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    Sausage! 91 Ideas for Making a Meal of it
    Sausage! 91 Ideas for Making a Meal of it
    Sausage! 91 Ideas for Making a Meal of it
    Ebook181 pages42 minutes

    Sausage! 91 Ideas for Making a Meal of it

    By Christopher Bruce

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    About this ebook

    Sausage! 91 Ideas for Making a Meal of It contains 91 ideas for breakfast, lunch, dinner, snack and canape menus. These menus include the use of sausage with eggs and omelettes, quiches, crepes, fruit and vegetables, salads, pasta and pizzas, as hors d'oeuvres and cocktails, kebabs and satays, in soups, stews and casseroles, barbequed and in hamburgers and hot dogs. In Appendix I recipes for making crepe, pancake and dough mixes and in Appendix II for making stock and cream Bases are provided for making these components of the menus.

    LanguageEnglish
    PublisherChristopher Bruce
    Release dateOct 26, 2013
    ISBN9781310347344
    Sausage! 91 Ideas for Making a Meal of it
    Author

    Christopher Bruce

    Chris Bruce was born in England and educated in South Africa. After a long career in the construction industry in South Africa, Namibia, Hong Kong and the Philippines, Chris moved to Thailand in 2001. He built and equipped a sausage factory in Bangkok which was operated by his wife. Not being Thai, unable to speak the language, no longer a part of the construction “EXPAT NETWORK” due to the slump in the Asian construction industry, it was not long before he became somewhat bored with life. One way to alleviate the boredom was to write. Chris decided to use his knowledge of the sausage industry to write a book of sausage recipes. This was followed by a book of recipes for preparing meals using sausage and a book of liqueur making methods and recipes. After completing the three recipe books he encouraged friends from around the world to send him jokes and cartoons by email. This series of TAKE ME TO THE TOILET BOOKS (VOLS I to VII) is the result of the huge response he got. Chris makes no claim to have dreamt up the jokes, anecdotes and other amusing facts or stories featured in these volumes and in fact it is impossible, with very few exceptions, to say where the jokes originated. Two Thai cartoonists Kitti Meeboonnum and Wirat Sukcharoen provided the illustrations. One thing Chris did realize was that people do not have much time to read a little humour and the “Thunderbox”, as it used to be called, is the ideal place to do so. The internet, the source of much modern humor, is not normally accessible during visits to this most private of places and it is hoped that these “TOILET COMPANIONS” will add amusement to the otherwise idle moments spent in the “BOX”.

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      Book preview

      Sausage! 91 Ideas for Making a Meal of it - Christopher Bruce

      VERSATILE SAUSAGE

      Sausage is a far more versatile food than is generally recognized. Whether eaten on a skewer in Bangkok’s streets, dished up fried or boiled, served with bacon and eggs for breakfast in homes or hotels all over the world, or bar-b-qued on plush patios or building sites, sausage is great as a hors d’oeuvre, a main course, in crepes, with pasta, noodles or dumplings or in soups, stews and casseroles. Regardless of where or when it is served, sausage makes a versatile, simple to prepare and very satisfying meal in any shape or form.

      The recipes included in this book have been kept simple. The preparation of meals using these sausage recipes does not require equipment any more complicated than will be found in any Asian or Western kitchen. You will be able to prepare meals from the recipes in this book which are both nutritious and delicious using local sausages and readily available vegetables, herbs, spices and other ingredients.

      You will notice that we do not specify a particular kind of sausage for most of the recipes. The reason for this is that virtually any locally produced beef, chicken, lamb, pork, poultry or seafood sausage can be used. The only exceptions are those recipes which require a particular condiment to accompany them e.g. apple sauce with pork sausage or mint sauce with lamb sausage.

      Where recipes call for separately prepared ingredients, such as crepe, pancake, pie crust and dough mixes, these are provided under the heading of Crepe, Pancake and Dough Mixes.

      Back to Contents

      SAUSAGE WITH EGGS

      SAUSAGE WITH SCRAMBLED EGGS

      Method:

      • Sauté sausage in a pan until brown. Remove from heat, drain off most of the liquid and set aside.

      • Combine all the remaining ingredients in a bowl and mix thoroughly.

      • Place the pan with the sausage over medium heat, pour the egg mixture over the sausage and keep stirring until the mixture is set.

      • Serve hot.

      Serves 4

      Back to Contents

      SAUSAGE WITH CHEESE AND EGGS

      Method:

      • Heat oil in pan over medium heat, add sausage slices and cook until tender.

      • Combine milk and eggs in bowl and add to sausage in pan.

      • Fold sausage into milk/egg mixture while cooking.

      • Layer cheese on top of cooked mixture and leave until melted.

      • Serve hot for breakfast.

      Serves 4

      Note: Can be served as a main meal with vegetables added.

      Back to Contents

      SAUSAGE WITH CHICKEN LIVER AND EGGS

      Method:

      • Place sausage in pan and sauté until browned, remove from pan using slotted spoon and set aside. Discard fat.

      • Add butter and chicken livers to pan and sauté for 5 minutes.

      • Return the sausage to the pan, add the remaining ingredients and stir over medium heat until the eggs scramble.

      • Spoon onto dish and serve.

      Serves 4

      Back to Contents

      SAUSAGE IN OMELETTE WITH ONIONS I

      Method:

      • Sauté the sausage in a pan until brown and cut into 10mm slices.

      • Discard the fat.

      • Place the onion in a pan with the vegetable oil and sauté until tender.

      • Place all the eggs, parsley, salt and pepper in a bowl, beat thoroughly and pour mixture into the pan with the onions.

      • Cook the omelet over medium heat and when almost ready add the sausage slices to one side and fold the other side over.

      • Slide the omelet onto dish, slice into 2 pieces and serve im- mediately.

      Serves 2

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