Tag Archives: sausages

Cheesy Potato Stuffed Sausages

Cheesy Potato Stuffed SausagesPotato stuffed sausages have long been a favourite of mine, but when purchased at a café are often a disappointment because they have sat in a warmer too long and the sausages used are not the best quality. These stuffed sausages are not like those disappointing ones that you find in café warmers – use the best quality or your favourite sausage and you and your family are sure to love this causal meal.

Cheesy Potato Stuffed Sausages

My stuffed sausages are fairly rustic because I just smash the potatoes, but for a more elegant dish use creamy mashed potato and pipe it into the slit sausages.

Serves 4

8 thick pork sausages
2 large potatoes, scrubbed and chopped
butter
1 tbsp wholegrain mustard
1 tbsp chopped fresh parsley
8 bacon rashers, cut in half lengthwise
½ cup cheese, grated

1              Preheat oven to 200°C.

2              Fill a large saucepan with water and bring to simmering. Add sausages and simmer for 10 minutes or until sausages are cooked. Remove sausages from water and set aside until cool enough to
handle.

3              Meanwhile, place potatoes in a separate saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until
tender. Drain, add a knob butter and mustard, smash. Add parsley and mix to combine. Set aside.

4              Split sausages lengthwise – the slit should go about three-quarters of the way through. Fill split sausages with potato mixture, then wrap each sausage with bacon. Place sausages on a baking tray and sprinkle with cheese.

5              Bake for 20 minutes or until bacon crisps and cheese melts and is golden. Serve immediately with a steamed green vegetable of your choice or a salad of mixed leaves with sauce, relish or chutney on the side.

Where did the ingredients for this dish come from:
Sausages, bacon: Holly Bacon – Hastings; Potatoes, parsley: JJ’s
Organics – Napier; Store Cupboard Ingredients: butter, mustard.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sausage, Pumpkin & Chickpea Stew

Sausage, Pumpkin & Chickpea Stew

It is supposed to be spring, but after a week of lovely weather we are now in the middle of several days of torrential rain with quite a few more days forecast, so it’s back to warming bowls of stew and soup.

While the pumpkin season has ended there are still some of the good storage pumpkins, such as crowns and triambles, around at good prices.

When the weather is as miserable as it is currently and the spring vegetables which should be appearing in the markets are staying hidden I am grateful for my pantry staple canned tomatoes – they really are a lifesaver and regular readers will no doubt be aware that I do use them pretty regularly when fresh tomatoes are out of season.

Sausage, Pumpkin & Chickpea Stew

This comforting sausage and pumpkin stew is perfect for keeping warm until the spring arrives.

Serves 4

vegetable oil
500g sausages of your choice – I used pure pork sausages
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp dried sage
1kg peeled, diced pumpkin
400g can diced tomatoes
2 cups chicken or vegetable stock
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper
crumbled feta cheese
chopped fresh parsley

1              Heat a large frying pan over a medium heat, add a splash of oil, swirl to coat base of pan, then add sausages and cook for 8-10 minutes or until brown and almost cooked through – the sausages should be cooked enough to slice, but do not need to be fully cooked at this stage. Remove sausages from pan and set aside.

2              Reduce heat, add a little more oil, if necessary, add onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant.

3              Add pumpkin, tomatoes and stock, cover and bring to
simmering. Cut sausages into 1cm thick pieces, add to pan, bring back to simmering, cover and cook for 15-20 minutes or until
pumpkin is tender and sausages are cooked through. Add chickpeas, bring back to simmering and simmer for 4-5 minutes to heat through. Season to taste with salt and black pepper.

4              To serve, ladle in bowls and scatter with feta cheese and parsley.

So tell me, are canned tomatoes one of your pantry staples?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion, garlic, pumpkin: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier: Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, dried sage, stock, canned tomatoes, chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion Relish

 

Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Chewy, nutty brown rice forms the base of this easy, economic and satisfying dish.

This is almost a pantry dish – sausages, stock and peas from the freezer, rice, tomatoes and spices from the pantry and cheese from the fridge – and that’s dinner.

I used breakfast-sized pork sausages – but use whatever you prefer.

Mexican-spiced Brown Rice with Sausages

Canned beans are also a great addition to this dish – use instead of, or in addition to the sausages.

Serves 4-6

500g pork sausages
olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
¼-½ tsp chilli powder or to taste
sea salt
1 cup brown rice
3 cups chicken or vegetable stock
440g can diced tomatoes
1 tbsp tomato paste
1 cup frozen peas
1-2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful of fresh coriander or parsley

1              Heat a large frying pan with a lid over a medium heat. Add a splash of oil and brown sausages. Remove sausages from pan and set aside.

2              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic, cumin, paprika,
chilli powder and a grind of salt and cook, stirring, for 30 seconds or until fragrant.

3              Stir rice into pan and cook, stirring, for 2-3 minutes. Add stock, tomatoes and tomato paste, mix to combine, cover and cook for 30-40 minutes or until rice absorbs the liquid and is tender.

4              Meanwhile, cut sausages into pieces. Add peas and sausage pieces to pan and mix to combine. Cover and cook for 5 minutes longer. Stir in coriander or parsley, reserving a little for scattering, and cheese and stir to melt cheese. Serve immediately, scattered with remaining coriander or parsley.

So tell me, do you have a pantry meal which is based on rice?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion: Krismaw Gardens –
Hastings; Paprika, chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: cumin, rice, tomatoes, tomato paste, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other rice dishes you might like to try:

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Spicy Coriander Rice

Spicy Coriander Rice

 

Pumpkin & Kale Stew with Sausages

Pumpkin & Kale Stew with Sausages

Pumpkin and kale are two winter vegetables which are made to go together, add a family favourite – sausages – and you have a
comforting winter meal that is sure to satisfy the whole family.

Pumpkin & Kale Stew with Sausages

I used plain pork sausages – they are the ones we like – but choose the ones that you and your family like.

This recipe also works well with cavolo nero, silverbeet, chard or spinach beet.

Serves 6

olive oil
6 pork sausages or sausages or your choice
2 red onions, cut in half lengthways, then into wedges
2 cloves garlic, finely chopped
6 sage leaves, finely chopped
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
400g can diced tomatoes
1 bunch kale, leaves chopped
sea salt and black pepper

1              Heat a large frying pan over a medium heat, add oil and
sausages and cook for 5 minutes or until brown, turn over and cook for 5 minutes longer or until browned on second side. Remove
sausages from pan and set aside.

2              Add onions to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant. Add pumpkin and toss to coat. Add tomatoes, rinse can out with water and add to pan. Cover, bring to simmering and simmer for 5 minutes. Add kale, cover and simmer, stirring, occasionally, for 15 minutes or until pumpkin is cooked and kale wilted and tender. Season to taste with a good grind of salt and black pepper.

3              Place sausages on top of pumpkin mixture, cover and cook for 10 minutes longer or until sausages are cooked through. Serve stew topped with sausages.

So tell me, do you choose plain sausages or do you go for flavoured ones?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Pumpkin, kale, sage: The Chef’s Garden @ Epicurean – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Store Cupboard Ingredients: canned tomatoes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion Relish

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

 

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One PanSausages, potatoes and cabbage are a popular winter combination and a comforting and economic family meal. Here this already easy meal goes from easy to super easy and is cooked all in one pan which minimises cooking vessels and clean up. Got to love that!

Sausages, Potatoes & Cabbage in One Pan

As with many of my recipes, the quantities are flexible and the addition of one or two more potatoes and another couple of sausages and you will have enough for six. If adding more potatoes you will probably need to add a little more stock or water.

Serves 4

olive oil
500g pork sausages
1 onion, thinly sliced
500g potatoes, cut into bite-sized pieces
1 clove garlic, finely chopped
1 tsp fennel seeds
1 cup chicken or beef stock broth
½ medium cabbage, sliced
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a splash of oil and swirl to coat base of pan. Add sausages and cook for 4-5 minutes each side or browned and cooked through. Remove
sausages from pan and set aside. When cool enough to handle, cut into 2.5cm pieces.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add potatoes, garlic and fennel seeds and toss to combine. Pour in stock, cover, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until potatoes are just tender.

3              Add cabbage and cook, stirring occasionally, for 10-15 minutes longer or until cabbage is tender. Return sausages to pan and cook for 3-4 minutes longer or until sausages are heated through.

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion, garlic, potatoes, cabbage: Krismaw Gardens – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, fennel seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sausage & Mushroom Stew

Sausage & Mushroom StewMushrooms give this dish a dark, earthy appearance and flavour.

Here I used Holly Bacon Toulouse sausages –these breakfast-sized sausages are simply made from coarsely ground pork, salt and spices and are gluten-, dairy- and preservative-free.

Sausage & Mushroom Stew

When tomatoes are not in-season use a can of chopped instead.

Serves 4

500g breakfast-sized sausages
olive oil
1 onion, chopped
500g mushrooms, sliced
2 garlic cloves, finely chopped
500g tomatoes, chopped
1 cup beef stock
a good handful of parsley, chopped

1              Cut sausages into 2cm pieces. Heat a large saucepan over a medium heat, add a splash of oil and swirl to coat base of pan. Add sausages and cook, tossing, for 5 minutes or until sausages are browned. Remove sausages from pan and set aside.

2              Add onion to saucepan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add
mushrooms and garlic, cover and cook, stirring occasionally, for 10 minutes longer or until mushrooms soften and release their juices.

3              Add tomatoes and stock to pan and bring to simmering.
Simmer, stirring occasionally, for 10-15 minutes or until tomatoes breakdown and mixture reduces to make a thick sauce. Return
sausages to pan and cook for 5 minutes longer to heat through. Just prior to serving, stir in most of the parsley, reserving a little for
scattering.

Serving suggestion: Spoon over pasta, rice or mashed potatoes

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Mushrooms: Te Mata
Mushrooms
– Havelock North; Parsley: The Chef’s Garden @
Epicurean
– Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Toulouse sausages you might like to try:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

 

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion RelishSausages are a great family meal – economic, quick and easy – we eat them regularly and for me it is all about what you serve with them that makes the difference. Here I have made a quick fresh
apple and onion relish – also great with pork chops.

Sausages with Fresh Apple & Onion Relish

Serves 4

olive oil
4-6 pork sausages, about 500g
2 onions, thinly sliced
2 apples, cored and thinly sliced
½ tsp fennel seeds
1 tbsp apple cider vinegar
sea salt and freshly ground pepper

1              Heat a large frying pan with lid over a medium heat. Add a
little oil and swirl to coat base of pan. Add sausages and cook for 3-4 minutes each side. Cover and cook, turning occasionally, for 10-15 minutes or until cooked through. Remove sausages from pan, set aside and keep warm.

2              Add onions to pan cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and
translucent. Add apples and fennel seeds and cook, stirring
occasionally, for 8-10 minutes or until apples are tender and start to brown. Stir in vinegar and season with a good grind of salt and black pepper. Push apple mixture to side of pan. Return sausages to pan, cover and cook for 4-5 minutes to heat through.

Serving suggestion: Serve with smashed or mashed potatoes and green vegetable of your choice or a salad of mixed leaves.

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onions: Krismaw Gardens
Hastings; Apples: Pernel – Hastings; Vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
fennel seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Sausages with Kale & Potatoes

Sausages with Kale & Potatoes

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

 

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi & CapsicumdThis recipe takes inspiration from Nigella Lawson’s Merguez with Halloumi and Flame-roasted Peppers.

I like Nigella’s` recipe because it so easy and basically a one-dish meal (and regular readers know how much I love one-dish meals!). However, I have done my take on it using local and seasonal
ingredients.

I am not a big fan of flavoured sausages, but when they are as tasty as The Organic Farm’s, Beef, Cumin and Coriander Sausages it’s easy to make an exception. The sausages from The Organic Farm Butchery are made with organic meat, are gluten-free and have no nasty additives, making them perfect for those with certain food
allergies and intolerances.

Spicy Sausages with Halloumi, Capsicum & Zucchini

You will find wonderful juices in the bottom of the pan, spoon these over when serving.

The sausages I have used are pre-cooked.

Serves 4

6 (500g) Beef, Cumin & Coriander Sausages from The Organic Farm Butchery
125g piece Origin Earth halloumi
2 large red capsicums
2 large or 4 small zucchini
olive oil
chopped coriander

1              Preheat oven to 220°C.

2              Cut sausages into bite-sized pieces and place in a roasting dish. Dice halloumi into 5mm pieces; core capsicums and cut into 1cm pieces; and cut zucchini into 1cm slices, if slices are large cut in half. Add halloumi and vegetables to pan with sausages. Drizzle with oil and toss to combine and coat with oil.

3              Bake for 30 minutes or until vegetables are cooked and
sausages and halloumi are browned and heated through. Add most of the coriander, reserving some for scattering, if you wish, and toss to combine. Serve hot, warm or at room temperature, scattered with remaining coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using halloumi you might like to try:

Giant Mushroom, Tomato & Halloumi Sandwich

Giant Mushroom, Tomato & Halloumi Sandwich

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

HB Deli-style Bacon, Egg & Halloumi Bagel

HB Deli-style Bacon, Egg & Halloumi Bagel

 

Sausage & Vegetable Skillet Meal

Sausage & Vegetable Skillet 008a

As regular readers know I often use a skillet or frying pan to create one-dish meals and this is another one.

Here seasonal vegetables and sausages combine to create a colourful meal that is sure to be a hit with the family and cook alike.

Sausage & Vegetable Skillet Meal

I used a chilli-flavoured tomato sauce from local artisan producer
Aromatics. Aromatics produces a range of condiment sauces, cooking sauces, mushroom products, including their famous Wine Barrel Smoked Mushrooms, and other preserves. Aromatics are available at the Hastings Farmers’ Market and various outlets throughout Hawke’s Bay and New Zealand – check their website for a stockist near you.

Serves 4

2 tbsp vegetable oil
500g pork sausages
500g potatoes, scrubbed and cut into 1 cm cubes
4 thin leeks, sliced
4 red capsicums, diced
1 bunch spinach, stems removed
¼-½ cup tomato sauce of your choice (optional)

1              Heat a large frying pan (skillet) with lid over a medium heat. Add oil and swirl to coat base of pan and heat for 30 seconds longer. Add sausages, cover and cook for 4-5 minutes each side or until just cooked. Remove and set aside. When cool enough to handle, cut into thick slices.

2              Add potatoes to pan and toss to coat with oil. Cover and cook, tossing several times, for 10-15 minutes or until potatoes are cooked and nicely browned.

3              Add leeks, cover and cook, toss occasionally, for 5 minutes longer or until leeks start to soften.

4              Add capsicums and cook, tossing occasionally, for 5 minutes longer.

5              Add spinach, toss to combine, cover and cook, tossing
occasionally, for 5 minutes or until spinach is wilted. Return
sausages to pan, cover and cook for 3-4 minutes longer or until
sausages are heated through and all ingredients are cooked. Drizzle with tomato sauce, if using.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

South African Sausage with Warm Potato Salad

South African Sausage with Warm Potato Salad

 

Sausages with Kale & Potatoes

Sausages with Kale & Potatoes 007aKale is an European favourite, where because of its hardy nature it has been a staple for centuries. In recent times it has shot to fame and is now hailed as a superfood and it certainly has many health benefits which health food shoppers and vegetarians have long been aware of.

Low in kilojoules, high in fibre and containing no fat, kale is packed with nutrients including, vitamins A, C and K, folate, magnesium, iron, calcium, antioxidants and omega-3 fatty acids.

It is popular with those who juice and can be eaten raw or cooked. Many believe that to make the most of its nutritional attributes it should be eaten raw, however, those new to this vegetable will probably be more likely to enjoy it cooked in the first instance.

Sausages with Kale and Potatoes

In this recipe nutrient-packed kale is teamed with family favourites
potatoes and sausages for an easy one-dish meal.

I used red Russian kale on this occasion, but curly kale, cavolo nero
(another member of the kale family) or any other variety of kale also work well – buy what looks best or is available on the day or what you might have in your garden.

Serves 4

500g potatoes
vegetable oil
500g pork sausages
1 red onion, sliced
4 garlic cloves, sliced
1 bunch red Russian kale, tough stems removed, leaves chopped
sea salt and freshly ground black pepper
2 tbsp raw apple cider vinegar

1              Boil or microwave potatoes until just tender. Drain, chop and set aside.

2              Meanwhile, heat a heavy-based frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add sausages and cook, turning occasionally, until brown on all sides and cooked through. Remove, cut into pieces and set aside.

3              Add potatoes and cook, tossing, for 4-5 minutes or until brown. Remove and set aside.

4              Add onion to pan, with a little more oil, if necessary, cover and cook over medium heat for 8-10 minutes or until onion softens. Add garlic and cook for a few minutes or until fragrant.

5              Add kale and ½ cup water to pan, cover and cook, stirring
occasionally, adding ½ cup as required during cooking, for 20-30 minutes or until kale is wilted and tender. Return sausages and
potatoes to pan, toss to combine and cook, tossing frequently, for 4-5 minutes to heat through. Sprinkle with vinegar and season with a good grind of salt and black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kale recipes you might like to try:

Cavolo Nero, Leek & Mustard Colcannon

Cavolo Nero, Leek & Mustard Colcannon

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

Celeriac, Cavolo Nero & Bacon Mash

Celeriac, Cavolo Nero & Bacon Mash