500g cocktail chipolata sausages
oil for frying
375ml self-raising flour
1 egg, beaten
extra flour for coating
tomato sauce for serving
Poach the sausages in boiling water for 2-3 minutes.
Drain and dry well with paper towel.
Heat a little oil in a frying pan and fry the sausages until golden brown.
Remove and cool completely.
BATTER: Put the flour and salt into a bowl.
Add the egg and beer and mix to form a smooth batter.
Insert a skewer into the sausages, then dip them in flour, then in the batter, and fry in deep hot oil until golden brown and crisp.
Serve with tomato sauce.
* These battered sausages are also known as Pluto Pups.
SAUSAGE AND BROCCOLI PILAF
30ml olive oil
500g beef bangers
1 red onion, halved and sliced
1 clove of garlic, crushed
2ml chilli flakes
250ml basmati rice
500ml chicken stock
400g tin of chopped tomatoes
300g broccoli, cut into small florets
1 red pepper, skinned and sliced into strips
Heat 15ml olive oil in a large frying pan over medium heat. Cook sausages, turning occasionally, for 8-10 minutes or until cooked through.
Drain on paper towel.
Thickly slice diagonally.
Heat remaining oil and add onion and garlic. Cook, stirring occasionally, for 3-4 minutes.
Add spices and cook for a further 2 minutes.
Add rice. Stir to coat. Add stock and tomatoes. Bring to the boil. Reduce heat to low, cover and simmer for 20 minutes until rice is just tender.
Add broccoli, red pepper and sausages. Cook for 5 minutes or until broccoli is tender. Season with salt and pepper. Serve.
CURRIED LAMB BANGERS AND MASH
500g sosatie lamb sausages
500ml boiling water
1 onion, finely chopped
2 cloves of garlic, chopped
5ml curry powder
mashed potato, to serve
Add the sausages to the boiling water and boil for 5 minutes.
Remove sausages from the water and allow to drain. Reserve 250ml of the water.
Heat 15ml oil in a large frying pan and fry the sausages until browned. Remove and set aside.
In the same pan, add the remaining oil and fry the onion and garlic for a few minutes. Add the curry powder and fry for 2 minutes, until fragrant.
Add the reserved water, tomatoes and sausages to the pan, reduce heat and simmer for 30-40 minutes, stirring occasionally, until sauce has thickened and sausages have cooked through.
Taste for seasoning.
Serve hot on a bed of mashed potato.
* Sosatie lamb sausages are available from Woolworths. If they are not available, ordinary lamb sausages can be used.
GERMAN SAUSAGE POTATO SALAD
1kg redskin potatoes, unpeeled
15ml olive oil
375g packet of bockwurst sausage, sliced
1 bunch parsley, finely chopped
1 bunch spring onions, finely chopped
250ml creamy mayonnaise
10ml Dijon mustard
15ml wholegrain mustard
10ml apple cider vinegar
15ml capers, chopped
Boil the potatoes in salted water until tender.
Remove and cut into quarters. Set aside in a bowl.
Heat the oil in a large frying pan and fry the sausages until slightly browned.
Remove and add to the potatoes with the parsley and spring onions.
Pour over dressing and serve immediately.
DRESSING: Combine all ingredients together and whisk to combine.
THAI CHICKEN SAUSAGE CURRY
400g spinach and feta chicken sausage
1 onion, cut into wedges
3 carrots, peeled and cut julienne
150g baby button mushrooms
2 garlic cloves, crushed
4cm piece of ginger, finely grated
400g tin of coconut milk
5-10ml green curry paste
100g baby spinach
45ml fresh coriander
15ml cornflour mixed with 30ml of cold water
salt and pepper
Parboil the sausages for a few minutes. Drain and dry thoroughly.
Heat 15ml olive oil in a frying pan and fry the sausages for 5-7 minutes until browned and almost cooked through. Transfer to a plate. Slice in half diagonally.
Heat the rest of the oil in a wok and fry onion, carrots, mushrooms, garlic and ginger for a few minutes. Add coconut milk and curry paste and cook for 5 minutes. Add spinach, coriander and sausages and stir to combine.
Stir in cornflour paste and cook for 2 minutes until thickened. Season, garnish with extra coriander and serve immediately on a bed of rice.
* Spinach and feta chicken sausages are available from Woolworths. You can also use plain chicken or pork sausages.
SAUSAGES AND LENTIL STEW
250ml brown lentils
500g rosemary-flavoured lamb sausages
1 onion, chopped
2 stalks of celery, chopped
5ml crushed garlic
2 carrots cut into batons
5ml smoked paprika
4 tomatoes, skinned and chopped
juice of 1 lemon
100g feta cheese, crumbled
45ml chopped coriander
Boil lentils in water until soft. Drain and rinse well.
Poach the sausages in boiling water for 4-5 minutes. Drain and dry well.
Heat the oil in a pan and fry sausages until golden brown and cooked through. Remove and set aside.
Add the onion, celery, garlic and carrots to the pan and fry gently for 10 minutes.
Add the paprika to the pan and cook for a second. Add the tomatoes, seasoning and cooked lentils to the pan.
Slice the sausages into three pieces and add to the pan. Cover and simmer for about 10 minutes until the tomatoes have broken down.
Stir in the lemon juice, feta and coriander and serve. - The Star