RECIPES
1. Don’t prick your sausages
By doing this, all of the flavour and moisture will come out.
2. Use a pair of tongs and turn regularly
This will ensure they cook evenly and do not burn.
3. Cook over a moderate heat
Never cook sausages over a high temperature, as this can cause the skin to burst.
4. Always cook your sausages right through to the centre
This will ensure the sausages are fully cooked. Allow sausages to rest for a few minutes before serving.
Ingredients
Preparation time 15 minutes, Cooking time 20 minutes (Serves 4-6 )
- 6 Calabrese style sausages (hot or mild)
- 1 medium onion chopped finely
- 1 small carrott cut into 1 inch pieces
- 1 celery stalk cut into 1 inch pieces
- 1 small eggplant cut into 1 inch pieces
- 1 small zucchini cut into 1 inch pieces
- 1 small red capsicum cut into 1 inch pieces
- 1 garlic clove finely diced
- ½ tablespoon fresh basil coarsley chopped
- ½ tablespoon fresh continental parsley coarsley chopped
- 2 teaspoons olive oil
- 1 cup water
- 2 cups tomato puree passata
- Salt & pepper to taste
- 4 cups rigatoni pasta
- ¾ cup finely grated parmesan or grana padana cheese
- 1 glass red wine
Method
Step 1.
Remove the Calabrese sausage from casings and roll into bite size meatballs.
Step 2.
Dice onion, carrott, celery, eggplant, zucchini, red capsicum, garlic cloves, fresh basil and fresh continental parsley.
Step 3.
Heat a good size saucepan on medium high adding the olive oil, allow to heat up then add onion, garlic, Calabrese meatballs and stir gently until browned off.
Step 4.
Add all the diced vegetables, herbs and add salt and pepper to taste and continue stirring gently.
Step 5.
Add a glass of red wine and 4 cups of tomato puree passata and water as required. Allow the sauce to come to the boil.
Step 6.
Turn the heat down and allow to cook for a further 15 minutes stirring occassionally, simmer for a further 10 minutes allowing the sauce to thicken a little.
Step 7.
Bring another saucepan with water to the boil adding a teaspoon of salt, add the rigatoni pasta cooking until its al dente.
Step 8.
Drain the rigatoni pasta. Mix through the calabrese meatball ragu.
Step 9.
Serve with grated parmesan or grana padano cheese & even a little more.... Bon Appetite!
Ingredients
Preparation time 15 minutes, Cooking time 20 minutes (Serves 4-6 )
- 6 Portuguese sausages
- 1 small red onion quartered
- 1 garlic clove chopped finely
- 2 tablespoons fresh basil chopped coarsely
- 2 tablespoons continental parsley chopped coarsley
- 2 tablespoons orange zest
- 50 ml orange juice
- 1 small tin corn kernals
- 1 small tin lentils
- 1 small tin chopped tomatoes
- 4 tablespoons olive oil
- 1 tablespoon cherry vinegar
- 2 x pita bread
- 1 packet corn chips
- 2 teaspoons paprika
- Salt & pepper to taste
Method
Step 1.
Heat up a saucepan adding olive oil on medium heat, add your smoked Portuguese sausages, turn gently for 4 minutes, once the sausages are par cooked put to one side allowing the flavours to infuse.
Step 2.
Using the same saucepan on medium heat add the onions, garlic, chopped herbs, paprika, lentils, corn, tomatoes, orange zest, orange juice, salt, pepper and the sausages. Stir gently allow to come to the boil then simmer for 15 minutes.
Step 3.
Lightly brush your pita bread with olive oil on both sides and either put into a sandwich press or lightly toast until crispy.
Step 4.
In a large serving bowl place the Portuguese casserole with the crispy pita bread and corn chips around the outside of the serving dish.
Chef's Suggestion
For a little extra zing to the dish add lemon or lime zest and its juices, a small spoon of sour cream taking this dish to another level and in Portuguese they say……. BOM APETITE!!
Ingredients
Preparation time 15 minutes, Cooking time 20 minutes (Serves 4-6 )
- 6 German sausages
- 1 small onion thinly sliced
- 1 garlic clove crushed
- 4 swiss mushrooms sliced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh chives chopped
- 2 tablespoons curly parsley chopped coarsley
- 2 tablespoons german or dijon mustard
- ½ cup chicken stock
- ½ cup thickened cream (250 mls)
- ¾ shredded parmesan
- 1 packet spiral pasta
- 1 tablespoon olive oil
- salt & pepper to taste
Method
Step 1.
In a large fry pan add olive oil on medium heat cooking the German sausages for 6 to 8 minutes turning regularly, when cooked remove from pan and allow to rest for 2 to 3 minutes then slice into 1cm rings.
Step 2.
In the same fry pan on medium heat add the onion, garlic, swiss mushrooms, fresh herbs, salt and pepper to taste and sautee stirring regularly for 3 to 4 minutes.
Step 3.
Add the german sausages, chicken stock and bring to the boil then reduce heat and bring to a simmer for 2 to 3 minutes. Add mustard and parmesan cheese then remove from heat and put aside.
Step 4.
In a large pot bring water to the boil adding to 2 teaspoons of salt, add the spiral pasta and cook until pasta is al dente. Drain the pasta and stir through the German sausage sauce and…… Guten appetit!
Ingredients
Preparation time 20 minutes, Cooking time 10 minutes (Serves 4-6 )
- 6 Sicilian sausages (mild or hot)
- 2 blood oranges peeled, juiced and diced
- 1/3rd baby cos lettuce washed and dried on paper towel
- ½ tub small yellow cherry tomatoes cut in half
- ½ fennel sliced thinly
- 6 red globe grapes rinsed and cut in half
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salt & pepper to taste
Method
Step 1.
In a large frying pan add olive oil and turn to medium heat, add the sausages cooking for 8 to 10 minutes turning regularly.
Step 2.
Once the sausages are cooked put to the side, allow to cool and let the flavour to infuse and the moisture to settle.
Step 3.
In a small size bowl add olive oil, white wine vinegar, blood orange juice, salt and pepper to taste, mix lightly and put to the side.
Step 4.
In a medium size bowl add the cos lettuce, fennel, yellow cherry tomatoes, globe grapes, diced blood orange and prepared salad dressing mixing through lightly.
Step 5.
Slice the Sicilian sausages on an angle and arrange around a serving platter placing the salad mix in the middle and serve. ...Buon Appetito!
Ingredients
Preparation time 20 minutes, Cooking time 15 minutes (Serves 4-6 )
- 6 Napoli style sausages
- 1 pack Nonna J’s pizza bases (square)
- 1 large tomato diced into small pieces
- 8 cherry bocconcini cut in half
- 6 button mushrooms thinly sliced
- 2 cups baby spinach
- 12 black pitted olives
- 8 anchovy fillets (optional)
- 2 tablespoons fresh basil chopped coarsley
- 2 tablespoons fresh flat leaf parsley chopped coarsley
- 2 tablespoons olive oil
- ¾ cup shredded mozzarella cheese
- salt and pepper to taste
Method
Step 1.
Heat up a medium size fry pan, add olive oil. When heated add the Napoli sausages cooking for 8 to 10 minutes turning regularly. When sausages are par cooked, remove from pan and put aside.
Step 2.
Pre heat the oven to 180 degrees, place your pizza base on an oven tray.
Step 3.
Start to build the pizza as follows: add shredded mozzarella to the base, chopped tomatoes, bocconcini, button mushrooms, pitted black olives, anchovy fillets (optional), basil, parsley, salt and pepper to taste.
Step 4.
Slice the Napoli sausages and place over the top, for a little extra cheese sprinkle some more mozzarella on top, drizzle with olive oil before placing in the oven.
Step 5.
Place in the oven and bake for appoximately 15 minutes until the cheese has melted and becomes golden.
Step 6.
When ready, remove from the oven, allow to rest for 3 minutes, cut into portions and simply enjoy!!
Ingredients
Preparation time 15 minutes, cooking time 30 minutes (Serves 4-6)
For the pasta bake
- 1Pack Italian Meatballs { Polpette }
- 1 onion, diced
- 4 cloves garlic, sliced
- 1 tsp dried oregano
- ½ tsp cracked black pepper
- ½ tsp dried chilli flakes {optional}
- 720ml tomato passata
- 500g fresh ricotta
- 350g dried penne ziti
For the crumb topping (optional)
- 60g panko breadcrumbs
- 2 cloves garlic, finely chopped
- 35g olive oil
- 35g grated parmesan
- 1 tsp dried oregano
Method
Step 1.
Preheat your oven to 200C. Place a large casserole pot on a medium heat to warm up. Fill a pot with enough salted water to cook the pasta and place on the heat to boil.
Step 2.
In the casserole pot, fry off the polpette to brown all over. Remove them and set aside on a plate. Add the garlic and onion to the same pot with a good pinch of salt and fry till soft and lightly golden. Add 1 tsp dried oregano, the black pepper and chilli flakes to the pot and fry briefly. Pour in the passata, turn down and bring to a gentle simmer.
Step 3.
At this point, the water for the pasta should be boiling, and you can add the pasta to cook for 8 minutes. In the meantime, when the tomato sauce is simmering, add the browned polpette back to the casserole pot and simmer while the pasta is cooking.
Step 4.
Prepare the breadcrumb topping {optional}
Step 5.
Once the pasta is cooked, ladle approximately one cup of the cooking water into the tomato and meatball sauce to loosen up. Add the cooked pasta and ricotta to the pot and stir together to combine. Don’t worry if the pasta is slightly al dente, as it will continue to cook in the oven. Check the seasoning, add more salt and pepper if needed.
Step 6.
Place the pasta and sauce in a greased oven tray, top with the breadcrumb mix and another
good drizzle of olive oil and place in the oven for 25-35 minutes or until the top is golden and
crunchy and the edges are nicely crisp and browned.
Best served with a nice fresh green salad on the side. Bon Appetit!
Ingredients
Preparation time 10 minutes, cooking time 35 minutes (Serves 4-6)
- 1 packet Tuscany style sausages
-
For the spiced red cabbage
- 1 onion, peeled and sliced
- 2 apples, peeled, cored and diced
- ½ red cabbage, sliced thinly
- 6 tbsp red wine vinegar
- 4 tbsp brown sugar
- 2 tsp mixed spice
-
For the mashed potato
- 1.5kg Sebago or Desiree potatoes
- 1 tbsp salt
- 100ml milk
- 100ml cream
- 50g butter
Method
Step 1.
Preheat your oven to 200C. Peel and quarter your potatoes then place in a pot covered with cold water, add 1 tbsp salt and place on the heat to cook the potatoes until softened.
Step 2.
Place a large casserole pot on the heat for the red cabbage. Add a splash of oil and start cooking the onions until soft. Add the apples, red cabbage and cook until softened slightly. Add the vinegar, sugar and spices to the pot. Cover the pot with a lid, turn the heat down and let it cook gently for 20-30 minutes, stirring occasionally.
Step 3.
Preheat a pan on moderate heat, add a few drops of olive oil, cook the sausages turning regularly for 10 minutes, once cooked set aside.
Step 4.
Once the potatoes are cooked. Drain them off and place back on the heat with the butter. Pour the milk and cream in a pot and heat separately. Mash the potatoes and butter together on low heat, slowly adding the hot milk and cream until the desired consistency is reached. Check the seasoning and add more salt if required.
Step 5.
Serve together the sausages, mashed potato and red cabbage on a plate, with a dollop of
your favourite mustard on the side.
For a Bangers and Mash kind of night!
Ingredients
Preparation time 10 minutes, cooking time 15 minutes (Serves 2-4)
- 1 Pack Hot Italian Pepperoni Style sausages, cut into chunks
- 150g spam ham, cut into rectangles
- 140g chopped kimchi, plus 4 tbsp. kimchi liquid
- 1 zucchini, diced
- ⅙ green cabbage, roughly chopped
- 100g firm tofu, diced
- 1 onion, diced
- 3 tbsp. garlic, chopped
- 1 tsp chicken or beef stock powder
- 800ml water or salt reduced chicken/beef stock
- 220g baked beans
- 1 packet Korean instant ram Yun soup noodles
- 4 slices tasty or American cheese
Method
Step 1.
Brown off sausage chunks in a deep sauté pan or wide pot until almost cooked through.
Step 2.
Put all the other ingredients, except the instant noodles and the cheese into the pan, cover with the water and bring to a boil, Simmer for 5 minutes.
Step 3.
Add the instant noodles and around half of the contents of the flavouring sachet in the packet. Push the noodles down into the liquid to soften up. Bring back to the boil and simmer for another 2-3 minutes until the noodles are cooked.
Step 4.
Lay the sliced cheese over the top and let it melt before serving, Serve with steamed rice and fresh kimchi on the side. Enjoy and eat well!
Ingredients
Preparation time 10 minutes, cooking time 15 minutes (Serves 4-6)
- 1 packet Hot Spanish Chorizo Style Sausages
- 6 Vietnamese Banh Mi rolls
- 2 avocados
- ¼ head iceberg lettuce
- 100g mayonnaise
- Lemon juice
-
For the coriander chimichurri
- 2 long red chillies, deseeded and chopped
- 2 shallots, peeled and chopped fine
- 1 tomato, deseeded and chopped
- 1 bunch coriander, washed and chopped
- 2 tbsp sherry or red wine vinegar
- 3 tbsp olive oil
Method
Step 1.
Preheat your oven to 200C. In a separate pan on moderate heat add a little olive oil fry off the sausages turning regularly for 4 minutes then place in the oven to finish cooking for a further 5 minutes set aside.
Step 2.
To make the chimichurri, combine all the ingredients in a bowl and mix. Add salt and pepper to taste, and if you feel as though it needs it, add a splash more vinegar or olive oil. Set aside
Step 3.
Slice the iceberg lettuce thinly and scoop out and chop the avocado. Mix these two ingredients with the mayonnaise and a splash of lemon juice.
Step 4.
When the sausages are cooked, slice down lengthways along the Banh Mi rolls, leaving one side attached, and place into the hot oven for 2 minutes to warm through and crisp up.
Step 5.
To assemble your Chori Pans, place a few tablespoons of the iceberg and avocado salad in the warmed Banh Mi roll, followed by a sausage, and top with the coriander chimichurri. The perfect BBQ food! Buen provecho!
Ingredients
Preparation time 5 minutes, cooking time 15 minutes (Serves 4)
-
For the teriyaki sauce
- ¼ tsp ginger powder
- 1 tsp onion powder
- 3 tbsp mirin
- 3 tbsp cooking’s sake
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp brown sugar
- 1 tsp corn starch
- 1 tbsp HP or BBQ sauce
-
For the breakfast muffin
- 4 English muffins, cut in half
- 4 Bellissimo burgers
- 4 whole eggs
- 4 slices tasty or American cheese
Method
Step 1.
To prepare the teriyaki sauce, place all ingredients (except the corn starch and HP or BBQ sauce) in a small pot and boil for 4-5 minutes. Whisk in the corn starch diluted in a cup with some cold water, bring back to a boil and take off the heat. Stir in the HP or BBQ sauce.
Step 2.
Heat a large frying pan and fry off the Bellissimo Burgers for 10 minutes until cooked through. When cooked, turn over and place a slice of cheese on each burger to melt through.
Step 3.
Toast the English muffins and fry the eggs to your liking.
Step 4.
To assemble the breakfast muffins, butter both sides of the toasted muffins and drizzle with a generous amount of teriyaki sauce. On the bottom half place the cheese topped patty, followed by the fried egg. Close the lid, enjoy and set yourself up for a Bellissimo big day!
Ingredients
Preparation time 15 minutes, cooking time 40 minutes (serves 4-6)
- 1 pack English Oxford style sausages
For the onion gravy
- 2 red onions, sliced thinly
- 1 tsp ground black pepper
- 2 tbsp red wine vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 cup chicken or beef stock
- 1 tsp chicken or beef stock powder
- 1 tsp onion powder
- 1 bay leaf
- 2 tsp corn starch
For the batter
- 1 cup plain flour
- 1 cup full cream milk
- 4 eggs
- 1 tsp salt
Method
Step 1.
Preheat oven to 220C Combine all the batter ingredients in a bowl and whisk together until smooth. Set aside
Step 2.
Heat a medium pot with a splash of oil and fry off onions with the black pepper and a pinch of salt until they turn brown. Add the vinegar, sugar and Worcestershire sauce to the pot, followed by all the other ingredients except the corn starch. Bring up to a boil and allow to simmer gently to infuse.
Step 3.
Place a baking tray that’s big enough to hold the sausages comfortably in the oven to heat up. Brown the sausages in a pan and once brown all over, add to the hot baking dish with a good splash of oil, any fat or juices from the pan used to cook the sausages. Pour over the batter evenly and place back in the oven for 30 minutes.
Step 4.
Mix the corn starch with a small amount of cold water in a cup and whisk into the gravy. Bring the gravy back to a simmer to thicken up. Adjust with more corn starch if you like your gravy thicker. Taste the gravy and add more salt and pepper if desired.
Enjoy with peas and carrots or your favourite green vegetables on the side. Enjoy your meal!
Ingredients
Preparation time 15 minutes, cooking time 20 minutes (Serves 3-4)
- 1*6 Pack Argentinian style sausages
- 6 corns on the cob, kernels shaved off
- 100g butter
- 100ml double cream
- 250ml milk
- 1 red capsicum, seeds removed and diced
- 1 yellow capsicum, seeds removed and diced
- 2 long green chillies, seeds removed, chopped
- 1 white onion, peeled and diced
- 2 cloves garlic, chopped
- 2 tbsp chopped fresh oregano
- 20ml sherry or red wine vinegar
- 20ml lime juice
- 100ml olive oil
- Salt and pepper
Method
Step 1.
Preheat a pan on medium heat to par cook the sausages, turning regularly for 5 minutes and then put to one side.
Step 2.
To make the creamed corn, heat a pot big enough to fit the shaved kernels, add the butter and heat until melted, then add the corn kernels and a pinch of salt. In a smaller pot, add the milk and double cream, and bring to a simmer. Keep cooking the corn kernels in the butter until they start to soften and brown, then add the hot milk and cream to the pot with the corn. Turn down the heat and simmer together gently for 5 minutes.
Step 3.
To finish, place the cooked corn with all the liquid in a food processor or blender and blend together until broken down and creamy. If the creamed corn looks too thick add a little hot milk until it reaches the desired consistency, Season to taste with salt and pepper.
Step 4.
To make the salsa, combine the diced red and yellow capsicum, chopped chilli, white onion, garlic and oregano in a bowl. Whisk the vinegar, lime juice and oil together in a separate bowl and mix all the ingredients. Season to taste with salt and pepper.
Step 5.
Serve the sausages on top of the creamed corn with the salsa scattered over the top and enjoy! In Argentinean we say Que lo disfrutes!
Ingredients
Preparation time 10 minutes, cooking time 30 minutes (Serves 4-6)
- 1*6 pack Brazilian Style sausages, sliced into thick rounds
- 4 tbsp olive oil
- 1 onion, diced
- 5 cloves garlic, sliced
- 1 long red chilli, deseeded, diced
- 1 tomato, peeled and chopped
- 1 tsp ground coriander
- 500g white rice (long grain or jasmine)
- 2 litres hot chicken stock
- 2 bay leaves
- 100g frozen peas, blanched
- 1 tin sweetcorn kernels, drained
- 3 tbsp chopped coriander
- 3 tbsp chopped parsley
- Grated tasty cheese
Method
Step 1.
Preheat a casserole dish with a drizzle of olive oil, add the sausages onion garlic sauté together until lightly browned.
Step 2.
Add the chopped red chilli and tomato, together with the ground coriander, and cook until the tomato has broken down and most of the water has evaporated.
Step 3.
Add the rice, hot chicken stock and a good pinch of salt. Turn the heat down to the lowest possible setting and cover the pot with a lid. Cook for around 25 minutes, or until the rice is cooked through.
Step 4.
Once the rice is cooked, fluff together and fold through the peas, sweetcorn and chopped herbs. Season with salt and pepper as needed and top with grated cheese and a squeeze of fresh lime juice. In Brazil we say BOM APETITE!
Ingredients
Preparation time 20 minutes, cooking time 8 minutes (Serves 3-4)
- 1*6 pack Puglia style sausages, peeled and torn into rough chunks
- 250 g orecchiette pasta
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 lemon, zested
- 2 long red chillies, seeds removed, chopped
- 1 large handful of continental parsley, chopped
- 1 bunch broccolini, chopped into a similar size as the pasta
- 100ml white wine
- 100g butter
- 3 tbsp. olive oil
- Parmesan cheese
- Salt and pepper
Method
Step 1.
Put a pot of salted water on the stove to cook the pasta, according to the instructions on the packet. Meanwhile, gather and prepare all the other ingredients.
Step 2.
In a large pan, brown off the sausage chunks in 3 tbsp olive oil until brown all over and cooked through, then remove from the pan and put to one side.
Step 3.
Add butter to the same pan, and when the butter melts add the chopped broccolini, onion, garlic, lemon zest and chilli. Cook on a high heat until everything starts to brown. Add the sausage back in, followed by the white wine.
Step 4.
Add the cooked pasta, and enough of the pasta water to coat the ingredients and make a sauce. Mix everything together in the pan and stir in the chopped parsley and the juice from the zested lemon. Add a little more of the pasta water if you like it saucier. Season with salt and plenty of pepper.
Step 5.
Serve in a bowl with grated parmesan cheese and a drizzle of olive oil on top. Buon appetite.
Ingredients
Preparation time 15 minutes, cooking time 20 minutes (Serves 3-4)
- 1*6 pack Abruzzo Style sausages
- 1 onion, diced
- 1 head of fennel, thinly sliced
- 5 cloves garlic, sliced
- 1 tsp ground fennel seeds
- 70ml white wine
- 300ml chicken stock
- 2 tins cannellini beans, drained
- 1 large sprig rosemary
- 2 tbsp double cream
- ½ bunch parsley, chopped
Method
Step 1.
Preheat a pan on medium heat par cook the sausages, for 8 minutes turning regularly once done pit to one side to rest.
Step 2.
Heat a large pot with oil and add the onion, sliced fennel and garlic. Along with a pinch of salt. Sweat everything together for 10 minutes on a low heat until it starts to caramelise. Add the fennel seeds to the pot and the white wine. Cook the wine out until it evaporates.
Step 3.
Add the drained beans, chicken stock, and half of the rosemary, roughly chopped. Simmer everything until thickened and finish with the rest of the chopped rosemary, the parsley and cream. Season with salt and ground black pepper.
Step 4.
Serve the sausages on top of the white beans fennel and rosemary, finish off with a generous drizzle of extra virgin olive oil. Buon appetite.
Ingredients
Preparation time 10 minutes, cooking time 60 minutes (Serves 4-5)
- 1*6 pack packet Mexican Style sausages
- 1 onion, diced
- 300g diced tinned tomato
- 1 jar mild or hot Mexican salsa (depending on your preference)
- 200ml chicken stock
- 1 tin kidney beans
- 1 tsp brown sugar
- 3 dried red chillies, or 1 large pinch chilli flakes
- 1 tsp ground cumin
- 1 tsp paprika
- ½ bunch coriander, chopped