sausages

This fast and easy recipe is a hearty meal perfect for a Friday night.

Sausages with onion gravy & mash

(about 600 grams) sebago (washed) potatoes, peeled, quartered

milliliters (1/2 cup) milk

butter, softened

Salt & black pepper

olive oil

beef sausages

red onion, halved,

plain flour

milliliters (1/4 cup) dry red wine

330 milliliters (1 1/3 cups) Massel beef stock

continental parsley

broccolini,

baby (Dutch) carrots, to serve

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Polenta balls with feta cheese and sausages, they are soft on the inside, and crispy on the outside. Baked in the oven and served with sour cream, Greek yogurt or tomato sauce.

Polenta and Cheese Balls

250 g/ 8.8 oz/ 1 2/3 cup coarse or medium cornmeal (See note 1)

liter/ 33.8 fl.oz/ 4 ¼ cups water

salt

300 g/ 10.5 oz fresh sausages of your liking

150 g/ 5.3 oz feta cheese (See note 2)

dill

fine sea salt,

black pepper

grated cheese (Gouda

butter

Pour the water into a large pot. Heat...

Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.

A word of caution - be careful when...

A word of caution  - be careful when the polenta starts to bubble, if the bubbles are too large you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open.

Stir every 4-5 minutes or so but there...

Stir every 4-5 minutes or so but there is definitely no need to stir all the time. Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.

Preheat the oven to 220 degrees Celsius/ 430...

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Remove the casings from the sausages. Mix the polenta with the finely chopped or crumbled sausages and the crumbled feta cheese. Add the lightly beaten egg, dill, salt to taste, and pepper.

Make about 30 balls about the size of...

Make about 30 balls about the size of a golf ball. Wet your hands after every 3 or 4 balls. Place the balls into a buttered casserole dish and sprinkle each ball with a little bit of the grated cheese. Place a tiny amount of butter on each ball.

Bake for about 20 minutes in the hot...

Bake for about 20 minutes in the hot oven or until golden. Serve immediately with crème fraiche/ sour cream/ Greek yogurt/ tomato sauce and a green salad.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

Easy to put together and so delicious, this 5-ingredient recipe will take care of you. Just a little bit of prep and you can bang it in the oven, letting it do all the hard work for you. What you end up with is a beautifully scruffy, humble combo that’s all about flavour, and is guaranteed to make you smile.

Sausage & apple bake

red onions

eating apples

parsnips

higher-welfare chipolatas

runny honey

Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet. 

Cumberland sausage casserole

banana shallots

garlic

Cumberland sausages

rosemary

large glass of red wine

x 400 g tins of chopped tomatoes

x 400 g tins of cannellini beans

dried chillies

breadcrumbs

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.

Jools’ sausage &amp; smoky bean casserole

higher-welfare pork chipolatas

leeks

celery

red peppers

sweet smoked paprika

cumin

cherry tomatoes

red wine vinegar

500 ml passata

sugar

Dijon mustard

x 400 g tins of mixed beans

parsley

Pan-Fried Beer and Onion Bratwurst

bratwurst sausages

Tbsp unsalted butter ((or use olive oil, vegetable or corn oil))

onion

Belgian ale ((or any dark, malty beer of your choice))

Preheat a cast iron pan over a medium-high heat. Add the butter and let it melt and start to turn light brown. The temperature should be about 325-350F at this point.

Sear bratwurst for about 3 minutes per side, until it achieves deep golden brown color.&nbsp;

Add the onions and the beer, turn the heat to high and bring to a boil.

Once the liquid is boiling, reduce heat and continue cooking, flipping the sausages and stirring the onions, until the internal temperature of the sausages reaches 160F. Cook uncovered to let the liquid reduce and intensify its flavor.

Remove bratwurst from heat and serve hot, on a bun, or with you favorite side dish.

This Italian blockbuster Sunday roast is a real celebration of a dish – five birds and one sausage wheel, all piled on to deliciously cheesy polenta. It’s certainly epic, but if you’re after a super-special showstopper, it’s guaranteed to please.

Arrosto misto

½ a bunch of fresh thyme (15 grams)

x 1.8 kg whole free-range chicken

lemon

x 2 kg duck

cinnamon

½ a bunch of fresh sage (15 grams)

fennel

sturdy rosemary

pigeons

partridges

quails

bay leaves

150 ml Chianti or other red wine

x plum tomatoes

chicken stock

½ a bunch of fresh flat-leaf parsley (15 grams)

250 g coarse polenta

unsalted butter

Parmesan cheese

Ketodiet Blog

tbsp

ghee

lard

duck fat (15 ml)

brown mushrooms

Portobello mushroom (85 g/ 3 oz)

5-6 thin-cut

2-3 regular slices bacon (75 g/ 2.7 oz)

eggs

spinach

cherry tomatoes on the vine (40 g/ 1.4 oz)

medium avocado, sliced (75 g/ 2.7 oz)

salt, pepper and/or chili pepper flakes

gluten-free Italian sausages

extra virgin olive oil

Use this method to ensure you get super-sticky, shiny, caramelised pigs in blankets for your Christmas feast. Delicious!

Pigs In Blankets

rashers of higher-welfare smoked streaky bacon

higher-welfare chipolata sausages

Worcestershire sauce

Pigs in blankets

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

Sausage, sage &amp; onion stuffing

onions,sliced

Bramley apple,peeled,

packs meaty Cumberland sausages,removed

chopped,

granary breadcrumbs

Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

This budget-friendly weeknight winner is made from just 5-ingredients.

Sticky Sausages recipe

ginger marmalade

soy sauce

tbs wholegrain mustard

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An easy way to make Cassoulet in the Instant Pot.

Recipe: Cassoulet in Instant Pot

cans of drained white cannellini beans

duck

sausages (saucisse de Toulouse)

pork bellies

tomato purée

thyme

bay leaf

salt and pepper

flour

Turn the Instant pot to Sauté and sear...

Turn the Instant pot to Sauté and sear the sausages, pork belly and duck confit in the pan along with the olive oil for about 5 minutes.

Add the rest of the ingredients (except the...

Add the rest of the ingredients (except the breadcrumbs and croutons) and cook over high pressure for 20 minutes with natural release.

Once depressurized, make a flour slurry and mix...

Once depressurized, make a flour slurry and mix into the cassoulet.

Set Instant pot to Sauté and mix the...

Set Instant pot to Sauté and mix the cassoulet well.

Serve in bowls and top off with breadcrumbs.

Air fryer sausages

Sausages

Spray oil ((if the sausages are very lean))

Pre-heat your air fryer to 180C.

Prick your sausages.

Place them into the air fryer basket.

Cook for 7-8 minutes.

Shake.

Cook for 7-8 more minutes checking halfway through.

I use a meat thermometer to ensure the temperature was at least 71C for safety.

Cook for around 19 minutes if you want a similar finish to me.

Serve with your choice of delicious sides or just with a blob of sauce!

Create classic fried rice at home with flavoursome Chinese sausage.

Classic fried rice

(60 milliliters) peanut oil

eggs, lightly beaten

lap cheong (see notes), thinly sliced

garlic clove, thinly sliced

ginger

onion,

shredded choy sum

spring onion

white rice, cooled

sesame oil

Ricardo's recipe: Sausage and Ricotta Ravioli 

Sausage and Ricotta Ravioli

ml (2 tbsp) olive oil

litre (4 cups) fresh spinach, chopped

ml (½ cup) ricotta cheese, drained

60 ml (¼ cup) grated Parmigiano Reggiano cheese

recipe Fresh Ravioli Dough (see recipe)

In a non-stick skillet over medium-high heat, brown the sausage meat in the oil while breaking it slightly. Add the spinach and stir well. Transfer to a bowl and let cool. Add the eggs and cheese to the meat mixture and mix thoroughly. Refrigerate while preparing the dough.

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