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Tag Archives: sausages

Baked pasta with sausage, sage and butternut

20 Friday Mar 2020

Posted by Nadia in General, Pasta, Pork

≈ 8 Comments

Tags

bechamel sauce, butternut, Cheese, comfort food, gratin, Pasta, sausages, toulouse sausages

IMG_5736

This dish is pure comfort food at its very best. It combines all of my favorite comfort foods, pasta, bechamel sauce, sausages and cheese and is cooked like a gratin thereby giving a delicious crusty, cheesy topping. What more could you want? It is inspired from a northern Italian recipe. In the original version, large pasta shells or conchiglioni are used and the sausage stuffing in placed in the shells but if you cannot get hold of them, feel free to use any large pasta such as penne, cavatappi, fusilli, rigatoni or even rotini.

IMG_5724 IMG_5725 IMG_5726 IMG_5727 IMG_5728 IMG_5729 IMG_5730 IMG_5731 IMG_5732 IMG_5733 IMG_5734 IMG_5735

Serves 4 to 6

Ingredients:

1 small butternut squash, peeled, seeds discarded, chopped into small cubes
2 teaspoons olive oil
10 sage leaves, chopped
6 pork sausages (I used Toulouse sausages)
1 teaspoon nutmeg
350g / 12oz pasta
50g / 2oz butter
50g / 2oz plain flour
850ml / 1 ½ pints milk
50g / 2oz parmesan, grated
100g / 4oz grated cheese (emmental, mozzarella mix)

Preparation:

Preheat the oven to 200 C / 400 F
Place the butternut in a saucepan with a little water and cook for about 10 minutes until soft
Heat the oil in a frying pan
Add the sage leaves and sizzle for about 1 minute
Remove the sausages from their skins and divide into small balls about the size of a marble or hazelnut
Add the sausage balls to the pan and fry until golden brown
Add half the butternut to the sausage mixture and set aside
Mash the remaining butternut with the nutmeg and any liquid in the pan
Cook the pasta according to package instructions
Melt the butter in a saucepan
Add the flour and stir, cook for 1 to 2 minutes
Gradually add the milk, stirring constantly
Cook for 2 to 3 minutes over medium low heat until you have a smooth, thick sauce
Add the mashed butternut, parmesan and seasoning
Spread the sauce and butternut mixture on the bottom of a large, shallow baking dish
Drain the pasta
Place the pasta on top of the sauce
Pour the sausage and sage mixture over the pasta
Scatter the grated cheeses over all
Bake for 30 minutes or until golden brown
Enjoy!

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Choucroute Garnie à l’Alsacienne /Alsatian style Sauerkraut

15 Friday Apr 2016

Posted by Nadia in General, Pork

≈ 4 Comments

Tags

alsace, bacon, choucroute, fiesta friday, ham, montebeliard, Pork, sauerkraut, sausages

IMG_7035No other dish shows off the richly varied charcuterie of Alsace quite like choucroute (the key difference between choucroute and sauerkraut is that choucroute is always cooked in wine).  This recipe was adapted from one of eight different varieties served at Maisons Kammerzell, a legendary choucroute institution in Strasbourg. This typical Alsatian preparation, now considered a national specialty, has been around for centuries. It existed in the 1500s but then was often accompanied by fried herring, snails and other unusual items. Choucroute Garnie commonly features pork in all its glory. In this recipe I have used ham hocks (pork knuckle), smoked ham, slab bacon, pork breast as well as several kinds of sausages, Montbéliard, Strasbourg sausages and frankfurters. These are the three kinds used in the traditional recipe. Feel free to use kielbasa, bratwurst, any good assortment of pork sausages if you cannot find the ones I used. Like cassoulet, pot au feu, and so many other examples of France’s regional cuisine, its origin is in a traditional, inexpensive dish, but fancy versions (such as choucroute royale, made with champagne instead of wine), and expensive ingredients (such as Foie gras and wild game) are now found in restaurants all over the country.

IMG_7036Serves 8

Ingredients:

1 ham hock or pork knuckle, about 1 1/2 pounds / 650 g
1 smoked pork shoulder or ham, about 1 pound / 500 g
Slab bacon 1/2 pound / 225 g
Pickled pork breast (see note) 2/3 pound / 300 g
Raw sauerkraut 4 pounds / 2 kg
2 onions, finely chopped
1/4 cup goose fat, duck fat or butter
bouquet garnie:
1 head of garlic
3 cloves
10 juniper berries
5 coriander seeds
6 peppercorns
1 bay leaf
1 sprig thyme
3 1/2 cups Alsatian riesling or other dry but fruity white wine
4 smoked Montbéliard sausages
6 Strasbourg sausages
6 frankfurters
Salt and freshly ground black pepper
8 medium potatoes, peeled

Preparation:

Preheat the oven to 180C /350 F
Place the ham hock in a large saucepan
Cover with cold water, bring to a simmer, and let simmer gently for about 60 minutes skimming off from time to time the foam that rises to the surface
Rinse the sauerkraut several times in fresh water
Drain thoroughly
Make your bouquet garnie by tying all the items for it in a small piece of cheesecloth
In a large, heavy bottomed pot, melt the goose fat over medium heat
Add the onions and sauté until soft
Add the sauerkraut, wine, ham hocks, ham, slab bacon, pickled breast and bouquet garnie
Season with salt and pepper
Cover and place in the oven for about 1 1/2 hours
About 30 minutes before serving, place whole potatoes in a pot of boiling water and cook until tender
Also 30 minutes before serving, add the Montbéliard sausages to the pot with the sauerkraut
Melt some fat in a skillet over medium heat and brown the Strasbourg sausages
Place the frankfurters in a pan with boiling water and poach gently
To serve, spoon choucroute onto a large platter
Slice the ham, bacon, pickled breast and arrange on the choucroute with the ham hock
Add the sausages and the boiled potatoes
Serve with strong mustard
Enjoy!

note:
If you cannot find pickled pork breast, blanch a raw pork breast in boiling, salted water and drain. Then simmer it in a saucepan of water with a bay leaf for about an hour before continuing with the recipe.
Montbéliard are small smoked sausages. Other smoked pork sausages such as kabanos or kielbasa can be substituted. Bratwurst can be substituted for the saucisse de strasbourg.

 

 

 

 

 

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Baked pasta with sausage, sage and butternut

23 Friday Oct 2015

Posted by Nadia in General, Pasta, Pork

≈ 1 Comment

Tags

bechamel sauce, butternut, Cheese, comfort food, gratin, Pasta, sausages, toulouse sausages

IMG_5736

This dish is pure comfort food at its very best. It combines all of my favorite comfort foods, pasta, bechamel sauce, sausages and cheese and is cooked like a gratin thereby giving a delicious crusty, cheesy topping. What more could you want? It is inspired from a northern Italian recipe. In the original version, large pasta shells or conchiglioni are used and the sausage stuffing in placed in the shells but if you cannot get hold of them, feel free to use any large pasta such as penne, cavatappi, fusilli, rigatoni or even rotini.

IMG_5724 IMG_5725 IMG_5726 IMG_5727 IMG_5728 IMG_5729 IMG_5730 IMG_5731 IMG_5732 IMG_5733 IMG_5734 IMG_5735

Serves 4 to 6

Ingredients:

1 small butternut squash, peeled, seeds discarded, chopped into small cubes
2 teaspoons olive oil
10 sage leaves, chopped
6 pork sausages (I used Toulouse sausages)
1 teaspoon nutmeg
350g / 12oz pasta
50g / 2oz butter
50g / 2oz plain flour
850ml / 1 ½ pints milk
50g / 2oz parmesan, grated
100g / 4oz grated cheese (emmental, mozzarella mix)

Preparation:

Preheat the oven to 200 C / 400 F
Place the butternut in a saucepan with a little water and cook for about 10 minutes until soft
Heat the oil in a frying pan
Add the sage leaves and sizzle for about 1 minute
Remove the sausages from their skins and divide into small balls about the size of a marble or hazelnut
Add the sausage balls to the pan and fry until golden brown
Add half the butternut to the sausage mixture and set aside
Mash the remaining butternut with the nutmeg and any liquid in the pan
Cook the pasta according to package instructions
Melt the butter in a saucepan
Add the flour and stir, cook for 1 to 2 minutes
Gradually add the milk, stirring constantly
Cook for 2 to 3 minutes over medium low heat until you have a smooth, thick sauce
Add the mashed butternut, parmesan and seasoning
Spread the sauce and butternut mixture on the bottom of a large, shallow baking dish
Drain the pasta
Place the pasta on top of the sauce
Pour the sausage and sage mixture over the pasta
Scatter the grated cheeses over all
Bake for 30 minutes or until golden brown
Enjoy!

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