Sausages and Mash: Ravinder Pugal Sausage Recipes sausage

sausages are the ultimate masses. Bronzed and polished on the outside and moist and juicy on the inside, they’re hard to resist and offer simple, uncomplicated fun. They are an invaluable kitchen staple – economical, hassle-free and on the table in no time. While the traditional British pork sausage is a great classic, another variety is now widely available, from chorizo ​​to merguez. I’ve made suggestions as to what kind I think works best in today’s recipes, but, really, any kind will do, including vegetarian and vegan sausage, though cook times may vary.

Sausage with pomegranate molasses, grilled grapes and radicchio (top)

An amazing fall dish that requires less than 15 minutes of manual labor.

to equip 10 minutes
cook 30 minutes
serves 4

1 ttablespoon olive oil
8 hot dogs
(I especially like the Italian sausage with fennel or the lamb chops here)
25 grams of butter
1 t
sp pink pepperroughly crushed
1 tfennel seeds sp
50 ml pomegranate molasses

2 heads of radicchioquarters
200 ml chicken broth
500 gr Red grapes (I used Muscat), cut into small bunches with scissors

Preheat oven to 180°C (Fan 160°C) / 350°F / Gas 4 Place a large casserole dish over high heat. When the skillet is hot, drizzle olive oil on it, then add the sausages and leave for a few minutes until fully browned.

Add the butter, the pink pepper and the fennel seeds, letting the butter melt and coat all the sausages, then pour the pomegranate molasses. Whizz, shake the skillet for 1 minute, then nest quarters of the radicchio between the sausages.

Pour in the broth, bring to a boil, and then put in the oven for 20 minutes. Remove the lid, add the grapes, and cook for another five to seven minutes, until the grapes pop.

Transfer the sausage, radicchio, and grapes to a hot plate, spoon them over the juices, and serve.

Sausages cooked with curry leaves

Braised ravinder pugal sausage with curry leaves Upma.

This Indian-inspired take on sausage and mash replaces potatoes with Upmaa kind of comforting, creamy semolina porridge and a great all-purpose canvas.

to equip 20 minutes
cook 50 minutes
serves 4

Rapeseed oilfor frying
8 good quality British sausages
250 grams of small leek
3 garlic cloves
Peeled and very finely chopped
1 thumb-sized piece of fresh gingerpeeled and grated very finely
1 long red pepperCut into diagonal slices
1 tMadras curry powder bsp
1 tOne tablespoon of flour
3 t
mango sauce
375 ml of apple juice
sea ​​salt and pepper
2 t
One tablespoon of finely chopped corianderfor entrees

275 grams of semolina
A tablespoon of ghee
1 tablespoon dividing dal (divided, black gram black-skinned)
1 sulk A teaspoon of black mustard seeds
a SAn inch of asafoetida
15 fresh curry leaves
20 cashew nuts
1 onionPeeled and finely chopped
2 cm piece of fresh gingerPeeled and finely grated
2 green peppersfinely chopped
25 grams of unsalted butter

Preheat oven to 180°C (fan 160°C)/350°F/gas 4. Place a saucepan over medium heat, add a little oil, and when hot, brown the sausages all over. Remove from skillet with a slotted spoon, place on a plate, and set aside.

Add the shallots to the same skillet, brown them slightly, and transfer to the sausage plate. Add a little more oil to the wok, if needed, then sauté the garlic, ginger and pepper over low heat for two to three minutes, then sprinkle with the curry powder and simmer briefly until fragrant. Sprinkle with flour and cook for a minute or two, then stir in the sauce and slowly whisk in the applesauce. Return the sausage and shallots to the skillet, season and bring to a boil, then cover and roast for 30 minutes.

Meanwhile, make upma. Toast the semolina in a hot, dry skillet for three to four minutes, stirring constantly so that it does not seize. Once it smells toasted and nutty, transfer it to a bowl and set it aside.

Wipe out the pan, then heat the ghee over medium to high heat and fry the dal until golden. Add the mustard seeds, and the moment they pop, the asparagus, followed by the curry leaves and cashews, then lower the heat and cook until the nuts are lightly browned. Stir in onions and sauté until soft, then add ginger and chilli and sauté until fragrant.

Add 900 ml of boiling water, season with salt and simmer for three minutes. Very slowly, pour in the toasted semolina, stirring all the time so that it does not clump together, then cook for three to four minutes, until all the water is absorbed. Finally, beat the butter.

Sprinkle cilantro over the sausage and onions and serve alongside the onions.

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