10 December 2012
Sausage Recipe and Something Strawberry
Hope you’re Christmas prep is going well. The silly season has truly begun with lots of end of year get togethers to attend. On Saturday night I had my brother’s 50th Birthday party, which was held in a country hall with a wonderful atmosphere. As we got home late on Saturday, we spent Sunday chilling at home after sleeping in. On Sunday night I made a few fun dishes for dinner while my youngest daughter put up the Christmas tree.
The first one was this Upside Down Sausage Tart from a dear sweet cookbook called “Cooking With Coco, Family Recipes To Cook Together” written by Anna Del Conte and her Granddaughter Coco. Anna is an Italian food writer based in the UK, Coco is twelve years old and Anna’s tireless helper in the kitchen. From a very early age Coco showed an interest in food and cooking and Anna taught her to smell and taste food, soon enough Coco was decorating cakes, making pasta and conjuring up her own recipes. The sausage recipe caught my attention the moment I flicked through the book.
I love sausages, but I’m really fussy about them. I like good quality italian sausages although this tart below was made with your standard supermarket variety! Hard to find really good sausages in the supermarkets here in Australia but we do have some fantastic butchers, markets and deli’s you can buy them from. I’m guest posting at Tina’s blog Colourliving at the moment. Pop over and say hi and see both our interpretations of a Christmas Pop Up Store.
For dessert Strawberries Marinated in Balsamic Vinegar. Fantastic flavour combination..the strawberries suck up the balsamic vinegar and with a little sugar and a few drops of vanilla, beautiful. Serve with some vanilla ice cream, it’s a great recipe and one you could do for Christmas Day as part of your repertoire.
Upside Down Sausage And Onion Tart
4 Tblsp Olive Oil, 500g best pork sausages (or any sausages), 100ml red wine, about 100ml boiling water, 2 medium sized onions – very finely sliced, a sheet ready to use puff pastry, salt & pepper.
Heat frypan and fry sausages until they form a dark crust. Pour in wine, cook for approx 5 minutes further.
Turn down heat and pour in 100ml boiling water. Cook until there is not much liquid left (4-5 minutes).
In a separate pan heat olive oil and saute sliced onions until golden but not brown, stirring frequently for 10-15 minutes.
Slice the sausages in half lengthwise and arrange in a 20cm round tart or pie dish in a circular pattern (cut sausages in half to fit if necessary).
If there is any juice leftover from the sausages add to the onion mixture an stir together.
Season onion mixture with salt and pepper and arrange it all around the sausages.
Place puff pastry on top of sausage and onion mixture and tuck in edges all around, then place tin in the oven and cook for 25-30 minutes until pastry is golden.
To unmould, place a large plate on top of the tin, carefully turn dish over and let the tart drop onto the plate.
Strawberries in Balsamic Vinegar
Place a punnet of strawberries in a dish (cut some in half).
Mix a tsp of sugar (to taste), a tsp balsamic vinegar (to taste) and a few drops of vanilla through the strawberries and place on a presentation plate. Drizzle with a few more drops of balsamic vinegar. Serve with vanilla ice cream.