SAUSAGE ROLLS
Makes 36
500g packet of pork sausages
1 onion, finely chopped
5ml chopped garlic
15ml butter
1 green apple, grated
15ml chopped sage
250ml fresh breadcrumbs
salt and pepper
300g shortcrust pastry
1 beaten egg
Remove the sausage meat from the casings and put it in a bowl. Combine the onion, garlic and butter in a small bowl. Microwave on high for 2 minutes. Set aside to cool.
Add the apple, sage, breadcrumbs and seasoning to the sausage meat and mix well.
Add the cooled onion mixture. Roll out the pastry and cut it into strips about 12cm wide.
With wet hands roll the meat mixture into a sausage shape. Place it down the length of the strip of pastry.
Brush the one side with beaten egg and fold the pastry over the filling. Place the sausage roll on to a baking tray lined with non-stick baking paper.
Prick the top of the pastry with a fork and brush with beaten egg.
Refrigerate the roll for 30 minutes.
Cut the rolls into 3cm pieces and bake at 180ºC for 20-30 minutes until golden brown.
Best served warm.
ROASTED RED SAUSAGES
Serves 4
3 red onions, peeled and cut into wedges
2 red peppers, seeded and cut into 2cm pieces
30ml olive oil
15ml balsamic vinegar
400g packet of red pepper chicken sausages
250g cherry tomatoes
salt and pepper
30ml runny honey
Put the onions and peppers into an oven roasting pan.
Add the oil and vinegar and toss to coat. Add the sausages and roast in the oven at 180ºC for 20 minutes, turning the sausages once to ensure even browning. Remove from the oven, add the tomatoes and season well.
Drizzle over the honey and return to the oven for another 15-20 minutes. Remove and serve immediately.
SAUSAGE AND VEGETABLE TRAY BAKE
Serves 4
15ml olive oil
1 onion, chopped
10ml chopped garlic
2 small brinjals, diced
250ml chicken stock
400g spinach and feta chicken sausages
12-15 baby potatoes, halved
100g black olives, pitted
15ml chopped rosemary
2 bay leaves
10ml lemon rind
250g cherry tomatoes
salt and pepper
Heat the oil in a frying pan and fry the onion and garlic until soft. Add the brinjals and fry for 2-3 minutes. Add the stock and cook for a minute. Put the sausages and potatoes into an oven pan. Pour the onion mixture over the sausages. Scatter over the olives, rosemary and bay leaves. Roast in the oven at 180ºC for 20 minutes. Remove and add the rind, tomatoes and seasoning. Return to the oven and roast for another 15 minutes until tomatoes are just starting to soften. Remove and serve.
SAUSAGE AND LENTIL STEW
Serves 4
15ml olive oil
400g pork and pancetta sausages
1 onion, chopped
10ml chopped garlic
2-3 stalks of celery, chopped
400g can of chopped tomatoes
250ml chicken stock
2 carrots, peeled and diced
2 potatoes, peeled and diced
125ml brown lentils
15ml chopped rosemary
salt and pepper
Heat the oil in a saucepan and fry the sausages until they are browned but not cooked through.
Remove and set aside. Add the onion, garlic and celery and cook gently for 5 minutes. Add the tomatoes, stock, carrots, potatoes, lentils and rosemary.
Cut each sausage into three pieces and return to the saucepan.
Cover and simmer for 30-40 minutes until the potatoes and carrots are soft.
Season to taste, and serve.
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