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Recipes

Sautéed German Sausages with Bacon and Hard-Cider Sauerkraut

BT Toronto | posted Tuesday, Oct 11th, 2016

sauteed german sausage

Ingredients:

  • 8pc Fresh Bratwurst or Weisswurst Sausages
  • 150g Smoked Bacon – sliced into 5mm slices
  • 2 pc SweeTango Apples – peeled, cored and medium dice
  • 1 pc Yellow Onion – trimmed, peeled and medium dice
  • 500 ml Thornbury Hard Cider
  • 2 pc Fresh Rosemary – rinsed
  • 4 pc Fresh Bay Leaves
  • 4 cups Sauerkraut – drained, rinsed and squeezed dry
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Whole Grain Mustard garnish

Method: 

  1. Heat a large cast iron or heavy-bottom casserole pan over medium-high heat, add bacon, sauté until golden brown
  2. Remove bacon with a slotted spoon and reserve, add onions and apples, sauté until golden brown
  3. Remove onions and apple with a slotted spoon and reserve, add sausages, sauté until golden brown
  4. Combine bacon, onions, apple, rosemary, bay leaves, and sauerkraut, deglaze pan with hard cider
  5. Reduce heat to low, simmer until liquid has reduced, season with salt and pepper, serve with whole grain mustard

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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015

lentilsoup-featured

Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup

Ingredients: 

  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional
Method

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Black oak beer, jalapeños, & cheddar sausages

BT Toronto | posted Monday, Oct 27th, 2014

Black oak beer, jalapeños, & cheddar sausages

Ingredients:

  • 3 lb organic beef, medium ground
  • 2 lb organic pork, medium ground
  • 1 tbsn salt
  • 0.5 tbsn pepper
  • 1 tbsn ground mustard seed
  • 1 tbsn chili powder
  • 200 grams of grated cheddar
  • 2-3 chopped jalapenos
  • 0.25 cup of chopped parsley
  • 0.25 cup of garlic
  • 1 bottle of Black Oak Nut Brown Ale
  • 1/4 cup honey
  • 1 pork casing

Method:

  1. Your pork casing will likely have been sold to you packed in salt. Rinse off all the salt, and put the casing in a bowl of luke warm water for a few minutes while you do the rest of the prep.
  2. Mix together all of the ingredients in a large bowl. Your goal is to ensure all ingredients are thoroughly mixed together. The last thing you want to do is bite into a pocket of black pepper for example. Make a little patty with the mixture, and cook it up in a frying pan. How is the flavour? If it needs a bit more of some ingredient, salt for example, now is the time to add it and mix again.
  3. Fill your sausage stuffer, and then punch down the meat to eliminate any air pockets. Sausage stuffers range in size and quality. The Healthy Butcher sells a decent quality 5lb sausage stuffer for $150, and also rents out sausage stuffers for very little cost for people wanting to host their own “sausage party.”
  4. Lubricate the horn of your sausage stuffer with a bit of vegetable oil, then apply the pork casing.
  5. Fill your casings by applying a bit of pressure at the end of the horn with one or two fingers. Your goal is to nicely fill your sausages; but be careful, if you fill them too much they will burst!
  6. Link your sausages by pinching the sausage at the desired length, then twirling the sausage 3 or 4 times in a forward direction. Move along the casing the same distance, pinch the sausage, then twirl it in a backward direction. continue twirling forward, then backward, then forward, etc. until all of your sausages are done.
  7. Leave the long length of sausages uncut and refrigerated for 12-24 hours before you cut individual sausages. This will give the sausages time to hold their shape and ensure that when you cut individual links, the casing won’t unwind.
  8. Cook your sausages by pan frying, roasting, or grilling! Enjoy.

Courtesy The Healthy Butcher, www.thehealthybutcher.com

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