RECIPES
1. Don’t prick your sausages
By doing this, all of the flavour and moisture will come out.
2. Use a pair of tongs and turn regularly
This will ensure they cook evenly and do not burn.
3. Cook over a moderate heat
Never cook sausages over a high temperature, as this can cause the skin to burst.
4. Always cook your sausages right through to the centre
This will ensure the sausages are fully cooked. Allow sausages to rest for a few minutes before serving.
Ingredients
Preparation time 15 minutes, Cooking time 20 minutes (Serves 4-6 )
- 6 Calabrese style sausages (hot or mild)
- 1 medium onion chopped finely
- 1 small carrott cut into 1 inch pieces
- 1 celery stalk cut into 1 inch pieces
- 1 small eggplant cut into 1 inch pieces
- 1 small zucchini cut into 1 inch pieces
- 1 small red capsicum cut into 1 inch pieces
- 1 garlic clove finely diced
- ½ tablespoon fresh basil coarsley chopped
- ½ tablespoon fresh continental parsley coarsley chopped
- 2 teaspoons olive oil
- 1 cup water
- 2 cups tomato puree passata
- Salt & pepper to taste
- 4 cups rigatoni pasta
- ¾ cup finely grated parmesan or grana padana cheese
- 1 glass red wine
Method
Step 1.
Remove the Calabrese sausage from casings and roll into bite size meatballs.
Step 2.
Dice onion, carrott, celery, eggplant, zucchini, red capsicum, garlic cloves, fresh basil and fresh continental parsley.
Step 3.
Heat a good size saucepan on medium high adding the olive oil, allow to heat up then add onion, garlic, Calabrese meatballs and stir gently until browned off.
Step 4.
Add all the diced vegetables, herbs and add salt and pepper to taste and continue stirring gently.
Step 5.
Add a glass of red wine and 4 cups of tomato puree passata and water as required. Allow the sauce to come to the boil.
Step 6.
Turn the heat down and allow to cook for a further 15 minutes stirring occassionally, simmer for a further 10 minutes allowing the sauce to thicken a little.
Step 7.
Bring another saucepan with water to the boil adding a teaspoon of salt, add the rigatoni pasta cooking until its al dente.
Step 8.
Drain the rigatoni pasta. Mix through the calabrese meatball ragu.
Step 9.
Serve with grated parmesan or grana padano cheese & even a little more.... Bon Appetite!
Ingredients
Preparation time 15 minutes, Cooking time 20 minutes (Serves 4-6 )
- 6 Portuguese sausages
- 1 small red onion quartered
- 1 garlic clove chopped finely
- 2 tablespoons fresh basil chopped coarsely
- 2 tablespoons continental parsley chopped coarsley
- 2 tablespoons orange zest
- 50 ml orange juice
- 1 small tin corn kernals
- 1 small tin lentils
- 1 small tin chopped tomatoes
- 4 tablespoons olive oil
- 1 tablespoon cherry vinegar
- 2 x pita bread
- 1 packet corn chips
- 2 teaspoons paprika
- Salt & pepper to taste
Method
Step 1.
Heat up a saucepan adding olive oil on medium heat, add your smoked Portuguese sausages, turn gently for 4 minutes, once the sausages are par cooked put to one side allowing the flavours to infuse.
Step 2.
Using the same saucepan on medium heat add the onions, garlic, chopped herbs, paprika, lentils, corn, tomatoes, orange zest, orange juice, salt, pepper and the sausages. Stir gently allow to come to the boil then simmer for 15 minutes.
Step 3.
Lightly brush your pita bread with olive oil on both sides and either put into a sandwich press or lightly toast until crispy.
Step 4.
In a large serving bowl place the Portuguese casserole with the crispy pita bread and corn chips around the outside of the serving dish.
Chef's Suggestion
For a little extra zing to the dish add lemon or lime zest and its juices, a small spoon of sour cream taking this dish to another level and in Portuguese they say……. BOM APETITE!!
Ingredients
Preparation time 15 minutes, Cooking time 20 minutes (Serves 4-6 )
- 6 German sausages
- 1 small onion thinly sliced
- 1 garlic clove crushed
- 4 swiss mushrooms sliced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh chives chopped
- 2 tablespoons curly parsley chopped coarsley
- 2 tablespoons german or dijon mustard
- ½ cup chicken stock
- ½ cup thickened cream (250 mls)
- ¾ shredded parmesan
- 1 packet spiral pasta
- 1 tablespoon olive oil
- salt & pepper to taste
Method
Step 1.
In a large fry pan add olive oil on medium heat cooking the German sausages for 6 to 8 minutes turning regularly, when cooked remove from pan and allow to rest for 2 to 3 minutes then slice into 1cm rings.
Step 2.
In the same fry pan on medium heat add the onion, garlic, swiss mushrooms, fresh herbs, salt and pepper to taste and sautee stirring regularly for 3 to 4 minutes.
Step 3.
Add the german sausages, chicken stock and bring to the boil then reduce heat and bring to a simmer for 2 to 3 minutes. Add mustard and parmesan cheese then remove from heat and put aside.
Step 4.
In a large pot bring water to the boil adding to 2 teaspoons of salt, add the spiral pasta and cook until pasta is al dente. Drain the pasta and stir through the German sausage sauce and…… Guten appetit!
Ingredients
Preparation time 20 minutes, Cooking time 10 minutes (Serves 4-6 )
- 6 Sicilian sausages (mild or hot)
- 2 blood oranges peeled, juiced and diced
- 1/3rd baby cos lettuce washed and dried on paper towel
- ½ tub small yellow cherry tomatoes cut in half
- ½ fennel sliced thinly
- 6 red globe grapes rinsed and cut in half
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salt & pepper to taste
Method
Step 1.
In a large frying pan add olive oil and turn to medium heat, add the sausages cooking for 8 to 10 minutes turning regularly.
Step 2.
Once the sausages are cooked put to the side, allow to cool and let the flavour to infuse and the moisture to settle.
Step 3.
In a small size bowl add olive oil, white wine vinegar, blood orange juice, salt and pepper to taste, mix lightly and put to the side.
Step 4.
In a medium size bowl add the cos lettuce, fennel, yellow cherry tomatoes, globe grapes, diced blood orange and prepared salad dressing mixing through lightly.
Step 5.
Slice the Sicilian sausages on an angle and arrange around a serving platter placing the salad mix in the middle and serve. ...Buon Appetito!
Ingredients
Preparation time 20 minutes, Cooking time 15 minutes (Serves 4-6 )
- 6 Napoli style sausages
- 1 pack Nonna J’s pizza bases (square)
- 1 large tomato diced into small pieces
- 8 cherry bocconcini cut in half
- 6 button mushrooms thinly sliced
- 2 cups baby spinach
- 12 black pitted olives
- 8 anchovy fillets (optional)
- 2 tablespoons fresh basil chopped coarsley
- 2 tablespoons fresh flat leaf parsley chopped coarsley
- 2 tablespoons olive oil
- ¾ cup shredded mozzarella cheese
- salt and pepper to taste