Showing posts with label Sausages. Show all posts
Showing posts with label Sausages. Show all posts
I found these really nice sausage patties in the grocery store the other day. They were my favourite brand of Sausages, Heck Sausages, and they were shaped like hearts!
What better to serve your sweetie pie with in the month of love than a breakfast sandwich made with a heart shaped sausage patty!
To be honest we didn't really have these breakfast sandwiches for breakfast. We had them for lunch . . . kind of like brunch I guess. They went down a real treat.
You want to make sure you have a really good sausage meat to use for these . . . when the star of the dish is the sausage, you want it to be a good one.
The egg part are small omelettes . . . beaten eggs together with minced peppers. So tasty. I have stainless steel cooking rings so I cook them in them.
Just pop the greased rings into a greased skillet and divide the beaten egg mixture between them, cover and cook, until almost set. Uncover and remove the rings, flip em over and they are the perfect size for popping between two halves of a toasted English Muffin along with that sausage patty.
A nice slice of cheddar gets melted on top of the sausage pattie. Seriously good.
Yummo! But that's not the best part . . . nope . . .
I caramelized some onions to spoon over top of the whole thing. FABULOUS!
I just used some butter and slow cooked them until they were golden brown and meltingly tender . . . adding some seasoning and a bit of honey for the last five minutes or so of cook time.
Served up with potato wedges, this was one very wicked Breakfast/Brunch/Lunch/Supper sandwich, I kid you not! Try and fine one of these in that place with those yellow arches. Impossible.
This is the best! And so simple to make too. My husband quite simply adored it . . . okay . . . I did too.
This is a sarnie nobody can complain about. Serve with ketchup or brown sauce and some wedges on the side for a full meal deal!
Four thick pure pork sausage patties
(I used heck)
For the eggs:
6 large free range eggs
2 TBS whole milk
1/4 each of a red, green and orange or yellow pepper, finely chopped
(Should come to about 1/2 cup altogether)
fine sea salt and freshly ground black pepper
4 English muffins toasted
Cook
the sausage patties in a non-stick skillet until nicely browned and
cooked through. Place a slice of cheese on each. Set aside and keep
warm. Beat together the eggs, peppers and seasonings. Take 4 (3 1/2
inch) cooking rings and spray them with cooking spray. Place them in a
clean skillet you have already sprayed with cooking spray. Divide the
eggs between the rings. Cover and cook over medium heat, until almost
set. Remove the rings and flip over to brown the other side.
Toast
your muffins on one side only. Place the eggs on the bottom halves.
Top with an egg round each, then a sausage pattie and one fourth of the
caramelized onions. Place the top halves of the muffins on top and
serve immediately.
To caramelize onions:
Peel and
slice two large onions into rings. Melt a knob of butter in a pan.
When it begins to foam add the onions. Season with a bit of salt and
pepper. Cook, over medium low heat, stirring frequently for about 15
minutes, until golden brown and caramelized, adding a teaspoon of honey
for the last five minutes or so. They should be meltingly tender.
*The Ultimate Sausage Breakfast Sandwich*
Serves 4
Serves 4
fine sea salt and freshly ground black pepper
You will also need:
a quantity of honey caramelized onions (see below)
4 slices of cheddar cheese
Note - I was not paid or given free sausages to write this. I quite simply love the sausages I used and they are my favourite. You might like them too.
My husband is a real meat and potatoes man. He would happily eat nothing but meat and potatoes every night of the week and never tire of it. Give that man a sausage and a pile of mash and he is in "man heaven."
I saw a recipe on Jamie Oliver's page the other day and it sounded really good. I am not sure if it is in his new cookbook "Comfort Food" or not, but I am betting it might be.
It had an unusual sounding apple and onion gravy . . . and all of the elements are cooked separately and then put together at the end . . .
The sausages are baked in a hot oven and then placed on a bed of cooked herby apple and onion, then covered and kept warm.
Jamie popped his back in the oven with the yorkshire pudding, but I found the sausages to be already well cooked by that time and so I mostly just kept them warm. I also chose to use a mix of parsley, sage and thyme as I am not overly fond of rosemary.
The gravy is made using the other half of the apple and onion mixture. He used hard cider in his. I used apple juice. It turned out fabulously delicious. I also chose to cook my own Yorkshire pudding recipe rather than his.
Why? Because it was my father in law's recipe, and he was an army cook and it's no fail and turns out beautiful each and every time. I think it's the best. When something works well, why mess with it.
It just works beautifully all together . . . the crisp yet succulent sausages . . . on that fruity oniony bed of caramelized apple and onion . .
Sitting on that crisp yorkshire pudding base . . .
that delicious gravy . . . poured over top. Heaven. Man Heaven. I have to serve mash with this or my husband would revolt. He likes his mash. A nice vegetable on the side doesn't go amiss either.
WHAT YOU NEED TO MAKE JAMIES TOAD IN THE HOLE
For the Yorkshire Pudding:
2 large free range eggs (at room temperature)You will also need oil
fine sea salt and freshly ground black pepper to taste
HOW TO MAKE JAMIE'S TOAD IN THE HOLE
It only looks complicated. It's really very simple.
While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil. Once it begins to foam add the onions and apples, along with half of the herbs. Cook for 20 minutes, stirring occasionally, until golden. Remove from the heat once soft. Add the honey and a splash of water if dry. Season with some salt and black pepper.
Remove the sausages from the oven. Place them into a casserole dish along with half of the apple/onion mixture. Cover with foil and keep warm in the warming oven. Pour about 1/4 inch of oil into a 9 by 15 inch deep sided pan.
Place it into the oven. Once it
begins to sizzle, remove it from the oven and pour the yorkshire pudding
mix into it, all at once. and then bang it back into the oven. Bake
for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.
While
the yorkshire pudding is baking make the gravy. Return the apples and
onions back to the stove over high heat and sprinkle with the flour.
Allow it to brown until lightly golden brown. Whisk in the apple juice
and stock, and a couple of good splashes of Worcestershire sauce.
Cook, whisking constantly until the mixture bubbles and thickens.
Taste and adjust seasoning as required.
To serve,
divide the yorkshire pudding amongst six plates along with the sausages
and some of the apple/onion mixture. Ladle the gravy over top and
serve.
Jamie's Toad in the Hole
Yield: 6
Prep time: 1 H & 15 MCook time: 35 MinTotal time: 1 H & 50 M
A delicious version of Toad in the Hole in which all of the elements are created separately and then put together at the last to serve. Makes for crispy yorkshire pudding, a flavourful gravy and perfectly cooked and crisp skinned sausages!I am using my own yorkshire pudding recipe for this, because . . . I hate to say it Jamie, but mine is the best!
Ingredients
For the Yorkshire Pudding:
- 2 large free-range eggs (at room temperature)
- 1 tsp salt
- 1 1/3 cups milk, at room temperature (320 ml)
- 1 cup flour (140g)
- oil for the pan
For the meat and gravy:
- 2 large onions, peeled and sliced crosswise into 1/4 inch slices
- 3 eating apples, peeled, cored and slice into 1/4 inch slices
- a large knob of fresh butter
- 1/2 tsp each, dried parsley, thyme and sage leaves
- fine sea salt and freshly ground black pepper to taste
- 2 TBS runny honey
- 12 big fat Cumberland sausages (you can use any good Butcher's style of sausage)
- 1 heaped TBS of plain flour
- generous cup of cloudy apple juice (250ml)
- generous cup of beef stock (250ml)
- Worcestershire Sauce
Instructions
- Whisk all of the ingredients together for the Yorkshire pudding until well blended. Cover and allow to sit on the side for 1 hour prior to cooking.
- Pre-heat your oven to 240*C/475*F/ gas mark 9. Put the sausages into a large sturdy roasting tray along with a dollop of olive oil. Toss to coat and then roast them in the oven for 20 minutes, at which time they will be golden brown.
- While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil. Once it begins to foam add the onions and apples, along with half of the herbs. Cook for 20 minutes, stirring occasionally, until golden. Remove from the heat once soft. Add the honey and a splash of water if dry. Season with some salt and black pepper.
- Remove the sausages from the oven. Place them into a casserole dish along with half of the apple/onion mixture. Cover with foil and keep warm in the warming oven. Pour about 1/4 inch of oil into a 9 by 15-inch-deep sided pan.
- Place it into the oven. Once it begins to sizzle, remove it from the oven and pour the Yorkshire pudding mix into it, all at once. and then bang it back into the oven. Bake for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.
- While the Yorkshire pudding is baking make the gravy. Return the apples and onions back to the stove over high heat and sprinkle with the flour. Allow it to brown until lightly golden brown. Whisk in the apple juice and stock, and a couple of good splashes of Worcestershire sauce. Cook, whisking constantly until the mixture bubbles and thickens. Taste and adjust seasoning as required.
- To serve, divide the Yorkshire pudding amongst six plates along with the sausages and some of the apple/onion mixture. Ladle the gravy over top and serve.
- We like mash and veg with this. Sometimes I cook cabbage, or carrots and peas. Today I cooked carrots and baby brussels sprouts.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Thanks so much for visiting! Do come again!
This recipe showcases Capellini pasta. Capellini is not something which I have had a very easy time finding here in the UK actually.
Capellini, or angel hair pasta traditionally cooks in a fraction of the time as regular pastas. I decided to do an all in one pan dish, with the pasta actually cooking in the sauce. I thought Capellini would be perfect for this because of it's shorter cooking time.
I used fresh chorizo sausage, which was easily crumbled and gave the sauce a bit of a kick. Feel free to use the dried version as well. Both are good.
Some tinned chopped tomatoes, a tin of drained borlotti beans, some frozen peas along with onion, garlic and stock and I had a very delicious entree indeed, and all in one pan.
I like it when I can cut back on the washing up don't you??? All in all it made for a lovely and fairly quick supper. A scattering of grated cheddar on top and we were good to go. The pasta worked very well and the whole dish was very tasty and colourful. A pleaser all round!
*Chorizo Skillet Supper*
Serves 6 to 8
I was recently contacted and asked if I would like to try out some sausages. HECK is a company owned by the Keebles who are a family of farmers and sausage enthusiasts. They produce a range osf 8 differen premium sausage varieties ranging from the traditional 97% pork to the more unique Chicken and square sausages. They also produce several gluten free varieties. You can read more about how they produce their sausages here.
We really love sausages in this house! Not the cheap nasty ones out there that are yuck, yuck, yuck . . . we are a bit more discerning in our tastes and those cheap and nasty ones just have a horrible consistency and are loaded with fat. We do NOT like those . . . so we are always up for trying something which is better. Getting to try new things is the best part of my job!
These are farmers market quality. It can't be bad and with Christmas coming up with all of the entertaining that entails, we were absolutely up for trying these sausages.
One package which was sent was their Smoky Chorizo-style sausages. Hearty and tangy with a smoked paprika kick. Gluten Free. (nice!)
These had a really lovely flavour. Nice colour. Nice texture and just enough heat, and a lingering afterburn . . . without it being overpowering in the least. Most pleasant. We quite enjoyed. I had only ever eaten the dried chorizo sausages that you can buy which come from spain and are pre-cooked. These were quite nice and I would buy these, absolutely.
Content: 85% British Pork Shoulder Corn Flour, Water Red Peppers (1%) Spices, Salt, Sugar Leek Powder Preservative (Sodium Sulphite) Stabilisers (Diphosphates) Herb Yeast Extract Colour (Paprika Extract) Antioxidant (Ascorbic Acid) Spice Extract. Filled into natural pork casings.
Next up "The Family Favourite." Good old pork. Comforting, noble and satisfying, this is the original favourite, a classic that’ll never lose its shine. These are the kind that I would use to make my Christmas Stuffing with or my sausage rolls. They are also gluten free, which is nice. Those cheap and nasty things use far too much filler. I want meat in my sausage, not filler.
Our verdict . . . meaty and moist without being greasy. Just what you would expect from a good breakfast or supper sausage.
We both enjoyed.
Content: 85% British Pork Shoulder Corn Flour Water Salt Rice Flour Leek Powder Cream Powder (from Milk) Sugar Spice Yeast Extract Preservative (Sodium Sulphite) Flavourings Natural Flavourings Spice Extracts Citric Acid Antioxidant (Ascorbic Acid). Filled into natural pork casings.
Next . . . the Plump Pork & Apple Sausage. Pork and apple are made for each other. They are a marriage made in heaven. The perfect marriage of savoury and sweet . . . did they live up to their promise?
These were gorgeous. Not greasy. Well flavoured. With just enough of a hint of apple flavour to bring out the best of the pork. Also gluten free.
Contents: 85% British Pork Shoulder Corn Flour Water Apple Flakes (2%) Salt Rice Flour Leek Powder Cream Powder (from milk) Sugar Spice Yeast Extract Preservative (Sodium Sulphite) Flavourings Natural Flavourings Spice Extracts Citric Acid Antioxidant (Ascorbic Acid). Filled into natural pork casings.
Heck 97% Pork. These lip smackers were my favourite of them all. Meaty and well flavoured and lean. Moist and not greasy. They were the overall winners with us both. Once again gluten free.
Contents: 97% British Pork Shoulder Salt Cream Powder (from Milk) Spices Preservative (Sodium Sulphite) Antioxidant (Ascorbic Acid). Filled into natural pork casings.
All in all we were very impressed with these sausages, and we would happily buy any of them. These tasty links are available at supermarkets throughout the country.
Thank you very much to Katy and to Heck Sausages for sending us these to try out. We now have a new favourite. Tis true.
Follow them on facebook.
Tweet them on Twitter @HeckFood
Check out the tastiness on Pinterest
Some sausage tastiness to get your tastebud juices flowing:
Oven Barbequed Sausages
Cider and Honey Braised Sausages
Bean and Sausage Hot Pot
(The chorizo ones would be fab, FAB in this!)
Hawaiin Sausage Casserole
Creamy Mustard Sausage and Pasta Hot Dish
Sausage and Squash Mash
Sausage and Bacon Toad in the Hole
Fruity Sausage Baps
Cherry Tomato and Sausage Bake
Sausage and Corn Bake
And that's just for starters! Thank you Heck Sausages!
Subscribe to:
Posts (Atom)
Social Icons