for family meals :
with Chicken Livers and Sausage
recipes comes from a web site called Sausage Fans -
Sausage Fans you will find details of some of the finest
sausage shops in the whole of England and a collection
of the best sausage recipes available anywhere, and
best of all they are free for your enjoyment. There
is a resources link on the site which will enable you
to find a diverse range of sausage related resources,
including cooking tips and health advice.
Sausages are quite simply one of the most versatile
foods. After a recent program on BBC2 it became clear
that finding good quality sausages was not always easy.
The site began from a small mailing list which, as the
numbers swelled, caused the site to be set up in order
to share recipes, cooking tips, and details of where
the best sausages are to be had.
visit the web site <click
recipe is different from most lasagna recipes. The use
of breadcrumbs in the stuffing may seem odd. Try it.
If, after doing, so the results are not to your liking
leave them out. It will still be delicious".
medium Onion - red
1 medium Onion - yellow
4 cloves Garlic - chopped
4 large Sage leaves - chopped
1 1/2 tsp Rosemary leaves - chopped very fine
5 links Sausages - Turkey (Pork sausage may also be
1 lb Chicken livers - cut into large pieces
1 cup Wine - white
1 1/2 lbs Tomatoes - fresh , peeled and chopped (1
x 28 oz can may be substituted - chop)
2 tbsp Tomato paste
1/4 lb Fontina cheese, slice thinly and cut into small
1/4 lb Montrachet or other goat cheese (ricotta may
be used in a pinch)
1 Cup Milk
2 cups Bread Crumbs
1/4 cup Olive oil - Extra Virgin
1 1/2 lbs Lasagna noodles
4 tbsp Parsley - fresh and chopped
a large pot of water into which 2 tablespoons of olive
oil has been added. Once the water is boiling, add
1/4 cup salt. Add the lasagna noodles. Cook for 6
and place into a mixing bowl containing water, ice
and 1/4 cup olive oil. This will keep the noodles
from sticking together, and will also make them easier
to work with later when assembling the lasagna.
and chop the onions and the garlic. Place in a large
enough pot to hold all the ingredients for the stuffing
(everything but the lasagna).
Add 1/4 cup of olive oil, three or four fresh sage
leaves and the chopped fresh rosemary. (If fresh herbs
are not available use 1 teaspoon of dry sage leaves
and 2 teaspoons of dried rosemary.
Sauté the onions, garlic and herbs for 5 minutes.
the sausages and cook for 10 - 12 minutes.
the heat and remove the sausages.
the sausages into 1/2 inch rounds, and put them back
into the pot.
the chicken livers. Cook over moderate heat for 5
- 6 minutes.
the wine and cook for 5 more minutes on high.
the tomatoes, reduce the heat and simmer for 20 minutes.
Meanwhile place the Fontina and goat cheeses in a
mixing bowl, add one cup milk and mix thoroughly,
making sure to break up the cheeses as much as possible.
salt and pepper to taste to the cheese mixture.
the lasagna noodles, and pat dry.
the hot stuffing mixture into a mixing bowl, and add
cheese mixture. Mix rapidly so as to melt the cheeses.
the bread crumbs, and three tablespoons chopped parsley.
Mix thoroughly. Check the seasonings. Add salt and
pepper to taste.
the mixture stand for 10 minutes while the breadcrumbs
absorb some of the liquid. If too stiff, add a bit
of milk or olive oil, and mix.
oil the bottom of an ovenproof baking dish and place
a layer of noodles on the bottom, overlapping the
edges a bit. Add a second layer in the opposite direction,
but placed so that some of the noodles are in the
dish, and the remaining length is hanging out (These
will later be loosely folded over to cover the stuffing).
stuffing over the first layer of noodles. Sprinkle
a small amount of olive oil in the mix, and then fold
over the noodles to cover the stuffing (Note: as the
noodles are folded, do not make a tight fit of it.
Let some of the noodle loop above the layer as it
is being folded over. This is easier to do than to
describe!). Add noodles as necessary to cover all
a second layer of stuffing, and then a last layer
of lasagna noodles. Leave the edges loose. Cut into
the noodles above the dish with a scissors so that
some are turned up, and some to the side.
a bit of the leftover sauce on top, sprinkle with
breadcrumbs, salt and pepper, parsley and drizzle
oil sparingly over the top.
for one hour at 350°
after letting the Lasagna rest for 5 - 10 minutes.