Soup and rolls
Nicola Galloway offers two different ways to cook with the humble sausage.
In times gone past, sausages were the butcher’s way to use up the leftovers remaining from the prime cuts of meat. They were in a sense away to use up everything (nose to tail) in a time when nothingwas wasted.
These days, we can buy premium gourmet sausages using different types of meat and an array of flavours and combinations. Most butchers, and some in-house supermarket butcheries, will boast a range of flavours. Check the ingredients list is only things you recognise, and ideally choose pork sausages made from free-farmed New Zealand pork.
I share two recipes using sausages (or sausage meat) for something a little different from the barbecue grill.
Pork and apple sausage rolls
These can be madewith either pork or beef sausages. Both meats work with the apple and chutney, or use Worcestershire sauce with beef if you like.
Homemade sausage rolls are easy to prepare, with the flexibility of adding extra flavours and vegetables. Be led by the flavour of the sausages you have to determine the additions. Other options could be: extra chopped herbs; sage for pork, or thyme for beef; finely chopped onion and/or garlic; and spices such as paprika or ground cumin.
If you fancy making the pastry from scratch, the pastry recipe I shared a few weeks back for Caramelised onion galette (recipe on Stuff.co.nz) would work perfectly – roll the pastry out to a 25cm x 50cm rectangle, about 3mm thickness.
Preparation time: 20minutes Cook time: 30minutes Makes 24 small sausage rolls
■ 400g (5-6) good quality pork or beef sausages (or sausage meat)
■ 1 small apple (about 150g), grated
■ 1 carrot (about 100g), grated
■ 1 tbsp chutney (or use Worcestershire sauce if using beef sausages)
■ 2 tbsp chopped parsley
■ Generous grind of cracked pepper
■ 1 egg, beaten
■ 1⁄2 cup breadcrumbs
■ 2 sheets (375g) butter puff pastry, thawed
■ Chia or sesame seeds for sprinkling
Preheat the oven to 180C (fan 160C). Lightly grease a large oven tray (or use two trays if needed).
Squeeze the sausage meat from the casings into a mixing bowl. Add the grated apple and carrot, chutney, parsley, cracked pepper and most of the beaten egg – keeping 1-2 tbsp aside for brushing the pastry.
Use your hands tomix until well combined. Add the breadcrumbs and mix together.
On a lightly floured bench, place the two sheets of pastry side by side. Cut the pastry squares in half lengthways to make 4 rectangles roughly 12.5cm high by 25cm wide.
Take a quarter of the sausage mixture and shape into a log running along the middle of the first rectangle of pastry. Lift the pastry up and over, then gently roll to encase the meat, ending with the cut side down. Use a small serrated knife to cut into 6 (4cm wide) rolls and place them onto the baking tray. Repeat with the remaining pastry and sausage mixture.
Brush the tops of the sausage rolls with the remaining beaten egg and sprinkle with the seeds. Bake for 30 minutes – swapping trays halfway through if using two trays. Transfer to a plate for serving.
The sausage rolls are best served warmwith plum or tomato sauce for dipping, and a green salad.
Sausage, fennel & white bean soup
This soup is the perfect ‘‘clear out the pantry and freezer’’ recipe. It is the result of finding a near-used packet of spaghetti in the pantry next to a can of cannellini beans, and a package of frozen sausages in the depths of the freezer. Pork and fennel are a great match, although celery and fresh thyme would work equally well. A bunch of chopped spinach or silverbeet could also be added towards the end of cooking for a complete mealwith bread on the side.
Preparation time: 20minutes Cook time: 30 minutes Serves 4 as lightmeal
■ About 400g (5-6) good-quality pork sausages
■ 1 tbsp olive oil
■ 1 onion, finely chopped
■ 1 medium fennel bulb (about 250g) or 2 celery stalks, thinly sliced
■ 2 carrots (200g), grated
■ 1 tsp fennel seeds, crushed (optional) ■ Pinch of chilli flakes
■ 1.5 litres (6 cups) chicken or vegetable stock
■ About 120g spaghetti, broken into 5cm lengths (or use penne)
■ 400g can cannellini beans
■ Salt
■ Chopped parsley and grated parmesan to serve
Squeeze the sausagemeat from the casings and roll into small 2-3cm wide balls. Heat a large heavy-based pot over amoderate heat, add a slick of olive oil and the sausage balls.
Cook, shaking the pan as needed, until the balls are evenly golden – about 8minutes. Remove to a plate.
Add the remaining oil to the pan and add the onion, fennel or celery, carrots, fennel seeds and chilli flakes. Cook the soffrito (vegetable mixture) for 6-8 minutes until softened.
Add the stock and bring to a boil. Once simmering add the spaghetti pieces and cook for 8-10 minutes until al dente. Add the entire can of cannellini beans, liquid included (this will add flavour and thickening), along with the sausage balls. Bring back to a simmer for 5minutes (adding greens at this stage if using).
Check the flavour and season with salt to taste.
Serve the soup in warmed bowls, scattered with parsley and grated parmesan.