Ever hosted a barbecue and waaaaay over-catered on the sausages? I do it every single time. Recently, I achieved a personal best: 24 sausages leftover. No, I’m not kidding. Husband and the Sprogs spent the following three nights eating snags in various delicious forms: pasta bake, pot pies and curry. I’ve blogged the recipes over at Village Voices.
Check them out by clicking …
http://blogs.kidspot.com.au/villagevoices/3-ways-with-leftover-sausages/
To whet your appetite, my Sausage Pot Pie recipe is below.
In other blogging-around news, I’m also over at iVillage today, feeling sorry for myself. The website has republished my “Who are you at 40?” blog. Check it out by clicking …
http://www.ivillage.com.au/i-hate-being-in-my-40s/150394
RECIPE: SAUSAGE POT PIES
- 1 tablespoon olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 generous tablespoons of Beerenberg caramelised onions
- 8 leftover chicken sausages
- 1 & 1/2 cups of chicken stock
- 1/2 cup white wine
- 1 tsp dried thyme
- 1 tablespoon of cornflour mixed with a little water to make a paste
- 2 sheets of puff pastry
- 1 egg, beaten
- Steamed veggies and mashed potato to serve
Heat oil in a heavy-bottomed pan and gently saute the celery and carrots until softened. Add the sausages, wine, stock and caramelised onions and thyme. Stir to combine and simmer for 10 minutes. Preheat oven to 180C. Mix in the cornflour paste to thicken the mixture. Simmer another 5 minutes. Divide mixture among 8 ceramic dishes. Cut circles of pastry, place over the dishes. Brush pastry with beaten egg. Bake in oven for 30 minutes or until the pastry is puffed and golden. Serve with steamed veggies and mashed potato.
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