Rosti With Sausage And Onion Recipes

ROSTI WITH SAUSAGE AND ONION

Steps:

• Grate potatoes.
• Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
• Add grated potatoes to sausage in hot skillet.
• Cook and turn regularly on medium to high heat for 30 to 45 minutes.
• Salt liberally, add pepper if desired.
• Dice one or two onions.
• Add to mixture.
• Continue to turn and brown for 15 minutes, flattening into the skillet.
• Traditional Swiss rosti is served as a big flat brown cake on a round plate.
• To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
• Wala!

ROSTI WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

SAUSAGES WITH PEPPERS AND ONIONS

Steps:

• Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
• Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they're very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they're getting too browned too quickly, add a splash of water to deglaze.
• Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
• Garnish with the basil and serve immediately.

SOSIS BANDARI (SPICY SAUSAGES AND ONION)

Steps:

• Bring a medium pot of well-salted water to a boil. Add the potatoes, cover with the lid ajar and cook over medium-high until the potatoes are tender but still holding their shape, about 5 minutes. The potatoes should not be mushy or fall apart. Drain and set aside.
• Meanwhile, in a large pan, heat 2 tablespoons oil over medium. Add the sliced hot dogs and cook, stirring occasionally, until plump and glistening, about 3 minutes. With a slotted spoon, transfer the hot dogs to a plate. Add the remaining 2 tablespoons oil to the oil already in the pan. Add the onion and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add the bell pepper, season with salt and cook, stirring occasionally, for 3 minutes. Add the turmeric, cayenne and black pepper, stir, and cook until fragrant, about 1 minute. Add the tomato paste and stir to cook off the raw taste, about 2 minutes. Add a little more oil if the pan is too dry.
• Add the potatoes, hot dogs and 1/4 cup water to the pan. Stir well to combine, scraping up any browned bits and taking care not to smush the potatoes. Taste for salt and spice, and add more seasonings if desired. Cook until the flavors meld, about 3 minutes. Remove from the heat.
• Spread mayonnaise on one half of the bread, and spread mustard on the other half. Divide the hot dog and potato mixture among the bottom rolls. Top with the parsley leaves, pickle and tomato slices, and shredded lettuce. Sandwich with the tops, slice the sandwiches in half and serve with a refreshing cold drink and plenty of napkins.

ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE

Steps:

• Cook the sausages in a large heated pan, in batches until browned all over.
• Drain on paper towel and then slice thickly.
• Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
• Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
• Place the sausage mixture in a shallow 3-litre ovenproof dish.
• You can refrigerate or freeze at this stage.
• Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
• Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
• Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
• Just before serving stir in the chives.
• Serve the Garlicky Cabbage with the sausage and rosti.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

ROSTI-FILLED ONIONS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the onions on a baking tray, brush with olive oil, season, then cook for about 1 hr until golden and tender.
• Meanwhile, mix the potato and carrot together, then stir in the mustard and seasoning. Divide the mixture between the onions, then dot the top of each one with a little butter.
• Return the onions to the oven and cook for 15 mins until they are meltingly tender. Sprinkle with the cheese, then cook for a further 5 mins until the topping is golden and bubbling.