Got a heap of leftover sausages from last night’s bbq? Chop them into smaller pieces, place in a freezer bag (labelled with the date). Freeze until needed.
Here’s some ideas….
Curried sausages – fry some onion and garlic in a pan. Add some curry powder and cook until fragrant. Add a can of diced tomatoes and some sausages. Cook for a couple mins, then add a can of coconut milk and heat for 15 mins. Serve with rice.
Sausage risotto – add sausages and your choice of vegies (I like pumpkin and spinach) to your basic risotto recipe.
Frittata – again add sausage and your choice of vegies to your basic frittata recipe.
Sausage pasta bake – heat sausages and pasta sauce together. Toss through cooked pasta and top with grated cheese. Bake in moderate oven for 15 mins until cheese is bubbly and golden.
Breakfast bake – put sausages, halved tomatoes, bacon rashers, sliced turkish bread in an oven dish and drizzle with olive oil. Bake in oven for 20 mins. Crack eggs over the top and return to the oven until eggs are cooked.
What’s your favourite way of using your leftover snags?
I tried these out at our work Melbourne Cup lunch – they went down a treat!
These are very easy to make and delicious…
Ricotta & pea tarts
2 sheets frozen shortcrust pastry, thawed (puff pastry works well too)
300ml thickened cream
3 eggs, at room temperature
2 teaspoons dried basil
200g fresh ricotta
1/2 cup frozen peas
1/4 cup freshly grated parmesan
Mixed salad, to serve
Preheat oven to 200C. Grease 8 holes of a texas muffin pan. Cut each pastry sheet into quarters (squares). Carefully press squares into prepared holes in tray. Gently roll down the pointed corners of the pastry to form a neat edge. Whisk cream, eggs, basil and ricotta in a jug. Season with salt and pepper. Stir in frozen peas. Spoon mixture evenly into the pastry cases. Sprinkle tops with parmesan. Bake for 15 mins or until golden brown and just set. Stand for 5 mins in pan. Serve warm with salad.
variation – Spinach and ricotta
Here’s a variation I tried…
I used low-fat cream and ricotta and replaced the peas with some frozen spinach. They turned out really nice and tasty – just a lighter texture. I froze them and often have one for breakfast.
The side salad is simply rocket with beetroot and some parmesan cheese.
I love frittatas – they are so simple to make and always tasty…
I often freeze them in portions (hubby doesn’t do eggs!). They’re great to take into work when I sleep in and don’t have time for breakfast before I go!!
The basic egg mix I use is 2-3 eggs, a bit of milk, salt and pepper and some parmesan cheese.
The filling is up to you. The one above had some potato, sweet potato, roasted pumpkin, peas and bacon. Feta cheese is a fantastic addition if you have it.
Basic frittata – heat your vegies of choice in a frypan, mix together the egg mix and pour over the top of the vegies. Cook on medium or a little lower (depending on your stove) until the egg is mostly cooked through. Top with some grated cheese and pop under the grill to finish cooking.
This can also be done in the oven. Just pop everything into your dish and cook in a moderate oven until done.