New 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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Salsiccia 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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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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Out July 2012 


The New Zealand Gluten-Free Cookbook
AUTHOR: JIM BOSWELL 


Photography by Sean Shadbolt.


Publisher: Penguin NZ

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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Method:

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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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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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