shape sausage meat into patties and place into pan with a little olive oil. Fry untill browned. On raw side sprinkle over combined flour and curry powder. Add to pan contents of pineapple tin and soy sauce then turn patties over.Cook untill patties are cooked through on low heat with lid on pan . 8 minutes approximately. cut spring onions finely and sprinkle over top of patties. Serve with mashed potatoes and vegetables.
Season, then form sausage meat into patties and fry slowly until brown in a frypan.
Remove from pan.
Pour off all but 2 tablespoons of fat; add flour and blend until smooth.
Gradually add hot water and bring to boiling point, stirring constantly. Then add milk and continue cooking until thickened.
Return sausage patties to sauce and reheat.
Serve on hot split biscuits. Serves 4 to 6.
his recipe with and without the meat. For the sausage in the original recipe I
For the couscous stuffing, combine the stock, oil and
ranslucent. Add the Italian sausage meat, breaking it up with
For the tomato-chili chutney, heat
rumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
epper.
Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
repared. Reserve these.
Mix sausage meat and breadcrumbs together, kneading in
est in a warm place for 30 mins.
Add the
de baking the stuffing in a pan the default for many cooks
Mix stuffing mix and seasoning packet with enough water to just moisten the stuffing. Add egg yolk and sausage meat and mix well. Roll into walnut size balls. Place on lightly sprayed cookie sheet about 1 1/2-inches apart. Bake in oven, uncovered, at 400\u00b0 for about 20 minutes.
o the boil and simmering for 5 minutes. Then pop them
br>Break up sausage meat. Saute in a pan for several minutes until
mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.
Sautee the onion in oil and butter until soft.
Add the sausage meat and stir-fry until no longer pink on the outside.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Add the water and bring to boil.
Add the canned tomatoes and the rice.
Cook until the rice and the sausage are done.
If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
Serve with grated mozzarella sprinkled on the top.
In large saucepot over medium heat, cook sausage until browned, breaking pieces apart with fork.
Remove with slotted spoon to bowl.
Pour all but 1/4 cup drippings from saucepan.
In drippings over medium heat, cook apples, onion and celery until celery is tender, about 10 minutes, stirring occasionally.
Remove from heat; stir in sausage and remaining ingredients and mix. Makes enough stuffing for 1 (7 to 9 pound) bird or 6 1/4 cups.
oft. Add ground beef and sausage meat; cook, stirring, until browned. Season
Fry sausage slightly; do not drain.
Add remaining ingredients. Mix. Stuff a 2 1/2 pound pheasant.
Double recipe for 5 pound chicken or duck.