Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional “Bangers ‘n Mash” for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
Got this recipe from Lorac on the Eastern European thread. It’s GREAT! Easy to make and relatively inexpensive since it is mostly vegetables. My husband, who is Serbian, loved it! Sorry some of the ingredients are in metric, but I just guessed on some of them as noted in the directions. I’m just guessing on the servings since it made quite a large pot of stew. Enjoy!
A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for ‘gigot a la cuillère’ – a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil – or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour – adjust the garlic and seasonings to personal taste.
Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.
A Basque Style Lamb Stew. It is very delicious and spicy…It is a meal in it self. For people who don’t like the taste of traditionally prepared lamb, this is the meal for you. Tender and Spicy Treat you will love!!!
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