Sausages Witn A Twist

[broadway]

Hello Folks,

My darling wife picked up a few sausages at the French Market in Wood Green today!

Basically we have a Chorizo (Spanish!) and a few others including duck, wild boar, and something peppered.

I use chorizo a lot in soups and pastas but wondered if any of you have ideas on how to use the others rather than treat the same as the chorizo?

[Marthaclematis]

Don't know about wild boar but with the duck ones I would make a soy and honey sauce and brush over before cooking in the oven. Serve as finger food as part of party buffet or for supper with crispy fresh salad, bac choy etc..... and new potatoes.

[HayleyB]

Yum, lucky you......

The duck and wild boar sausages would go well with something fruity like redcurrant sauce - grill the sausages and in a pan slowly melt a fruity chutney/cranberry sauce/redcurrant sauce add some softened onions, maybe a dash of vino, toss the sausages in the sauce and serve with sauce poured over lovely with mash and greens.

Peppered sausages would go nicely in a casserole of tomatoes and peppers or mixed beans.

[Marthaclematis]

Just thought... you could 'open' the wild boar ones and make an italian ragu sauce. Carluchio's does something like that and its gorgeous.

[amandaandherveg]

I used to have a restaurant and we did wild boar on a sweet potato and blackpudding mash with a spicy mango coulis. Sound a little unusual but it was a beautiful dish and one of the most popular on the menu. I think your sausages would be great done this way. Yum!

[burnie]

I had some Buffullo breakfast sausage today,got them from Perth farmers market,they were a bit different.The guy is hoping to make his own mozzerella soon,yum yum.

[Rossa]

I've just discovered how easy sausage rolls are to make and you can use any sausage you fancy. My current favourite are the Harrogate sausages from Sainsbury's or Morrisons. They are made with 97% meat and don't shrink much when cooked. Also tried it before with pork sausages with black pudding in them.

I use shop bought puff pastry, the all butter one is really good but a lot more expensive so the ordinary one is fine. Roll out half the packet of pastry into a long oblong about 6" wide by about 24" long. Then cut into 6 smaller oblongs, 6 x 4.

Separate the sausages, and remove their skins. You now have just the sausage meat. Wrap the pastry round the sausage, using a bit of milk or water to seal the edge. If there's an overlap of pastry just twist slightly to seal the end.

Put on tray and leave for 30 mins to rest the pastry, then bake on high shelf for approx 20-25 mins at Gas Mark 6-7, about 180-200C depending on whether you have a fan oven or not.

Can bake straight away if you can't wait that long, though the pastry may split along the join. They can be frozen before baking and when you want them bake them straight from the freezer for about an extra 5 mins.

Some sausages will curl up a bit so you will get curved sausage rolls but hey they still taste great. I love that spicy reggae reggae tomato sauce with mine.....Mmmm.

What makes you think I've just had these for my lunch...the glass of cider was good with them too!
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[dexterdoglancashire]

Rossa - what a super idea! I'll definately give them a go! Gosh I'm hungry - off to make tea - chops tonight. Thanks!