The 22nd of February is Bavarian White Sausage Day. It celebrates the iconic white simmered veal sausage that is a symbol of Bavarian cuisine.
Sausages
Currywurst Recipe
For those nostalgic for one of Berlin’s favourite fast foods.
Deerfoot Potatoes Recipe
This is a sausage and potato recipe that was developed in the 1960s to promote Deerfoot Sausages, a brand of pork sausage. Do you know how to make Deerfoot Potatoes? They are absolutely delicious.
Glamorgan Sausages Recipe
This is a Welsh dish for meatless sausages called Selsig Morgannwg.
Hack Pudding
Hack pudding is a version of Haggis made in the Lake District of England, in Cumbria (formerly Cumberland.) It is a meat pudding, sweetened, stuffed in an animal skin and simmered to cook it. The stuffing consists of minced meat (and suet), fruit such as apples, dried fruits such as currants, oats soaked overnight in…
Haggis
Haggis is a very large, rounded sausage stuffed with oats and offal. It is cooked by steaming, and often served at festival occasions in Scotland.
Kochwurst Sausages
Kochwurst is a German term meaning “cooked sausage.” The meat used in the sausage is steamed or boiled, so that the sausage doesn’t need further cooking. It is ready to eat, and can be served cold or hot.
Mortadella
Mortadella is a traditional sausage in Bologna, Italy used as a charcuterie meat. It comes already cooked, and has a pronounced taste. It is unsmoked and unfermented. It is pinkish and has a very smooth texture save for the visible chunks of lard mixed in. The sausage is made in four sizes: Small: .5 to…
Pigs-In-A-Blanket Day
The 24th of April is Pigs-In-A-Blanket day. What’s your definition, and are you a fan?
Risotto Cheese Bake Recipe
This is meant to use up leftover risotto. Adjust quantities of other ingredients based on how much risotto you have to work with.
Roasted Sausages and Leeks
A really easy but great baked sausage dish. Frees you up from having to futz over them in a frying pan.
Rosemary & Onion Cocktail Sausages
Though it is a bit of a nuisance having to buy a bunch of fresh rosemary for this recipe, when you probably won’t end up using the rest, this is after all a pretty economical and low-fuss hors d’oeuvres recipe.
Sausage & Glazed Onion Rolls
A simple, inexpensive take on Beef Wellington
Sausage and Beef Wellington Recipe
A simple, inexpensive take on Beef Wellington
Sausage and Cannellini Recipe
Use with your favourite pasta.
Sausage and Carrot Pasta Sauce
You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipoltas.
Sausage and Cheesy Tomato Croissants
Warm, cheesy, savoury croissant sandwiches.
Sausage and Mushroom Turnovers
You can serve these hot or room temperature. Room temperature, they make great picnic food.
Sausage Baguettes Recipe
Makes a good lunch with a leafy salad.
Sausage Pizza Day
Sausage Pizza Day is the 11th of October, almost in the middle of Pizza Month. Isn’t your mouth watering already, just thinking of those juicy morsels of sausage on top your cheese pizza?
Sausage, Capers and Olives Pasta Sauce
The flavours in this dish explode out of your pasta bowl.
Sausages with Onion & Guinness Gravy
This recipe is as tasty as its name implies.
Spicy Barbeque Beans
Excellent to serve with barbeque.
Stufatura
Stufatura is the Italian term for the warm, humid aging of cheeses and sausages. It is sometimes referred to as a “ripening process.” Stufatura is done in dedicated, insulated rooms, now using technology in some form to regulate temperature, humidity and ventilation. The Stufatura process allows lactic bacteria to flourish. The bacteria converts lactose in…