Recipes Using Pork Sausages

This post has been inspired by Gill.

Because pork sausages are readily available where I shop, I collect pork sausage recipes. They are normal sausage (links?) but the pork ones, slightly lighter in colour. Why don't I just eat the sausages with potato and peas? Well, good question, I'm sure my kids have asked. I buy 500g of the sausages, I'd need over 1kg or did when I bought them to have with potato. It is probably a false economy.

Over the time of collecting you find better ones and sometimes go away from favourites. This is the favourite we started with:

Warm Sausage Pasta Salad

One problem with that recipe is that someone has to remember to make the dressing before it is dished up. I usually try to keep a couple of oranges in the fruit bowl.

This is another nice one that tastes better with an Australian feta or one that isn't too sour. Though it is OK either way. The web address is no longer there so it is good I copied the recipe.

Warm Cottage Salad (Sausage)

6 Country Style Pork Sausages
500g Tiny (chat ) Potatoes
300g Green beans , halved
100g Grape Tomatoes
150g baby spinach or rocket leaves
8 green olives
50g fetta cheese

Dressing
1/2 cup quality Mayonnaise
2 tsp Lemon Juice
1 tsp Garlic Crushed
2 Tblsp warm water

Place Country style pork sausages in a shallow frying pan and cover with cold water. Simmer gently for 4 minutes . Drain and cool slice into thick diagonal slices.

Place potatoes in the base of a steamer and cover with cold water , bring to the boil covered and boil for 5 minutes. Reduce heat and place the beans in the top half of the steamer for further 4 minutes.
Remove the pan from the heat and set the beans aside, potatoes should remain in the water covered for a further 5 minutes.

Heat a large frying or griddle pan over a high heat and brown the sliced sausages well 2-3 minutes.

Place the Spinach, tomaotes, beans, crumbled fetta and olives into a large serving bowl and toss well.

Divide the salad evenly onto serving plates. Arrange the drained baby potatoes and the browned sausages slices over the salad.

Whisk together the dressing ingredients and drizzle over the salad just prior to serving.

For anyone who is a fan of curried sausages, this one from Hugh Fearnley-Whittingstall is great. We are going to try to make it without the boiled sausage effect later on. Hopefully this week.

Spicy Bean Stew with Sausages

Pictured is Bucatini with Sausage, Tomato and Caramelised Onion.


Ready in: 30 minutes
Serves: 4

Ingredients: 3 Tbsp olive oil
2 onions, sliced
4 garlic & herb pork sausages
2 cups breadcrumbs (use stale bread)
250g bucatini pasta or spaghetti
2 tsp olive oil
2 cups cherry tomatoes
½ cup chopped parsley
½ cup grated parmesan, plus extra

Heat oil in a large frying pan; add onion. Sauté on a medium heat with one tablespoon sugar, for 5 minutes or until golden and caramelised. Transfer to a bowl.

Add sausage to pan and cook, cut into pieces and continue to cook. Toss until sausage is golden and broken into thick and thin pieces. Add to the bowl of onion.

Clean and dry pan. Cut about 8 slices of bread into cubes and cook on med-high heat in pan. Put breadcrumbs in the pan and cook, stirring, until toasted and golden. Transfer to bowl of onions and sausage.

Meanwhile put pasta in a large pan of salted boiling water, add oil and stir in well. Cook according to packet directions.

Wipe out pan with paper towels and put in the tomatoes. Reduce heat and cook, stirring occasionally, for 5-6 minutes or until just soft but still holding their shape.

Check pasta is cooked (it should be al dente or ‘firm to the bite’) then drain into a colander.

Return all the cooked ingredients to the pan with the tomatoes and add the pasta, chopped parsley and parmesan. Using tongs, toss together over a high heat (not necessary). Serve in pasta bowls with extra parmesan.

I have two other recipes to try, so won't post them just yet, and another bean recipe.

I have edited this post after looking through my marbigs to find another recipe. I found a real family favourite that we haven't had for awhile. It was funny I nearly ordered the baby corn and bean sprouts, I think subconsciously I was thinking of this recipe. It is lovely.

Singapore-Styled Sausage Fried Rice