Brought to you by Woolworths
You know what? I bloody adore sausages. I don’t cook them that often though because I live in a two person household and packages of sausages are almost always enormous. There’s usually at least six in a packet and it’s just too many for a couple to get through. This is why I have a repertoire of sausage recipes ready to use up all those sneaky left overs.
I’m teaming up with Created with Jamie this week to bring you three awesome sausage recipes using their seriously more-ish Italian Veal and Pork Sausages. Tip: Ignore this whole post and just eat the sausages on their own with a healthy smear of hot English mustard. Swoon.
For those of you who want a little something extra though, here are 3 quick and easy ways to serve sausages.
- 3 x cooked Created With Jamie Italian Veal and Pork Sausages thinly sliced
- 1 small tin of corn kernels
- 1 red capsicum finely diced
- 1 medium carrot finely diced
- 3 spring onions finely diced
- 1 cup frozen peas
- 1 packet of microwave heatable rice
- Basil leaves
- Heat oil in a wok. Add spring onions and stir fry until fragrant. Add capsicum and carrot and stir fry for 2 mins. Add peas. Stir fry for 2 mins.
- Add sausages, rice and corn and stir fry until heated through.
- Serve with in a bowl sprinkled with basil leaves.
- 3 x cookedCreated With Jamie Italian Veal and Pork Sausages
- 1 ready made pizza base (we used a gluten free one)
- Pizza sauce
- Sliced mushrooms
- Yellow capsicum finely diced
- Spanish onion finely diced
- Thinly sliced salami
- Mozarella cheese
- Shaved parmesan cheese
- Basil and rocket leaves
- Pop your pizza base on a baking paper lined tray. Spread with pizza sauce and sprinkle on toppings adding cheese last.
- Bake in a 200 degree celucius oven for 20 mins
- Serve sprinkle with basil leaves, rocket and parmesan cheese.
- Tip: This is the best pizza ever. For real.
- 3 x cooked Created With Jamie Italian Veal and Pork Sausages
- Ten vine ripened cherry tomatoes chopped in half (I like to leave the green stalks on to make them look super rustic and like something Donna Hay would cook but it’s up to you.
- Olive oil
- 1 red chilli finely chopped
- 2 tablespoon finely chopped parsely
- 3 cups of cooked pasta (we used gluten free pasta spirals)
- Heat oil in a pan and add tomatoes. Cook until tomatoes start to whither. Add chilli and parsley and stir in sausages to heat through.
- Turn off the heat and add the pasta to mix through.
- Serve in a bowl with parmesan cheese and extra parsley
The awesome thing about all of these recipes is that you can make them ahead and heat them up for last minute dinners.
The Jamie sausages reheat beautifully and they aren’t all fatty and gross like some other sausages. Also (even though the package doesn’t guarantee it) they’re gluten free which is always a bonus. Sausages should always be gluten free so this makes me super happy.
[divider type=”standard” width=”1/1″ el_position=”first last”]
What’s your favourite way to serve sausages? Do you like to do something fancy or are you happiest with a snag in a piece of white bread?
[divider type=”standard” width=”1/1″ el_position=”first last”]
Research has shown that people who subscribe to the Smaggle newsletter and like Smags on Facebook are more likely to be rich… and hot. Why take the risk? Subscribe and like now. Your wealth and hotness are at stake.
12 Comments
-
Yum, will give this a try. 🙂
Although I just generally cut up the pack when I buy them and put two sausages in ziplock bags and put them in the freezer so we don’t have to cook all of them at the same time. 😉
-
Author
That’s a really clever plan but my freezer is like Narnia. Once things go in there, they never come out.
-
-
Yum!
One of my favourite quick week night sausage recipes is a Chicken and Broccoli Salad:
Chicken & pinenut sauasages cooked and sliced, steamed broccoli, cherry tomatoes halved, a container of baby bocconcini, some dried cranberries and a dressing made from lemon zest, seeded mustard & coleslaw dressing.
Quick, easy and delicious!
I’m loving the new Jamie things at Woolies!-
Holy shit that sounds amazing. I might try to make that happen for dinner. I love all the Jamie stuff – we’re serious addicted to his salmon. We’d have it like 3 times a week!
-
-
I love sausages too, but I find the woollies ones taste like regurgitated mince in a sausage casing.
And nothing beats next day cold sausages. Nothing
-
Totally. Next day cold sausages are awesome. I’m honestly not fussy about my sausages – as long they’re covered in sauce and onions I’m a happy gal!
-
-
I’m with you Sarah – cold sausages are the best! We usually have leftovers that I plan to use in a (kitchen sink) frittata the next night, only to discover that Mr Builderette has done a midnight sausage raid!!!
-
Ha ha! So funny! Don’t you hate it when that happens? I totally polished off Mr Smaggle’s left over handful of chilli chips yesterday. So cheeky but so awesome.
-
-
Cold next day snags are my guilty pleasure! We rarely eat them at our place (not sure why), but that is going to change. Thanks for letting me know they’re gluten free and can be used in so many delicious ways!
-
It’s actually really hard finding gluten free sausages and Mr Smaggle loves them so I’ve got a running list in my phone of safe ones. We’re not huge sausage eaters but we’d have them once a month. These ones aren’t all fatty and gross which is great.
-
-
I don’t know what these “leftover” sausages you speak of are. Certainly never see them around my place after a BBQ!! I do love a good old fashioned curried or devilled sausage casserole though not all of them make it into the pot after cooking, thanks to my husband.
-
Sausage pasta is a favourite in our house and cold next day sausages are definitely the best but my favourite is cheesy curried sausages.
Fry off your sausages (and any veg that need frying such as mushrooms, onions & zucchini) in a frying pan. Chop your other veg into bite sized pieces and add the hard veg to a pot of boiling water (potatoes, pumpkin, etc). Steam the others for a few minutes (whatever you have – great for using up slightly limp stuff from the back of the fridge). Slice the sausages when cooked and return them to the pan with all the veg. In a saucepan melt some butter and stir in some flour & a couple of teaspoons of curry powder – for those who like it spicy you can also add a little chilli. Gently stir in some milk to make a white sauce and add a couple of handfuls of grated cheese. Pour the curried cheese sauce over the top of the sausages & veg and stir through. Spoon into bowls & sprinkle with parmesan. Can be eaten on its own or with rice, crusty bread or anything that takes your fancy. It is a very forgiving recipe – no real quantities, just add what you have; it can be bulked out with lentils or beans and the white sauce can be bulked out if you don’t have enough milk with the water from the steamed veg or stock.
