounce) jar meatless spaghetti sauce
1 1/2 cups shredded mozzarella cheese
DIRECTIONS
In a skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta and spaghetti sauce; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

Answer 4

If you've got flour, water and salt etc. you can have Toad in the Hole.

My son likes Sausage Casserole. Chopped tomatoes, baked beans, chopped onions and sausages all cooked together. If you are feeling brave, add chilli sauce or Lee & Perrins!

Or there's always the old favourite - sausage sandwiches!

Finally, a basic risotto: cut sausages into chunks, brown them off in the frying pan and set aside. Then cook up rice, chicken stock, peppers, onions and chopped tomatoes until rice is soft. Add sausage bits and warm through. Try it with some cayenne pepper for a bit of taste...

Enjoy!

Answer 5

Make a basic tomato sauce, but add a tin of kidney beans and then give it a kick with a tin of spicy baked beans.

You could also chuck in some chopped peppers at the beginning to give the sauce a little crunch.

Add chopped cooked sausage and let it absorb the sauce for a few minutes.

Serve with Garlic Bread and a bottle of lager.

Good to eat sat in front of Friday night telly!

Answer 6

Sausage, Cheese, and Egg Casserole

Ingredients

(6 servings)

12 c Herb seasoned croutons
2 c Grated sharp cheddar cheese
1 1/2 lb Mild bulk sausage
4 a ggs
2 1/2 c Milk
3/4 ts Dry mustard
1/2 ts Salt
1 ea Dash of pepper
1 cn Cream of mushroom soup
1/2 c Milk


Instructions

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day:
Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.

Answer 7

The last thing I made with Sausage: I don't know the recipe by heart, but it's one of those add what you want anyway:

Sausage Loaf

Frozen bread dough (thawed) OR use a bread machine and make whatever type of dough you want

Mix cooked sausage with a pkg of frozen spinach, lots of mozzerella cheese, add some parmesean cheese if you'd like

Wrap the sausage mix in the dough and bake

YUM! Kinda like comfort food, very filling and good! (easy to make too!)

Answer 8

Try the following

Mexican sausage wraps
450g/1lb pork sausages
8 flour tortillas, wrapped in foil
200g/7oz guacamole
1 romaine lettuce, shredded
200g/7oz sour cream
200g/7oz salsa

Method
1. Place the sausages on a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked.
2. In the last 2 minutes of cooking time, add the tortillas in foil to the barbecue to warm.
3. To serve, spread some guacamole onto each tortilla. Top with a pile of lettuce, spoonful of sour cream and salsa. Add sausages and roll.
4. Serve the wraps with extra salsa sauce and a cucumber and spring onion salad.


Or Cheesy frittata with sausages
3 sausages
2 tsp olive oil
3 eggs, beaten
¼ potato, peeled, cubed and par-boiled
110g/4oz cheddar cheese, cubed
salt and freshly ground black pepper, to taste

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat a small frying pan, add the sausages, and cook over a gentle heat for 12-15 minutes, or until cooked and browned.
3. Heat the olive oil in a small frying pan, and when hot, add the beaten eggs, the par-boiled potato cubes and cubed cheese. Season to taste, then place into the preheated oven for 8-12 minutes, or until set and golden.
4. Remove from the oven, slide onto a serving plate, and serve with the sausages on the side

or Toad in the Hole with Roasted-onion Gravy
6 good-quality pork sausages – about 14 oz (400 g)
1 tablespoon groundnut or other flavourless oil (if necessary)

For the batter:
3 oz (75 g) plain flour
1 large egg
3 fl oz (75 ml) semi-skimmed milk
salt and freshly milled black pepper

For the onion gravy:
8 oz (225 g) onions, peeled and sliced
2 teaspoons groundnut or other flavourless oil
1 level teaspoon golden caster sugar
1 dessertspoon Worcestershire sauce
1 level teaspoon mustard powder
15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
1 rounded dessertspoon plain flour
salt and freshly milled black pepper

Pre-heat the oven to gas mark 7, 425°F (220°C).
Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient. Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately

Sausage patties on toast with tomato chutney

For the sausage patties
3 sausages
Salt and freshly ground pepper
For the chutney
1 tbsp vegetable oil
½ red onion, diced
2 tomatoes, diced
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 slice toast

Method
For the sausage patties
1. Take the skin off the sausages and shape meat into four round patties.
2. Fry in a small frying pan, until cooked through. Season with salt and pepper.
For the chutney
3. Heat the vegetable oil in a saucepan. When hot add the onion, tomato sugar and vinegar. Cook for five minutes and serve with the sausage patties on toast.

Answer 9

Wurstsalat
Sausage Salad

1 teaspoon German or Dijon mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
3 tablespoons cold beef stock
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon cracked black pepper
1 lb. precooked knockwurst
1 medium onion
1 medium boiled potato
1 hard cooked egg
2 dill pickles
lettuce leaves

Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well. This is your dressing. Peel and slice the precooked knockwurst into strips. Cut onion into thin rings. Dice the boiled potato. Slice the pickle thinly. Place knockwurst, onion, potato, and pickle in large bowl. Pour dressing over salad and toss gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves with a side of rye bread.

Answer 10

BREAKFAST SAUSAGE CASSEROLE

2 pounds bulk sausage
10 slices bread (crusts removed)
butter, at room temperature
2-3 cups grated cheddar cheese
8 eggs
1 quart half and half
2 teaspoons salt
2 teaspoons dry mustard

Brown sausage and drain on paper towels.
Butter a 9x13 ovenproof baking pan. Spread butter evenly on 6 slices of bread and layer in pan with the buttered side facing down.

Add a layer of sausage, spreading evenly, then add a layer of cheese.

Cover the sausage and cheese layer using 6 buttered slices of bread with the buttered side facing up.

Mix together dry mustard and salt. Combine milk, eggs, mustard and salt.

Pour milk mixture over top of bread and allow to stand overnight in the refrigerator.

The following day, bake at 350°F for 1 hour.

Remove from oven and allow 20 to 30 minutes before cutting into serving sized pieces.

Can be frozen. Leftovers can be reheated in the microwave.

BISCUITS AND SAUSAGE GRAVY

8 buttermilk biscuits
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-6 tablespoons of flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to mske the gravy as thick as you like, add milk and stir with whisk.
Serve over biscuits.

Answer 11

Sauteed them with some peppers and onions and serve on a hoagie. Or warm the sausage through and serve along side some yummy mac and cheese. Sausage goes great with cabbage, if you have that or even sauer kraut.