SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
IRISH SAUSAGE AND POTATO PIE
This is the Ultimate in comfort food. Just the thing you need on those crisp fall days or cold winter evenings.
Provided by MarieRynr
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Heat a nonstick fry pan.
- Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
- Remove from the pan and slice into three, lengthwise on the diagonal.
- Heat the frying pan once more.
- Add half the butter, and when melted add the onions.
- Cook gently for 10 minutes until soft and translucent.
- Remove from the pan and set aside.
- Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
- Remove and drain on paper towel.
- Add the cabbage and 2 TBS water.
- Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
- Drain off any fat, remove from the pan and set aside.
- Grease a large gratin dish with 1 oz. of the butter.
- Place a layer of sliced potatoes in the bottom of the dish.
- Season with salt, freshly ground black pepper and a sprinkling of the thyme.
- Top with a layer of sliced sausages, then a layer of onion.
- Spoon over the cooked cabbage and bacon.
- Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
- Season again with the salt, pepper and thyme.
- Gently heat the cream, stock and bay leaves until almost boiling.
- *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
- Dot with the remaining butter and cover with foil.
- Place on a baking sheet and bake in the oven for 1 3/4 hours.
- Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.
Nutrition Facts : Calories 1385.5, Fat 111.6, SaturatedFat 50.4, Cholesterol 314.8, Sodium 1786, Carbohydrate 55.4, Fiber 6.2, Sugar 5.1, Protein 41.6
SAUSAGE & MASH PIE
Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
- To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
- Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.
Nutrition Facts : Calories 706 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
CHEF JOHN'S BREAKFAST SAUSAGE PATTIES
This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
- Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
- Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
- Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 0.8 g, Cholesterol 49 mg, Fat 11 g, Fiber 0.5 g, Protein 13.6 g, SaturatedFat 4.1 g, Sodium 358.8 mg, Sugar 0.1 g
AUTHENTIC HOMEMADE POLISH SAUSAGE
Make and share this Authentic Homemade Polish Sausage recipe from Food.com.
Provided by The Hoffs
Categories Pork
Time P2DT1h30m
Yield 10 lbs., 10 serving(s)
Number Of Ingredients 9
Steps:
- Have the pork butts ground coarse and place in a large pan.
- Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
- Add the finely mashed garlic and the other above ingredients to the pork butts.
- Mix it well.
- If possible, allow the mixtures to remain overnight in the refrigerator.
- Fill the casings with the meat mixture after washing the casings out with water.
- To cook, place sausage in pot with water, bring to boil.
- Skim, cover and simmer for about 45 minutes.
- Remove form water.
- Place in oven for additional browning at 325 degrees for about 45 minutes.
- The uncooked sausage can also be placed in plastic bags and frozen for later use.
Nutrition Facts : Calories 1021.3, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 4043.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 134.8
SEAFOOD SAUSAGE
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
- Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
- Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
- Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
- Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
- Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
- Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
- Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
- Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 6.8 g, Cholesterol 164.5 mg, Fat 16.6 g, Fiber 1.6 g, Protein 27.7 g, SaturatedFat 8.5 g, Sodium 1284.9 mg, Sugar 0.7 g
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