In the world of gastronomy, especially succulent, dishes ‘sausages’ are the ones to create a confusing divulge. While some show aversion to ‘so-called’ perils of consuming preserved meats like sausages some thumb up with alacrity for the taste and texture mellowed with sausages, salamis, and foods like these. However, here we are about to disclose the fair sides with a simultaneous attempt to mop the stereotypes added with preserved foods. Away from this, there is another reason and this replicates with the time-frindliness. Often, a sausage dish is found as a 30-minute cooking stuff. Therefore, choosing it over others, as popular dinner dishes has increasingly been popular nowadays. So, take a succinct reading on 8 succulent and ready-to-cook sausage meat recipes, exclusively suggested by New World that you can pick-toss-and-roll throughout a week either by being holistic to the menu as stated or hand-picking own version of ingredients and spices.
8 Sausage Meat Recipes Ideal for Dinner
Whether a roasted sausage platter with beans, potatoes and seasonal vegetables or an Italian sausage bowl with cheese and mushrooms or a bowl of spaghetti with meatballs, there are thousands of ways to transform your dinner delectable with sausages. To the best of all, no plates are strenuously time taken. Therefore, toast your hungry pangs beyond considering foods just as a node of survival. Refer to the 8 platters below and prepare any of these at your stake.
Roasted Merguez Sausage with Apples and Onions
Delight in the fusion of savory and sweet with this dish! Juicy Merguez sausages, bursting with North African spices, are roasted to perfection alongside caramelized apples and onions. The tantalizing aroma of spices fills the air, promising a flavorful journey with every bite.
- 1 1/2 pound thin merguez sausage coil or links
- 3 Honeycrisp or Pink Lady apples, cut into 1 1/2-inch wedges
- 3 red onions, cut into 3/4-inch wedges
- 6 thyme sprigs
- 1/4 cup extra-virgin olive oil
- 8 medium garlic cloves, coarsely chopped
- 1 teaspoon lemon zest
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup chopped fresh flat-leaf parsley
Step I: Preheat the oven at 425°F. Make a coil of sausage link and insert two skewers from opposite sides to keep it stable. Bake it thoroughly.
Step II: Take a large pan, add a few tablespoons of olive oil and stir fry pink apples, onions, thyme, olive oil, and garlic until their colour changes. Add salt to taste. Place the sausage coil in the middle, sprinkle lemon gest from top and you are ready to go.
Sausage-Stuffed Fried Olives
A delightful twist on a classic snack! Plump green olives, stuffed with savoury sausage meat, are coated in a crispy golden shell. These addictive bites offer a symphony of textures—crispy on the outside, tender and flavorful within. Perfect for a luxurious appetizer or a unique party
- 1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed
- 2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish
- 1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish
- 5 large eggs, beaten, divided
- Pinch of crushed red pepper (optional)
- 1/2 cup whole milk
- 2 cups dry breadcrumbs, divided
- 8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed
- 1 cup all-purpose flour (about 4 1/4 ounces)
- Canola oil, for frying
Step I: Take two bowls at first. In one, make a mixture of finely ground sausages, butter, and eggs along with other seasonings. In another bowl, add some milk and let the breadcrumbs be soaked in it for a few minutes.
Step II: Start making balls out of the mixture by inserting olives in the middle. Dip and wrap these with breadcrumbs and set them aside.
Step III: Preheat a large frying pan filled with oil. Once the oil is burning hot, start frying these in batches. Sprinkle some breadcrumbs and parsley from the top and you are ready to go with cheese spaghetti.
Braised Sausage and Fennel with Toasted Spices
This dish is a celebration of robust flavors. Succulent sausages are braised to perfection with aromatic fennel and a medley of toasted spices. Each mouthful is a journey through layers of deep, savoury tastes complemented by the subtle sweetness of fennel.
- 1/4 cup extra-virgin olive oil
- 6 hot and pricked Italian sausage links
- 2 large (13-ounce) fennel bulbs, cut in half lengthwise, cores removed
- 2 tablespoons fennel seeds
- 4 teaspoons pink peppercorns
- 2 cups chicken stock or lower-sodium chicken broth
- 1/4 teaspoon kosher salt
- 1 cup hummus
- Lemon zest and lemon wedges, for garnish
Step I: Heat oil in large flat-edge pan. Now stir fry pieces of sausages very well from both sides investing 5-6 minutes on each side. After this, add fennel wedges and once again stir fry these on both sides for the next 2-3 minutes. Once done, transfer them to a separate bowl.
Step II: Add a few tablespoons of oil again and then sprinkle fennel seeds, peppercorns and let them to crackle. With a full 1½ minutes’ roasting set them aside for garnish.
Step III: For the gravy part, add some stock (any), and remaining spices. Let all these boil and simmer for a few minutes. Add sausages and fennel wedges afterwards and keep on cooking cover these with a lid for the next few minutes.
Step IV: Spread a smooth and equal paste of hummus on the plate. Place sausages, and fennel wedges rightfully on both sides. Drip the gravy stocks from top. Sprinkle the roasted seasonings.
Sausage and Red Onion Sheet Pan Quiche
Experience the comfort of a classic quiche with a twist! This sheet pan quiche features a golden-brown crust enveloping a luscious filling of savory sausages and caramelized red onions. The velvety custard binds everything together, creating a harmonious blend of flavors in every slice.
- 2 teaspoons extra-virgin olive oil
- 1 medium red potato, cut into 3/4-inch wedges
- 1 link smoked spicy Italian sausage (about 3 ounces), cut into 3/4-inch slices
- 1/2 teaspoon flaky sea salt, divided, plus more to taste
- 1/3 cup thinly sliced red onion (1 small onion)
- 2 cups chopped lacinato kale (1 bunch)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 lemon
Step I: Take a medium-sized iron skillet and heat some oil. Cut potatoes into wedges and sausages in pieces. Place these accordingly and fry golden brown on both sides.
Step II: Now place potatoes and sausages in one side of the skillet, add some more oil and drizzle chopped onions. Turn the gas flame low and keep them frying till onions get softened and golden.
Step III: Add kale on the empty side of the pan and saute them for the next 3-4 minutes. At this time, add salt as needed. Finish the cooking, sprinkle freshly chopped parsley and lemon juice.
Carrot and Spring Onion Toad in the Hole
One of the renowned classic British dishes, toad in the hold is such a recipe which denotes method cooking! Plump sausages nestle within a golden, fluffy batter infused with the sweetness of carrots and the freshness of spring onions the dish offers a perfect harmony of flavours that is both comforting and exciting.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 10 small, trimmed, and cleaned carrots
- 4 onions small spring onions
- 4 (1 oz.) breakfast sausage links
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 large eggs
- ¾ cup whole milk
- Pinch of freshly grated nutmeg
- ¾ cup all-purpose flour (about 3 1/4oz.)
- Finely chopped fresh flat-leaf parsley, for garnish
Step I: Preheat a cast iron skillet at 425°F for 10 minutes. After that, carefully remove the pan from the oven. Add carrots, sausages, thymes, some salt, ground pepper and other spices and give all these a gentle toss. Let the whole veggies cool down automatically.
Step II: Take a bowl and beat two eggs, milk, and nutmeg and whisk all these together. Add flour afterwards without pausing the whisking. Keep the batter smooth enough with all seasons.
Step III: Now pour the barter equally on the iron skillet. Add roasted veggies and sausages. Heat the oven once again at 425°F and bake the dish for the next 28 minutes.
Baked Stuffed Eggplant with Italian Sausage
As a season’s hearthstone, welcome the New Year with this rich and opulent dish. So, never be late to elevate your palatial symphony with this delectable dish! Plump eggplants are filled with a tantalizing mixture of Italian sausage, ripe tomatoes and aromatic spices, baked to tender perfection. Each spoonful offers a burst of flavours and textures, making it a satisfying and impressive meal.
- 7 tablespoons of olive oil
- 1 1/2 cups fresh breadcrumbs
- 2 teaspoons lemon zest
- 1 3/4 teaspoons kosher salt
- 3 small eggplants
- 1/4 pound Italian sausage, casing removed
- 1 cup chopped yellow onion (from 1 small onion)
- 1 pound plum and ripe tomatoes; chopped afterwards
- 3 garlic cloves, finely chopped
- 1/2 teaspoon black pepper
- 8 ounces feta cheese, crumbled (about 2 cups), plus more for garnish
- 1 large egg, gently beaten
- 4 tablespoons (2+2) chopped fresh oregano
- 4 tablespoons (2+2) chopped fresh mint
- 4 tablespoons (2+2) chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1 cup jarred marinara sauce
Step I: Take a medium pan and heat it up for a while. Add one or two tablespoons of olive oil, add some breadcrumbs and stir fry it for 5 to 6 minutes until the colour changes to golden brown. Add sale as to taste.
Step II: Cut the eggplants into equal halves, scoop the pulp out and create empty cubes inside of ½” depth. Sprinkle some salt on the eggplants both inside and outside and let these rinse of water. Dap them with dry clothes afterwards.
Step III: Now preheat a broiler keeping a distance of 5-6 inches from the oven base. Wrap it afterwards with butter paper. Oil brush the eggplant scoops and bake these in the oven for 5 mins around 375°F.
Step IV: Add some oil to a medium-hot large skillet and add sausages. While stirring these with a wooden spatula, break the sausage into tiny pieces along with add other ingredients including tomato paste.
Step V: Finally stir-fry the eggplant to ensure full cooking, add cooked sausages mixed with gravy. Sprinkle breadcrumbs along with other seasoning namely parsley and oregano.
Lentils with Butternut Squash and Merguez Sausage
A hearty and wholesome dish that combines the earthy goodness of lentils with the sweet creaminess of butternut squash and the bold flavors of Merguez sausage. As a creation of excellence by the renowned chef Mourad Lahlou of Aziza, San Francisco, this comforting meal is a celebration of contrasting textures and rich, aromatic spices that warm the soul.
- 1 pound merguez sausage
- 1 medium onion, halved in 4 quarter pieces
- 8 garlic cloves – of which 3 finely chopped
- 1 carrot, cut into chunks
- 1 pound French green lentils
- 3 tablespoons extra-virgin olive oil
- Kosher salt as to taste
- 1 pound butternut squash, peeled and cut into 1/2-inch chunks
- 2 teaspoons ground cumin
- 1 tablespoon plus 1 teaspoon sweet paprika
- 1 teaspoon Marash or Aleppo pepper
- 1 teaspoon harissa
- 2 cups vegetable stock or water
- One 14-ounce of tomatoes
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- Coarse ground fresh pepper
Step I: Preheat the oven to 375° and bake the merguez until cooked. As a choice of meat, you can choose between beef or lamb. Estimated time taken will be around 25 mins.
Step II: Take a medium saucepan and pour handcleaned lentils along with 1 clove of garlic and ¼ of the onions, and portions of carrots. Add water as needed and bring it to core boiling until the lentils are softened. You can always whistle it to save extra time. Once done, rinse the lentils and save the vegetable stock for later.
Step III: Now preheat either a cast-iron casserole or a Dutch oven with fresh Italian olive oil. Fry rest of the onions and garlic along with squashes until turn golden brown. Add all spices, salt to taste and reserve vegetable stock. Bring all these to shimmer and then add some tomatoes. Thicken the gravy as per personal preference.
Step IV: With the final touch, add the cooked lentils and give a good mix by hand stir. Then garnish the plate with baked sausages, some freshly chopped parsley and lemon juices.
Sautéed German Sausages with Bacon and Apple Sauerkraut
Transport yourself to the heart of Germany with this flavorful creation! Inspired by the cuisine of Pfalz region this German sausage, sizzled to perfection, mingles with crispy bacon and tangy apple-infused sauerkraut. The dish offers a symphony of savoury, smoky, and slightly sweet flavors that pay homage to traditional German cuisine.
- 1/4 cup vegetable oil
- 5 ounces thick-cut bacon cut into 1/2-inch pieces
- 1 coarse chopped large onion
- 2 tablespoons off-dry white wine (example: Riesling)
- 1 large peeled sweet apple; Gala or Fuji, cut into 1/2-inch pieces
- 12 juniper berries
- 4 bay leaves
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1 cup water or as required
- 2 1/2 pounds sauerkraut—drained, rinsed and squeezed dry
- 12 German-style sausages, such as weisswurst or bratwurst
- Grainy mustard for serving
Step I: Take a large iron-skillet casserole, add two tablespoons of oil, make it shimmering hot and then crisp fry the bacon for 5 minutes and set aside.
Step 2: Now add some more oil, put the onion and sautee it till half dry. Then add wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper to the same pot and let it boil for 3 to 5 mins. Add some more water and sauerkraut and cook on low flame for 45 mins until it gets soft.
Step 3: Meanwhile take another large pan and start stir-frying sausages by cutting them into pieces. Make either small cuts or poke these with forks to hasten the cooking and make the meat inside tender enough.
Step 4: Take the serving platter. Make the first layer with sauerkraut and gravy. Place sausages on the top. As a touch of final garnishing sprinkle early fried beacons and mustards.
Why New World Is The Best Place To Buy Top Quality Meat Sausages
Preferences for freshness and unparalleled tenderness, is one of the significant reasons behind the uproarious popularity of New World in shopping for quality meat sausages. Looking at the essential premises we’ve shuffled 8 pointers which provide lucid clarity. So, let’s uncover what’s triggering there.
High-Quality Ingredients: New World sources its meat sausages from trusted suppliers known for their premium-quality meats. The store prioritizes top-notch ingredients, ensuring that their sausages are made from the finest cuts of meat, resulting in superior taste and texture.
Variety and Selection: New World offers a wide variety of sausage options, catering to diverse tastes and preferences. Whether it’s traditional pork sausages, specialty gourmet blends, or exotic flavors, the store provides an extensive range to suit every palate.
Freshness and Local Sourcing: New World emphasizes freshness by sourcing locally whenever possible. Their commitment to local sourcing ensures that the sausages are not only fresh but also support local farmers and sustainable practices.
Artisanal Craftsmanship: The store takes pride in its artisanal approach to sausage making. Skilled butchers and culinary experts craft these sausages using traditional recipes and techniques, ensuring a handcrafted quality that distinguishes them from mass-produced options found elsewhere.
Transparency and Standards: New World maintains high standards of transparency regarding the origin, processing, and ingredients used in their sausages. They adhere to strict quality control measures, ensuring that each sausage meets their exacting standards before reaching the shelves.
Specialty and Unique Offerings: Beyond standard sausage varieties, New World often features limited edition or seasonal specialty sausages. These unique offerings showcase innovation and creativity, providing customers with novel and exciting flavor experiences.
Customer Service and Expertise: New World prides itself on excellent customer service and expertise. Their knowledgeable staff can offer guidance on selecting the right sausage cuts, cooking tips, and pairing suggestions, ensuring a satisfying and informed shopping experience for customers.
Q. Is it good to buy preserved sausages from Online?
A. The best way to answer this question is it varies. Although homemade sausages are irreplaceable stuff, however, there is no harm associated if you buy a packed one well-sealed and below to expiration date.
Q. Are the meat sausages sold by New World fresh?
Q. Are sausages healthy?
A. Sausages are loaded with saturated fats and salts. Therefore, not a healthy option for frequent consumption. However, deviations from normal routines at times are accepted.
Q. Which meat is used more for sausages?
A. Sausages can be made of any kind of ground meat. Such as beef, pork, country chickens, etc. Options of meat depend on personal preference and are available in ample quantities.