Tag: Sausage

Sausage roll, the creative recipe to try – Gordon Ramsay’s version

The sausage roll It’s an easy recipe to make but with a great visual impact! A real roll filled with courgettes, grilled aubergines and stringy provolone!

How to make sausage roll

Its creation is very simple! All you need to do is arrange the sausage along the work surface and roll it up not too tightly. You will get a roll inside which you can arrange your favorite vegetables and cheeses! To “fix” the ingredients, simply insert some wooden toothpicks And that’s it!

You can cook the sausage roll in the oven, in the air fryer (in both of these cases, take care to place the roll on a sheet of baking paper!) and even in a pan!

The versatility of the sausage roll makes it suitable for multiple occasions. Served as a main course, it is a triumph of flavors that will satisfy even the most demanding palates. For an even more beautiful effect once ready cut it into wedges and serve it as if they were slices of pizza!

More recipes to try

Pappardelle with mushrooms and sausage, how to make them creamy and delicious without adding cream, the trick you don’t expect – Gordon Ramsay’s version

Pappardelle with sausage and mushrooms porcini mushrooms, despite being a typical autumn first course, are actually a delicacy to be enjoyed all year round, a timeless one. The following recipe offers a natural version and creamy without the use of cream and it is advisable that the pappardelle are freshor even better made at home, as thanks to their porous surface, they capture all the flavor of the sauce and the various ingredients so as to obtain a formidable result. Obviously, a sprinkling of grated parmesan and a good glass of red wine cannot be missing.

How to treat sausage

The real secret of this dish is how to treat the sausage. If you want a nice, perfect crumble, without large lumps, follow these steps. We will need a non-stick pan: remove the outer casing from the sausage and place it in the pan, crumbling it first. Once this is done, add half a glass of white wine. Once this is done, add a drizzle of oil and massage the sausage, crumbling it well. Now cover the pan with a lid and turn the heat on to high. As soon as it starts to boil, remove the lid and let it dry. Once dried your sausage will be ready to be used however you like.

Pappardelle with mushrooms and sausage

Ingredients

pappardelle 400 g
porcini mushrooms 400 g
crumbled sausage 400 g
garlic 1 clove
extra virgin olive oil
salt
chili
parsley
parmesan
white wine 120 ml

Preparation

The first thing to do to prepare pappardelle with mushrooms and sausage is to clean the mushrooms. Remove the earthy part of the stems and gently clean the caps with a damp cloth to eliminate any residual soil. Cut the garlic cloves and half a chilli pepper into slices and, in a large pan, heat a little extra virgin olive oil and fry. While the oil is heating, cut the mushroom stems into cubes. When the garlic begins to sizzle, add mushroom stems and brown them briefly. Crumble the sausage by hand and add it to the pan.

Brown over medium heat, then raise the heat and faded with a little white wine. Cook the tagliatelle. Just before they are ready, cut the mushroom caps into slices and add them to the pan. Mix well, season with salt and add a little cooking water to keep the dressing moist. When the pasta is cooked, drain and pour it directly into the pan with the sauce and mix well the whole. If necessary, add additional cooking water. Finally, sprinkle with grated parmesan and mix. Complete with chopped parsley. Your pappardelle with mushrooms and sausage they are ready.

READ ALSO—> Pappardelle philadelphia and courgettes, the trick to making them super creamy: here’s what to add to the pasta water

Pasta with cream of potatoes and sausage, the recipe – Gordon Ramsay’s version

If with potatoes and sausage create a creamy, enveloping and tasty first course? No sooner said than done! Today’s recipe is a concentrate of flavour, we are in fact about to prepare the pasta with cream of potatoes and sausage. Specifically, I used half sleeves but any other pasta shape is fine! For example, paccheri or rigatoni are excellent alternatives. However, I would avoid long pasta because one of the tastiest things about this pasta is that the little pieces of sausage sneak inside. With long pasta, obviously, this couldn’t happen!

How to make pasta with cream of potatoes and sausage

But let’s get to the recipe for this incredible pasta with cream of potatoes and sausage. The process is easy and with a few small precautions even fast! For example, I advise you to cut the potatoes into fairly small pieces, so they will cook faster. Furthermore, it is better to boil them in a nice large saucepan full of water. This way, you can also cook pasta in the same water. All you need to do is drain the potatoes with a perforated ladle and then dip the pasta into the saucepan. The water will already be hot and previously salted!

A note on salt: go slowly because the sausageOnce browned, it becomes very tasty! In fact, I salted the water in which I cooked the potatoes and pasta very lightly. Furthermore, you must consider that to prepare the pasta with cream of potatoes and sausage, the boiled potatoes are blended together with milk and parmesan. The parmesan it adds flavor so in short, add salt a little at a time and taste!

Another tip: keep a nice glass of cooking water before draining the pasta. In fact, when you have to mix the pasta with cream of potatoes and sausage, you will need it to achieve the desired level of creaminess! And… last tip: stir away from the heat. By doing this you will obtain an even creamier and more enveloping pasta!

Everything is ready? Here we leave you some recipes to save for next time, but now… let’s cook!