Tag Archives: Sausage

Sausage Meatballs with Onion Gravy

Another Recipe using our new Roasted Garlic and Onion Jam. This dish works great on top of egg noodles, mashed potatoes or polenta. You could even make the meatballs into patties, and serve with biscuits and eggs for a little southern style breakfast. 

Sausage Meatballs with Onion Gravy

Sausage Meatballs with Onion Gravy
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Ingredients
  1. 3 links of Italian Sausage (mild or hot)
  2. 250g ground beef
  3. 1 cup panko bread crumbs
  4. 1 egg
  5. 1 clove minced garlic
  6. 1 tablespoon TASTE OF THE OKANAGAN MAGIC SEASONING
  7. 1 tablespoons oil
  8. 1 tablespoon butter
  9. 1 tablespoon flour
  10. 3 tablespoons TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  11. 1½ cup chicken stock
  12. 1/4 cup sour cream (optional)
Instructions
  1. In a medium bowl mix sausage and beef with breadcrumbs, egg, garlic and TASTE OF THE OKANAGAN MAGIC SEASONING.
  2. Shape in golf ball size meatballs.
  3. Heat skillet on high and add a tablespoon of oil in the pan. Place meatballs in pan and cook on all sides until browed
  4. Remove meatballs and set aside.
  5. Add butter to the pan along with TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM. Cook for a couple of minutes then add flour and whisk to combined. Pour in the stock slowly while whisking over medium heat. Once you have poured in all the liquid, let the gravy come to a simmer add the meatballs back in and continue to cook until meatballs reach an internal temperature of 145°F.
  6. Remove from heat and stir in sour cream if using.
  7. Serve on top of egg noodles, or mashed potatoes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Orchard Chutney Sausage Puffs

These savoury little bites make a great appetizer for a big crowd. They are delicious when served warm, straight out of the oven, but are still great when served at room temperature. I made them in a mini-muffin tin, but you could make them a little larger and they’d make a great brunch dish. 

Sausage Puffs

Orchard Chutney Sausage Puffs
Yields 24
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Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 Italian Sausage Links
  2. 1 can Pillsbury Original Crescent Rolls
  3. 1/4 TASTE OF THE OKANAGAN ORCHARD CHUTNEY
  4. 100g shredded Havarti Cheese
Instructions
  1. Preheat oven to 375°F.
  2. Remove sausage from casings and fry until cooked.
  3. While sausage is cooking, open can of cresent rolls and unroll. Do not seperate, instead pinch the seams together, to form one rectangle. Cut rectangle into 24 small squares (they don't need to be exact). Line each cup of 2 mini-muffin pans with pastry squares.
  4. Add 1/2 teaspoon of TASTE OF THE OKANAGAN ORCHARD CHUTNEY to each muffin cup. Top with cooked sausage and a sprinkle of grated cheese.
  5. Bake sausage puffs for 15-20 minutes or until golden brown.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Savoury Stuffed Apples

February is Apple month and we’ve put together some great apple recipes to help celebrate all month long. First up are these Savoury Baked Apples, made with pork sausage and Apple Chutney. They make a great side dish for roast chicken or pork, and can easily be made up to 24 hours ahead, then just pop them in the oven with your roast.

Savoury Stuffed Apples

Savoury Stuffed Apples
Serves 4
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 4 Fuji apples (or other good baking apples)
  2. 2 Italian sausage links
  3. 1 cup cubed fresh bread
  4. 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY
  5. 3 Tbsp. pine nuts
  6. 1 Tbsp. chopped fresh rosemary
  7. Olive Oil
Instructions
  1. Preheat the oven to 350ºF.
  2. Remove sausage from casings and break apart in a medium bowl.
  3. Add bread, TASTE OF THE OKANAGAN APPLE CHUTNEY, pine nuts and rosemary.
  4. Cut the top quarter off of an apple. Use a spoon or a melon baller to scoop out the core of the apple along with some of the flesh, leaving ¼ to ½ inch around the edges. Repeat with remaining apples. Arrange apples in a baking dish.
  5. Divide the sausage mixture among the apples, squashing it gently so that it all fits. The stuffing will be mounded above the apples. Drizzle each mound of stuffing with ¼ teaspoon of olive oil.
  6. Bake until the apples are tender, 50-60 minutes.
Notes
  1. If you wish to save the apple tops, bake them separately so that the stuffing gets crispy. Add the apple tops back when serving.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Sausage & Apple Chutney Pies

Fall flavours abound in these flakey sausage and apple chutney hand pies. Sweet italian sausage, and smoked gouda cheese combined with our apple chutney make these pies perfect for the cooler weather on the way. They can be eaten as a main meal or a quick snack pretty much any time of day. 

Sausage and Apple Chutney Pies

Sausage and Apple Chutney Pies
Yields 12
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 sheets puff pastry (1 1/2 boxes)
  2. 1 lbs sausage
  3. 1/2 large onion, diced
  4. 1 clove garlic, minced
  5. 1/2 cup smoked gouda cheese
  6. 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY plus more for serving
  7. 1 egg
Instructions
  1. Thaw puff pastry according to package directions.
  2. Preheat oven to 375°.
  3. Heat one tablespoon oil in a large pan and add onion. Cook until translucent. Add sausage and garlic. As sausage cooks, break into very small pieces. Cook until sausage is no longer pink. Strain off any excess grease.
  4. in a bowl combine sausage mixture, TASTE OF THE OKANAGAN APPLE CHUTNEY and cheese. Stir until all ingredients are evenly distributed.
  5. Roll each thawed puff pastry sheet into approx. a 13"x13" square and cut into 4 quarters.
  6. Spoon 1/12 of the mixture onto the corner of one square and fold over to form triangle.
  7. Using a fork pinch edges to secure filling inside.
  8. Repeat to make 12 triangles.
  9. In a small bowl, whisk egg with 1 tablespoon of water.
  10. Brush each triangle with egg wash and transfer to a baking sheet lined with parchment paper.
  11. Bake in preheated oven for approximately 25 minutes or until golden brown.
  12. Serve with extra chutney for dipping.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/