Sausage Meat Jalouise Recipes

QUICK SAUSAGE BOLOGNESE

Steps:

• Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
• Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.

LOUISIANA SAUSAGE JAMBALAYA

Steps:

• Melt butter in large pot over medium-high heat.
• Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
• Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
• Add sausage, broth, tomatoes and rice.
• Bring mixture to simmer.
• Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

SAUSAGE MEAT JALOUISE

Steps:

• Pre-heat the oven: 200C/fan gas mark 6. Prepare a baking tray rinse with cold water.
• Make a filling: in a large bowl mix together the onion, sausage meat, cheese, tomato puree, breadcrumbs, egg, salt and pepper. Cover and chill until required.
• Divide the pastry into equal pieces and roll each piece out to an oblong approx 30cm x 20cm. Trim if necessary. Place one piece on the damp baking tray.
• Spread the filling onto the pastry; to within 2cm of the edge. Brush the edge of the pastry with water.
• Prepare the top of the jalouise: fold pastry in half lengthwise and using a pair of scissors cut through the folded edge within 2cm of the open edges. Open out carefully and place on top of the filling. Seal the edges with a fork and trim off the uneven edge. 'Knock up' the four edges of the jalouise. Brush the top with milk.
• Bake in the centre of the pre-heated oven for 35-40 minutes, or until well risen and golden brown in colour. Remove from the oven. Serve the jalouise hot or cold, cut into slices.

SAUSAGE MEAT SAUCE

Steps:

• Heat oil in a 4- to 5-quart saucepan over medium-high heat. When oil shimmers, add sausages. Brown sausages, breaking them up into small pieces as they cook, just until sausages are cooked through, 5 minutes.
• Add tomato paste, onion, carrot, and garlic and continue cooking, stirring occasionally, until vegetables begin to soften, about 3 minutes.
• Stir in tomatoes and rosemary and break up tomatoes into pieces with the side of a spoon or scissors. Bring to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, until sauce thickens and reduces slightly.
• Cool meat sauce to room temperature, then transfer to freezer-safe containers with tight-fitting lids and freeze until ready to use, up to 6 months.

PORK JALOUSIE

Steps:

• Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
• Add mince and stir constantly for 5 minutes until browned.
• Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
• Bring to the boil, cover and simmer for 10 minutes.
• In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
• Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
• On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
• Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
• Place the first piece of pastry on a lightly greased baking tray.
• Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
• Brush the border with water then cover the filling with the other piece of pastry.
• Trim the edges then crimp together.
• (It can now be chilled or frozen).
• Preheat the oven to 220C / 425F / Gas 7.
• Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
• Serve.