Torunska sausage and Mushroom breakfast

 Diced mushroom and a quarter of a red pepper, a couple of spring onions, plus sliced Torunska sausage. About twelve minutes to cook in a small pan. Served with a baby leaf lettuce salad. 

Torunska (Copernicus) Sausage, with Spinach and Baked Beans

 Spinach leaves dressed in freshly ground black pepper; baked beans dressed in coriander leaf and dried basil, plus fried torunska sausage, slightly browned. Cook the sausage for about ten minutes or so, moving the sausage around the skillet. No oil necessary, since the sausage cooks in its own fat. A favourite dish. 

Torunska Sausage Salad

A simple and quick to make salad with cured Torunska sausage. The ingredients are, in addition to the slices of sausage, spring onion, celery, yellow pepper, cherry tomatoes, and four leaf salad (red and green lettuce, chard, and spinach leaves).

Chop the tomatoes in two, and dice the celery, the yellow pepper, and the spring onion. Add the vegetables and the leaf salad to a glass bowl, and add some lemon juice (half a teaspoonful) and olive oil, with a pinch of salt. I also added a little vinegar from a jar which contains marinaded red peppers (optional if available, but half a teaspoonful only).

Stir together until all of the contents of the bowl are coated. Allow to stand for ten minutes then repeat, for half an hour to forty minutes. Put the salad into the fridge for at least half an hour before serving. Serve with a dash of tabasco sauce.

Casoulet with Torunska Sausage and Roast Pork

Smoked sausage from Torun, now in Poland, but formerly a German town. One of the old Hanseatic ports on the Vistula river. Lots of paprika and garlic in the sausage, hence not necessary elsewhere in the recipe. It was delicious.

Casoulet with Torunska Sausage and Roast Pork