Herb Sausage Recipes

SAUSAGE AND HERB STUFFING

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

PORK SAUSAGE WITH HERB SPAETZLE

Steps:

• For the sausage: In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the mixture through a meat grinder fitted with the die with the largest holes. Repeat so that all the meat goes through the grinder twice. Add the water and Parmesan and mix together.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
• Twist the casings to create evenly-sized 4-inch sausages. Tie the sausages with butcher's twine to keep them nicely sealed, then prick all over with a pin or skewer to allow steam to escape while cooking (you don't want to have a blow-out!).
• Place the sausage links into boiling water and parboil for 10 to 15 minutes. Remove from the water, reserving the sausage water for spätzle, and transfer sausages to a preheated saute pan slicked with oil. Saute until browned, about 6 minutes.
• For the spaetzle: Bring the sausage water back to a boil over medium heat.
• In a small bowl, whisk together the eggs and milk until homogeneous.
• Add the flour to a large bowl and make a well in the flour. Add a pinch of salt and then, with a fork, gradually combine the milk-egg mixture with the flour. Mix until just combined. Stir in half of the dill, marjoram, oregano and parsley (1/4 cup total).
• Place the batter in a colander set over the boiling sausage water. Using a rubber spatula or a spaetzle maker, push the batter through the colander and into the water. Boil the spaetzle until firm, 2 to 3 minutes. Drain and add to a preheated saute pan slicked with oil. Add the savoy cabbage, white wine and mustard and cook for 15 to 20 minutes. Finish with the butter.
• Serve 2 sausages to a plate with herb spaetzle on the side.

OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!

HERB SAUSAGE

Steps:

• Combine ingredients.
• Mix thoroughly.
• Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
• Wrap in plastic or foil.
• Refrigerate overnite.
• Unwrap and bake on broiler pan at 200 degrees for 4 hours.
• Store wrapped in the refrigerator.

BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
• Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
• Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
• Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
• Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
• Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
• While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
• Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

HERB, SAUSAGE, AND CHEESE DUTCH BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
• Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
• Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
• Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS

Steps:

• Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube. , Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes., Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve gravy with biscuits.

SAUSAGE-HERB DRESSING

Steps:

• In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.