How To make Cheese and Mushroom Sausages
1 x 212g packet instant mashed potato mix
125 g closed cup mushrooms
quartered
6 spring onions :
roughly chopped
5 tbsp sunflower oil
50 g freshly grated Parmesan cheese plus
1 tbsp freshly grated Parmesan cheese :
to garnish
salt and freshly ground black pepper peach or spiced fruit chutney -- to serve
1. Measure 700ml boiling water into a bowl, then add the potato mix
stirring continuously. Stand for 1 minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to handle.
2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with the cheese and season well.
3. Divide the mixture into eight and shape into large sausages on a floured surface.
4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes, carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden crust.
5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables or a green salad.
How To make Cheese and Mushroom Sausages's Videos
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Sausage & Bean Casserole Recipe
Today i'm going to show you how to make my Sausage & Bean Casserole. All cooked in one pot to save on the washing up and can be made ahead too!
This Big Batch Sausage and Bean One Pot is a great dish for a family gathering that can be made ahead of time.
Full sausage and bean casserole recipe is available on our site:
Ingredients for the casserole:
2 tbsp olive oil
20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
1 large red onion peeled and roughly chopped
2 red peppers deseeded and roughly chopped
20 mini chorizo the bitesize ones, chopped in half
3 cloves garlic peeled and minced
2 tsp paprika
1 tsp dried thyme
120 ml (1/2 cup) red wine (optional)
2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
3 x 400g (14 oz) tins chopped tomatoes
1 x 400g (14oz) tin haricot beans, drained and rinsed
1 x 400g (14oz) tin cannellini beans, drained and rinsed
#onepot #comfortfood #sausages
Penne Pasta with Sausages Recipe By Food Fusion
Penne Pasta with Sausages a quick and easy hunger solution #HappyCookingToYou #FoodFusion #Monsalwa
Written Recipe:
Penne Pasta with Sausages
Serves 4-5
Recipe in English:
Ingredients:
-Mon Salwa Supremo Chicken cheese sausages 8 pieces
-Tamatar (Tomatoes) 4 large
-Cooking oil 3-4 tbs
-Lehsan (Garlic) chopped ½ tbs
-Pyaz (Onion) chopped 1 medium
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Red/Green chillies chopped 3-4 (optional)
-Water ¼ Cup or as required
-Penne pasta 300g (boiled as per pack’s instructions)
-Cheddar cheese grated ¾ Cup
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Fresh parsley chopped
Directions:
-Cut chicken cheese sausages into thin slices & set aside.
-Fire roast tomato over medium flame until skin is charred and remove charred skin & discard then roughly chop tomatoes & set aside.
-In a wok,add cooking oil,garlic & mix well.
-Add onion,mix well & sauté until translucent.
-Add sausages,mix well & cook for 1-2 minutes.
-Now add chopped tomatoes,mix well & cook for 2-3 minutes.
-Add salt,black pepper powder,red chilli powder,red/green chillies & mix well.
-Add water,cover & cook on low flame for 2-3 minutes.
-Add boiled pasta & give it a good mix.
-On low flame,add cheddar cheese,fresh coriander & mix well,cover & cook on low flame for a minute.
-Garnish with fresh parsley & serve!
Recipe in Urdu:
Ajza:
-Mon Salwa Supremo Chicken cheese sausages 8 pieces
-Tamatar (Tomatoes) 4 large
-Cooking oil 3-4 tbs
-Lehsan (Garlic) chopped ½ tbs
-Pyaz (Onion) chopped 1 medium
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Red/Green chillies chopped 3-4 (optional)
-Water ¼ Cup or as required
-Penne pasta 300g (boiled as per pack’s instructions)
-Cheddar cheese grated ¾ Cup
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Fresh parsley chopped
Directions:
-Chicken cheese sausages ko thin slices mein cut ker lein & side per rakh dein.
-Tamatar ko chulhay per charred ho janay tak darmiyani ancch per fire roast ker lein aur charred skin ko nikal lein phir tamatar ko roughly chop ker lein & side per rakh dein.
-Karahi mein cooking oil aur lehsan dal ker ache tarhan mix ker lein.
-Pyaz dal ker ache tarhan mix karein aur translucent hunay tak sauté ker lein.
-Sausages dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
-Ab chopped tamatar dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Namak,kali mirch powder,lal mirch powder aur red/green chillies dal ker ache tarhan mix karein.
-Pani dal ker dhak dein aur halki ancch per 2-3 minutes kliya paka lein.
-Boiled pasta dal ker ache tarhan mix ker lein.
-Halki ancch per cheddar cheese aur hara dhania dal ker ache tarhan mix ker lein aur dhak ker halki ancch per ek minute kliya paka lein.
-Fresh parsley sa garnish ker ka serve karein!
STUFFED MUSHROOM WITH GOAN PORK SAUSAGES RECIPE | EASY STUFFED MUSHROOM RECIPE
Thank you for visiting my channel.
This is a recipe I haven't since till now anywhere online. This is my own creation of stuffed mushrooms with Goan pork sausages.
Total Cooking time : 30 minutes
Serves : 3 to 4
Ingredients :
250 gms mushroom
1 cup finely chopped onion
2/3 cup potatoes
1 cup Goan sausages
2.5 cups water
Salt
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
Stuffed Mushrooms Sausage
Stuffed with what? Stuffed with WHAT!?
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