Chicken and Torunska sausage soup, with Spinach

 This began as a chicken soup with carrot, diced orange pepper and mushrooms. After a day I augmented the soup with diced spinach and Torunska sausage. A fabulous result. Simmered for an hour on the hob.  

Milano Salami Sausage, with Olives and Tomatoes

Some Milano Salami from the local Co-op, served along with stuffed green olives, baby plum tomatoes, diced flat parsley, and spiralised apple. Grate your apple if you don't have a spiraliser. 

According to wikipedia, Milano Salami is "a very common and traditional Italian sausage made from equal portions of minced beef, pork and fat. The salami is seasoned with garlic and pepper, moistened with white wine and dry cured."

Not bad at all. 

Grilled Cumberland Sausage with Baked Beans

 Cumberland Sausage used to be strongly flavoured with sage and other herbs. Hard to find instances of those any more - they taste pretty much the same as other pork sausages. 

These sausages were grilled until browned (judge by eye), and served with baked beans infused with some sage (to make up the flavour deficit of the modern product). Also good if served with a sage flavoured gravy. 

Chorizo Regio Sausage, with Potatoes

Chorizo Regio with boiled potatoes and fried mixed vegetables. Dressed in some freshly ground black pepper.  

Polish Garlic Sausage Breakfast

Slices of Polish garlic sausage slow cooked in a skillet, along with diced white onion. No extra oil necessary. 

Served with a fried egg, and some American mustard. A pinch of salt was added to the yolk of the egg. 

 

Lorne Sausage Breakfast

 Two slices of Lorne Sausage, cooked slowly in sunflower oil under glass, and turned once. Cooked alongside julienned white onion, and quartered Moroccan tomatoes. Cooked for twenty minutes all told. Dressed in freshly ground black pepper. 

Chicken and Chorizo Casoulet

Recipe built on what was left of a Chorizo Casoulet. I added extra potatoes and diced onions. Plus diced red pepper. 

I chopped up one chicken breast, and added the pieces to the pan, along with extra water, and chicken stock, and half a garlic clove. Plus a squirt of tomato puree. Cooked for half an hour under glass at a lowish heat. Dressed with dried basil ten minutes before serving. Fabulous dish!

 

Chorizo and Rice Risotto, with Carrot and Green Pepper

A simple risotto, made to use up some unused rice from the fridge. Essentially chorizo sausage with green peppers, carrot, and onion, with the vegetables cooked in the oil which comes from the chorizo under heat. Add garlic and chilli if that is your preference. 

 

Chorizo and Chicken Risotto

 A simple chorizo and chicken risotto, with green beans diced red pepper, and tomato. 

I fried  some diced chorizo in a pan until the oil came out of the sausage, and then added the diced chicken goujons, the diced green beans, red pepper, and the sliced tomatoes. Cooked under glass for fifteen minutes, stirring occasionally. Then I added the pre-prepared basmati rice. Again cooked under glass for about ten minutes, stirring occasionally. No herbs, no stock. Excellent dish!

Chestnut Meatloaf with Brussels Sprouts

Made with outdoor bred pork sausage meat from Sainsbury's, one diced apple, one diced onion, three medium handfuls of porage oats, one beaten egg (actually optional, and it was skipped in this case), 100g of diced cooked chestnuts, and 40 g of salted butter, Mix together thoroughly by hand in a large glass bowl.

Herbs and spices used were a pinch of nutmeg and a generous pinch of rosemary.

 Cooked in the oven on the previous day at around 180 deg C, for forty minutes (watched carefully). Sliced when cold, and stored in the fridge.

Because the meatloaf contained pork sausage meat it was important to make sure it was thoroughly heated. Cooked under the grill, and the slices were turned once using a fish slice (about seven minutes each side - judged by eye). Can also be reheated in a flat lidded pan.

Served with brussels sprouts (6 to 9 minutes in boiling water under glass), and semi-skinned potatoes. Can also be served with roast parsnip chips.

Cumberland Sausage, with Peas and Chopped Tomato

A relatively simple winter dish, made with Cumberland sausage, peas, tomato, and a pork-flavoured onion gravy.

I used to love Cumberland sausage, because it was loaded with herbs, and the flavour infused the added gravy. You have to be careful about your choice of sausages now, because most manufacturers use fewer herbs.Which is why I added extra Sage to this dish. The coiled ones are probably best. 

The sausages were cooked at a medium heat for about twenty-five minutes, turning them every seven minutes or so. I made up the basis of the gravy in a jug (onion gravy granules and the stock). All cooked together in a separate pan. I added the chopped tomato and the peas. Cooked under glass for another twenty minutes. Delicious!

 

 

 

Napoli Salami Salad

Sometimes it is amazing what you can find in the local Co-op in midwinter. Delicious Napoli Salami slices, served with a baby leaf salad, grated carrot, black olives, and a little Dijon mustard, which could be mixed through the grated carrot. Three minutes to put this dish together.

https://salumeriamalta.com/salami-napolitano/ 

Torun Sausage, with Brocolli, Yellow Pepper, and Tomato

Polish Copernicus sausage, as part of a tapas style dish (Aloha amigo!). The flavour of Torun sausage is of course different from Spanish Chorizo, but both are preserved pork sausage with paprika and garlic, so they can be interchanged without crashing the gears of your palate. 

Fried in a little olive oil (the diced sausage, the pepper strips, and the quartered cherry tomatoes) until the sausage pieces begin to brown. The chopped brocolli florets were cooked in boiling water for four to five minutes at a medium heat, before being drained. About ten to twelve minutes preparation time, and a delicious result!

Chorizo, Pepper and Spring Onion Risotto

Chorizo based risotto with basmati rice, spring onions, and yellow pepper. The diced spring onions were added to the pan with the chopped chorizo, and they fried in the fat from the sausage. The strips of pepper were added after a few minutes.  Preparation time about twenty minutes.

 At the same time I prepared the basmati rice in another pan filled with slightly salted boiling water. Fifteen minutes cooking time at a low to medium heat. Cooked along with coriander leaf . 

The rice was drained thoroughly and then added to the pan with the vegetables and the chorizo. Stir-fried for five to ten minutes. 

 

Kabanos Sausage Stew

Two chopped Kabanos sausages, stir fried in a little sunflower oil, along with diced carrot, diced brocolli stems, a julienned onion, two diced spring onions, half a yellow pepper cut into strips, and potato chunks. Stir fry until the onion begins to brown.

Add boiling water, two squirts of tomato puree, and the ham (or pork) stock. Simmer at a low heat under glass for an hour.

Add the herbs (basil, coriander and tarragon five or ten minutes before serving the dish). Add a quarter teaspoonful of chilli powder if you would like some heat. A little lemon zest can also be added.

Chcken Paella, with Chorizo Sausage

Chicken pieces with diced chorizo sausage, tomato puree, chicken stock, chilli, mushrooms, carrots, courgette, potato, red pepper, plus the herbs basil, coriander leaf and tarragon. Plus basmati rice cooked in a little salt and turmeric.

The trick is to do it in clearly defined stages (preparation of the vegetables and chorizo, stir-fried in olive oil or butter; preparation of the salsa; adding the pre-roasted chicken; and finally adding the pre-cooked rice).

The vegetables and chorizo, and the salsa, were allowed to simmer for an hour under glass before I added the chicken.

For presentation purposes in future I might just steam the chicken pieces, and add them on top before serving. But it was a delicious meal nonetheless, and well worth the effort.

Torunska Sausage with Coriander and Potatoes

A simple breakfast dish made with thinly sliced Torun sausage (aka Copernicus sausage), cooked in its own fat (start at a high heat and then turn it right down). Fifteen minutes should be enough. Turn the slices in the pan occasionally. I added some diced cherry tomatoes, and chopped fresh coriander (this time I used a pizza cutter rather than a knife, and it worked really well).

The potatoes and the spring onion were cooked in a pan of water for seventeen minutes at the same time. Then they were fished out with a slatted spoon and added to the skillet pan.

Stir-fried at a medium heat for another five to seven minutes. Serve with coriander leaf and American mustard, plus freshly ground black pepper.

Lorne Sausage, with Beans and Hash Browns

A simple dish of square lorne sausage, with baked beans, chopped cherry tomato, spinach, and diced spring onion. Served with slices of fried potato (hash browns).

The best way to cook lorne sausage is slowly, and under glass. Otherwise it tends to buckle. Cooked for ten minutes altogether, five minutes on each side (then drain the fat). A delicious and satisfying meal.

The cherry tomatoes, spinach and spring onion were cooked first, and then supplemented by the baked beans. The hash browns were cooked slowly in another pan, in some sunflower oil, again under glass.  Dress in dried basil or oregano, according to choice.

Shredded Chorizo, with Spinach, Tomato, Red Pepper and Rosti

A simple salad made around some shredded chorizo sausage. I cut a third of a red pepper into strips, halved several cherry tomatoes, and diced a handful of fresh spinach.

I added a teaspoonful of fresh mayonnaise, and a dusting of white pepper.

The potato rosti was fried in a small pan in some olive oil, and was served warm.

Chorizo, Onion and Baked Bean Breakfast

I chopped up a quarter of a chorizo ring, and fried the sausage in an omelette pan, along with a rasher of smoked bacon. No oil was required because of the oil which came from the chorizo.

Once hot, I added a julienned red onion, and turned down the heat after a couple of minutes. Cooked slowly for ten to fifteen minutes, stirring occasionally, until the onion became semi-transparent.

The beans were fridge leftovers, and were heated in a separate small pan. Once ready, they were decanted onto a slice of wheat-free toast (not buttered in this case). Quick to prepare, and easy.