Now, I've got to be honest, even though I cook with sausages and mince on a regular basis I was a little stumped to think of a lot recipes to make with them. So I was intrigued when the lovely team over at Kaotic Kitchen approached me to review their cookbook, devoted to mince ... and... sausages.
Well I am impressed. Mums, you want this cookbook.
Uni students or anyone on a budget, you want this cookbook.
Look, I'm telling you - buy this cookbook!
Amanda and Sally met each other in the playground where their kids attended the same school. Amanda's stepson would spend afternoons with Sally's family until she finished work each day, and when she came in each weekday for the pick up - she saw what Sally was preparing each night, and the conversation and adventure started there.
Pros: Lots of pictures (we love pictures!) and they're big and glossy. The recipes use every day ingredients, nothing is too fussy, but it all looks like it can be on any family's kitchen table. Good variety of dishes too.
Cons: Probably that it's not widely available. But seeing as you are such savvy internet people, you can buy yours direct and online here.
GOOD NEWS FOR YOU: Kaotic Kitchen have sent me three copies to give away! More details below after road test!
Road test: Pork, pumpkin and sage casoulet
This is first of two road tests I did with this book, and it far exceeded my expectations. As soon as it was eaten, I wanted to eat it again. Even if you're not a fan of pork sausages, I urge you to give this one a try, it will have you licking your plate!
500gr pumpkin, peeled and sliced
2 tbs olive oil
12 pork sausages (I used a few more, it works!)
2 tbs butter
1 tsp crushed garlic (I used 1 clove finely chopped)
1 onion, thickly sliced (I used a red one, use what you like :) )
3 tbs chopped fresh sage (or 1 1/2 tsp dried sage)
1 tbs dijon mustard
300ml chicken stock
400g tin butter beans
Preheat oven to 200 degrees c (180 fan forced)
Boil (or steam the pumpkin for 5 minutes) and place on a greased oven tray. Place in the oven until crispy.
Heat the oil in a frypan and brown the sausages for about 3-4 minutes. Remove from pan and set aside.
Add butter, garlic and onion to the frying pan. Cook for 1-2 minutes until onions have softened.
Add the sage, mustard, butterbeans and chicken stock, stir well until all combined.
Serve with the roasted pumpkin, enjoy!
How do I enter?
How do I enter?
- Leave a comment here with what your favourite sausage or mince recipe is!
- Extra entry if you tweet about this competition [ See road test and win one of three Kaotic Kitchen cookbooks @frillyhills 's blog! http://bit.ly/1h8Fu RT to food lovers! ] 1 entry allowed per day.
- Extra entry Become a fan of Kaotic Kitchen on Facebook and write on their wall: I found you from http://www.frillsinthehills.com !
- Enter from today - ends next Wednesday 2nd June 2010 midnight.
- Entries with Australian postal addresses only please. (Intl people, there will be one for you soon, promise!)
- If I can't track you back to your blog through your comment, only entries supplying an email address on the comment or via my contact (contact me on menu bar) can be accepted.
- Winner announced Thursday, 3rd June 2010.
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