SAUSAGE CASSEROLE - BEST-EVER SAUSAGE CASSEROLE RECIPE
This is our ultimate sausage casserole recipe. Delightfully rich and hearty, with the perfect balance of tomato and smoky paprika as the base.
Provided by Matthew Lockwood
Categories comfort food dinner stews
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a heavy bottomed casserole dish over a medium heat, heat the oil. Add the sausages and cook for around seven to eight minutes, turning occasionally until browned all over. Transfer sausages to a plate and return pan to the heat.
- Add the smoked pancetta lardons, and cook for two to three minutes, or until they begin to crisp up.
- Add the onions and cook for a further five minutes, until they begin to soften, then finally add the garlic and cook for another two minutes.
- Pour the red wine into the pan and allow it to bubble for a couple of minutes, scraping any goodness from the bottom of the pan.
- Add the chopped tomatoes, smoked paprika, tomato puree, chicken stock, Henderson’s relish, bay leaves, fennel seeds, honey and rosemary. Stir to combine.
- Add the sausages back into the pan and bring to a simmer. Loosely cover the pan and leave to simmer for 20 minutes.
- Stir in the cannellini beans and continue to cook for another 10 minutes until the sauce has thickened.
- Remove from heat and season to taste with salt and pepper. Finally stir in the balsamic vinegar. Serve with warm crusty bread for mopping up all the tasty sauce.
SIMPLE SMOKED SALMON PâTé RECIPE - BBC FOOD
Whizz up this zesty smoked salmon pâté with cream cheese – tastes great with fresh soda bread.
Provided by Paul Hollywood
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.
- Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.
- Serve with sliced bread, such as stout soda bread, and large caper berries.
More about "smoked sausage uk recipes"
SIMPLE SMOKED SALMON PâTé RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
- Serve with sliced bread, such as stout soda bread, and large caper berries.
SAUSAGE AND LENTIL STEW RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine French
Calories 434kcal per serving
- Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread.
SAUSAGE JAMBALAYA RECIPE - DELISH
From delish.com
Reviews 5
Total Time 35 minutes
Category dinner party, feed a crowd, dinner, main dish
Cuisine American, Cajun
- Remove from heat; stir. Let stand covered for 5 minutes before serving.
CREOLE JAMBALAYA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 711 calories per serving
- Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
- Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
- This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
- Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.
- Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
- Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.
SAUSAGE AND CIDER CASSEROLE WITH APPLES AND SAGE RECIPE ...
From deliciousmagazine.co.uk
Total Time 60 minutes
Cuisine British recipes
Calories 451kcals per serving
- Remove the casserole from the oven, stir in the apples and season to taste (add a squeeze of lemon if you think it needs it). Sprinkle with the fried sage leaves, if using. Serve with baked potatoes or mash and greens.
SAUSAGE AND CIDER CASSEROLE WITH APPLES AND SAGE RECIPE ...
From deliciousmagazine.co.uk
Total Time 60 minutes
Cuisine British recipes
Calories 451kcals per serving
- Remove the casserole from the oven, stir in the apples and season to taste (add a squeeze of lemon if you think it needs it). Sprinkle with the fried sage leaves, if using. Serve with baked potatoes or mash and greens.
RICK STEIN'S FISH PIE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.
Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.
Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
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