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SAUSAGES WITH PARMESAN MASH AND SWEETCORN

Serves 4

  • 8 good quality sausages

To Serve – Parmesan Mash, below

Start on the Parmesan Mash.

Cook the sausages in a frying pan over medium-high heat for about 15 minutes until well browned. Serve parmesan mash and steamed sweetcorn.

PARMESAN MASH – Serves 4

  • 800g Desiree potatoes, peeled and cut into chunks
  • sea salt
  • 125mls/1/2 cup milk
  • 25g/1oz butter
  • 35g/1/3 cup finely grated Parmesan cheese
  • Freshly ground black pepper

Cook the potatoes in boiling salted water until tender, then drain and mash. Heat the milk and butter in a small saucepan until the butter has melted and then beat into the mash until smooth. Add the parmesan and beat well. Season with salt and pepper.

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Sausages with wholemeal fusilli

Serves 4

  • 1 tablespoon olive oil
  • 4 Italian-style sausages
  • 1 red onion, cut into wedges
  • 1 red capsicum, roughly chopped
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • ½ teaspoon dried red chili flakes
  • 1 teaspoon sugar
  • Sea salt
  • 2 tablespoons fresh oregano
  • 500g wholewheat fusilli

Heat the oil in a saucepan or frying pan over medium-high heat and cook the sausages for 6 minutes, turning occasionally. Lift out onto a plate, reduce the heat to medium and cook the onion, capsicum and garlic for 4 minutes. Add the tomatoes, chilli, sugar, salt and oregano and simmer for about 10 minutes or until the sauce has thickened. Slice the sausages, return to the pan and heat through for 2 minutes.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente Drain well and top with the sauce.

This recipe is from Simply Bill by Bill Granger

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Glazed meatloaf with roast potatoes

Serves 6 

  • 500g lean beef mince
  • 500g sausage meat
  • 1 cup (70g) fresh bread crumbs
  • 2 brown onions, finely chopped
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon curry powder
  • 1 egg
  • ½ cup (125ml) milk
  • ¼ red onion, cut into wedges
  • 4 medium potatoes, quartered
  • 2 tablespoons olive oil

BARBQUE SAUCE

  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ cup (70g) tomato paste
  • 2 tablespoon white vinegar
  • 2 tablespoon honey
  • 2 tablespoon Worcestershire sauce
  • 1 cup (250ml) salt-reduced beef stock
  • ½ teaspoon mustard powder

Preheat the oven to 200C/180C fan. Combine beef mince, sausage meat, breadcrumbs, brown onion, parsley, curry powder and egg in a bowl. Season well. Add milk and ¼ cup water and mix well. Using hands, shape into a loaf. Place in a small roasting pan and top with red onion wedges. Bake for 30 minutes 

Meanwhile, cook potatoes in a saucepan of salted boiling water for 5 minutes, until par-boiled. Drain and set aside. 

To make the barbeque sauce, heat oil in a pan on medium. Cook onion and garlic for 5 minutes, until soft and brown. Add remaining ingredients and stir to combine. Season with salt. Bring to boil and simmer for 10 minutes, until reduced by half. 

Remove meatloaf from oven and drain off fat. Brush with half the barbeque sauce. Bake, brushing with sauce once or twice, for another 35 minutes, until cooked through. 

Meanwhile, place potatoes and oil in a baking dish and toss to coat. Bake for 40 minutes, until golden and tender. 

Serve sliced meatloaf with remaining barbeque sauce and roast potatoes

This recipe is from Australian Good Food – Winter Warmers

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Sausages with Potatoes and Rosemary

Serves 4

  • 6 Italian-style sausages
  • 800g potatoes, scrubbed and sliced into wedges (kipler)
  • 11/2 teaspoons paprika
  • 2 rosemary stalks
  • Sea salt
  • Freshly ground black pepper
  • ½ loaf ciabatta, crust removed
  • 50ml extra virgin olive oil

To Serve

  • Handful fresh basil

Preheat the oven to 200C/400F/Gas 6. Slice the sausages thickly and place in a large roasting tin. Add the potatoes, paprika, rosemary, sea salt and pepper. Tear the ciabatta into bite-size pieces and add to the tin. Drizzle with the oil and toss gently.

Roast, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.

Sprinkle with the basil and serve with a salad.

This recipe is from Simply Bill by Bill Granger

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Sausage and Red Wine Pasta

Serves 4

This hearty pasta of sausage meat in a rich, tomato sauce calls for garlicky, meaty Italian-style pork sausages.

  • 20mls/1 tablespoon olive oil
  • 400g Italian-style pork sausages
  • 200mls dry red wine
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes or 400mls tomato passata (available from greengrocers and delis)
  • 1 teaspoon sugar
  • 400g short pasta (such as fusilli or penne)
  • 1 tablespoon fresh flat-leaf parsley or thyme leaves
  • 2 tablespoons freshly grated Parmesan

Heat olive oil in a heavy-based frypan. Skin the sausages and pinch meat into the pan. Brown the meat well, breaking it up with a wooden spoon. Add the wine and allow it to bubble and reduce in volume by half, stirring well.

Add the tomato paste, diced tomatoes or passata and sugar. Add a pinch of sea salt and pepper and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Cook pasta in plenty of boiling salted water until tender but still firm to the bite (al dente). Drain, reserving a cupful of the water. Toss the drained pasta in the sauce over medium heat, adding some cooking water, if necessary, to keep it saucy.

Servie the pasta on hot plates and scatter with the fresh parsley or thyme and grate Parmesan if desired.

Recipe from Delicious magazine 2003.

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