Friday, June 4, 2010

Make it a little bit fancy - Sausages and veg

I love trying out different flavoured sausages. One thing I miss about living in the Inner West is AC Butchery in Leichhardt. They have an amazing selection of sausages to suit everyone. I have to say though, our local Butcher is pretty good too. I have asked them for a few things like chicken and rocket sausages and they have given me a strange look and with other things they have said with a wink,"Let's see what I've got out the back".
I've used Herb and Garlic sausages with this dish but you could use another kind if you like. I think something fairly simple would work best in this recipe. Have a play around with it!


6 sausages (2 per adult and 1 per child - you could easily add more, just adjust your cooking time)
2/3 cup extra virgin olive oil
1 teaspoon fennel seeds
a good tablespoon of fresh rosemary, finely chopped
black pepper, freshly grinded
1 leek
4 carrots
4 potatoes
Green beans, enough for everyone (or any other vegetable you'd like to serve)
a good strong red wine like a pinot noir or a merlot perhaps

how to make your sausages and veg with red wine reduction

First thing, pop your sausages into a large pot and cover with cold water. Bring to just under the boil and reduce to a very light simmer (otherwise you'll bust the skins) Cook for 15 mins. Meanwhile prep your veg. Chop the leek in half and then each half into half again until you have 4 equal pieces. Place in your roasting pan (The snags will sit on top of these) Chop your carrots into quarters, lengthways and place in the pan. Chop up your potatoes into largeish wedges and pop into your pan. Pre heat your oven to 200C. Now put the oil into a small saucepan and add the herbs and lots of pepper. Warm gently over a low heat. When the fennel starts sizzling, take it off the heat.
When your snags are ready, take them out carefully and place on top of the leeks. Pour the herbed oil over everything, cover with foil or lid and cook in the oven for 35 mins. At the end of 35 minutes, check to see how it is all going. If it's browning nicely put back in the oven for another 10 mins. If cooked but not browned, take off lid and put back in the oven for another 10 mins putting the heat up slightly to 220C.

When done, take out of the oven and remove sausages and veg from the pan and either place on your plates or put on another tray, keep warm. You want all the lovely juices from the pan now. Drain into a small saucepan and add 1/2 cup of wine. Put ovet a high heat and bring to the boil. Boil for about 5 - 10 mins, ensuring you are left with a thickish syrup. Cook your beans, either in the microwave or on the stove. While this is happening you can decide whether you want to puree the leeks and potatoes together or leave them as is. If you want mash potato whizz the leeks until smooth and then mash with the potato and a little butter or enjoy just as they are.

When everything is plated up, drizzle over the red wine reduction on the Adults plates. Think of it as a meal the kids will eat and with a touch of 'sauce', a special dinner for you guys.

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