Tag Archives: sausage

Sausages Ratatouille with marrowfat


 

Sausage ratatouille w/marrofat
Sausage ratatouille w/marrowfat

Recipe serves 5

Ingredients:

  • 300g tinned ratatouille
  • 330g drained marrowfat
  • 5 hotdog sausages each cut in 4 (chicken wings might be a better option if buying meat)
  • 3 twigs of fresh thyme or pinch of dry thyme
  • 100g onion
  • 1 garlic clove
  • Vegetable oil
  • Salt & Pepper (or chilli flakes)

Method:

Dice the onion and garlic. Quarter the sausages. Rinse the marrow fat and set all aside separately.

diced onions & thyme
diced onions & thyme

Heat 3 tablespoons if vegetable oil. Fry the thyme, onion and garlic together for 1 minute then add in the sausages and fry until the latter are golden. Stir often to allow all sides of the sausages to brown. This will also allow the meat to absorb the Garlic and onions flavours.

Flavouring the sausages
Flavouring the sausages

Once the sausages are brown, add the marrowfat and ratatouille as well as 200ml water and black pepper (or chilli flakes). Cover to simmer for 5-10 minutes just to heat up the marrowfat and ratatouille and allow them to absorb the flavours already there. The sausages can be very salty, you might want to wait until the end before adding salt if needed).

Potatoes, Sausages, Ratatouille
Potatoes, Sausages, Ratatouille

I served this with the roasted potatoes on the next post… Tinned potatoes.

Bon appetit!

Recipe created as part of a foodbank menu for www.MadeByHortense.com.

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Veggies and sausage parcel with beetroot coleslaw


Veggie parcel & beet slaw
Veggie parcel & beet slaw

Ingredients for 5 portions:

Ingredients for this recipe
Ingredients for this recipe
  • 3 medium parsnips
  • 4 medium carrots
  • 1 large sausage (long life) or 4 hot dogs
  • 1 large leek
  • 1/2 tin of tomato soup
  • 1 onion
  • 2 beetroots
  • Mayonnaise
  • 1 Jus-Rol short crust sheet
  • Vegetable oil

Method:

Preheat the oven at 200C before starting the prep.

Cut the medium onion in 2. Keep half for frying and half for later. Peel 2 carrots, the 3 parsnips then, cut each of them in 4 length way. Cut the leek same way. Place them all in a large bowl.

Fry the smaller saussage cuts with onion for more flavour
Fry the smaller sausage cuts with onion for more flavor

In a frying pan, heat 2 tablespoon of vegetable oil.  Fry one half of onion that has been diced, then lightly brown every side of the browned sausage.

All covered with the tinned tomato soup...
All covered with the tinned tomato soup…

Once that is done, pour the content of the frying pan on the vegetables. Also add the 200ml of tomato soup, salt and Pepper. Then, crush 1 stock cube on the melange before mixing all the ingredients together. Taste and adjust the seasoning if necessary.

All in the Jus-Rol pastry sheet...
All in the Jus-Rol pastry sheet…

Spray a bit of oil on the oven tray and lay on it the pastry sheet. Then, carefully place on its middle all the vegetable and the sausage. Making sure that the sausage is placed at the heart of the vegetable heap. Now bring up the sides of the pastry so the content will not fall to the side.

After 40 minutes ... let it cooldown
After 40 minutes … let it cool down

If necessary, cover it all with foil to maintain the shape. Place the parcel in the oven for 40 minutes at 200C. Serve with a small beetroot slaw.

3 colors for the coleslaw
3 colors for the coleslaw

Preparing the coleslaw: peel and grate the beetroot, and the 2 remaining carrots. Also grate the leftover onion. Place all in a bowl. Add salt and pepper, plus 3 full tablespoons of mayonnaise. Mix and set aside. The onion can be replaced by white or red cabbage. If you are not fan of coleslaw just serve the parcel with a simple green salad and a light vinaigrette.

Up close! Bon App'
Up close! Bon App’