What can I do with my sausages.

**OllieMartin** · 22-01-2010, 01:21 PM

Fry in a large pan, and boil some mouth-sized chunks of potato.
drain the potato and add to the sausages with a quartered onion, chopped courgette and about 4 rashers of bacon. Cook until the bacon is done.
Add half-and-half stock and white wine to cover about 2/3 of the contents. Add worchestershire sauce and any herbs you can get your hands on (parsley, thyme, oregano are 3 favourites for this dish). Boil to reduce the liquid slightly, season to taste.

It's a really hearty winter casserole. I do it fairly often.

**Shadylane** · 22-01-2010, 01:26 PM

Squeeze the meat out of the skins and roll into rough balls. Then pan fry them in a little oil with some garlic and chilli - pan needs to be pretty hot first so they brown nicely. While you're doing that have some rice cooking. Near the end chuck in some frozen peas and beans and add your cooked rice to the mix. Stir it all up and then scoff it. You can also do it with pasta as a meat balls and pasta dish. Beaut.

**SarzWix** · 22-01-2010, 01:31 PM

You could try this:

Baked Italian Sausages, with Potatoes and Rosemary. : Bill Granger Recipe �|� LifeStyle FOOD

It's really nice, works well with all types of sausages not just the italian ones he recommends. Great with a salad of winter type leaves. We've omitted the garlic cloves, and substituted the ciabatta with chunks of garlic bread too, and that works as long as you put it in about halfway through the cooking time.

**Dane End Dolly** · 22-01-2010, 01:43 PM

for a really quick dish

chop sausages into chunks and fry (in deep non stick pan) chop a few rashers of smoked bacon and add to pan. add chopped onion, garlic, sweet peppers chopped chillies and any veg from lottie frozen or fresh. add loads of fresh herbs (whatever available - not mint tho) salt, pepper, smoked paprika and allpurpose seasoning. chuck in some couscous or cooked basmati rice and you have quite a tasty cheap colourful dish. add a side salad if you want.

**shirlthegirl43** · 22-01-2010, 01:51 PM

My fave sossie recipe is:

Chop sossies into bite sized chunks (with scissors).
Slow fry a sliced onion or three until caramelising nicely, remove onions to a bowl.
Fry the sossie bites till they are cooked and nicely browned, remove to the same bowl as the onions.

Make gravy with the meaty/oniony juices in the pan, put the sossies and onions into the gravy and heat through.

Heat up required number of giant yorky puds and steam your fave veggies.

Serve veggies and sossies in gravy in the giant yorky - YUMMY!!

**HeyWayne** · 22-01-2010, 01:51 PM

We (I) will often cut them into portions - around an inch and half or so long, and simply fry in a saucepan.

Meanwhile in another pan I make up a risotto of choice (butternut,saffron or whatever's to hand).

When the risotto is cooked I stir through the sausage portions and some butter and parmesan.

Serve with an extra shaving or six of parmesan.

**HayleyB** · 22-01-2010, 01:52 PM

Skin, mix with small handful breadcrumbs, cumin, chopped chilli or any other spice, season, mix in an egg, leave in fridge for half an hour to firm. Tip - wet hands... then roll into meatballs, fry till browned.

**HayleyB** · 22-01-2010, 01:53 PM

amazing what you can do with sausages innit....

**lottielady** · 22-01-2010, 02:00 PM

Make a basic tomato sauce with tinned toms, onion, garlic, chili, small sprinkle of sugar and fennel seeds if you have them, take the sausages out of the skin and break into small bitesize pieces and then pop them in the sauce and let the whole lot bubble away until nice and thick, add to some cooked pasta and parmesan, yummy

**piskieinboots** · 22-01-2010, 02:07 PM

my fav sausage dish:

Put two large red onions (chunked lengthwise not sliced) and the sausage into a baking tin with a little olive oil, cook at mark 5 for 30 mins, then add 200g cherry toms (halved) and 3 tablespoons of (good quality) balsamic vinegar, cook for another half hour - job's a good 'un.

Just before serving add a large handful of fresh torn basil and serve with fresh crusty bread - it really is delicious

**OllieMartin** · 22-01-2010, 02:09 PM

A use for the left-over sausage skins:

Fill the skins with a sugar-water solution, tie both ends up and drop the filled skin into a bowl of water.
The sausage skin will slowly inflate.
This is a practical demonstration of the effects of osmosis as the sugar molecules won't pass through the skins, but the water will.

**Bren In Pots** · 22-01-2010, 02:30 PM

This is my fave sausage recipe and there's lots more on the same site:-

sausagefans.com :: recipes :: sausage and vegetable bake

I suppose it depends what other ingredients you have to what you end up cooking.

**piskieinboots** · 22-01-2010, 02:32 PM

Originally posted by OllieMartin View Post

A use for the left-over sausage skins:

*sends help

**Alison** · 22-01-2010, 02:34 PM

Does everybody else here always fry sausages? I find they're rather greasy that way, even ones that aren't that fatty. Always grill mine, even if I'm then going to add them to a fried dish cos that way you get rid of any fat that comes out of them.

Re your sausages, suggest a sausage caserole with mash and a nice pile of green veg.

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