Tag Archives: sausage

Pasta with Peas and Tomato Sauce

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Pasta with Peas and Tomato Sauce
Ingredients: pasta, salt, 1 onion, 2 sausages, 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree, 1 beef stock cube,

Number of persons: 3

Cook the pasta in boiling salted water. Bake 1 chopped onion in hot oil until the onion is soft. Remove the skin of 2 sausages, add the sausage meat to the onion and fry it loose. When the sausage meat is brown add 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree and 1 beef stock cube. Bring to the boil briefly and then leave it at medium heat for 10 minutes until done. Serve with pasta and grated cheese. Enjoy!

Leek and Potato Mash with Sausages

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Leek and Potato Mash with Sausages
Ingredients: 2 sausages, 1 leek, 1 bag of ready-made mashed potatoes, 1 tablespoon mustard,

Number of persons: 2

Preheat the oven to 180 degrees. Bak 2 sausages around brown in hot butter. If the sausages are brown remove them from the pan. Bake in the fat 1 sliced leek until softened. Put a bag of ready-made mashed potato in a ovenproof dish. Mash the leeks and 1 tablespoon of mustard with the mashed potatoes. Place the sausages on mashed potatoes. Place the ovenproof dish about 20 minutes in the oven. Make a gravy with it, if you’ll like. Enjoy!

Pasta with Leek, Mushrooms and Sausages

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Pasta with Leek, Mushrooms and Sausages
Ingredients: macaroni, 2 sausages, 1 leek, 250 grams mushrooms, 1 tin tomato puree, 100 ml water, mixed herbs, salt, pepper,

Number of persons: 3

Cook the macaroni in boiling salted water. Remove the skin of 2 sausages and make balls of the sausage meat. Bake the meatballs around brown. Add 1 sliced leek and 250 grams sliced mushrooms and stir-fry until the mushrooms are soft. Add 1 tin of tomato puree and 100 ml of water. Season to taste with mixed herbs, salt and pepper. Serve with the macaroni and possibly with grated cheese. Enjoy!

Tagliatelle with Mushrooms and Sausages

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Tagliatelle with Mushrooms and Sausages
Ingredients: tagliatelle, 2 beef sausages, 2 garlic cloves, oregano, 1 can diced tomato, 200 ml broth, 400 grams mushrooms,

Number of persons: 3

Cook the tagliatelle al dente in boiling salted water. Fry in hot oil 2 sliced beef sausages to brown. Add 2 finely chopped garlic cloves and oregano to taste. Add 1 can diced tomatoes, 200 ml broth and 400 grams sliced mushrooms. Bring to the boil and let it simmer gently for about 15 minutes. Serve with the tagliatelle. Enjoy!

Champ (Bangers ‘n Mash)

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Champ (Bangers 'n Mash)
Ingredients: 450 grams mashed potatoes, 3 spring onions, 2 dessert spoons mustard, 2 sausages, 2 onions, flour, 100 ml red wine, 250 ml stock, 20 g butter,

Number of persons: 2

Preheat the oven to 160 degrees. Cut the whites of 3 spring onions into thin rings. Mix the spring onions with 450 grams mashed potatoes 450 g (fresh from a bag or homemade with cream) and 1 dessert spoon mustard together. Put the potatoes in a baking dish. Bak 2 sausages around brown in hot butter. Do this with the mashed potatoes in the ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Bake in the remaining butter, on medium heat, 2 chopped onions until golden brown. Add flour and stir briefly. Add 100 ml red wine and 250 ml stock and let it boil a bit. Finally, add 20 grams butter and 1 dessert spoon mustard. Let the butter melt. Serve the potatoes with the sausages and onion gravy. Enjoy!