Archive of ‘sausage’ category

Autumn Sausage Casserole

Whether we like it or not, it appears that summer is well and truly over (did it ever begin?). And as much hope as we’re all holding out for one last glorious Indian summer weekend, we might have to start accepting the inevitable.  Apart from the excuse to give your wardrobe a winter overhaul, the only other excuse to look forward to colder weather is the food. 
Say goodbye to salads and an enthusiastic hello to stews, soups and dumplings! Before you know it, it’ll be mince pie time.  But before we get too ahead of ourselves (mulled wine anyone?) here’s a quick and scrummy recipe for something that will warm your winter-dreading cockles:     
Serves 4  
6 sausages  
2 onions  
2 cloves of garlic  
1 can of chopped tomatoes  
1 can of butter beans  
3 bay leaves  
Splash of red wine and Worchester sauce   
Olive oil   
Method 
- Heat the olive oil in a deep frying pan and soften the onions and garlic. Turn the heat up slightly and then add the sausages, letting them brown all over. 
- Add the tomatoes, bay leaves, red wine and Worchester sauce to taste. Simmer for 10 minutes and then add the butter beans. 
- Cook for another 20 minutes (or for as longer if you need to paint your nails, chat on the phone, doll yourself up for a dinner date… Just don’t let the sauce cook dry).   
  
- Serve with some healthy greens or crusty bread.   
 Recipe By Yvonne Dickson  

Spicy Feast

Ooh yes! This week Cellardoor made a hot-pot full of spice, warmth and exotic flavours: our Moroccan and Spanish cuisine inspired dish of chicken and chorizo. It looks complicated but all that’s really required is to chuck what’s available into a pot and cook and serve up a mighty feast for you and your friends. 
Ingredients 
Serves 4 
Main 
8 chicken drumsticks (skinned) 
170g chorizo sausage (chopped) 
Marinade 
2 onions (chopped) 
2 carrots (chopped) 
2 celery sticks (chopped) 
3 garlic cloves (peeled) 
1 tin of tomatoes (chopped) 
1 tin of kidney beans 
1 glass red wine 
1 tsp paprika 
1 tsp cinnamon 
½ tsp ground chilli 
 3 tbsp olive oil 
Salt and pepper 
½ pint chicken stock 
1 juice of freshly squeezed orange juice 
Side dish 
Couscous 
1 lemon 
Plain yoghurt 
1 courgette (chopped and gently fried) 
Handful of mint 
1 tbsp olive oil 
Salt and pepper 

Method 
- Heat the oil in a large cooking pot or pan with a lid. Add the chicken pieces and fry until they are a light brown colour. 
- Add the onion, spices, heat a while and then add the stock, the celery, carrot, garlic cloves, orange juice and wine. Heat and bring to the boil. 
- Add the chorizo, kidney beans and tomato and simmer for 35-40 mins. 
- Make the couscous as the packet instructs you to, then add olive oil, seasoning and then add the lemon juice, courgette and mix. Add the yoghurt and mint on top. 
- Make sure you have some bread to hand to soak up the sauce.
By Melodie Walter

Mélanges de Moules

A sniff of the sea, a reminiscent allure of France and a tit bit of Spain: this week is all about embracing one of the great sea foods: moules (mussels) – combined with some spicy Spanish sausage!

If you’re in need of something a lit bit different; our tasty mix of mussels, white wine and garlic sauce on toast with chorizo is just the thing to try!!
Ingredients
Serves 2
180g mussels (fresh water)
1 clove of garlic (crushed)
50ml white wine
1 tbsp unsalted butter
1 onion (very finely chopped)
Dusting of paprika
Seasoning
Handful of spinach
8 slices of chorizo
2 rounds of toast of granary bread
1 tbsp butter
Small quantity of finely chopped watercress
Method
-       Prepare the mussels (unless you have already bought them cleaned and de-bearded!): wash them under cold running water in a sink and remove any barnacles and beards from them; also get rid of any that are broken, float or remain open when tapped against the side of the sink
-       Heat the unsalted butter in a large saucepan
-       Add the finely chopped onion and gently cook until it starts to brown; then add in the garlic and wine and seasoning (if you want to thicken up the sauce add a little flour)
-       Add the mussels and put the lid on and cook for 3-5 minutes; until they are all open
-       Take the saucepan off of the heat and discard any un-open mussels
-       Mix the butter with the chopped watercress and spread toast with the mixture
-       Remove half of the mussels from their shells; these are the final ingredient to go on to the toast along with a drizzle of the white wine and garlic sauce
-       To serve, put a handful of spinach in the middle of a plate and place 4 slices of chorizo on top of the spinach
-       Put the toast on top of the spinach and chorizo
-       With the rest of the mussels still in their shells, decorate the edge of the plate and dust with paprika
-       Accompany with some fine white wine and indulge in the colourful flavours of the sea and spicy meat
By Melodie Walter