Shop Once, Eat for Three Days (Pt 2 Sausage Edition)- Bee Wilson 🌞

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Oh c'mon! There's got to be a couple of sausages you like! There's so many to choose from!



Three Days of Sausages

These recipes are all designed to use a packet of higher-welfare pork
sausages, which usually seems to consist of 6 sausages, weighing 400g.
Buy the plainest fresh sausage you can find for these recipes, because you
will be seasoning each of them in different ways. If you don’t want three
days of meat in a row, you could freeze a third of the sausages, then defrost
and cook them next week. The recipes will also work with vegetarian
sausages.Sausage, greens and polenta

This is based on a dish in Home Cookery Year by Claire Thomson, who
comments that it is the kind of dish that makes you feel ‘replenished, and
that all is well with the world’. The sausages are removed from their skins,
browned and cooked with sturdy greens and chilli before being piled on top
of soft cheesy polenta. I’ve changed the method slightly, cooking the greens
all-in-one with the sausage to simplify things and using quick-cook polenta
to speed things up. However you make it, this is savoury succour.


Sausage, greens and polenta

This is based on a dish in Home Cookery Year by Claire Thomson, who
comments that it is the kind of dish that makes you feel ‘replenished, and
that all is well with the world’. The sausages are removed from their skins,
browned and cooked with sturdy greens and chilli before being piled on top
of soft cheesy polenta. I’ve changed the method slightly, cooking the greens
all-in-one with the sausage to simplify things and using quick-cook polenta
to speed things up. However you make it, this is savoury succour.

Serves 1

20g (1 1/2 Tb) butter or olive oil
2 sausages (about 130g), squeezed out of their skins (or if they are
vegetarian sausages, just chop them)
150g (1/2 cup) cavolo nero (or any greens such as pak choy or spring greens),
finely chopped, any tough stalks removed
1 clove of garlic, peeled and chopped
A few rosemary or thyme or sage leaves, chopped
A pinch of chilli flakes
Tiny dash of vinegar
40g (3 Tb) quick-cook polenta
Some grated Parmesan

Melt half the butter or oil in a frying pan over a medium heat, add the
sausage meat and cook until well browned. Add the shredded greens, garlic,
herbs and chilli and cook until wilted. Taste a piece of greens. If it’s not
tender, add a spoonful of water and put a lid on the pan for a minute. Keep
doing this until the greens are cooked to your liking. Add a tiny dash of
vinegar.

Meanwhile, combine the polenta with 250ml of water and a pinch
of salt in a small to medium pan and cook over a medium heat, whisking,
until thick. Stir the remaining butter or oil into the polenta and add the
Parmesan. Serve in a shallow bowl with the sausage and greens mixture on
top.

When I was a child, I believed that butter beans must be made of butter and
was sorely disappointed when I first tried them. So here is a recipe for
butter beans with lots of added butter, plus kimchi (Korean fermented
cabbage). The sourness and fire of the kimchi is softened by the butter and
the pleasing blandness of the beans. It was a Korean-American consumer
researcher called Eddie Yoon who first told me about adding butter to
kimchi and I will be forever grateful to him. Kimchi varies hugely in
quality (as do tinned butter beans, come to that). If you can, I highly
recommend buying your kimchi from an Asian food shop (or making your
own).

This is about the easiest stew you will ever make – it’s one of the
simplest recipes in the whole book – because good kimchi will do all the
work of seasoning for you. For once, no salt or lemon are needed. The
cabbage-sausage combination reminds me of the classic French dish
choucroute, made from sausages and sauerkraut (and indeed, you could
substitute sauerkraut for the kimchi and add a bay leaf and ½ teaspoon of
caraway seeds if you’d rather take it down that flavour route). You could
absolutely make this vegetarian by leaving out the sausages and serving the
bean stew with steamed rice and a poached egg. If you have some greens
left over from the polenta dish, wilt them and serve alongside or shred them
and add them along with the beans.


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Buttery butter bean stew with kimchi and sausages

Serves 1
2 pork sausages (about 130g)
A dash of oil
1 × 400g (14oz tin of butter beans – you’ll need half for this recipe and half for
the kofta overleaf
20g (1 1/2 Tb) butter
80g (1/4 cup) kimchi
Flat-leaf parsley, chopped

First, put the sausages into a small frying pan with a drizzle of oil. Fry them
gently, turning often, for about 15 minutes or until cooked through. After
they have browned on both sides, I usually put a lid on but still check them
every couple of minutes. While this is happening, open the tin of butter
beans and drain but reserve the liquid. Weigh the drained beans. Set aside
half in a covered dish in the fridge for the koftas opposite. Melt the butter in
a medium saucepan or frying pan. Add the kimchi and stir for a minute.
Add the beans plus half their liquid and the greens, if using. Continue to
simmer while the sausages cook, until the liquid has reduced a bit and the
sauce is mellow and smooth, with a consistency like a thinner version of
tinned tomato soup. When the sausages are done, remove them to a board
and chop them before stirring them into the stew and serving with a handful
of chopped flat-leaf parsley.Bean and sausage koftas with
parsley salad

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Bean and sausage koftas with parsley salad

These have the comfort of a kebab: spicy patties rolled up in a flatbread
with yoghurt and a tomato and parsley salad. I buy flatbreads from my local
Turkish shop and keep them in the freezer, which means I can defrost just a
few at a time as needed. Pitta bread – which you could use here if you
prefer – also freezes very well. One of the things I find annoying when
cooking for one is using up fresh herbs. If I’ve bought parsley in a big
bunch – which is the way I like to buy it – I will try to feast on it for a few
days before starting anew with another herb such as mint or coriander.
Here, there is parsley both in the green-flecked koftas and in the tomato
salad. Use lettuce and/or cucumber instead of tomato, if that’s what you
have.

Serves 1

For the koftas

½ × 400g (7oz) tin of butter beans
2 pork sausages (about 130g)
A large handful of flat-leaf parsley leaves (or any herb you like), chopped
½ teaspoon ground cumin
1 clove of garlic, peeled and grated
A pinch of chilli flakes
A pinch of ground cinnamon
1 teaspoon plain flour
Oil

For the salad

100g (3 1/2oz) tomatoes, chopped
A large handful of parsley leaves, chopped
1 spring onion, chopped, or a few chives if you grow them
A little oil

To serve

Warm flatbreads or pittas, a few spoonfuls of plain whole milk yoghurt
and any pickles you have in the fridge (sliced gherkins, preserved
lemons or pickled chillies would all be good)

For the koftas, start by putting the butter beans into a bowl and mashing
them with a large fork. Remove the sausage meat from its casing and add it
to the bowl (or chop it if it’s vegetarian sausage). Add the chopped parsley,
the cumin, garlic, chilli flakes, cinnamon, flour and a minimal pinch of salt
(the sausage will already be salty). Mix gently but thoroughly with your
hands. Still using your hands, form the mixture into a few little oval-shaped
koftas. Flatten them out (this will help them cook faster). I reckon this
amount should give you 4. If you have time, put them into the fridge to firm
up.

Heat some oil in a frying pan over a medium heat and cook the koftas
until browned all over and thoroughly cooked through. I usually give them
3 minutes on each side, then flip again for another 3 minutes on the first
side and finally, off the heat, cover the pan and leave them in the hot pan for
another 5 minutes to continue to cook in the residual heat. The mixture is
quite fragile. Don’t worry if it breaks up a bit – if it collapses, just tell
yourself it’s sloppy Joes instead of koftas.

While the koftas are frying, make the salad by tossing together all the
ingredients with a pinch of salt. Warm the flatbreads or toast the pitta. Serve
the koftas with warm flatbreads, salad, yoghurt and pickles.

From " The Secret of Cooking"
https://www.goodreads.com/book/show/77264998-the-secret-of-cooking

Currently my larder has 2 pkgs of bratwurst
a pkg of Pork Cheddar, and an (open) pkg of Andouille.

All the above made locally

I also like Hebrew National franks and Knockwurst, (they answer to a higher power )

....Your new favorite is out there