gm.mpmn-digital.com
New recipes

Rosemary and Mustard Breakfast Sausages

Rosemary and Mustard Breakfast Sausages


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 1 medium onion, finely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 14-ounce package breakfast sausages, casings removed
  • 2 teaspoons whole grain mustard

Recipe Preparation

  • Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. DO AHEAD Can be made 1 day ahead; chill.

  • Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.

Reviews Section

Chipolata recipes

Give chipolatas the limelight tonight with one of our delicious ideas. Try a frittata, sage-wrapped chipolatas or a twist on mac 'n' cheese.

Chipolatas in apple gravy with parsnip colcannon

Comfort food classic, sausage and mash, is bulked out with green veg, parsnips and apple wedges for an easy and nutritious family meal

Rosemary & garlic roast potatoes with chipolatas

Give your roasties a little style and originality with rosemary, garlic and chipolatas


General Guidelines

Use spices that you and your kids like, after all you will end up eating it. Basically a sausage is meat, salt and pepper. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. I have included salt, pepper, garlic, and added optional marjoram. I also added nutmeg and other spices that I liked. Well my friend’s judgement was as follows:

Great sausage, but why all those perfumes?

For him it was supposed to be the classical Polish Smoked Sausage and all it needed was salt, pepper and garlic. The moral of the story is that putting dozens of spices into the meat does not guarantee the best product.

Another real example is when the owner of a popular Texas barbecue restaurant was asked this question: "what do you put inside your sausages that they taste so great?" The answer was:

It is not what I put into them, but what I don't put is what makes them so good.

Keep it simple. Combining meat with salt and pepper already makes a great sausage providing that you will follow the basic rules of sausage making. It’s that simple. Like roasting a chicken, it needs only salt, pepper, and it always comes out perfect. If you don’t cure your meats properly, grind warm fat or screw up your smoking and cooking temperatures, all the spices in the world will not save your sausage.

There is one rule though which is obeyed by professionals who keep on winning barbecue contests: cook it low and slow. The same principle applies to traditional methods of smoking meats and sausages. It is all about temperatures and patience, other factors such as marinades, sauces, and different woods for smoking are just a dressing.


Halibut with Coarse Mustard and Rosemary Sauce

I’ve been serving variations of this dish for years, and it remains one of my favorites. Although halibut is a relatively mild fish, the firm texture makes it hearty enough to stand up to bold sauces. Keep in mind that halibut has a very small window between undercooked and overcooked. Do your best to cook it until the flakes are just loosening at the thickest point, then let it rest and allow the carry-over heat to finish it. It is too precious to serve dry. You can adjust the taste and texture of the sauce by adding or reducing the amount of butter. Sometimes I like this sauce coarse, robust, and thick, other times I want it silky and flowing.

Excerpted from Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland, published by W. W. Norton & Company. © 2018 by Susan Volland. Photography © 2018 by Angie Norwood Browne.


This recipe is, as the title declares, “quick and easy”. This is the best way to make homemade sausages with plenty of flavor and just a few ingredients. Sausages are fantastic because you can use up spices in your pantry, or even some fresh ingredients from the fridge. Need help with ideas? Give these a try:

  • Fresh herbs: oregano, rosemary, basil, sage
  • Hot peppers fresh or dried
  • Spices: Get creative! Curry, chili powder, nutmeg, etc.
  • Onion or leeks
  • Shredded apple
  • Shredded cheese
  • Bacon

Honey and mustard sticky sausages

Before I tell you all about these honey and mustard sticky sausages (which is not a euphemism, I promise), I want to share where I got the honey from. It came from a really lovely family-owned farm called Naranjas del Carmen in Valencia, Spain. The current owners of the farm inherited it six years ago from their grandfather, and have given it a new lease of life, producing olive oil, lemons, oranges, tomatoes, and a lot more &ndash including honey!

The owners of Naranjas del Carmen have come up with a concept called &lsquocrowdfarming&lsquo, which is a way of cutting out the middle man and putting the consumer in direct contact with the producer &ndash meaning a fair price for everyone involved. You can &lsquoadopt&rsquo your own orange tree on the farm, and now, your own beehive too! Once a year you&rsquoll receive a delivery of honey from your very own bees &ndash you can even choose what kind of plants you&rsquod like your bees to feed on, to produce different kinds of honey. A bulk delivery once a year may sound intimidating, but since honey never goes off (seriously), you can work your way through it at your own pace. And believe me when I say, this stuff is amazing, so it probably won&rsquot take you long. My own beehive produced orange blossom honey, and you can smell the orange as soon as you open the jar &ndash it&rsquos delicious.

The benefit of the crowdfarming concept &ndash as well as giving you more control and insight into how your honey is made &ndash is that it helps the farmer to reduce food waste. Thanks to the fact that each beehive is owned by one particular consumer, the farmer knows exactly how much honey to produce each year, and they never need to produce an excess or waste anything along the conventional supply chain. Adopting your own beehive is a really easy way to directly support the farmers who work hard to produce amazing honey (amongst other things!). The farm functions organically, without herbicides or pesticides, the use of which has been linked with the declining bee population.

You can find out more about the farmers, the food they produce, and the crowdfarming concept here &ndash I think it&rsquos a fantastic idea, and I&rsquom always happy when I can support lovely family-owned businesses.

Since this orange blossom honey has such a lovely citrusy flavour, it&rsquos perfect spread on toast or drizzled on porridge &ndash but I thought I&rsquod do something a bit more interesting for this recipe. I used it to make a super simple honey and mustard glaze for my favourite veggie sausages. I&rsquoll admit, when I first mixed up the glaze (literally just wholegrain mustard and honey), I wasn&rsquot sure if I was making a mistake &ndash the flavour is intense! But once I&rsquod used it to make these sticky sausages, and the sweet and mustardy flavour of the glaze was mixed with the herby sausages, I was utterly convinced. These are delicious! They get sooo sticky, it&rsquos amazing. Be careful to always use a knife and fork, unless you want to be licking your fingers for days afterwards.

In the winter, these sticky sausages would be great served as bangers and mash, with creamy mashed potatoes and veggies &ndash but since the weather is still gloriously sunny here, this time I made them a bit more summery by serving them with couscous and salad. A really tasty summer&rsquos dinner.

If you&rsquod like to try your own orange blossom honey (or a different kind of honey!), consider adopting your own beehive from Naranjas del Carmen &ndash they&rsquore such a lovely company.


Party Sausages with Honey & Mustard Glaze

Delicious & sticky party sausages wrapped in bacon & glazed with mixture of honey & mustard for added sweetness & gentle heat. Easy party food loved by all! Perfect little nibble for any occasion!

These super simple party sausages have so much going for them! They are:

  • Quick and easy to make.
  • Can be made in advance.
  • They make perfect buffet style party food but also Christmas side dish (jazzed up mini pigs in blankets)!
  • They are loved by kids and adults alike.

Party Sausages - Making Your Own Cocktail Sausages

I made these party cocktail sausages from standard size chipolatas in less than 5 minutes! 12 chipolatas will give you 24 cocktail sausages which (if you forgot to buy these already made) will save you stress and hassle. You can of course use shop bought cocktail sausages instead.

To make your own cocktail sausages all you need to do is the following:

  1. Squeeze each of your chipolata sausages gently in the middle. Take care not to break the casing.
  2. Twist it around couple of times to separate your chipolata into two cocktail sausages.
  3. Cut into two!
Gently squeeze chipolata in the middle. Twist it couple of times to make two cocktail sausages. Cut into two.

Making Party Sausages in Advance

One of the great things about these sausages is that you can make them in advance and there are two ways to do it:

  1. You can prepare them up until the point when they are all done, wrapped in bacon and ready for the oven. Simply pop them in airtight container and keep in the fridge to cook later. Alternatively, you can pop them in freezer proof container and freeze for up to 3 months. Defrost in the fridge overnight and follow the rest of the recipe below.
  2. You could also roast them and then store in the fridge or freezer before reheating in the oven with honey and mustard glaze on when you need them.

Few tips and serving suggestions

One very important thing to remember is to stock up on cocktail sticks! As trivial as it sounds realising you don't have any 5 minutes before the party could cause you a bit of a headache! Check out bottom of this post for some more recipe ideas from my fellow bloggers that you will need cocktail sticks for.

I love fresh sage and how beautifully it goes with pork plus the good thing is you don't have to remove it before eating. If you're not a fan feel free to leave it out or substitute with different herb of choice. Fresh rosemary would work well here but would have to be removed prior to consuming due to woodiness of its stalk.

These little jazzed up pigs in blankets are delicious as they are because of the glaze but having little dishes with some mustard and ketchup handy will never go amiss especially with the kids.

Also try my Easy Cranberry Compote (Sauce) with Rosemary or even a shop bought version as a delicious and tangy dipping sauce. Yum!

Last but not least, try my homemade orange marmalade if you fancy alternative glaze for your sausages. A little bit of orange bitter sweetness will work so well here.


Dijon Roasted Sausages and Baby Potatoes

Ingredients

2 lbs of smoked sausages (I used 3 packs of little beef smokies)
2 lbs small fingerling potatoes (or regular potatoes, cut into roughly uniform sizes)
1/3 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
juice of 1/2 lemon
3 garlic cloves, minced
2 sprigs rosemary
1 teaspoon finely grated lemon rind
1 teaspoon coarse kosher salt
freshly ground pepper

Directions

  1. Preheat oven to 425 degrees F.
  2. Whisk mustard, olive oil, lemon juice, garlic, oregano, lemon rind, and salt in large bowl to blend. Add potatoes, sprinkle generously with freshly ground black pepper, and toss to coat. Place potatoes in a large baking sheet lined with foil, leaving excess mustard mixture behind in the bowl. Roast for about 45 minutes or longer, turning potatoes midway, until the potatoes are crusty outside and tender inside.
  3. While the potatoes are cooking, toss the sausage into the remaining mustard mix. Spread evenly on a separate baking sheet lined with foil. Place inside the oven about 30 minutes after the potatoes, and roast for 15 minutes.
  4. Take out both baking sheets from oven and toss potatoes and sausages together. Serve warm or at room temperature.

Don’t drink too much if you’re celebrating St. Patrick’s Day – or at least have some meat and potatoes to absorb all that Guinness and Baileys. Enjoy!


Turkey-Sweet Potato Breakfast Hash

Waterbury Publications, Inc.

If you're looking for an easy way to add more vegetables into your breakfast routine, this sweet potato hash recipe is a perfect place to start. Packed with protein and fiber, this hash features sweet potato and green bell peppers, along with protein-boosting eggs and turkey sausage.



Comments:

  1. Tokora

    In my opinion, you admit the mistake. Enter we'll discuss it.

  2. Crandell

    I am very grateful to you for the information.

  3. Hungas

    I mean, you allow the mistake. Write to me in PM, we will handle it.

  4. Samutilar

    The highest number of points is achieved. Great idea, I agree.

  5. Herlebeorht

    Bravo, another sentence and in time



Write a message