The continental sausage, pork meat and veal stuffed into a natural casing, skin or intestine, is a popular breakfast or barbecue filling. However, it can be used in a much wider range of meals and snacks. Pork meat is the most traditional version and in modern production a whole range of additional herbs and spices have been added to create everything from the humble to the luxury variety.
Sausage Casserole: often found in a bun, or served with eggs at breakfast (particularly in the UK), for an alternative recipe try Sausage Casserole. This is great as a warming winter dish but can be served as a lighter supper too. Use the best quality pork sausages and combine with bacon, chopped onions, thyme, crushed garlic and paprika. Fry off the onions, and place in a casserole dish adding chicken or vegetable stock; gently brown both the sausages and bacon and then combine in the casserole with the other ingredients. Cover the pan and cook for around 20-25 minutes, simmering gently. To add a richer flavor and texture add a pinch of dark sugar and dash of red wine to the liquid.
Left Over Sausages & Pasta: traditionally made from left over parts of an animal, sausages often end up as left overs themselves. In the great tradition of “waste-not-want-not” never trash left over sausages! Chopped up and added to any pasta dish they can add extra flavor and texture. For mild sausages try adding to a creamy pasta sauce to turn leftover sausages into an easy, quick lunch to eat at home or on the go.