sausage recipes please

[sweetmonkey]

i want to do something different with sausages.

we either end up with bangers and mash, sausage chips and beans or sausage casserole
can anyone give me some inspiration please
TIA

Buy a packet of puff pastry, roll it out and put sausage meat mixed with v finely chopped onion and herbs in the middle then lay pastry over the top, cut slits in and cook for 30 - 40 mins. Or Delia has a recipe for sausages and puy lentils which is lovely when it's not quite as hot out!! Or look at waitrose.com, find the recipe page and type sausages into the recipe finder - I get lots of lovely ideas from here!

ooo thanks will do that now

anyone else? please im desperate

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saw this and was about to give you my recipe for sausage casserole ... guess that's out then

Toad in the Hole?

Bah, beaten by 18 seconds

I love sausages wrapped in tortillas or flat bread with sweet chilli sauce and salad.

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the thing is dp has a terrible electric oven and trying to get the batter to cook and raise is impossible. i dont even attempt to do yorkshire puds anymore,

usually the sausage casserole is a powder mix that you make up and add peppers and onions to, so if you have anything different id be v interested, thanks

Yay ... okay, sausage casserole - it's a slow cooker recipe, but can probably easily convert to an oven - just stick it in for about an hour/hour and a half on 180C? Would have thought that would do it.

Anyway:

Ingredients
1lb sausages
1 medium onion, diced
2 large carrots, chopped
3 large potatoes, cut into pieces
1 leek, sliced
150g baby mushrooms
1 red pepper, sliced
half a pint of chicken stock
squirt of tomato puree
cornflour to thicken
Method

1. Brown the sausages for ten minutes in a frying pan

2. Place all the ingredients into the slow cooker, except the cornflour.

3. Cook in the slow cooker for 6-8 hours on low.

4. When ready to serve, mix a couple of tablespoons of cornflour with some water in a cup, then pour the resulting mixture into the casserole. Simmer on stove until sauce is required thickness

Serves: 3-4 depending on appetite.

Soften up some apples in frying pain, put aside when browned.

Cook sauasages. When cooked, add cider and some crushed juniper berries. Reduce cider and then add cream. Serve with teh apples with whatever you fancy.

oo oo oo he has a slow cooker so ill use that , exxxcelllent!!
thanks

get some pancetta or smoked bacon lardons and fry them with some onions. when browned/onions soft, put in pack of sausages (this is good with herby/toulousey ones but any will do). add a handful of red lentils and a couple of handfuls of puy or green lentils, and stir around, and a tin or two of plum tomatoes. a pinch of sugar. then put enought stock (any old stock cube) in to double the volume, bring to boil, and then turn down to v low simmer for as long as possible (at least and hour and a half, but i've done it for up to four...depends what you're doing). check occasionally to make sure not sticking. leave lid on or off depending on how much liquid is left. what you want is a thick lentil stew around your sausages.

serve on it's own (v GI) or with bread, rice, pasta, whatever.

it is really really delicious and even people that hate the very idea of lentils seem to like it.

and i made it up (not hard tho!)

HTH

sorry, when you put the sausages in, you brown them for a couple of minutes...forgot that bit

ah thanks everyone,all sound delish, i have heard that lentils are meant to be quite nice but not alot of people use them anymore. i will give this a go as i like to try new things and have been wanting to use lentils for a while

sweetmonkey - just reread the recipe and notice it says "on low" - on my new slow cooker I do it on "medium" - think you'll need to check the slow cooker manual to see which is the appropriate length of time/heat setting to put it on.

OK thanks

Take sausagemeat out of skins and form into little ball shapes. Fry and make a tomato, white or red wine sauce with onion, garlic and thmye, serve with pasta or rice.

Or take out of skins, mix with a bit of mashed potato, parsley and finely chopped onion, make patties, fry til golden and serve with fresh green beans or a salad

This one's from a Sainsbury recipe card and is delicious!

Spicy Sausage Ragout

8 sausages (any sort - herby ones are nice)
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 cloves of garlic, crushed
2 teaspoons fennel seeds
2 teaspoons paprika
400g tin chopped tomatoes
1/3 pt stock (veg or chicken)
330g pasta (fusilli, penne, macaroni etc)

I cook the sausages in the oven (Gas 6 - don't know equivalent - for 30 to 40 minutes) while preparing the rest of the ingredients.
Fry the onions until soft, add the peppers and fry for 3-4 minutes. Stir in the garlic, fennel seeds, paprika, tomatoes and stock, and season to taste. Bring to the boil, then simmer for 15 minutes until the sauce has thickened.

Cut the sausages into bite sized pieces, add to the sauce and simmer for another 10 minutes.

You can either cook the pasta separately, or do as I do and chuck it in the same pan after the tomatoes and stock and let it all cook together (saves on the washing up!)

Mmmmmm, enjoy!!!

ah they both sound delicious too. god im spoilt for choice now. thanks everyone though!!!

I use this on sausages, chicken or carrots

Tablespoon of honey,
1/2 tablespoon of grain mustard

Put both in a mug and fill up to the top with boiling water. Stir vigorously!

Put sausages in a flat dish and pour all over. Leave for as long as you want and then cook for about half an hour. I take the dish out at this point and check to see if it's done. If not, spoon the juice back over the sausages and give it a bit more time.

When the sausages are cooked, take them out of the dish. If you want to, stir in a big spoonful of creme fraiche to thicken up any gooey juice remaining. Pour back onto sausages before serving.

It's v v v v simple and v v v delicious. The only downside is that the cooking dish is often a nightmare to get clean!

My dh likes this one:

Sausages in a nest of cabbage

Stir-fry half a cabbage with some chopped garlic and rosemary. Remove from the pan, add the sausages and brown all over. Return the cabbage to the pan, bury the sausages in the cabbage then add stock and a glug of red wine. Put a lid on the frying pan and simmer gently for 20 minutes, adding more stock if the cabbage gets dry. Serve with rice or mashed potatoes.

ive got a feeling we are going to be eating alot of sausages so i can try all these recipes out