Tag Archives: sauce

Sausages, Glorious Sausages! Pork, Cranberry and Port.

In preparation for Christmas (yes, I am wonderfully organised this year), I have been experimenting with some sensational seasonal flavours. Using a traditional combination of cranberries and a generous ‘glug-glug’ of Ruby Port, I do believe I’ve struck gold. I served them for dinner last night on a bed of sweet potato mash and a gravy of red onions, cranberries and Port. The mergence of flavours was rich and deeply satisfying. I love sausages and being creative with the variations of flavour that one can achieve. All our sausages are ninety percent good quality pork meat. The other ten percent is made up of the crumb and spices. I don’t use any chemical additives or preservatives, so the sausages are what they should be and in terms of value, one of our ‘hearty’ sausages is worth at least two of the mass produced variety. Skins and sausages making kit all available from: www.weschenfelder.co.uk  ~ have a go yourself!

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Homemade sausages – Pork, Port and Cranberry. Why wait until Christmas?

For the gravy, slice a small red onion and fry gently in a pan with a little olive oil. Add a pinch of salt and pepper. Finely chop a tablespoon of dried cranberries and add to the pan. Add a ‘glug’ of Ruby Port and simmer, add a splash of water, allowing the liquids to reduce a little. Add a knob of butter to thicken and achieve a glossy sheen.

I prefer to oven bake my sausages – they cook more evenly – for about 25 minutes at 180/190 degrees centigrade, turning once.

Sausages ~ Pork, Port & Cranberry

Prep Time: 1 Hour Cooking Time: 25 Mins

Ingredients:

  • Per kilo of minced pork (good fat content)
  • 15g salt
  • 2g black pepper
  • 2g white pepper
  • 2g dried sage
  • 10g chopped dried cranberries
  • 75g crumb/rusk
  • 100ml of cold water
  • 1 table spoon of Ruby Port 

Directions:

  1. Add the seasoning to the minced pork and mix together well.
  2. Add the cranberry and water. Mix well.
  3. When the meat texture changes to ‘smooth’, add the crumb/rusk and mix well again.
  4. Add the Port and mix in well.
  5. You are now ready to fill the skins. Follow the instructions, as per your machine!
  6. The preparation time is approximate. The skins should be soaked for 24 hours before filling.

Leg of Lamb, slow roasted with a Ruby Port and Red Currant Sauce

Lamb is always a treat, especially so here in Portugal as imported meat is quite expensive; but I was fortunate enough to stumble across a fresh plump looking leg in a local butcher’s shop that didn’t break the bank so I couldn’t resist. I normally avoid Portuguese lamb as it often seems scrawny and lacking in fat. Well, I suppose I would be if my main source of fodder had to be scavenged from the rocky and sun burnt pastures that are typical of the Algarve hinterland. The leg of lamb that I caught sight of, was an Irish import, reared where lush green grass is luxuriant and baby lambs frolic carelessly unaware of the fate that awaits them! Portuguese lambs are not afforded this blithe existence, prior to ending up on the butcher’s block, later to be served as tough, tasteless mutton.

My lusciously lovely lamb was destined for a long slow cook, spiked with garlic, in Portuguese Ruby Port – the wine and water bath (300ml Port and 300ml water) accompanied by sprigs of rosemary and thyme. The liquid should be enough to provide a depth of about 300mm.

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Leg of lamb rubbed with olive oil, sprinkled with sea salt, spiked with garlic in a bath of Ruby Port/water and flavoured with sprigs of rosemary and thyme.

Once the lamb is dressed to roast slowly in the oven – 150 degrees centigrade for three hours – cover the dish tightly with aluminium foil.

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Beautifully tender lamb which carves easily, full of sweet rich flavour.

I served the lamb with roasted potatoes and carrots, dressed with a generous pouring of the Port and redcurrant sauce. The ‘dollop’ of butter is, of course, optional but irresistible!!

 

Ruby Port and Redcurrant Sauce

Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins

Ingredients:

  • 200/250 ml of ruby Port (If you have used a Port and water mixture in which to slow roast your lamb, then strain and use this liquid).
  • 2 tablespoons of redcurrant jelly
  • 2 cloves of garlic, crushed
  • 2 sprigs of rosemary
  • a knob of butter
  • salt and pepper

Directions:

  1. If using the cooking juices from the lamb (half Port and half water), strain the liquid into a saucepan. I have a separating jug which is a great tool to separate the fat/oil from the liquid.
  2. If starting from scratch, pour the Port into a saucepan, add the crushed garlic and redcurrant jelly. On a gentle heat simmer until the jelly has dissolved. Add the rosemary and salt/pepper to taste.
  3. If using the roasting liquids, add an extra splash of the Port, then follow as the step above.
  4. Simmer to reduce the liquid. Remove the rosemary sprigs.
  5. Taste the sauce and adjust if necessary to add a splash of water, more salt or pepper.
  6. Add a good knob of butter and continue to simmer the sauce – this will make the sauce thicken and give it a glossy texture.