Forget the bowlo meat raffle – this month my giveaway PUTS IT TO SHAME. The Peppercorn Food Company are giving one Vegie Smugglers reader the chance to have the ultimate meat-fest with a prize pack crammed full of their sausages, rissoles and meatloaves.
They sent me a pack a few weeks back and it was good to remember that sometimes beef sausages taste like beef and pork ones taste like pork etc etc. I baked a beef meatloaf and we ate it sliced thin and cold on sandwiches, the pork one was cut up and chucked through fried rice. Some of the sausages were yummy on my quinoa salad (pic above, but I’m still tweaking the salad recipe) and the Italian ones were great in this sausage goulash. Don’t be scared of such a daggy sounding dish – it was a huge hit with the kids and anything that cooks in one pot is always a huge hit with me, too.
To enter, just comment below and let us know how you like to cook sausages for your family. Make sure you’re a Vegie Smugglers subscriber and also swing by the Peppercorn Food Facebook page (tell them I sent you).
Please note, that since the prize is perishable and needs careful refrigeration, the winner needs to lives in the Sydney, Brisbane, Melbourne, Adelaide or Perth metro areas. Entries close 8pm AST, Sunday May 26. ***CONGRATULATIONS TO OUR WINNER DABECS! NICE SUGGESTIONS ABOUT A GREAT SAUSAGE & PASTA RECIPE. HOPE YOU ENJOY YOUR MEGA MEAT TRAY!
Sausage goulash (no truly)
Usually in these saucy dishes, I’ll grate the carrot and zucchini, but I don’t recommend it here as it makes the texture a bit weird.
8 Peppercorn Food Italian sausages, thickly sliced (or if slicing raw sausage grosses you out, cook them whole and slice afterwards – takes longer but same result).
1 brown onion, diced
2 sticks celery, finely diced
1 large carrot, peeled, finely diced
3 cloves garlic, minced
5-6 button mushrooms, very finely diced
1 zucchini, finely diced (peeled first if your kids hate green bits)
1/2 red capsicum, finely diced
1 1/2 tsp sweet paprika
800g can crushed tomatoes
1 tbsp brown sugar
Handful green beans, top & tailed & cut into 3cm lengths
Heat a large saucepan over medium heat. Add the sliced sausage and cook, stirring regularly for 10 minutes or so until cooked through. Remove and set aside.
Add in the onion, carrot and celery and saute for a few minutes, stirring regularly. Add in the garlic for another minute then also add the mushrooms, zucchini and capsicum. Cook the vegies, stirring constantly for another couple of minutes until they are all softening down nicely.
Scatter over the paprika. Stir and cook until fragrant (about 30 seconds). Return the sausages to the pan then carefully pour over the tomatoes. Rinse out the can with about 1/4 cup of water and add that along with the sugar. Stir well. Bring to a simmer, turn the heat to low, cover and leave simmering away for about 5 minutes.
Remove the lid, add the beans. Taste and add pepper if you fancy it. Simmer for another couple of minutes then serve on pasta.
Serves 2 adults and 4 kids.