Traditonal Methods
- Traditional Standards
burgundy burgers
Baked sausages are served
with a red wine vinegar and shallot reduction, mashed potatoes and
chives. Served with French fried onion rings and petite pois.
Ingredients:
6 sausages
1 red onion
1/4pt jus-lie
1lb potato
3oz spring onion
5fl oz double cream
salt and pepper
2oz butter
1 onion
1/2pt yeast batter
4oz frozen peas
salt and pepper |
Method:
1. Brown sausages
under the grill before baking in a medium oven (180 deg C) for 10
minutes.
2. Sweat red onion in a shallow
frying pan, add vinegar and sugar. Reduce until all the vinegar
has evaporated. Add jus-lie and gently simmer for 25 minutes.
3. Cut potato into 1/2 inch
dice and cook in slightly salted water until soft. Drain potatoes
and mash together with butter and spring onion. Add salt and pepper
to taste.
4. Cut onion into rings and
cover with flour. Dip into batter and deep fry.
5. Cook peas in boiling water
for 8 minutes.
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Ingredients:
1 savoy cabbage
450gm (1lb) of Tuscan or Venison sausages
1tsp of paprika
4tbsps of sour cream
225ml (8fl oz) can crushed tomato
Garlic
Caraway seeds |
cabbage stuffed with
sausages
A delicious meal which
can be served at any time. You can replace the cabbage with vine
leaves for a splendid meal on a special occasion. Serves 2.
Method:
1. Take
one large leaf for each sausage and blanch in boiling salted water
until soft. Drain well and cut away the thick part of the centre rib
of each leaf.
2. Place one sausage
on each leaf and sprinkle with paprika, a little sour cream, salt
and plenty of pepper. Roll up and pack into a baking dish.
3. Pour on the
tomato to just cover the cabbage.
4. Cover
and place in a pre-heated oven at 180 deg C (350 deg F, Gas 4) for
an hour until the sausages are thoroughly cooked.
5. Roughly chop
the remaining cabbage and stir fry with caraway seeds and garlic.
6. Serve cabbage
and sausages together on a warm plate with either potato or tagliatelle.
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pork
sausages in beer
A traditional German
recipe which is a delight at any time of the year and is perfect
accompanied with strong beer.
Ingredients:
450 (1lb) Bratwurst
sausages
1 onion
300ml (10fl oz) brown ale
Flour
Salt and Pepper |
Method:
1. Steep
the sausages for a few minutes in boiling water to remove any surplus
fat. Dry them and roll them in flour. Brown gently in hot fat in a
heavy frying pan for a few minutes.
2. Cut the onion
into rings and add it, with the beer, to the sausages. Cover the
pan and cook gently until the onions are soft.
3. Make a thickening
with 2 tbsps flour in a little cold water or milk and stir into
the gravy.
4. Season with
salt and plenty of black pepper.
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 |
Ingredients:
Pancake mix:
110g (4oz) plain flour
1 egg
300ml (10fl oz) milk
225g (8oz) Lincolnshire sausages
2 eating apples, peeled, cored and sliced
25g (1oz) sugar
4 tbsp cider (or water) |
sausage and apple pancakes
Pancakes, apples and
sausages all in one dish makes this a superb meal for children of
all ages. Delicious as a meal in front of the television after a
busy day. Serves 1.
Method:
1: Sieve
the flour and salt together in a basin. Add egg and beat the mixture.
Slowly add the milk whilst stirring to make a smooth batter. (Ideally
the batter should be made sometime before cooking and stored in the
fridge....but we usually forget and the meal is still delicious!)
2: Cook the sausages
in the grill or oven.
3: Gently cook the apples in a pan with the sugar and cider until just
tender. Keep warm until ready for serving.
4: Whilst the sausages are cooking
cook the pancakes in a frying pan.
5: Place the apple and one sausage
in each pancake and roll up.
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