Sausages Recipes from the Essex Food and Drink Festival

Handmade Chorizo and Thyme Sausages with Courgette, Feta and Mint Salad

Chorizo and Thyme Sausages

Ingredients

  • 100g chorizo in slices or chunks
  • 100g sausagemeat
  • 100g mince pork
  • 1 large handful of breadcrumbs
  • ½ red onion
  • 50gm parmesan grated
  • 1 clove of garlic
  • Sausage skins/casings
  • Salt and pepper to taste

Method

  1. Mix all ingredients in a large bowl and season with salt and pepper.
  2. Force the mixture through the sausage machines into the skins.
  3. Cook on the BBQ for 20 minutes until cooked through or cook in the oven at 190C for 20 minutes until golden.

Courgette, Feta and Mint Salad

Ingredients

  • 1 courgette
  • 100gm Feta cheese
  • 1 tbsp sherry vinegar
  • 4 sprigs of mint
  • Handful of pea shoots
  • Handful of watercress
  • ½ lemon
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil

Method

  1. Cut the courgette into long thin strips using a vegetable peeler.
  2. Pour the sherry vinegar over the courgette.
  3. Cut the feta into 1cm cubes and shred the mint into fine strips.
  4. Mix the courgette, feta, watercress and mint together in a bowl.
  5. Squeeze the juice of the lemon into a separate bowl and whisk with the mustard.
  6. Slowly add olive oil to the lemon mustard mix to emulsify into a dressing
  7. Add salt and pepper to the salad and mix with the dressing.

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