sausage meat

Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet

Super sausage rolls

all-butter puff pastry

flour,

tbsp apple sauce, pickle

sausagemeat

egg, beaten

tsp sesame seeds

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.

Tip the sausagemeat into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">large bowl</a>, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.

Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

A gluten-free, Italian dish using a can of chickpeas instead of spaghetti to cut out the carbs but still keep it hearty.

Sausage meatballs with chickpeas

pork and fennel sausages (or other pork sausages)

tbs extra virgin olive oil

garlic cloves, whole, crushed

chickpeas,

can Ardmona Diced Tomatoes

tomato paste

(125 milliliters) red wine

Mixed salad leaves

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Cudighi Recipe

beef pork making 6-8 patties.

pork shoulder (spalla di maiale)

pork neck (capocollo)

pork butt (fondello)

pancetta

tbsp black pepper (ground)

garlic

¼ tsp nutmeg, ground

¼ tsp cinnamon, ground

cloves, toasted

Bread Rolls

Cudighi patty

Mozzarella Cheese

Sweet Peppers

Onions

Garlic Cloves

Cut the pork into coarse cubes just the right size to fit into the mincer. Spread everything out on a work surface, mixing the lean parts with the fat ones.

Spread the spices on the ground pork , mixing well, so that the ingredients blend well with each other.

At this point, grind everything with the meat grinder choosing by how much you want the dough to be chopped more or less coarsely.

If you want a very fine minced mixture you can brush the meat twice, otherwise just once, it depends on personal tastes. You can also leave a part of the bacon to be ground separately, which is coarser.

Now add any other ingredients , such as wine or pepper or juniper grains, which could not be passed through the meat grinder. Mix well with your hands, or in a planetary mixer , to obtain a homogeneous mixture.

Cudighi Sausage

Heat the marinara sauce and slice the sweet pickles, onions, garlic or any toppings you like for your sandwich.

Put the mozzarella cheese on top of the Culighi sausage and put it back on the grill to melt the cheese.

Pour the marinara sauce covering the meat patty and top with the pickles, onion and garlic.

Cudighi Sandwich

Is a party even a party without a pile of Mini Sausage Rolls? I don&#39;t think so! These little puff pastry cloaked sausage morsels are so moreish you&#39;ll need to make a second batch! Oven and air fryer instructions included.

Mini Sausage Rolls with Puff Pastry Recipe

375 g Puff Pastry

500 g Pork Sausage Meat

Preheat the oven to 200c fan. Line a large oven tray with baking parchment.Note - Skip this step if using an air fryer. Scroll for specific air fryer cooking instructions.

Roll 375 g Puff Pastry into a large rectangle or unroll a sheet of ready rolled puff pastry on a floured surface.

Use a sharp knife to cut the pastry sheets into 3 equal pieces. Make the shorter cut of the two or the pastry will be too thin to roll.

Remove the skins from 500 g Pork Sausage Meat.

Divide the sausage meat evenly along the middle of each pastry strip. I did this by rolling each unskinned sausage a little thinner and squidging the ends together.

Beat 1 Egg in a small bowl,

Use a pastry or silicone brush to egg wash all of the exposed pastry.

Roll the pastry around the sausage meat.

Make sure to fully seal the edges together so that it doesn’t come apart during the cooking process.

Line up the long sausage rolls and use a sharp knife to cut them all in half.

Cut each half roll into 6 further pieces. I do this by halving each again and then cutting each smaller roll into 3.

Move the rolls onto the lined baking tray.

Use more of the beaten egg to wash the tops and sides of each sausage roll. Spend a little time doing this so that they’re fully covered (not the ends with exposed sausage meat).

Bake the rolls for 20 minutes until they are a light golden brown and the sausage meat is cooked all the way through. You can cut into one to check.

Serve hot or cold.

Prepare the sausage rolls per the oven instructions but apply the egg wash without moving them to a tray.

Preheat your air fryer if your version requires you to.

Once hot, remove the basket and lightly grease using an oil spray (not fry light) or brush on some oil. Be careful because the basket will now be hot.

Use tongs to carefully place the rolls into the basket. Make sure to leave enough room for the rolls to puff up.

Cook for 15 minutes at 180c/350f.

Remove the rolls from the basket to a cooling rack then continue to cook the remaining rolls in as many batches as you need.

To Air Fry (see notes section for more guidance)

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A rich, fragrant coconutty broth with crispy sausage and slurpy-worthy noodles. Ready in just 25 minutes, this easy and comforting bowl is perfect for a quick midweek dinner.

Crispy Pork & Saucy Ginger Turmeric Noodles

Sausage

Fresh Ginger

Red Chilli

Coriander

Mint

Ground Turmeric

Milk

Chicken Stock

Egg Noodle

Lime

Toasted Sesame Seeds

Squeeze the sausagemeat out of the casings and discard the skins. Finely grate the ginger and mince the chilli. Pick the coriander and mint leaves, discarding the mint stems and thinly slicing the coriander stems.

Heat a drizzle of olive oil in a large saucepan over medium-high heat. Add the sausagemeat and cook for 8-10 mins, breaking it up with a spoon, until golden and crispy. Transfer to a plate.

Add the ginger, chilli and turmeric to the same pan and stir-fry for a few seconds until fragrant. Pour in the coconut milk and stock, scraping up any caramelised bits from the bottom of the pan. Season with salt and black pepper, then bring to the boil.

Drop in the noodles and cook following pack instructions. Taste and adjust the seasoning with lime juice, salt and black pepper if needed. Add a splash of water if you want it saucier.

Divide the noodles between bowls. Top with the crispy sausage then ladle over the sauce. Top with toasted sesame seeds, fresh herbs and a wedge of lime. 

I didn’t even have coconut milk for the noods and it was still tasty as hell 🥰 recommend! More than the sum of it’s parts this one.

This was outrageously good!! I can’t wait to make it again, next time I’ll try it the way Ben suggested in the notes 😍

Honestly amazing! Made exactly as it said, one of the best mob recipes I’ve tried so far.

Great dinner. My 4 and 2 year old had about three helpings. Left the chilli out and topped with crispy chilli oil on ours but it didn’t need it - tasty sauce as it was. Added grated mushrooms to the pork to up the veg quota. Could do the same with finely diced aubergine.

Amazing honestly. I added soy sauce and garlic to the sausage, and I used UDON noodles. WOW

Very nice! Made as described. Added shaved carrot and peas for some added veg.

I made this with pork mince and seasoned as Ben said in the notes, it was gorgeous. Served with pan- fried tenderstem broccoli with salt and lime, lovely quick dinner

If you can get the seasoning and acidity right this dish is a knock out! The only major thing I did differently was I used ground pork instead of sausage and then to the ground pork I added salt, pepper, soy sauce, sherry vinegar, a little sugar and cornstarch.

Delicious! 😋 I added a little honey and soy sauce to the pork but the noodles were spot on!

This really wasn’t all that.  It was average, at best, which is a shame because it looked and sounded amazing and I wanted to love it.

Delicious! Used pork loin instead. Recipe suggested there is sauce left at the end, tho this was all absorbed by the noodles.

Great flavours in this—I did some barbecue pork belly strips instead of the sausage and it was incredible

A twist on a classic Scotch egg using black pudding.

Black Pudding Scotch Eggs

hard boiled eggs (or soft-boiled)

oz black pudding

oz sausage meat ((see second

flour

breadcrumbs (as needed with

olive oil (as needed for frying)

Remove the casing from the black pudding and crumble into a medium sized bowl. Add the sausage meat.

Using your hands (preferably), mix the sausage into the black pudding so that it&#x27;s evenly incorporated. Divide the meat mixture into 6 even portions.

Start with one portion and flatten it into your hand to form a covering for the egg. Work the black pudding mixture around the egg so that it is completely covered. Place on a plate, and repeat with the other five eggs and portions of black pudding/sausage mixture.

Next, set up a station of three separate bowls of flour, beaten egg and breadcrumbs. Dip each prepared egg in flour. Then coat in the beaten egg mixture. Finally, dip in breadcrumbs. Place on a plate  and repeat with the other five eggs, then keep refrigerated if not frying immediately. (Soft-boiled eggs should be fried right away.)

Heat the oil to 350℉ (175℃), then begin deep-frying the black pudding Scotch eggs, being careful not to drop them into the oil (they&#x27;ll be heavy). Fry for about 4 to 5 minutes or until golden brown. Drain, and place on a paper-towel-lined plate.

Top 6 sausage meat recipes from across the web

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Top Tags

Super sausage rolls

Sausage meatballs with chickpeas

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Crispy Pork & Saucy Ginger Turmeric...

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Top 6 sausage meat recipes from across the web

The most viewed sausage meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super sausage rolls

Sausage meatballs with chickpeas

Cudighi Recipe

Mini Sausage Rolls with Puff Pastry...

Crispy Pork & Saucy Ginger Turmeric...

Black Pudding Scotch Eggs

The most viewed sausage meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine