Tag Archives: pork sausage

#pork sausage #bitterballen – easy rugby world cup snack

#pork sausage #bitterballen – easy rugby world cup snack

I love these easy pork sausage bitterballen. They are crispy, delicious with Dijon mustard, and just even grander with a refreshingly cold beer.

Pork sausage bitterballen

#pork sausage #bitterballen - easy rugby world cup snack
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Dutch
Serves: 30
Ingredients
  • 400 g pork sausages, meat pushed out of casings
  • 30 ml olive oil
  • 1 clove garlic, grated
  • leaves of a fresh sprig of thyme
  • 75 g butter
  • 85 g flour
  • 225 ml full cream milk, hot
  • a pinch of nutmeg
  • juice of half a small lemon
  • 1.25 ml salt
  • 1.25 ml black pepper
  • 2 eggs, beaten
  • 125 g breadcrumbs
  • oil for deep frying
  • Dijon mustard
Instructions
  1. Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool. Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste. Place the butter and flour mixture back on the stove and slowly add the hot milk. Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper. Add the meat, mix well and leave to cool completely. Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs. Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard… and of course a cold beer!

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pork sausages + lemony thyme mushrooms plus how to cook the perfect pork sausage

pork sausages + lemony thyme mushrooms plus how to cook the perfect pork sausage

Pork Sausage and Mushrooms

We all love pork sausages – it’s one of my husband’s ultimate favourite things to eat. The frustrating thing about pork sausages is that although they have this thick casing around them, they generally burst open … furthermore all the juicy flavours and brownness from the pan stays on the skin. For those that are like me … we generally tend to rip the skin off and set it to one side – and there goes the flavour with the skin! Well I have now worked out how to perfectly fry a sausage without it breaking or bursting or skin and with loads of flavour – I want to share this with you today … it will change your entire outlook on pork bangers!

1. Firstly add the sausages to a pan with a little water – about a cup of water for 6 sausages – put the lid on the pan and simmer for 10 minutes.
2. Then put the sausages into cold water and take the casings off.
3. Now put some butter and olive oil in a pan, add the sausages and fry till golden brown – perfect!

I decided to serve these porkies with lovely mushrooms, thyme and lemon. The lemon cuts through the richness and its perfect just with a piece of bread on the side. Enjoy!

Pork Sausage

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Mushrooms

pork sausages + lemony thyme mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For sausages
  • 6 Pork Sausages
  • +- Cup of water
  • 20g Butter
  • 1T Olive oil
  • For mushrooms
  • 400g Mushrooms sliced – I love a variety of different mushrooms
  • 30g Butter
  • 1T Olive oil
  • Handful of fresh thyme
  • 1 Lemon
  • Salt
  • Black pepper
Instructions
  1. Cooking the sausages - Add the sausages to a pan with water – put the lid on and simmer for 10 minutes. Then put into cold water to cool it down - remove the casings. Now put the butter and olive oil in a pan, add the sausages and fry till golden brown and perfect!
  2. Cooking the mushrooms - Add half the butter, oil, mushrooms and thyme in a very hot pan. Season with the salt and pepper and fry till golden brown. Do the same with the next batch. Squeeze the lemon juice over the mushrooms when done.
  3. To serve - Put the mushrooms in a serving dish and add the sausages – serve with some fresh bread.

 

 

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