How To make Sausages Mediterranean Style
400 grams Thomas Walls Pork Sausages
cut into large
:
pieces (1 pack) 1 teaspoon olive oil
1 clove garlic crushed
1 red pepper :
seeded and cut into
strips 1 397 gram can ratatouille :
(14oz)
1 227 gram can red kidney beans drained and rinsed
:
(7oz) 1 227 gram can chopped tomatoes (7oz)
2 teaspoons pesto sauce
6 sundried tomatoes :
cut into pieces
1 tablespoon tomato ketchup
Salt and black pepper 8 black olives pitted and halved
Fresh basil :
shredded to garnish
Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned.
Add pepper and cook for 2-3 minutes.
Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes, ketchup and seasoning.
Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil
Serve with tagliatelle or crusty bread and salad.
Converted by MC_Buster.
How To make Sausages Mediterranean Style's Videos
Wors stew/Boerewors stew recipe/sausage stew recipe/How to cook wors
Wors stew written recipe:
Beef stew easy recipe:
Magwinya recipe:
Vanilla cupcakes
Peppermint Crispy Tart dessert
Alcohol based hand sanitiser:
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
al fresco Sundried Tomato Chicken Sausage Mediterranean Greek Pizza
Learn how to make this delicious Grilled Mediterranean Greek Pizza with al fresco Sundried Tomato Chicken Sausage.
Get the recipe here:
Ingredients
1-12oz package al fresco Sundried Tomato Chicken Sausage, fully cooked
1 - 14-16 baked pizza crust
2 tbsp garlic flavored olive oil
2/3 cup pizza sauce
1 cup shredded Italian cheese blend, reduced fat
1/3 cup crumbled Feta cheese with basil & tomato
1 1/2 tsp dried oregano
Instructions
-Preheat grill on medium setting.
-Place chicken sausages on an oiled grill rack, set 4 to 5 over heat.
-Grill, using the direct grill method, turning links with tongs, until cooked throughout, about 7 to 9 minutes or until the internal temperature reaches 165°F.
-Cool slightly and cut into 1/4 to 1/2 slices.
-Brush both sides of pizza crust with olive oil.
-Gently place pizza crust, top-side down on grill rack.
-Grill for 2 to 3 minutes until crust is warm, turn crust over.
-Quickly spread pizza sauce on cooked side of pizza crust, then arrange sliced sausage on top of crust.
-Sprinkle with cheese and oregano.
-Grill over direct medium heat.
-Cover with grill lid or tent with foil.
-Grill for 8 to 10 minutes or until toppings are warm and cheese has melted.
-Cut into wedges and serve.
Italian White Bean & Sausage Stew - Food Wishes
Not everyone is lucky enough to grow up with an Italian grandmother around, but this hearty, comforting, and delicious Italian White Bean & Sausage Stew is a little bit of what that’s like, in bowl of food form. Above and beyond the warm feels, this easy to make “stew” is fast and very affordable, especially if you use dried beans.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Italian White Bean & Sausage Stew recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Mediterranean Sausage Bake
Tonight's recipe is Mediterranean Sausage Bake...
Chef Paul is going to show you how to make this delicious, fresh, nutritious meal, whilst also showing some basic chopping skills :)He is being a saint and cooking for his neighbour who has broken her arm... so is making enough for 7, but ingredients for 4 hungry people (or 2 adults, 3 kids) are:
8 pork sausages
5 cloves of garlic
1 red onion
1 brown onion
1-2 sticks of celery
3 tomatoes
1 red pepper
1 yellow pepper
3 carrots
5 potatoes
170g green beans
200g Greek Feta cheese
fresh thyme
This was price checked today and you can get all of these ingredients for under £7! For a family meal, I think you can agree this is CHEAP AS CHIPS
Celebrate Sausage S01E08 - Loukaniko
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Loukaniko a Greek Sausage
You can find a printable recipe for Loukaniko here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay): h
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model:
Vacmaster Vacuum Sealer:
Kotai Chef Knife:
Wusthof Boning Knife:
Edge Pro Professional knife sharpening Kit #3:
Iwatani Professional Chef Torch:
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Dehumidifier Eva Dry 2200:
Dehumidifier Eva-Dry 1100:
Cool Mist Ultrasonic Humidifier:
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric