Mexican Sausages

Serves: 4

Ingredients:

1 1/2 pound (750 g) beef sausages
1 medium onion, chopped
1 clove garlic, crushed
2 x 13 1/2 ounce (425 g) cans tomatoes
1 cup water
1 small chicken stock cube
15 ounce (465 g) can red kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh parsley

Method:

1. Cook sausages in large pan until browned, remove from pan; drain on absorbent paper. Slice sausages thickly. Add onion and garlic to pan, cook, stirring, until onion is soft.
2. Add undrained crushed tomatoes, water, crumbled stock cube, beans, chili powder and cumin. Simmer, uncovered, about 15 minutes or until sauce thickens slightly. Return sausages to pan, stir in parsley, cook until heated through.

Sausage Rolls

Sausage rolls are a popular savory for parties, picnics and packed lunches. Recipe makes 12 rolls.

Ingredients:

1 1/2 sheets frozen ready-rolled shortcrust pastry, thawed
Beaten egg, to glaze
Filling:
12 ounces (375 g) ground lean pork (mince)
3 spring onions, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons tomato ketchup (sauce)
1/4 teaspoon salt
Pinch of pepper

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease or spray a large baking tray with oil.
2. For the filling, in a mixing bowl, combine the ground pork, spring onions, sage, tomato ketchup, salt and pepper. Mix well, using a fork.
3. Place the pastry on a cold, lightly floured surface. Cut the whole pastry sheet in half down the middle. You will now have three 4 inch (10 cm) wide strips of pastry.
4. Divide the ground meat mixture into 3 equal parts and roll each into a 8 inch (20 cm) length. Put one length down the center of each pastry strip. Brush one long edge of each pastry strip with beaten egg. Fold the brushed edge over the pork meat and press the edges together to seal.
5. Brush the top of each pastry roll with beaten egg. Cut each length into 4 rolls. Score the tops with a sharp knife. Place the rolls onto the prepared baking tray.
6. Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 15-20 minutes, or until golden.

Tip: Try substituting the spring onions with 1/4 green apple, peeled and diced.

Sausage and Vegetable Stir-Fry

Cook stir-fry close to serving time in either a conventional or microwave oven. Serve with boiled rice for a healthy but inexpensive family dinner. Recipe serves 4.

Ingredients:

2 tablespoons oil
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 onion, chopped
8 ounces (250 g) cauliflower
1 red pepper (capsicum), chopped
1 green pepper (capsicum), chopped
1 stick celery, chopped
2 tablespoons sesame seeds
4 Continental sausages, sliced
1 1/2 tablespoons cornflour
1 cup water
1/3 cup dry sherry
1 1/2 tablespoons sweet chili sauce
1 1/2 tablespoons hoi sin sauce
2 tablespoons light soy sauce

Method:

1. Heat oil in wok or large frying pan, add garlic, ginger and onion, stir over heat for about 1 minute (or microwave on High for about 2 minutes) or until onion is just soft.
2. Cut cauliflower into florets, add to pan with remaining vegetables and sesame seeds and stir over high heat for 3 minutes (or microwave on High for about 4 minutes) or until vegetables are just tender.
3. Add sausages, stir over heat until heated through. Blend cornflour with water in small bowl, add to pan with remaining ingredients, stir over medium heat for about 2 minutes (or microwave on High for about 3 minutes) or until sauce boils and thickens.