Smoked Pork Sausage Recipes

Steps:

• Get your butcher to grind the pork coarsely (the typical finely-ground mince won't do for this recipe) or grind it yourself using the appropriate attachment on your food processor.
• Put pork mince into a large non-reactive tub and add vinegar and salt. Leave it to marinade for a week mixing it at regular intervals.
• Note: If using pig intestines as sausage casings rinse well, turn inside out and scrub with salt to clean. Repeat daily for a week.
• Add pepper and cumin to the sausage mixture and fry a small ball in order to check the seasonings.
• Tie the intestines or sausage casings at one end with butcher's twine.
• Fill sausages carefully making sure not to tear the casings and gently pressing the mixture down the casing to the end of the sausage.
• Make long thin sausages about 2cm or 1 inch in diameter tying at the other end with twine.
• Pierce the sausages at several points with a pin or needle and then string them up over a fireplace with hot coals.
• Smoke over low heat making sure to add twigs from a sage bush or cypress tree. The sausages should be a rich brown colour and quite dry when cooked. Alternatively use a smoker and follow the instructions.
• Serve fried, cooked over hot coals or baked with a glass or Cretan raki or ouzo.

Steps:

• Dice onion and the garlic. Heat a pan with some of the Olive Oil (roughly 1tbs). Add the onion, peppers and 1 tsp each of Italian herbs mix through. Cook for 5 minutes until the onion is soft and slightly translucent. Add the garlic and stir through, cook for a further 5 minutes.
• Meanwhile slice the Smoked Sausage. Add to the mixture and stir through, cook for 5 minutes. Add the 400g tin of chopped tomato and stir through. Add a good squeeze of tomato puree and 1tsp sugar. Mix through. Bring to the boil then reduce the heat and simmer for 30 minutes. Taking care not to let the mixture dry out, stir occasionally to make sure its not sticking to the bottom of the pan and add spoonfuls of water if needed.
• While the sauce is cooking, measure out 75g per person of pasta (penne, fusilli, rigatoni, etc). Bring a pan of water to the boil (with a tsp of salt) and add the pasta and cook as per the packet instructions.
• Serve the pasta with the sauce over the top and grate some parmasan over it. Can serve with garlic bread or salad.

Steps:

• Set a 4-quart pot of salted water over a high burner. Bring to a boil. (If you are using shirataki noodles, prepare them now according to package directions).
• Meanwhile, set two large, heavy skillets (12 inches or bigger) over medium-high heat. Make sure you lids handy for each skillet - you'll need them later.
• Add 1/2 teaspoon oil to one heated skillet, then add the veggie sausage. Add the pork sausage to the other dry skillet. Cook until they are nicely browned on one side. Then flip all sausages and reduce the heat to medium. Cook until browned on second side. If you want crispy veggie sausage, remove it at this time. Otherwise, you can leave it in the pan. The pork sausage stays in the entire time.
• Add the egg noodles or fettuccine to the boiling water. Let boil for 8-9 minutes (10 minutes if you're using whole-wheat pasta).
• Add 1 Tablespoon butter to EACH skillet, then immediately add the onions and carrots, half to each skillet. Cook and stir until each is nicely softened, 3-5 minutes. Add the green pepper and cook for another minute.
• Next add the cabbage, tossing to combine with the other veggies and sausage. Add 1/4 cup water to each skillet, then quickly cover. Cook for about 5 minutes. Check it occasionally to make sure it's not burning; the cabbage should look green and become tender, not blacken at the edges or start to smell bad. If needed, uncover the skillet briefly to add a few tablespoons more water or to stir.
• Uncover the skillets to allow any remaining water to evaporate, and stir each skillet briefly. Drain pasta while the remaining water cooks away.
• Toss 1/2 tablespoon of butter into each skillet, then add half the hot pasta to each one. Stir and toss to coat the noodles. Add the paprika, salt, pepper, and optional cayenne to each skillet according to your taste. You may have to season the veggie skillet more heavily. If you removed the veggie sausage, now is the time to add it back and let it reheat a little.
• Serve hot, with rye or pumpernickel bread and cucumber salad if you like.

Steps:

• Chop the onion celery & garlic and cook until soft in a large deep frying pan.
• Chop the sausage and along with the lardons and herbs add to the pan and cook for approx 20 min.
• Then add the tomatoes, chicken stock, tomato purée, balsamic vinegar and sugar and cook for a further 15 min. Then add the mushrooms and cook on a low heat stirring occasionally for aprox 45min. Then add the beans at the last 10 min just to warm through.
• Cook the pasta in a Seperate pan, drain off and add to the sausage dish. Then tranfer to deep gratin dish. Then to finish sprinkle with grated cheddar cheese and sprinkle the Paprika. Then place in a hot oven until the cheese has melted and the dish has Warmed through.