sausage – en.Kung-Food

Think salads are only for lunch or dinner? Think again, because this lovely sausage, egg and avocado salad was served to me for breakfast in a famous hotel in London. Packed with filling protein from sausage and eggs and healthy fats from avocado, this easy breakfast (but of course you can eat it for lunch, or brunch, or dinner if you like) is a refreshing, savory way to start the day. Sausage, egg and avocado salad lasts up to three days in the fridge (even though I don’t go for more than two), so prepare the entire recipe and store it in the fridge in individual containers, and you’re set for the next couple of days. I suggest you to eat it fresh, though, especially if you think that it takes no longer than 15 minutes to make it. With this meal your day will get much better all of a sudden and your energy levels will definitely get a boost!
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Italians love fennel, finocchio as we call it, but Americans are just getting familiar with it. It is terrific raw and in Piedmont is dipped raw into hot oil with anchovies. It is also great solo as a braised vegetable. I love the hint of anise flavor in it and the crunchy crack under my teeth went I eat it raw as a snack. The crumbled sausages make this a very flavorful vegetable dish and it can also be used to dress pasta. Braised fennel with sausage can be made in advance, keeps well and reheats well. What more do you want out of a dish? Braised fennel with sausage also goes perfectly with some polenta. For those of us cooking each day after work, polenta is a godsend. It comes together quickly, is relatively healthful, and adds a dose of sunshine to every meal with its creamy golden hue. Nearly any one-dish stew or braise is the perfect accompaniment to polenta. And the leftovers, cut into squares, can be browned in a pan and served with tomorrow night’s supper. The flavors of the fennel mellow beautifully when paired with the sausage.
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Boerewors means farmer’s sausage. Boerewors – South African sausage is a popular South African dish that elicits many prideful feelings and emotions in the locals of this region. A variation of this sausage can be found in neighboring communities. Boerewors is popularly prepared in all seasons and for all types of functions, occasions and activities. It looks like a sausage coil and is loosely based on an older traditional Dutch sausage called verse worst. During national holidays and many other celebrations, braaing boerewors is a common outdoor activity. ‘Braaing’ is the Afrikaans’ word for barbecuing or grilling. Meat is the undisputed King of the Braai. The whole concept of braai has been adopted by English-speaking South Africans and by others with diverse ethnic backgrounds. Braaing is also a social custom and tradition in other neighboring countries like Botswana, Namibia, Lesotho in the South and even Zimbabwe and Zambia further North. In South Africa, they have an annual braai holiday in September.
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Herby toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumoured to have been called “Frog-in-the-Hole” in the past, although little evidence exists to support this theory. It has also been referred to as “sausage toad”. An 1861 recipe by Charles Elme Francatelli does not mention sausages, instead including as an ingredient “6d. or 1s. worth of bits and pieces of any kind of meat, which are to be had cheapest at night when the day’s sale is over.” The recipe itself is rather simple but requires some skill to cook perfectly. Herby toad in the hole is normally accompanied by gravy (often onion gravy), vegetables and potatoes, often mashed.
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My family (well, me most of all but also my borther and my parents) loves sausage and peppers, which is the reason why every now and then we have a yummy sausage and peppers burger. Either used for a rich pasta or for a sandwich, these two ingredients are a must in my house. Even my friends and my girlfriend love them, so that’s why I decided to twist it a bit for a change and serve it burger style. It was a hit so I decided to enter it.  These burgers are juicy, flavorful, hearty and topped with a spicy homemade marinara sauce (even though you can top them with almost anything you like, from ketchup to mayonnase, but also spicy sauce or yogurt sauce). They’re fast to put together, easy for a weeknight or weekend – and so good, they’ll go on your endless rotation list. I used provolone cheese, a typical Italian cheese, but you can vary and use mozzarella or Asiago cheese or just cheddar cheese: as long as it melts, that’s fine! Sausage and peppers burger is such an inviting recipe, maybe not very indicated if you are on a diet but hey, you only live once!
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