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Sausages and Burgers

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A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted from a recipe that came with one of my pizza pans. Recipe can be doubled, tripled, etc as needed. Each batch is enough to season 1 pound of meat. Leave out the crushed red pepper flakes for milder sausage.

Recipe #102718

Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.

Recipe #124192

These are nice to serve with couscous, a salad or roasted vegetables or on a bun as a burger. Simple and quick to make. Harissa is a Moroccan spice paste, you might want to add it to taste.

Recipe #59473

Comfort food at it's best. Crimini mushrooms are similar to white mushrooms, but are browner with an earthy flavour. If you can't get them you may substitute white mushrooms.

Recipe #89260

4 Reviews |  By Peter J

This was my first attempt at making home-made sausages using a sausage maker and a synthetic casing. A slight problem was the nozzle was too large for the casing so I proceeded without a casing and thought these were the best sausages I've ever tasted, even if I do say so myself.

Recipe #184777

Yes, I know there are other tomato sausage pasta recipes here, but this one is a bit different and by far my favourite! The semi sundried tomatoes and sage add a lot of flavour; any pasta can be used. This is based on a recipe from "Super Food Ideas" - we love it at my house, hope you do too!

Recipe #101483

This is easy, quick, and very tasty. I have substituted the same quantity of light evaporated milk for half the cream, to reduce the fat content, and it worked well. The sausages I use are hot and spicy - if you wish (or need to), add some chili flakes to spice it up. Adapted from a recipe by Nigel Slater.

Recipe #114830

My DH and I ate these meaty, tasty and succulent sausages in Oxford a couple of years ago, and I'm intending to tuck in again while on Kooka's World Tour. They don't have skins, and are easy to shape with your hands. My son prefers homemade sausages as so many commercial ones contain MSG (when I was growing up it was sawdust!!). Buy the meat freshly minced from your friendly butcher, or if you have a mincer, buy the meat chopped and mince it yourself at home. Hope you enjoy them - they are great for breakfast with Bacon Floddies (posted separately). Recipe adapted from UK Sausage Links.

Recipe #124411

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