This is what I call comfort food! Eve made this from a very popular NYT recipe by Melissa Clark. Heat your oven to 220ºC (425F). Heat some olive oil in an ovenproof pan or skillet over medium-high. Crumble 350g (¾ of a lb) of Italian sausage (we used pork and fennel sausage) into a skillet…… Continue reading sausage and ricotta pasta bake
Category: sausage
black beans with pork and chorizo
Here’s a hearty and flavoursome stew with Spanish roots. Serve it with crusty bread and a fresh green salad. You can soak the black beans overnight or use the following quick-soak method. Add 1½ cups of black beans and 6 cups of water to a pot or pressure cooker and bring to a boil. Simmer…… Continue reading black beans with pork and chorizo
northern Thai sausage
Sai Ua (ไส้อั่ว) are an iconic dish in Northern Thailand. These sausages are made with fatty pork and packed with aromatic herbs and spices. Grilled over hot coals, they are served with sticky rice and other dishes or as a snack. You will need coarsely ground pork with a fat content of 30%. For each…… Continue reading northern Thai sausage
fresh sausages
Here are three delicious fresh sausage recipes. We have a sausage stuffer for making salami but if you don’t have one you can make skinless sausages shaped by hand. No need to mince the pork yourself either. You can have it minced by a butcher. Fat content is very important in sausages and should be…… Continue reading fresh sausages
greens and chorizo quiche
Here’s a quiche recipe to use up all those green leaves you might normally throw away. I used beet and radish leaves together with speck and chorizo for a super tasty filling in a walnut pastry shell. For the pastry shell combine 185g (6½ oz) of plain flour with 30g (1 oz) of toasted walnuts (toast them…… Continue reading greens and chorizo quiche
hunter’s stew
Bigos is a Polish dish I’ve known about for a long time. I was inspired to try this recipe, or a a slightly adapted version of it. In Poland, everyone has their own recipe but the main ingredients are always assorted meats, shredded white cabbage and sauerkraut. More delicious than I anticipated and even better…… Continue reading hunter’s stew
chicken in a chorizo and red wine sauce
This wonderful recipe, from The Foods and Wines of Spain by Penelope Casas, is a family favourite. Serve it with crusty bread, a fresh green salad and a robust red wine. This recipe is for a whole jointed chicken but any bone-in chicken will work. Season your chicken pieces with salt and freshly ground black pepper and…… Continue reading chicken in a chorizo and red wine sauce
rabbit with white beans and chorizo
Here’s a wonderfully complex rabbit dish. Serve it with crusty white bread and a fresh salad. If using dried beans soak 100g (3½ oz) overnight in 3 times their volume of water. Cook them until just tender then drain them and set aside (a can of white beans will work too). Cut a fresh rabbit into 6…… Continue reading rabbit with white beans and chorizo
braised oxtail with chorizo
Rabada (stew) is cooked throughout Brazil and varies according to original Spanish/Portuguese as well as local influences. This recipe is from The South American Table: The Flavor and Soul of Authentic Home Cooking by Maria Baez Kijac and is from the North-East where rabada is Portuguese in style. The addition of carrots is entirely my idea. Rub 1.8kg (4 lbs) of oxtail cut…… Continue reading braised oxtail with chorizo
meatloaf + barbecue sauce
A simple meat loaf with a wonderfully complex barbecue sauce. Thank you Matt Preston. Preheat the oven to 180℃ (350℉). Into a large bowl place 500g (1 lb 1½ oz ) each of beef mince and good pork sausages ( casings removed ), 1 finely chopped red onion, 3 finely diced cloves of garlic, 125g ( 4½ oz )…… Continue reading meatloaf + barbecue sauce
michelle picker cooks 