Home' Advocate Communications : Fiordland Advocate 12 May 2011 Contents WHAT'S COOKING
Page 12 | 12 May, 2011
Ranging from the economical to
the exotic, sausages are popular
the world over. Many countries can
boast that at least one of their most
famous traditional and popular recipes contains sausage.
In Germany, Bratwurst with Apples, Onion and Sauerkraut is a popular
But Bratwurst is just one of hundreds of German sausages including
the delicate veal weisswurste and the goose-liver-and-truffled getruffelte
ganseleberwurst. They are served alone with trimmings or combined in
stews for added flavour.
Sausage is a staple of Polish cuisine and also comes in dozens of
varieties, smoked or fresh, made with pork, beef, turkey, horse, lamb,
veal or bison with every region having its own speciality. The fresh white
sausage, kielbasa, is used in the hearty soup, zurek.
In Austria, a piece of lean roast beef becomes a 'wurstelbraten' when
small Frankfurter sausages are inserted into the meat before cooking.
In South Africa, the traditional sausage is the boerewors or farmer's
sausage. It is commonly prepared from coarsely-ground game and/
or beef, mixed with pork or lamb, fat, coriander and vinegar, although
many variations exist. Boerewors is recognised by its spiral configuration
and is traditionally cooked on a barbecue.
Even Chinese cuisine uses a variety of different sausages or lop cheong.
These are often steamed on top of other foods to impart flavour. Once
steamed they can also be stir-fried.
Spain's chorizo (pronounced 'chor ree zo') is popular in risotto and
The French cassoulet is a bean stew cooked in an earthenware
casserole and one of the classic dishes of the Languedoc. It combines
a mixture of meats, vegetables, sausage as well as beans. There is a
different recipe in every kitchen.
The most famous sausage of Italy is salami and enjoyed on pizzas, in
salads and snacks. Sausages were a great favourite with the Romans
who called them salsus, derived from the Latin word for salted.
England is known for its bangers and mash and it's these fresh
sausages that have been adopted by Australian and Kiwi cooks
especially for barbecues.
500g pork slices or meaty pork
freshly ground black pepper to taste
1 tablespoon olive oil
300g rookwurst sausage
4-6 fresh sausages eg chorizo,
1 large onion, diced
3 cloves garlic, crushed
400g can diced tomatoes
140g tomato paste
2 x 400g cans cannellini beans,
Preheat the oven to 180°C.
Season the pork with black
pepper. Brown in oil in a frying
pan. Place in a large casserole
dish. Brown the sausages and
add to the pork. Place in the oven
while preparing the remaining
Sauté the onion in the frying pan,
until soft. Add the garlic, canned
tomatoes and tomato paste and
bring to the boil. Add the bouquet
garni and pour over the meat.
Reduce the heat to 165°C. Cook
for 30 minutes. Add the beans and
a little water if too thick. Cover and
cook for a further 20-30 minutes.
Cut the pork and sausages into
3cm pieces and return to the
Great garnished with chopped
parsley and fresh breadcrumbs
tossed with garlic butter and
toasted. Serves 6-8.
Quick sausage cassoulet
8 fresh Italian sausages
2 tablespoons olive oil
1 medium onion, diced
½ teaspoon fennel seeds
1 red pepper (capsicum), chopped
1 fennel bulb, sliced
400g can diced tomatoes
freshly ground salt and pepper to
¼ cup chopped flat-leaf parsley
Heat a little oil in a large, heavy
frying pan. Brown the sausages
Remove to one side. Pour off any
Heat a little more oil. Sauté the
onion, fennel seeds, pepper and
fennel bulb until softened, about
Add the tomatoes and simmer for
about 5 minutes.
Return the sausages to the pan to
Season and garnish with parsley.
Excellent served with pasta or on
Italian sausages with fennel
Salsa: 225g can pineapple pieces,
1 large firm tomato, diced
2 tablespoons finely chopped mint
½-1 teaspoon chilli paste
salt and freshly ground black
pepper to taste
2 teaspoons lemon juice
Preheat a grill. Place the sausages
on a rack and prick with a fork.
Grill under medium heat for 5-6
minutes each side.
Meanwhile, combine the
ingredients for the salsa. Slit each
Spoon the salsa into the centre
and place under the grill to warm
through. Serves 4.
Sausage splits with pineapple salsa
6-8 beef sausages
2 medium onions,
1 apple, peeled,
cored and chopped
½ cup sultanas
½ cup water
salt and pepper to
Heat half the oil in
a frying pan. Cook
the sausages on
medium low heat until golden
and cooked through. Alternatively
cook under a grill until just cooked
through. Place to one side.
Drain off any excess fat from the
pan. Add the remaining oil. Sauté
the onions until browned. Add
the apple and sauté 1 minute.
Stir in the curry powder. Cook
for 30 seconds then add the
remaining ingredients. Simmer for
Add the sausages and simmer for
Great served on rice or mashed
potatoes and topped with
chopped parsley. Serves 4.
Fresh sausages come in a variety of flavours. I used ones with Italian
Use any type of sausage that you can grill and serve topped with pineapple salsa. The number of sausages
required will depend on their size. I used fresh beef sausages.
Cassoulet is usually prepared with dried beans and cooked slowly with meat and seasonings for several
hours, until the beans soften. I've used canned beans in this recipe.
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