Sausage Recipes

Vegetarian Glamorgan Sausage: Selsig Morgannwg

Over the past few years I have found that more and more people are asking me about vegetarian sausages. This classic comes from non-other-than Marc-Frederic himself!

“A skinless vegetarian sausage of which I know of no comparison, this is truly a great recipe that originates from Glamorgan in Wales.”

Maltese Sausages (Zalzett tal-Malti)

A Colleague went to Malta during the holiday and kindly provided the following information about Maltese sausages.

Maltese sausages, or Zalzett tal-Malti, as they are known are very salty and for this reason the butcher advised my Colleague to cook them by boiling them first (they float when cooked) and then fry them up for that crispy finish.

They were very flavoursome. The seeds and peppercorns added a lovely texture(they were not finely crushed in the ones we had) and the garlic flavour was awesome.

Sausage Cottage Pie

Whilst I was at the International Food Exhibition recently, someone was handing out little samples of a sausage cottage pie, which was really delicious. I’m afraid I didn’t notice who, I was being jostled at the time, so just said “thank you” and moved on, but the idea stuck in my mind.

Well, its not rocket science of course, really its just bangers and mash in a different form, but for some reason I’d never thought of it.

Le Charcutier Anglais works his magic again

Article reproduced with kind permission from Le Charcutier Anglais:

Recently on Twitter I was followed by a newcomer called @merguezman (aka David Baker) of the new company who imports a small line of continental sausage seasonings.

After a few pleasantries had exchanged on Twitter, I volunteered to review this Merguez seasoning and blog my findings.

So what are you going to do with yours? Let me know what you think if you try it.


Le Charcutier Anglais, aka Marc Frederic, has kindly provided the following recipe for Merguez

This is a fresh sausage originating from North Africa, usually made with just Beef and Mutton to suit the people of the Muslim faith.

The under mentioned recipe has been developed to suit the European taste.

Ingredients including beef, pork and mutton.

Home Made Lamb Sausage

Luckily I stumbled upon Dave’s Kitchen the other day and this little cheeky Lamb Sausage recipe. Fortunately he’s kindly given me permission to stick it here and tweak it in the future.

It’s a lesson I learned again a couple of weeks ago when I visited my brother Joe in Vermont and he suggested that we make sausage. “Make sausage,” I thought “you can just make sausage?” Somehow, I’d always thought some special machinery or a secret, unobtainable ingredient was required to transform meat into actual sausage.

Cherry Tomato and Sausage Bake

This wonderful sounding and looking recipe has been included with the kind permission of Dinner du Jour.

Cherry Tomato and Sausage Bake
adapted from Jamie at Home by Jamie Oliver

Serves 4

Jamie suggests chopping up any leftovers to make into a chunky pasta sauce for penne or rigatoni, and I can vouch that it’s good.

Scottish Square Sliced Sausage (aka Lorne Sausage)

This tasty and simple recipe will produce a Scottish classic for you in no time.

Lorne sausage is often said to be named after Tommy Lorne a Scottish music hall comedian of the 1920s. This unlikely rumour was possibly started by Tommy Lorne himself!

Square sausage is either deep or shallow fried in oil or placed under a grill for around ten minutes. (Source Wikipedia)

Andouille Sausage

Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with andouillette. (Source Wikipedia).

Hot Sausage Dip

Hot Sausage Dip – Serves 4 Preparation time: 10 minutes Cooking time: 20 minutes Ready in: 30 minutes Ingredients: 1lb ground beef 1lb hot sausage 2lbs Velveeta cheese 1 can […]