Raw sausages
Raw
sausages can be grilled, pan-fried or boiled. Before grilling or
pan-frying, the sausages should be blanched for a few minutes to
eliminate some of the fat. Prick the sausage with a fork and
immerse in boiling water for five minutes. Much of the fat will be
eliminated and you will be eating a leaner sausage!
Sausages can be prepared in so many ways! Here are a few cooking
suggestions for you:
The great classics…
- Grilled on the barbecue
- Cut in chunks and threaded onto skewers for grilled kebobs
- Thinly-sliced and added to omelettes
- As a complement to sauerkraut
- Crumbled and added to stuffing
- Crumbled and served as garnish on pizza
- Or simply served like a hot dog on a baguette!
- Try sausage with raclette!
… and a few more tasty ideas!
Italian sausage sauce
- In a large pan or casserole, brown sausage in a little olive oil until cooked through.
- Add onion and minced garlic. Cook for a few minutes.
- Add thinly-sliced red pepper and mushrooms and cook until soft.
- Add a spoonful of tomato paste and deglaze with white wine.
- Add thick cream and simmer for a few minutes.
- Pour over pasta and sprinkle with parmesan cheese.
Sunny sausage brochettes
- Prick sausages and boil in water for 5 minutes.
- Drain and cut each sausage into 2.5 cm (1 inch) pieces.
- Thread onto skewers alternating with pieces of red or green pepper, onion and pineapple.
- In a bowl, mix orange juice, rum, garlic and a stick of cinnamon.
- Pour mixture into a flat dish and add brochettes; marinate in the refrigerator for 45 minutes.
- Preheat barbecue at medium intensity.
- Brush grill with a little oil, add brochettes and cook for 6 to 8 minutes.
- Baste often with marinade during cooking.
Royal couscous
- In a casserole, melt butter over medium heat.
- Add carrots, pieces of rutabaga, and coarsely chopped onion.
- Add 3 ml (½ tsp) of each of these spices: nutmeg, turmeric, ginger, salt and pepper.
- Cover and cook for 10 minutes, stirring from time to time.
- Sprinkle a little flour over the vegetables and mix.
- Add enough vegetable broth to cover the vegetables.
- Add quartered tomatoes, sections of zucchini and chick peas.
- Mix thoroughly.
- Bring to a boil and reduce heat.
- Cover and simmer, stirring from time to time, for about 40 minutes or until the vegetables are tender.
- Grill a few lamb chops and some merguez sausages.
- Prepare the couscous semolina.
- Serve with fresh green grapes cut in half and harissa sauce.