Recipes

Here are some suggestions of what you can do with you new sausages, if you have a recipe you like and would like to share with others please send it in and we'll post it.

Dazed's Mysterious Hangover Cure
Submitted by Andres Vargas
You read well, this super easy to prepare dish will not only leave you with a delicious taste in your mouth but also will take you out from the realm of shadows after one of those long nights in Sanlitun.

Ingredients (1 portion)

1 can of Campbell's Vegetable Beef Soup (available at Jenny Lou or April Gourmet)
1 or 2 Andy's Mexican Chorizo cut in pieces
Half glass of water
Optional: Bacon in small pieces
Optional: Shredded Parmesan cheese

In a medium sized pot place the contents of the Campbell's Vegetable Beef Soup, add the water and the Mexican Chorizo and if you want, the bacon in small pieces, heat and stir well.
Bring to boil for 2 minutes, then reduce the heat, cover and leave it cooking from 5 to 10 minutes.
Serve and add some Parmesan cheese if you like.

Sausage & broccoli carbonara
A spin on the Italian classic using sausage meatballs, spaghetti and greens on the table in half an hour.

Ingredients

1 tbsp olive oil
8 chipolatas, meat squeezed out and rolled into balls
3 eggs
50g parmesan, grated, plus extra to serve (optional)
300g spaghetti
1 head broccoli, broken into small florets
2 garlic cloves, crushed

In a large pan, heat the oil and cook the sausage balls until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
Add the garlic to the sausage balls and cook for a couple minutes more, being careful the garlic doesn’t brown. Remove the pan from the heat.
Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

Italian sausage, Puy lentil & rosemary stew
The robust flavours and textures of this hearty dish work well whatever time of year you make it

Ingredients

3 large potatoes, peeled (baking potatoes are fine)
olive oil
4 pork sausages, look for ones with herb and garlic flavours
1 onion, chopped
1 garlic clove, crushed
pinch chilli flakes (optional)
2 carrots, cut into small dice
2 sticks celery, cut into small dice
rosemary needles, stripped from 4 small sprigs and chopped
1 x 400g tin chopped tomatoes
300ml white wine or chicken stock
3 tbsp Puy or green lentils

Heat the oven to 200C/fan 180C/gas 6. Cut the potatoes into 2cm chunks, toss in olive oil then spread out on a non-stick baking tray. roast for 40 minutes until crisp and golden, turning a couple of times during cooking.
Meanwhile, cook the whole sausages in a little more olive oil in a large pan until browned all over. Take the sausages out of the pan then add the onions and garlic and cook until softened.
Add the chilli (if using) carrot and celery, then cook for 5 minutes. add 2/3 of the rosemary, all of the tomatoes, wine or stock and lentils. Slice each sausage diagonally into 4 thick chunks then add back to the pan. Simmer with a lid almost covering for about 30 minutes, or until the lentils are tender.
When the potatoes are cooked, toss with some sea salt and the rest of the rosemary, then serve with the stew.

Sausages with winter veg mash
Try this simple dish on a cold, wintery evening when only comfort food will do.

Ingredients

4 sausages
2 parsnips
2 or 3 medium potatoes
175g Brussels sprouts
4 tbsp milk
1 tbsp wholegrain mustard

Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.

More delicious receipts here!