Crisp Sausage Cakes With Beetroot Recipes

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SCANDI-STYLE SAUSAGE HASH WITH PICKLED BEETROOT



Scandi-style sausage hash with pickled beetroot image

Stick on the frying pan and rustle up this Scandinavian-inspired solo supper with egg, potatoes and sweet pickles

Provided by Sarah Cook

Categories     Main course

Time 50m

Number Of Ingredients 10

2 pork sausages
200g potato , diced (leave the skins on)
1 tbsp olive or vegetable oil
1 small onion , chopped
1 small apple , cored and chopped
1 egg
2 cooked beetroot , grated
1 tbsp honey & mustard dressing
1 tbsp cider or white wine vinegar
rocket , to serve

Steps:

  • Boil a pan of water. Add the sausages and cook for 5 mins, then add the potatoes for another 5 mins. Drain well and slice the sausages.
  • Meanwhile, heat the oil in a small frying pan and fry the onion and apple until softened. Add the sliced sausages, potatoes and seasoning, then increase the heat and fry until golden and crispy, mashing the potatoes a little as you fry. If your pan is ovenproof, crack the egg on top and grill for a few mins until cooked to your liking. If not, fry the egg in a second pan.
  • Mix the grated beetroot, dressing and vinegar together, and serve with the hot sausage hash, fried egg and rocket.

Nutrition Facts : Calories 829 calories, Fat 51 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 3.2 milligram of sodium

BEETROOT CRISPS RECIPE BY TASTY



Beetroot Crisps Recipe by Tasty image

Here's what you need: beetroot, oil, salt

Provided by Evelyn Liu

Categories     Snacks

Yield 2 servings

Number Of Ingredients 3

3 bulbs beetroot
4 ¼ cups oil, for frying
salt, to taste

Steps:

  • Start by preparing your beetroot. Wash thoroughly under water and remove the stems and root. Next, peel the beetroot and cut each bulb in half.
  • Next, slice your beetroot as thinly as you can. For ease and speed, it is useful to use a food processor with the slicing attachment; if you don't have one, just do your best to cut the beetroot as thinly as you can.
  • Take a baking tray and cover with kitchen paper. Lay out the beetroot slices in one even layer, cover with more kitchen paper, and press down. Dry the beetroot overnight. (If you can't wait this long, you can remove the kitchen paper and place the beetroot slices into an oven preheated to 210˚F (100˚C) for 15 minutes or until you can see the slices starting to dehydrate.)
  • Place a deep saucepan over a medium heat and fill halfway with oil. Preheat the oil to 350˚F (180˚C).
  • Once the oil is up to temperature, cook the beetroot in small batches for around 1 minute or until crispy.
  • Carefully remove crisps from the oil and drain onto kitchen paper. Season with salt.
  • Enjoy!

SAUSAGE CHRISTMAS CAKE



Sausage Christmas Cake image

Almost like a fruit cake without the fruit, very rich and the older it gets the better it tastes!! Pecans can be substituted for walnuts.

Provided by Sandra Anderson

Categories     Meat and Poultry Recipes     Pork     Sausage

Yield 12

Number Of Ingredients 12

1 pound pork sausage
1 cup cold, brewed coffee
1 cup packed dark brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups self-rising flour
1 cup chopped walnuts
½ cup golden raisins
½ cup raisins

Steps:

  • Mix together cinnamon, nutmeg, cloves, and flour in a bowl.
  • Add sausage, coffee, sugars, and eggs to the dry ingredients. Add raisins and nuts. Pour into an ungreased angel food cake pan.
  • Bake in preheated oven at 350 degrees F (175 degrees C) for 1 hour or till a toothpick comes out clean.
  • Garnishes may be added such as drizzled white frosting with whole cherries and mint leaves. This cake is so moist. If you like the flavor of rum you can wrap a rum-soaked damp cloth around it and refrigerate for several weeks. Best served with a spoonful of whipped cream.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 61.8 g, Cholesterol 56.7 mg, Fat 22.8 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 6.4 g, Sodium 536 mg, Sugar 42 g

RICH AND CRISP SAUSAGE



Rich and Crisp Sausage image

Categories     Side     Bake     Broil     Fry     Steam     Sausage     Boil

Yield makes 1 pound

Number Of Ingredients 5

1 pound (about 2 cups) Multipurpose Meat Paste (page 158)
2 ounces pork fatback, blanched in boiling water for about 1 minute until firm, cooled, and finely diced (generous 1/4 cup)
1/2 teaspoon black pepper, preferably freshly ground
8-inch-square piece fresh or thawed, frozen banana leaf, trimmed of brown edges, rinsed, and wiped dry
Corn or canola oil for deep-frying (optional)

Steps:

  • Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Meanwhile, put the paste, fatback, and pepper in a bowl. Use a rubber spatula to mix well, making sure the pork fat is evenly distributed. Deposit all the paste in the center of the banana leaf and use the spatula to spread it into a disk 6 inches in diameter and 1 inch thick. Wet your palm with water and rub it in a circular motion to smooth the top. Wet your fingers and smooth the sides.
  • Lift up the leaf, place it in the steamer tray, and place the tray in the steamer. Cover and steam for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. When the steam has dissipated, transfer the sausage on the leaf to a rack and let cool completely. Fresh from the steamer, the sausage will be white and slightly inflated. As it cools, it returns to its original size and the outside turns pale yellow. (The steamed sausage may be well wrapped and refrigerated for up to 1 week. Return it to room temperature before proceeding.)
  • You may deep-fry or bake the sausage for the final cooking. Traditionally it is deep-fried, which yields great color, while baking, of course, is easier. Cut the sausage into 3 fairly long pieces that will yield nice slices when cut. To deep-fry, pour oil to a depth of 1 1/2 inches into a wok or Dutch oven and heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.) Add the sausage pieces and fry, turning with tongs for even coloring, for about 4 minutes, or until golden and crisp. Using tongs, transfer to paper towels to drain, blot with more towels, and let cool for 1 to 2 minutes. To bake, place the 3 sausage pieces in a toaster oven set to the highest heat (broil) and cook, for about 4 minutes on each side, or until golden and crisp. The pieces will hiss and pop, so monitor closely to prevent charring. The color isn't as even with baking as it is with deep-frying and the sausage takes longer to cook, but there is typically less hassle for the cook. Remove from the toaster oven, briefly blot with paper towels, and let cool for 1 to 2 minutes.
  • To serve, slice into 1/4-inch-thick pieces and serve piping hot.

SAUSAGE CAKE



Sausage Cake image

If you like to mix your breakfast sausage with your pancakes and syrup, you'll want to try this spice cake with sausage and coffee.

Provided by LMDINCO

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 12

1 pound pork sausage
1 ½ cups packed brown sugar
1 ½ cups white sugar
2 eggs, beaten
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1 cup cold, strong, brewed coffee
1 cup raisins
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
  • In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
  • In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
  • Stir baking soda into coffee.
  • Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
  • Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.

Nutrition Facts : Calories 586 calories, Carbohydrate 87.5 g, Cholesterol 56.7 mg, Fat 22.8 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 419.9 mg, Sugar 59.2 g

BEETROOT GNOCCHI WITH CRISPY GARLIC & SAGE



Beetroot gnocchi with crispy garlic & sage image

Make gnocchi with beetroot as well as the usual potato - it adds to your five-a-day while imparting vibrant colour.

Provided by Sara Buenfeld

Categories     Dinner

Time 1h34m

Number Of Ingredients 8

2 uncooked beetroot, stems trimmed (250g)
2 baking potatoes (400g)
100g plain wholemeal spelt flour, plus extra for dusting
1 tbsp olive oil, plus extra to serve (optional)
2 garlic cloves, thinly sliced
1 tbsp chopped sage leaves
160g baby spinach leaves
finely grated parmesan or vegetarian hard cheese, to serve

Steps:

  • Heat the oven to 200C/180C fan/ gas 6. Put the beetroot and potatoes on a large baking tray, then roast in the oven for 1 hr until tender. Check the beetroot after 50 mins as they will cook more quickly than the potatoes.
  • When cool enough to handle, carefully peel the beetroot (using gloves to avoid staining your hands, if you like) and blitz the flesh in a mixing bowl using a hand blender or in a food processor, to make a smooth purée. Peel the potatoes, then tip the flesh into the beetroot purée and mash until smooth. Tip in the flour, season well, then mash again. Tip the mixture out onto a lightly floured work surface and knead with your hands until it forms a dough. Roll each piece into a long sausage around 2cm in diameter. Cut each piece into 1.5-2cm chunks. You can keep them like this or roll ridges onto to them using the back of a fork. Set aside on a plate, spaced apart so they don't stick together.
  • Heat the oil in a medium pan over a medium heat and fry the garlic until crisp and starting to turn golden. Add the sage and cook until crisp. Tip into a bowl along with the oil left in the pan. Add the spinach and stir until wilted.
  • Put the gnocchi in a large pan of boiling water and cook for 2 mins until they rise to the surface. You may need to do this in batches. Scoop out using a slotted spoon. To serve, put the spinach on the base of two pasta bowls, then top with the drained gnocchi, the garlic and sage. Sprinkle with the cheese and drizzle over a little more olive oil, if you like.

Nutrition Facts : Calories 408 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium

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