Sage And Bourbon Whiskey Sausage With Cherry Tomato Chutney Recipes

SWEET CHERRY TOMATO AND SAUSAGE BAKE

Sweet Cherry Tomato and Sausage Bake image

There are so many things I love about this dish: it's all cooked in 1 pan; we're using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using canned tomatoes; and we're roasting the sausages, which I think is far better than frying or broiling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Provided by Jamie Oliver

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
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WHISKEY SAUSAGE

Whiskey Sausage image

A decent caramelized sausage i make every year around christmas or halloween. Originally was pulled off the net, and have modified it a bit to meet my and my family's tastes.

Provided by trintek

Categories Pork

Time 8h15m

Yield 6-10 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs kielbasa
2 cups ketchup
2 cups brown sugar
1 cup whiskey
1 teaspoon cinnamon

Steps:

mix ketchup, brown sugar, whiskey, and cinnamon.
cut sausage into 1-2" lengths, then diagonal cut the lengths.
layer sausage, sauce, sausage, sauce, etc.
in a crock pot, and cook on low overnight (appx: 8-10 hrs).

BOURBON SAUSAGE

Bourbon Sausage image

Serve these warm and have some slices of a thin French loaf on the side to sop the juices. Also, instead of toothpicks, set out an old fashioned glass filled with pretzel sticks. People get two treats in one, and they don't have to deal with used toothpicks.

Provided by Jan

Categories Appetizers and Snacks Meat and Poultry Pork

Time 22m

Yield 6

Number Of Ingredients 4

Ingredients

1 (16 ounce) package little smokie sausages
½ cup packed brown sugar
⅜ cup cocktail sauce
½ cup bourbon

Steps:

In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 22.7 g, Cholesterol 47 mg, Fat 20.5 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 969.7 mg, Sugar 21.4 g

SAGE AND BOURBON WHISKEY SAUSAGE WITH CHERRY TOMATO CHUTNEY

Sage and Bourbon Whiskey Sausage with Cherry Tomato Chutney image

Categories Sauce Sandwich Bourbon Tomato Side Cherry Sausage Whiskey Chill Kosher Sage Simmer Boil

Yield serves 4

Number Of Ingredients 23

Ingredients

Sausage
14 ounces ground pork
2 ounces salt pork, fat only, minced
1/2 teaspoon finely chopped fresh sage
1 tablespoon tomato paste
2 tablespoons bourbon whiskey
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black, white, or green pepper
1/2 teaspoon kosher salt, or to taste, if needed
Chutney
3 tablespoons extra virgin olive oil
2 tablespoons yellow mustard seeds
2/3 cup finely chopped yellow or white onion
4 cloves garlic, minced or pressed
2 teaspoons chopped jalapeño chile
2 tablespoons peeled and minced fresh ginger
1/2 teaspoon celery seeds
1/8 teaspoon ground cloves
3 1/2 cups red cherry tomatoes, such as Sweet 100s, or grape tomatoes
1 1/3 cups cider vinegar
1/2 cup packed dark brown sugar
2 teaspoons kosher salt
Buns, split, if making sandwiches

Steps:

To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk or stuff into hog casing. Cover and refrigerate for at least 1 hour to firm and to blend the flavors, though 4 hours or even overnight is better.
To make the chutney, heat the oil in a medium saucepan over medium-high heat. Add the mustard seeds and stir until the seeds begin to pop, about 1 minute. Add all the remaining ingredients, stir to mix, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, uncovered, until almost all of the liquid is gone but the mixture is still a bit moist, about 35 minutes. Remove from the heat, let cool, cover, and chill slightly before using to allow the flavors to coalesce.
To cook the sausage, prepare a medium-hot grill. If using in bulk, form the sausage into patties each about 1/2 inch thick and 3 inches in diameter or into balls each about 1 1/4 inches in diameter.
Place the patties, balls, or links on the grill rack directly over the heat source. Cook, turning once or twice, until no longer pink in the center but still quite moist, 15 minutes or so, depending on the shape and thickness.
If serving the sausage in buns, toast the buns, cut sides down, on the grill for 1 to 2 minutes. Spread each half with some of the chutney and sandwich a sausage patty or link between them. Or, arrange the sausage balls on a warmed platter and serve with the chutney on the side.

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