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Seven recipes with sausages to eat delicious and cheap

24 mayo, 2021

Fresh sausages or sausages are an ingredient that we often associate with children’s food or fast food recipes such as hot dogs. However, when put to proper use, they are excellent for an informal aperitif. That is why today we propose these seven recipes with sausages for the Weekend Snack.

As in general it is an ingredient that everyone likes, surely you will find among these seven proposals the most appropriate to the tastes of your family. There is only one thing to keep in mind, choose the best sausages you can, preferably fresh and from the butcher shop and not the ones that come pre-cooked and packed in plastic.

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1. Sausage flags

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To start, we are going to boil the sausages in a pot with water and a little salt for about eight minutes. We remove them from it and cut them in two. With the help of a rolling pin we are now going to flatten the bread slices in such a way that they are thin and compact. We place a slice of cheese on each slice of bread and, on it, half a sausage. We roll up to form a cylinder. We beat the egg in a bowl and pass each cylinder through it and then through the breadcrumbs. Heat oil (I don’t have to know much) in a frying pan and fry each banderilla for about two minutes on each side so that they brown well. We place a wooden toothpick in each cylinder and serve.

Complete recipe | Sausage flags

2. Sausages with wine

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  • Ingredients: 100 g Onion, 4 pork meat sausages, 100 ml White wine, 15 ml Extra virgin olive oil, Salt and ground black pepper
  • Elaboration: We peel the onion and cut it into julienne. Heat a little extra virgin olive oil in a frying pan and fry it over a very low heat for about 10 minutes. If we do it with the lid on, the onion will sweat faster due to the effect of the steam and it will be very juicy. Season to taste, but with caution as the wine and sausages will add a lot of flavor to the dish. Once the onion is poached, add the wine and raise the heat. We let the alcohol evaporate for a minute or two before adding the sausages. We turn them so that they brown on all sides, lower the heat and let cook, with the pan covered, for about 25-30 minutes before removing and serving.

Complete recipe | Sausages to the wine

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3. Baked Sausages with Tomatoes and Chilli Jamie Oliver Style

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  • Ingredients: 20 tomatoes of different types, preferably cherry size, (yellow, kumatos, red cherry, oranges, pear tomato) of the varieties you can find, 3 fresh or dehydrated chillies, olive oil, aromatic herbs and salt
  • Elaboration: In a baking dish, distribute the different tomatoes, cutting some in half and leaving some whole. Sprinkle them with salt, water them with a good drizzle of extra virgin olive oil and cover them with aromatic herbs. You can use the ones you like the most or the ones you find fresh or dry in your supermarket. I have used fresh thyme and rosemary and dried oregano leaves. As Jamie Oliver would do in his shows, there is no problem adding everything without measuring quantities. While the oven is preheating to 190º, we cut the fresh butcher sausages into 4 pieces and distribute them among the tomatoes, stirring everything before putting it in the oven. We also add the chillies. On TV, Jamie always adds three or four, but our tolerance for spice is not that great, and at home, three slices of a mild chilli were enough. I leave it to your liking. We bake for about twenty minutes, stirring in half so that everything is done evenly, and taking out when we see that the sausages are well toasted and we can no longer bear the delicious aroma of aromatic herbs and roasted tomato coming out of the oven.

Complete recipe | Baked sausages with tomatoes and chilli

4. Pesto salad with sausages

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  • Ingredients: 2 Potatoes, 6 Bratwurst Sausages or white sausages without skin (from the butcher shop if possible), 8 Cherry tomatoes, 50 ml of Pesto sauce, Extra virgin olive oil and salt and pepper to taste
  • Elaboration: Wash the potatoes well and place in a pot with cold water and a little salt. Heat to a boil and cook until tender, about 25-30 minutes. It is more comfortable and we will save time if we cook them in a pressure cooker. Drain and let cool. Peel the potatoes and cut into bite-size portions, about 5mm thick. Reserve. Chop the sausages and heat a little oil in a large frying pan. Add the sausages and cook until well browned, giving a hit of black pepper. Remove and remove excess fat. Add the potatoes to the same pan and cook over medium heat until they turn color all over. Reincorporate the sausages and stir the whole. Turn off the fire. Remove to a source or salad bowl. Add the chopped tomatoes when it has cooled down. Dilute the pesto sauce in a little water and add to the salad, mixing well.

Complete recipe | Pesto salad with sausages

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5. British recipe for saussages rolls

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  • Ingredients: 12 fresh sausages, 1 rectangular sheet puff pastry, 1 egg, 1 slice bread, 15 ml milk, 5g garlic salt, 5 g Provencal herbs, 5 g Dijon mustard and sesame seeds (optional)
  • Elaboration: In a deep and wide container, we crumble the sliced ​​bread and wet it with the milk and half an egg, the other half we reserve to brush the rolls before putting them in the oven. With a fork we crush the bread, add the garlic salt, the Provencal herbs and the mustard. We mix until obtaining a dough. We remove and discard the skin of the sausages and crumble with clean hands, removing any remaining fat that we can find. We add the mixture of bread, milk and spices and mix well. I continue to use my hands for this operation because it is the fastest and best way to do it, but you can always use a fork. We spread the puff pastry sheet and cut it, widthwise, into three equal strips. We divide the sausage filling between the three puff pastry strips, spreading it along the longest end. Brush the opposite end with the reserved egg and roll the puff pastry strips into cylinders. The egg will act as glue and the rolls will not open when baked. We cut each cylinder into the number of pieces we want (small, if we are going to serve them as an aperitif, or large if we are going to serve them as a plate). We make two diagonal incisions on each of the rolls, brush them with egg and sprinkle them with sesame seeds. We cover a baking tray with parchment paper and place the rolls on it. We introduce the tray in the lower part of the oven, pre-heated to 190 ºC, so that the base is not raw. After 25 minutes, or when they acquire a golden color, we remove them and let them temper before serving.

Complete recipe | [Receta británica de saussages rolls]

6. German currywurst recipe

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  • Ingredients: 1 small or medium onion, 1 cloves of garlic, 250 g of chopped tomato, 5 g of sugar, 25 g of apple puree, 2 ml of apple cider vinegar, 5 ml of Dijon mustard, 5 g of ground curry, salt and ground black pepper , 4 Bratwurst Sausages
  • Elaboration: Chop the onion and garlic clove. Heat a little olive oil in a frying pan and fry both for a few minutes. Add the tomato with its juices and the tablespoon of sugar, and let it reduce for a few minutes. Stir in the applesauce and apple cider vinegar, mustard, and curry mixture. Season and mix well. Let cook over low heat until it reduces and thickens and the tomato is almost undone. Blend with a mixer and return to the pan to reduce to the desired consistency. When the sauce is almost ready, heat a little oil on a griddle or grill and cook the sausages over medium heat on both sides, making sure they do not brown too much. Rectify the sauce with salt and sugar and serve.

Complete recipe | German currywurst recipe

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7. Spanish hot dog

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  • Ingredients: 4 bratwurst or frankfurter type sausages, 50 g of romesco sauce, 15 g of extra virgin olive oil, four special buns for hot dogs or hot dogs, mixed greens, 12 cherry tomatoes, 40 g of fried onion and 50 g of olives stuffed with pepper.
  • Elaboration: We fill a saucepan with water and bring it to a boil. We put the sausages in it, cover the saucepan and turn off the heat. We let the sausages cook inside for 10 minutes. Meanwhile we mix the romesco sauce with the extra virgin olive oil and stir well until homogenized. We cut the olives into discs, wash the cherry tomatoes and cut them into four pieces each, open the rolls in half and lightly toast them. We drain the sausages and mount the hot dogs or hot dogs. We spread each bun with the romesco sauce, cover the bases with green leaves and, on these, we place the sausages. Spread the tomato wedges on the surface and sprinkle with crunchy onion and olive discs.

Complete recipe | Spanish hot dog

Directly to the Palate | Around the world in 55 types of sausages
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