Rich And Crisp Sausage Food

PAN-CRISPED SAUSAGES

Steps:

• Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)
• Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes. Serve with cheeses.

FRYING-PAN SAUSAGE HOTPOT

Steps:

• Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
• Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.

SAUSAGE, PEPPER AND ONION ONE-POT

Steps:

• Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
• Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
• Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
• Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

BISCUITS AND RICH SAUSAGE GRAVY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat, and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and mushrooms with a slotted spoon and set aside, leaving the drippings in the skillet. (you should have about 2 tablespoons of drippings in the skillet, discard any more than that. If you haven't got enough, supplement with a little added butter).
• Reduce heat to medium-low. Add onion and saute for 1-2 minutes, until translucent. Sprinkle over flour and whisk constantly until mixture begins to turn golden brown.
• Combine half and half with milk and worcestershire sauce. Gradually whisk milk mixture into skillet; when the mixture has thickened and is just starting to bubble, return the sausage and mushrooms to skillet. Add garlic and season to taste with salt and pepper (adjust to suit your own taste, but remember you'll be adding the swiss cheese shortly). Reduce heat and simmer, covered, for about 15 minutes. Remove from heat and whisk in swiss cheese, until cheese has melted into sauce. (if your gravy is too thick, thin by whisking in a little more half and half or milk).
• Meanwhile, bake refrigerated biscuits according to instructions.
• To serve: Place 2 biscuits per person on a plate. Smother with rich sausage gravy. Sprinkle generously with parsley. Dig in!
• Enjoy with family!

RICH AND CRISP SAUSAGE

Steps:

• Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Meanwhile, put the paste, fatback, and pepper in a bowl. Use a rubber spatula to mix well, making sure the pork fat is evenly distributed. Deposit all the paste in the center of the banana leaf and use the spatula to spread it into a disk 6 inches in diameter and 1 inch thick. Wet your palm with water and rub it in a circular motion to smooth the top. Wet your fingers and smooth the sides.
• Lift up the leaf, place it in the steamer tray, and place the tray in the steamer. Cover and steam for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. When the steam has dissipated, transfer the sausage on the leaf to a rack and let cool completely. Fresh from the steamer, the sausage will be white and slightly inflated. As it cools, it returns to its original size and the outside turns pale yellow. (The steamed sausage may be well wrapped and refrigerated for up to 1 week. Return it to room temperature before proceeding.)
• You may deep-fry or bake the sausage for the final cooking. Traditionally it is deep-fried, which yields great color, while baking, of course, is easier. Cut the sausage into 3 fairly long pieces that will yield nice slices when cut. To deep-fry, pour oil to a depth of 1 1/2 inches into a wok or Dutch oven and heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.) Add the sausage pieces and fry, turning with tongs for even coloring, for about 4 minutes, or until golden and crisp. Using tongs, transfer to paper towels to drain, blot with more towels, and let cool for 1 to 2 minutes. To bake, place the 3 sausage pieces in a toaster oven set to the highest heat (broil) and cook, for about 4 minutes on each side, or until golden and crisp. The pieces will hiss and pop, so monitor closely to prevent charring. The color isn't as even with baking as it is with deep-frying and the sausage takes longer to cook, but there is typically less hassle for the cook. Remove from the toaster oven, briefly blot with paper towels, and let cool for 1 to 2 minutes.
• To serve, slice into 1/4-inch-thick pieces and serve piping hot.

SPICY AND RICH SAUSAGE AND KIDNEY BEAN CHILI (WW 6 POINTSPLUS)

Steps:

• Cook all but the ¼ cup chopped onion in oil in large saucepan over medium-high heat for 2 minutes.
• Add the chicken sausage; cook and stir for 1 minute.
• Stir in tomatoes, salsa, coffee, and oregano; bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
• Add the beans; return to a boil and simmer for 5 minutes.
• To serve, ladle 1 ¼ cups into four shallow bowls.
• Garnish with reserved chopped white onion and optionally with chopped avocado, chopped cilantro, and lime wedges.