How to cook products from
IRVING FARM FRESH MEATS
your first choice for quality, fresh food
Phone/Fax: (780) 672 2787 Cell: (780) 266-6651
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Cooking suggestions and Recipes for Irving
Farm Fresh Meats products* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
"Old English" Recipe Sausages: Place the unpricked sausages on a wire rack in a grill pan and cook under medium heat for 15 - 20 minutes. Turn once or twice during cooking to brown all over and ensure they are cooked through. Serve hot with mashed potatoes, gravy and green vegetables or carrots to experience the real English 'bangers & mash'. They may also be used in a casserole, barbecued, eaten hot or cold in a bun, or cold with salad. However you eat them, Irving Farm Fresh sausages are quite delicious!
General Rules for Cooking Fresh Sausage:
1. Cook sausage slowly.
2. Never prick a sausage (you let all the juices escape!).
3. Prior to cooking cut the links cleanly with a sharp knife.
4. Cook until the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit.
Baking: Place in a roasting tin in a medium oven for 35 - 45 mins, basting a few times to prevent drying out.
Frying: Fry in a heavy pan on a low heat for about 20 minutes, turning 3 - 4 times.
Grilling: Grill for 15 - 20 minutes on a medium setting, turning occasionally.
Poaching: Poach in simmering water for 10 minutes, and then brown on a griddle or frying pan.
Alternatively poach in stock or gravy in a casserole or stew.
BBQ: BBQ on a low heat for about 20 minutes, turning occasionally.
RECIPES
Many of you have requested that we publish the recipes that were printed in the Edmonton Journal on 30th April 2008.
Sausages Braised in Red Wine
This recipe was made with Pork and Leek Sausages, although any well seasoned sausage will work well, and wild game sausage is great.
It is delicious served with a heap of creamy mashed potatoes, and some vegetables of your choice!
1 lb sausages
8 oz diced bacon / pancetta
1 large garlic clove, peeled
8 oz shallots, peeled
10 fl oz red wine
1 tsp fresh thyme
2 bay leaves
8 oz fresh mushrooms
2 tblsp cranberry or redcurrant jelly
Brown the sausages and remove them from the pan. Brown the diced bacon, garlic and shallots. Return the sausages to the pan and add the red wine, thyme and bay leaves. Season lightly and bring to a gentle simmer, lid on, and cook for 30 minutes. Add mushrooms, and cook for a further 20 minutes with the lid off. Thicken to taste with a little flour dissolved in cold water. Season to taste with a little dry mustard powder. Stir in cranberry jelly and serve.
Sausages on the Grill
8 Garlic & Rosemary Sausages
1 cup beer
4 baguettes, sliced lengthwise
2 large onions, sliced
1 sweet red pepper, sliced
Dijon mustard
Poach sausages in beer for about 20 minutes. Turn off heat and let cool in their own liquid. Meanwhile fry peppers and onions. To serve put sausages on the barbecue until just plump and sputtering. Serve in a crusty roll with fried onions and peppers. Add mustard if you wish.
Mixed Brunch, Alberta Style
6 Maple Sausages
6 slices Drycure English Back Bacon
6 Cumberland Sausages
12 thick apple rings, unpeeled
12 buttermilk biscuits, OR 12 slices french toast
Whipped Marmalade Butter
Maple Syrup
Cook sausages and bacon on a large flat electric grill. Keep warm while making a batch of French Toast or Buttermilk biscuits. Fry the apple slices on the grill, sprinkling with brown sugar as you turn them. Serve together wih maple syrup and whipped marmalade butter.
Whipped Marmalade Butter
Half Cup bitter orange marmalade
grated zest of 1 small orange
Half Cup softened butter
Using an electric beater, whip marmalade, orange zest and butter until fluffy. Pile into a bowl and refrigerate until needed.
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