Posts Tagged ‘Sausages’

1 onion, cut into wedges
6 spicy Italian sausages
1-2 apples, peeled, cored and cut into medium slices
1 tbsp flour
1 pint of chicken stock
150g lentils, soaked overnight if needed and cooked separately
fresh sage
1 tbsp wholegrain mustard

Heat a couple of spoonfuls of oil in a pan and fry your sausages on a medium heat for about 5 minutes, stirring when coloured on each side. Add the onion wedges and cook until golden.

Add the apples making sure you stir gently so as not to break them. Add the flour and cook for two minutes.

Slowly add the chicken stock, stirring until it thickens. Make sure you don’t add too much or you’ll get a soup.

Drain your lentils and add to the casserole with some fresh sage, then stir in the mustard. Simmer gently for 10-15 minutes adding more stock if necessary

Serve with crusty bread or mashed potatoes.

British Sausage Week: 1st – 7th November 2010

As if you didn’t already know, this week is British Sausage Week and at Natoora, we’re getting ready to celebrate the good ol British Banger.

All our sausages are hand made by the team at Moen and Sons using choice cuts of quality meat and fresh seasonings. They have some award winning flavour combinations like the bold wild boar and apple, spicy chorizo or herby cumberlands.They make each variety in small batches to ensure extremely high quality every time.

Most people think that you need to prick sausages so that they don’t burst when cooking. This actually lets out a lot of the flavour so we advise leaving them in a cold water for 10 minutes prior to cooking.

Click here to shop for sausages today.

Lamb Sausage Casserole

Get the most out of your sausages with this fantastic recipe from our expert butcher Moen and Sons…

Serves 3-4
6-8 lamb with prune and apricot sausages
1 lamb stock
1/2 jar passata
1 finely sliced onion
1 chopped carrot
salt and pepper

Preheat the oven to 120C.

Place the chopped carrot, passata and half the lamb stock in a casserole dish and place in the oven to simmer while you prepare the sausages and onions.

Brown the sausages on a low heat. Add to the casserole dish.

Brown the onion in the same pan and also add to the dish.

Deglaze the pan with the remaining stock, then add this to the dish. Season with salt and pepper.

Cover the dish and cook for a further 45 minutes to 1 hour at 150C.

Happy eating!

The Telegraph last week featured an absolutely outstanding recipe from Francesco Mazzei and we were so pleased to see our fiery and irresistible N’duja sausage as a main feature! N’duja is probably the ultimate salami from Calabria, with it’s rustic and powerful flavour it is perfect for Francesco’s lamb ragu cavatelli. The flavour of this intense sausage is at first quite sweet, which then explodes with the full force of Calabrian chilli pepper. Absolutely delicious. View the whole article here or see below for the recipe.

1lb 2oz/500g lamb mince
Olive oil
3 tbsp red wine
1 tbsp finely chopped celery
1 tbsp finely chopped onion
1 tbsp finely chopped carrot
1 garlic clove, finely chopped
Sprig of rosemary
Sprig of thyme
1 bay leaf
14oz/390g tin plum tomatoes, drained
2 sprigs of mint
2 tbsp n’duja or soft chorizo
4 tbsp smoked ricotta or hard pecorino cheese, plus extra for serving
1lb/450g fresh cavatelli or orrechiette pasta (dried will be fine, too)

Fry the minced lamb with 2 tbsp olive oil until it is well browned, then put aside. In a small pan, boil the red wine until reduced by half.

Heat 1 tbsp olive oil in a pan and add the celery, onions, carrots, garlic, rosemary, thyme and bay leaf. Sweat together for a couple of minutes. Add the minced meat, red wine reduction and tomatoes and simmer for about 4-6 hours. Add the mint leaves for the last 15 minutes of cooking time.

Stir the n’duja or chorizo into the ragu and finish with grated smoked ricotta or pecorino cheese. Season with salt and pepper.  Cook the pasta and stir into the ragu. Serve with extra cheese to sprinkle on top.

Radicchio and Sausage Risotto

Serves 4

175g Radicchio
175g Tuscan Farmer’s Sausage
6 tbsp Olive Oil
2 Shallots
2 Cloves of Garlic
200g Aborio Rice
500ml Chicken Stock
500ml Good Red Wine
25g Butter
30g Parmesan

Skin the sausage then cut into medium-sized chunks. Roll into balls. Now heat the olive oil in a heavy pan and cook the sausage until brown. Finely chop the shallot and add to the pan. Cook until softened. Crush the garlic and cook for about a minute. Add the rice and stir so that it is coated in all those lovely juices. Gradually add the wine, stirring constantly and adding more when as the rice absorbs.

A ladle at a time, add the stock and keep stirring. This will take roughly 25 minutes. After 15 minutes, add the radicchio.

Taste and season, stir in the butter and parmesan, then serve with some extra parmesan on top.