Category: Sausage Dishes

Jimmy’s Twice Cooked Bangers and Sweet Potato Mash

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Bangers-Mash-twice-cookedNew Zealand Quality Mark lamb sausages are my choice for making this dish. I use Gluten and chemical free sausages from my local butcher.

This dish twice cooks the sausages before they join the sauce in the oven to finish. 

Serves 4 

Ingredients 

8 NZ Quality Mark lamb sausages

4 tbsp olive or coconut oil, halved

2 large brown onions, pealed and rough diced

1 cup dices celery

4 cloves of garlic, diced fine

1 cup red wine

1 cup chicken or vegetable stock (broth)

4 tbsp tomato paste

1 tbsp fresh rosemary, diced

1 tbsp fresh thyme

1 bay leaf

4 medium sized sweet potatoes, pealed and diced, rinse and rest in pot of salted cold water

Fresh ground black pepper

Sea salt 

Method 

Preheat oven to 180 C (400 F) 

In a large oven proof skillet or fry-pan over a medium heat warm up 2 tbsp of oil. Once warm but not smoking add sausages and lightly brown, turning on all sides for about 5 minutes. Once they are evenly browned transfer to the oven in the skillet. Cook for 15 minutes. 

After 15 minutes remove the sausages from the oven and transfer to a large casserole dish, I use a Dutch Oven. 

Add the balance of your oil to the skillet that the sausages were cooked in and place on your stove over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring till they soften. Add the celery and cook and 5 minutes. 

Now add wine, stock, tomato paste and herbs, stir to combine. Season with salt and pepper and bring to a simmer. Once simmering, reduce heat and simmer on low for 10 minutes. 

Pour over the sausages, cover and place in the oven. Reduce the heat to 165 C and cook for 45 minutes. 

Once the sausages and sauce have been cooking in the oven for 25 minutes place the pot with the sweet potatoes and water over a high heat and with a lid on bring to a boil. Once they have cooked, 15-20 minutes remove from the heat, drain and mash to your preferred choice. Remove the sausages from the oven. 

On four warmed plates or large bowls place even portions of the mash and top with sausages and mash. Garnish with chopped parsley or fresh micro greens. 

Serve right away.

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Sicilian Pork Sausage and Sage Tomato Pasta

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Sausage-and-Sage-Tomato-PasSalsiccia Di Maiale E Salvia Pasta Di Pomodoro

Sage has a distinctive flavour that Italians enjoy matching with pork and other meats. This pasta dish is easy to bring together and will impress family and friends with its authentic flavours.

Serves 4

Preparation time       10 minutes
Cooking Time           20 minutes
Substitute shape      Spaghetti
Difficulty                 Easy

Ingredients

6 Sicilian or Italian pork sausages

400g cherry tomatoes

2 tbsp fresh sage, roughly chopped

1 tbsp olive oil

½ cup each of tomato paste and dry white wine, combined

250g San Remo Gluten-free spiral pasta

Parmesan, grated to serve

¼ cup diced Italian parsley, to serve

Method

Preheat the oven to 200°C.

Halve the pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting dish with the cherry tomatoes. Scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season with fresh ground salt and pepper. Top with the combined tomato paste and wine.

Bake in the oven for 20 minutes, until the sausage meat has cooked through and the cherry tomatoes have softened.

Meanwhile, cook the pasta in boiling salted water, according to the instructions on the packet. Drain, add to the roasting dish and toss well with the tomatoes and sausages.

Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan grated over the top and the diced Italian parsley.

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Hot Toulouse Sausages with Tomato, Caper and Shallot Salad

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Toulouse sausage is a small French sausage made of coarsely diced pork flavoured with wine, garlic and seasonings. If you can’can’t find Toulouse sausages, use any gluten-free pork or breakfast sausage.  

Serves 2 

4 Toulouse sausages 

Tomato, Caper and Shallot Salad 

4 vine-ripened beef or large tomatoes, thinly sliced

3 shallots, halved and thinly sliced

2 tbsp capers, drained and rinsed

2 tbsp roughly chopped fresh Italian parsley 

Mustard and Garlic Dressing 

1 tbsp gluten-freeDijonmustard

1 tbsp white wine vinegar

1 fat clove garlic, minced

6 tbsp olive oil

salt and freshly ground black pepper, to taste 

For the dressing, whisk mustard, vinegar and garlic together in a small bowl, then very gradually whisk in oil to make a thick, emulsified dressing. Season with salt and pepper and set aside. 

Grill or fry sausages for 8 minutes, turning them now and then, until nicely browned all over. Meanwhile, overlap tomato slices on a serving platter and sprinkle with sea salt flakes and freshly ground black pepper. Scatter over shallots and capers. 

Lift sausages onto a board and slice each one on the diagonal into four pieces. Whisk 2 tbsp warm water into the dressing to loosen it a little, then drizzle it over salad. Arrange sausages on top of tomatoes, sprinkle with chopped parsley and serve while sausages are still hot.

Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin New Zealand http://www.jimmyboswell.com  

Photography by Sean Shadbolt http://www.foodphotography.co.nz

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>The New Zealand Gluten-Free Cookbook AUTHOR: JIM BOSWELL

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>

Out July 2012 


The New Zealand Gluten-Free Cookbook
AUTHOR: JIM BOSWELL 



Photography by Sean Shadbolt.


Publisher: Penguin NZ

“Living gluten-free doesn’t have to mean going without. In this stunning book, New Zealand’s ‘Gluten-Free Chef’ Jim Boswell shows you how you can bring fun and flavour back into your diet. 

A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods like fresh pasta, pizza, tortillas, focaccia and sponge cake … as well as scrumptious meal ideas including Chicken stuffed with Gorgonzola and Lemon-Orange Meringue Pie. 

With chapters on Basics, Brunch, Starters, Mains, Vegetables & Salads and Desserts, and notes on setting up a gluten-free pantry, this book will have you eating like a king without forsaking your gluten-free diet.

 As many as one in five New Zealanders have some form of gluten intolerance. Set yourselves free with The New Zealand Gluten-Free Cookbook.”


For more information about the New Zealand release of The New Zealand Gluten-Free Cookbook my Jim Boswell click on this link.


http://www.penguin.co.nz/afa.asp?idWebPage=30233&ID=2060912&SID=783226913 

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New Zealand Lamb Scotch Eggs

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I am a lover of eggs and this recipe and the salad side offers a refreshing lunch that can be taken to work or as we do on a picnic.
I like to use the filling (meat) from sausages for this recipe. (Remove the filling from the casing, use italian style gluten free sausages)
New Zealand Lamb Scotch Egg
Ingredients:
6 hard-boiled eggs, well chilled
(Cook then to just past soft boiled, about 5 minutes then stick them in the coldest part of the fridge to firm up)
500 grams (1.1 lb) Gluten free Italian flavour sausages, filling removed from the casings (or the same amount of Lamb or beef mince)
1/2 cup coconut flour for dredging
100 g (4 oz) fresh Parmesan, grated
1-2 eggs, beaten
Coconut oil for frying.
Scotch-Eggs-wrapMethod:
Peel the well chilled eggs and then divide sausage meat into 6 equal portions. Roll each egg in flour then press and shape a portion of the sausage around each egg.

Dredge the sausage-wrapped eggs in the flour and then into beaten egg and roll in the grated parmesan. In a deep sided frying pan heat oil to just below smoking, cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around several times for best results) or until sausage is cooked and the cheese has browned. Set aside to cool while you prepare a seasonal fresh salad.

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>Easy Lamb Koftas From Beef & Lamb New Zealand

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This is an easy Lamb mince dish from Beef & Lamb New Zealand and is great for a Summer BBQ. I have made this recipe many times and its always great. People love the way the mince is moulded onto the skewers.

In my view New Zealand produces the best beef and lamb in the world. I prefer Lamb but I have made this recipe with Beef mince as well

500g Quality Mark lean lamb mince
½ cup fresh breadcrumbs – approx. (For Gluten free substitute with GF Crumbs)
1 slice of bread made into crumbs (For Gluten free use 1 slice of GF bread)
½ tbsp dried thyme leaves
1 Tbsp fresh parsley, chopped
1 tsp cumin
½ tsp each salt and chilli (chilli is optional)
2 cloves garlic, crushed
Zest of a lemon
10 bamboo skewers soaked in water for 1 hour
Method
Combine all the ingredients and mix well. Divide the mixture into 10 portions and shape each so it resembles a sausage. Slide the shaped koftas onto the soaked skewers and refrigerate for half an hour. When ready, grill or barbecue 8-10 minutes until cooked, turning frequently.

Thanks Beef & Lamb New Zealand for permission to post this recipe. For more great recipes visit their Facebook page http://www.facebook.com/newzealandbeefandlamb or visit http://www.recipes.co.nz for more great Beef and Lamb recipes.

Follow me on Facebook for Gluten free information and recipes http://www.facebook.com/NZGlutenFreeChef

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Homemade Lamb Sausages

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They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart. 

If this happens you can add some more bread crumbs when you are mixing in the bowl. They are basic to prepare but taste so good.

 


Ingredients

600          grams (1lb) lean lamb mince (ground lamb) You can also use grass fed beef or pork
½            onion chopped finely
1              egg, lightly beaten
1/4         cup coconut flour
1              tablespoon fresh chopped parsley
1              tablespoon fresh chopped rosemary
2              tablespoons grated carrot
1              tablespoon fresh chopped basil
Sea salt and freshly milled black pepper to taste
2 -3          tablespoons olive oil or ghee
                coconut flour to coat for cooking
1              tablespoon finely chopped chemical free smoky bacon
                (This gives the rissoles a slightly smoky flavour) (Optional)
              
Directions

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again twice more.

Mold each meatball into sausage shapes and wrap each in some cling film and seal. In a large deep bottomed pot bring the water to a simmer and place the wrapped sausages in the water and poach for about 5 min.
Remove from the water and let cool. This simmering has par boiled the sausages. You can now coat then as you would normally coat something and grill, BBQ or fry off to complete cooking.

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Italian Sausage Cacciatore (slow cooker)

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Cacciatore in Italian means “hunter”. In cuisine, “alla cacciatora” refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, herbs, bell pepper as well as some wine.

In the old days hunters used to take cured sausages with them and usually with one pot cast iron pot make a meal in the hunters style. This is a form of cooking that I love and the soft, mild flavour of the Italian sausages makes this a great winter warmer meal for those cool nights.

Ingredients

1 kg Italian style Sausages
2 tablespoons Extra Virgin Olive Oil
2 medium Cloves Garlic, minced
200 grams Meadows small brown or white button mushrooms cut in half
2 large Green Peppers, sliced
1 large Onion, sliced
1 cup Red Wine
2 teaspoon(s) Italian Seasoning (Recipe below)
800 grams Italian (Roma) diced tomatoes (2 400g tins)
Salt and Pepper to Taste

Method

Heat oil in a heavy based fry-pan on a medium to high heat so the oil is hot but not smoking. Brown Sausages 4 – 5 minutes then cut the Sausage into pieces and transfer to slow cooker. Discard all but 1 Tbsp oil.

Add garlic, mushrooms, peppers and onions to fry-pan. Cook, stirring occasionally, 3 to 4 minutes, until vegetables soften slightly. Add wine and cook 1 – 2 minutes.

Now add the Italian seasoning and tomatos and stir together, season to taste with salt and pepper. Bring to simmer and remove from heat.

Add sauce mixture carefully to slow cooker. Cover and cook 3 – 4 hours on HIGH or 6 – 7 hours on LOW.

Italian Seasoning

2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

Method
Combine all ingredients; store in an airtight container.

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