Transform a packet of pork sausages into snacks, a quick lunch or an impressive dinner with these ways with sausages.
Serves 4 | Takes 50 mins
- 30ml olive oil
- 500g pork sausages, pinch the meat from the casing to create little meatballs
- 1 onion, chopped
- 2 garlic cloves, crushed
- 5cm ginger, chopped
- 1 red chilli, chopped
- 15ml garam masala
- 10ml fennel seeds
- 410g tin coconut cream
- handful coriander
- 50g coconut flakes, toasted
- Heat the oil on medium-high and fry the meatballs for 8-10 minutes or until golden brown. Set aside.
- Add the onion, garlic, ginger and chilli and sauté. Add the garam masala and fennel and fry for
about 2 minutes or until fragrant.
- Add the coconut cream and meatballs. Bring to a boil, lower heat and simmer for 20-25 minutes
or until the curry has thickened. Season.
- Serve with coriander and coconut flakes.
Sausage and apple bake
Serves 4 | Takes 40 mins
Preheat oven to 200°C. Place 4 peeled and quartered Granny Smith apples, handful thyme and oregano in a baking dish. Drizzle with 30ml olive oil and bake for 5 minutes. Combine 30ml wholegrain mustard, 15ml olive oil and
2 crushed garlic cloves. Brush 500g pork sausages with the mustard mixture. Wrap each sausage with a slice of streaky bacon. Place sausages on top of apple mixture and bake for 25-30 minutes or until golden brown and cooked.
Variation: Use beef sausages if you prefer.
Serves 4 | Takes 30 mins
Remove 500g pork sausage meat from the casings. Shape into 4 patties. Heat 30ml olive oil on medium-high and fry the patties for 8-10 minutes on each side or until golden brown and cooked through. Combine ½ small shredded green cabbage, ½ small shredded purple cabbage, 1 thinly sliced carrot, ½ thinly sliced red onion, 1 chopped red chilli, 30ml soy sauce, 30ml sweet chilli sauce and 5ml lime juice. Toss to combine. Serve the pork sausage patties with the coleslaw and burger buns.
Serves 6 | Takes 40 mins
Preheat oven to 200°C. Line a baking tray with baking paper. Heat 30ml butter on medium-high and fry 1 thickly sliced red onion for about 10 minutes or until caramelised. Cut 400g sheet of defrosted puff pastry into 6 squares. Remove the meat of 6 pork sausages from casing and place each pork sausage into a piece of puff pastry. Top with
caramelised onion. Roll up the pastry to enclose the sausage. Pinch the pastry and brush with egg wash.
Place on the prepared baking tray and bake for 20-25 minutes or until golden brown and puffed up.
Serves 4 | Takes 35 mins
Preheat oven to 200°C. Heat 30ml olive oil on medium-high and fry 500g sliced pork sausages for 6-8 minutes or until golden brown. Add 250g cherry tomatoes and a large handful spinach. Whisk 30ml milk with 6 eggs and 125g grated mozzarella. Season. Pour into a heated greased frying pan and bake for 20-25 minutes or until puffed up.
FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE CRPHOTOGRAPHIC