Tag Archives: Sausage

Spanish style Sausage and Potato Bake

The almost ‘one tray’ bakes and roasts are fast becoming a favourite in our home.

While it’s warm, hearty and comforting during winter, it’s also very easy to put together. That’s why I have been trying a lot of these nowadays. Today’s dish is a sausage and potato bake but with Spanish flavours to add that extra oomph of flavour.

Spanish style Sausage and Potato Bake -

This is a very simple dish but a really flavourful one. So it’s important to get sausages that are of top notch quality. Don’t go for the generic supermarket ones, the kind you tend to buy for backyard barbecues. Instead go for the gourmet ones that are prepared from top quality mince and also seasoned well.

For this dish, I chose chorizo since it’s the best for a Spanish style bake.

Instead of a sauce, I went with a sautéed onion bell pepper mixture that was flavoured with paprika, garlic and turmeric as the accompaniment to the sausages and potatoes. Baking it all together in a pan not only makes it easy but increases the overall flavour of the dish.

Spanish style Sausage and Potato Bake -

This Spanish style sausage and potato bake can be had as a meal on its own but I added a side of saffron rice and paired it with a nice Tempranillo. Looks fancy but actually a really simple dish.


  1. 6 chorizos
  2. 4-5 Kipfler potatoes; cut into wedges
  3. 2 red onion; finely sliced
  4. 2 red bell pepper; pith removed and finely sliced
  5. 2-3 tbsp olive oil
  6. 2 garlic cloves; finely sliced
  7. ½ tsp turmeric powder
  8. 2 ½ tsp smoked paprika
  9. 1 can diced tomatoes
  10. ½ cup kalamata olives
  11. Salt, to season
  12. 2 tbsp flat leaf parsley; finely chopped


  1. Pre heat the oven to 180°C
  2. Heat olive in a pan and add the onions. Sauté on high heat for 2 minutes and then add the garlic and bell peppers. Sauté for another 2-3 minutes or till the onions and peppers are softened.
  3. Add the turmeric powder and smoked paprika; mix well to combine.
  4. Then add the diced tomatoes and cook on medium heat for about 2 minutes. Season with salt and add the potatoes and sausages to the pan. Mix well to combine so that the sausages and potatoes are coated well with the onion pepper mixture.
  5. Transfer to a baking tray and arrange in such a way that the sausages and potatoes are on top for even cooking.
  6. Bake in the oven for 20 minutes. Remove to turn the sausages and continue to bake for another 20-25 minutes till the potatoes are roasted well.
  7. Remove and add the olives and parsley.
  8. Serve warm with saffron rice

Spanish style Sausage and Potato Bake -

Spanish style Sausage and Potato Bake -







Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli)

Hot Cross Buns are everywhere!

I mean, it’s practically impossible to walk into any supermarket, bakery or fresh food store without catching a glimpse of beautifully arranged packets of these, right at the counter. And to think, ‘hot cross buns’ was only a childhood nursery rhyme for me till five years ago.

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli) -

That’s true. I have never seen or eaten a hot cross bun in my life till I moved to Australia. And I clearly didn’t like it the first time I ever tasted it. It was too sweet for me and I didn’t really enjoy the idea of intensely sweet bread with hints of spice.

Fortunately, the dislike didn’t last too long as I discovered better tasting hot cross buns. But still, it was not my favourite and not something I bought to celebrate Easter.

But this year, I was challenged with the task of creating a hot cross bun recipe for another website. I wanted to do something interesting and if possible savoury since there were so many baked/dessert recipes using hot cross buns that were all over the internet.

Quite a bit of research later, I decided to take inspiration from NoshOn.It and came up with these utterly delicious Hot Cross Bun Sliders!

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli) -

In the process of creating this recipe, I must say that I fell in love with the brioche style hot cross buns from Woolworths. So much lighter in texture than the regular buns, these were not excessively sweet, more buttery which made it absolutely delicious when toasted.

So getting on to the recipe today, I was looking for a recipe that is an answer to the hot cross bun leftover situation that will happen in many households around the world. And these sliders are just perfect for that. Savoury, so that you have a respite from all the sweet treats and also works great as a brunch or Easter morning breakfast.

Using sausage meat to create the burger like patty is a brilliant idea because it is often so flavourful especially if you buy the varieties which have herbs and spices in them. I picked up some Angus beef sausages which were absolutely perfect. All that you need to do is remove the skin, roll and shape the stuffing into patties.

You can use just toasted hot cross buns for making these sliders or make it extra indulgent by going the French toast route. Dip the buns in French toast batter (minus the sugar and spice) and toast to perfection. Believe me, this step changes the game altogether….you will know how delicious only if you make it guys.

Add a fried or poached egg and a drizzle of garlic aioli to finish this absolutely divine rendition of Hot Cross Bun Sliders. Happy Easter folks!

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli) -

Recipe developed, styled and shot for Stuff Mums Like, so head over to the website for the full recipe.


Fettuccine Carbonara (with Spicy Sausage Meatballs)

Usually I talk about the weather when I am tongue tied or when I can’t think of anything to speak, but today it’s simply because the temperatures are soaring in Melbourne and I just can’t take it anymore.

The new home we moved into does not have air conditioning and the poor fans, there’s only so much it can do. I am a summer person generally but not a fan of these intense heat wave days which leaves you feeling so sick and dehydrated.

Cooking becomes a chore because I like rich, bold, big on flavour dinners but I can’t imagine toiling away in the kitchen making it. Takeaway options in my suburb are rather limited which means I have to do the job anyway.

And thus the carbonara!

Fettuccine Carbonara (with Spicy Sausage Meatballs) -

There’s hardly any cooking involved for a traditional carbonara; apart from cooking the pasta ofcourse. But I wanted something more meaty and delicious to complete my carbonara experience (without much effort though)! And spicy sausage meatballs were the answer…

Fresh sausages especially the flavoured ones are really delicious; all that you need to do is remove the outer casing and then you get the minced meat to make the meatballs. Easy!

You may use any type of sausage available at the deli but I have chosen hot Sucuk, which is a traditional style famous in the Balkans, Middle East and Central Asia. Both plain and hot Sucuk is available, but the hot one adds a lot of oooomph and flavour to an otherwise mild and creamy Carbonara.

Hot Sucuk - food photography -

Hot Sucuk - food photography -

As I mentioned, you may use chorizo or any other sausage you wish to. Sucuk is a dry sausage, hence I used an egg to bring the minced meat together, or else the meatballs might disintegrate. If the sausage you are using is not dry, then the addition of the egg is not necessary.

And if you happen to try this recipe out, please do tag me #thespiceadventuress in your post; I love to see your pictures.


  1. 250gms fettuccine
  2. 1 hot sucuk (approximately 400gms)
  3. 1 whole egg
  4. 150ml thin/cooking cream
  5. 2 egg yolks
  6. 20 gms grated parmesan (extra for garnish)
  7. Salt, to season
  8. 2 tbsp olive oil
  9. 2-3 tbsp chopped flat leaf parsley


  1. Remove the casing of the sucuk and add the minced meat along with 1 egg to a food processor. Blend just enough to combine the egg with the meat.
  2. Divide into small portions and shape into small meatballs.
  3. Heat oil in a large pan and shallow fry the meatballs in batches; keep aside.
  4. Beat the cream, egg yolks, parmesan till well combined in a bowl and season lightly with salt.
  5. Cook the fettuccine according to packet instructions; drain but reserving half a cup of the water in which the pasta was cooked.
  6. Return the pasta to the hot pan, add the cream egg mixture along with the meatballs and toss through. The residual heat in the pasta is enough; do not place on heat or the eggs will scramble. Add the pasta water if the sauce feels too thick.
  7. Garnish with chopped parsley and grated parmesan; serve warm.

Fettuccine Carbonara (with Spicy Sausage Meatballs) -

Fettuccine Carbonara (with Spicy Sausage Meatballs) -

Penne with Kransky and Vine-Ripened Tomatoes

I know that I have written enough about the dull, dreary winter out here in Melbourne but I continue to write about it because I have turned into the laziest, slouchiest (if there is such a word) person in the world. Instead of embracing the beauty of the winter whites, all that I can think of and do is – sleep.

Oh! I can sleep – hours altogether without a worry in the world. I enjoy late nights and then sleep into the late mornings, sometimes afternoons. But the euphoria of the long, relaxing sleep does not last long. The mountain of household and professional chores gets to me and before long, I get grumpy and moody (vehemently making a mental resolution to follow better and disciplined sleeping habits). And to repeat it all again the next day. Sigh!

During the weekdays, I do not get to indulge in this erratic behavior and try to maintain a semblance of normality. But with the winter and school holidays setting in, I am back to my crazy schedule which leaves me hardly any time to cook elaborate meals or even get creative and experimentative in the kitchen.

And my go to dish for such days is pasta. There are a zillion recipes that you can come up for pasta and many of these require very few ingredients. Pasta is extremely forgiving and versatile, ready to take up any flavours that you infuse into it.

Today’s dish is penne with kransky and vine-ripened tomatoes; just as the name suggests, the main ingredients complimenting the pasta are the sweet and juicy vine-ripened tomatoes and the salty, earthy kransky. For those of you who do not know, kransky or Kranjska klobasa is a Slovenian sausage usually made from pork and seasoned with garlic, salt and pepper. This has a rich and meaty flavour and works really well with pasta.


And before we head off to the recipe, let me tell you of a little perk-me-up that I received during the past week. I got a mail from the US chapter of the website, saying that they would like to feature my blog on their website and also want to do a short interview for them. I was flabbergasted but happy too for this attention that my blog has received. So I did the interview, a very short one, and if interested, you can read it here.


Recipe Courtesy – Woman’s Day


• 500g penne
• 1 tablespoon olive oil
• 1 red capsicum – deseeded and sliced
• 1 onion – sliced
• 2 garlic cloves – crushed
• 1 red chilli – sliced finely
• 4 kransky (or other continental sausage) – thickly sliced
• Vine-ripened tomatoes – 4
• 50g baby spinach leaves
• 90g feta – crumbled
• Salt – to season
• Black pepper – to season


1. Cook pasta in a large saucepan of boiling salted water for 10-12 minutes.
2. In the meantime, heat oil in a large pan on medium. Sauté capsicum, onion, garlic and chilli for 4-5 minutes until softened.
3. Add sausage and cook, stirring, for 2-3 minutes until lightly browned. Add the tomatoes, and simmer for 5 minutes, stirring occasionally. Remove from heat and stir spinach through until it starts to wilt.
4. The pasta would have cooked by now, drain and add to the tomato-sausage mixture.
5. Toss well to combine; season with salt and pepper after tasting. Garnish with crumbled feta cheese.
6. Serve hot.




And if you are a pasta lover, then check out some of these awesome recipes.

Indian-style Sausage Curry and a tribute to my mom

Often people ask me the question, ‘who is your biggest inspiration to cook?’ And I have always answered blindly – my mom. The truth is that I have never really sat down and thought about it. But finally I did and the answers surprised me.

My biggest inspiration to cook comes from myself. My mom has never directly influenced me to cook, let alone get into the kitchen. She grew up as a tomboy and got into cooking only after marriage. And everything she has learnt since is self-taught. She never turned to her own mum for culinary advice nor did she have a mother-in-law in her new home. And so she believes that no one needs to be taught cooking – you learn it when you have to cook and if you have the passion for it.

Having said that, my talent for cooking comes from my mother. It is purely genetic and all who have sampled my mum’s cooking will completely agree to this. In fact, my entire creative gene comes from my mother. Like I already mentioned my mum is a completely self-taught woman, a hardworking, courageous woman who might not have gone to college but can easily hold a conversation with anyone on any subject. Her desire and quest for knowledge is infectious – the singular trait that she has always tried to instill in her daughters. She taught us to be strong, be confident, be proud of being a woman and never take ‘no’ for an answer.

And now when I have started a food blog, I know she secretly feels proud of it. She does not understand blogging and its technicalities but she is super proud that her daughter is doing something creative and letting the world see her talents. But I also hear and feel the twinge of regret in her voice that she has never been able to take her talent (which is so much more than what I have) to the world and achieve something of her own. And even though I know she will never read this blog post, I still want to tell her that all I know about cooking or understanding flavours come from you, albeit indirectly, for you have always paved the way for me, pushed boundaries and I will always be proud to say, ‘my cooking journey began as your little assistant.’

My mom hates posing for photographs and I have very few with her and this one is most precious of all….on my wedding day just before entering church. A priceless moment for me!


Hence today’s dish had to be something from my childhood. It is an Indian style sausage curry that my mum used to make often while we lived in the Middle East.

Frozen sausages were commonly available in those days but it was a totally foreign ingredient for my mum and she came up with this Indian style curry using sausages which goes amazingly well with hot phulkas. I have lost count of the number of people who has learnt this dish from her including her own daughters.

You can use any type of sausage that you want but it’s the skinless hot dogs that work best for this dish. If you are using flavoured ones, then remember that it adds to the flavour of the final dish so make sure that you pair the spices accordingly. Though we usually have this curry with Indian breads like phulkas/chappathis, I did try it out as a sandwich filling and the result was lip smacking.

So here’s the recipe for an Indian style sausage curry; classic Indian flavours of sweet, spicy and aromatic.


1. Skinless hot dogs/sausages – 8
2. Spanish onion – 3, finely sliced
3. Garlic – 2 cloves, crushed
4. Ginger – ½ inch, grated
5. Curry leaves – 1-2 sprigs
6. Ripe red tomato – 2 large, finely sliced
7. Turmeric powder – ½ tsp
8. Red chilli powder – 1 tsp
9. Coriander powder – 1 tsp
10. Cumin powder – ½ tsp
11. Salt – to season
12. Vegetable oil – to shallow fry sausages
13. Fresh coriander leaves – 3 tbsp, finely chopped


1. Slice the sausage into medium sized pieces (round pieces); heat 2-3 tbsp oil in a pan and lightly fry the sausages. Keep aside.
2. In the same pan, heat more vegetable oil (if necessary) and add the sliced onions. Saute for 5 minutes.
3. Add the ginger, garlic, curry leaves and sauté till the onions are light brown.
4. Once browned, add the spice powders and sauté for another minute on low heat.
5. Add the tomatoes and sauté till a mushy consistency is reached.
6. Add ½ cup water, bring to boil and season with salt. Remember that sausages have salt in it so add accordingly.
7. Add the sausages and cook on medium heat till done. Garnish with coriander leaves.

Indian style sausage curry -





Cajun Spiced Sausages

Sausages have always been a family favourite! We love it in all forms – grilled, fried, curried; you name it. During my childhood, the most common way I enjoyed these were as a sausage curry which we used to have with kubbuiz (Arabic bread) or chappathis (Indian flat bread). Or my mum used to shallow fry the sausages, cut into bite-sized pieces and then hand it over to me and my siblings with loads of tomato ketchup. And a fight always ensued as to who gets the last piece.

What I like best about sausages is the fact that these are so versatile and can be enjoyed in several different ways. Though my favourite remains the grilled hot dog, I try and experiment with the different types of sausages that I get here (the variety here overwhelms me each time) and come up with something new each time.

In today’s recipe, I have grilled the sausages and cut it up into bite sized pieces. The sausages were then tossed with Cajun seasoning, a bit of olive oil and chopped coriander leaves. Cajun spiced sausages make a great starter especially with a glass of wine.

Cajun sausages, a delicious party starter -



(I have used Don’s skinless footy franks for this recipe but you use any type of sausage you wish to)

1. 8 skinless sausages
2. 3 tbsp olive oil
3. 1 – 1 1/2 tbsp Cajun seasoning (available at most supermarkets)
4. 1 tbsp fresh coriander leaves; finely chopped
5. Salt; to season

Lemon wedges; to serve


• Grill the sausages on a barbecue or stove top grill (or shallow fry if you do not have a grill).
• Remove from heat and cut into small pieces and place in a bowl.
• Add Cajun seasoning, olive oil and fresh coriander leaves.
• Toss well, taste and add salt if necessary.
• Serve with lemon wedges.

Cajun sausages, a delicious party starter -

Spaghetti with Chicken Sausages in White Sauce

A comfort dish is what this one is….easy and simple to prepare especially if you stock up on white sauce. Just throw in some sausages, stir in the pasta and you have a filling delicious meal in no time.

When I started blogging, a big advice I received from many is that I need to connect with my followers through my writing and not just my recipes. But my problem is that I really don’t want to fill up the pages with my life but I would rather write about the dish or food in general. And I want to connect with all here through food and nothing else. But I am interested to know what you guys think – do you like what you see here or is there something I need to change big time? Love to hear your comments….


  1. 350 gms spaghetti
  2. 6 chicken sausages (skinless); sliced
  3. ½ red onion; finely chopped
  4. ½ bell pepper/capsicum; finely chopped
  5. ½ tsp dried Italian herbs
  6. 1 tsp red chilli flakes
  7. 2 tbsp olive oil
  8. Parmesan cheese; for garnish
  9. White sauce:
  • 2 tbsp white flour
  • 2 tbsp plain unsalted butter
  • 3-4 cups milk
  • ½ cup parmesan cheese; grated
  • ½ tsp dried Italian herbs
  • Salt, to season
  • Freshly ground black pepper, to season


  1. Cook the spaghetti as per packet instructions; drain and keep aside. Reserve 1 cup of the drained pasta water.
  2. To make the white sauce, melt butter in a large pot and add the flour. Mix well and cook on low heat to prepare the roux (this is essentially cooking for a minute or two to remove the raw taste of the flour). Add 1 cup milk and mix into the roux using a whisk. Continue cooking stirring constantly so that no lumps are formed. As the sauce begins to thicken, add another cup of milk and whisk well. Add the seasoning and cheese; continue to stir and when the sauce thickens again, add the third cup of milk. Whisk well and cook till the sauce attains a creamy consistency. Keep aside.
  3. In another pot, heat olive oil and add the onions and bell pepper; sauté for a minute till the onions are just softened and add the sliced sausages. Cook for 1-2 minutes till the sausages are lightly fried and then add the seasonings.
  4. Mix well and add the white sauce followed by the cooked spaghetti. Mix well to incorporate and if the sauce feels too thick, add some of the pasta water to loosen it up.
  5. Serve immediately with grated parmesan on top.

Spaghetti with chicken sausages and white sauce -





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