8 Apr 2013

Olive Hill Farm Sausages


Make a Mediterranean feast with new Olive Hill Farm Sausages


 Tuck into the fresh, vibrant taste of the Mediterranean with four mouth-watering recipes using the revolutionary new range of sausages from Olive Hill Farm which contain at least 30% less saturated fat than other premium pork sausages due to a unique, award winning process which replaces the saturated fat with the finest extra virgin olive oil.

With the Olive Hill Farm range you can give a new lease of life to the British banger and add some delicious Mediterranean flair to your summer entertaining menu. Try serving the incredibly moreish Olive Hill Farm Pork & Chorizo Sausage Tapas with crusty bread and olives. This tasty dish uses Olive Hill Farm Pork & Chorizo sausages which were recently awarded the Overall Champion title in the 2012 Sausage of the Year Awards*. Also with the great taste of the Med and ideal for serving for an al fresco family supper is Olive Hill Farm Greek Style Pork, Feta & Sundried Tomato Sausage and Noodle Salad which has a fresh, zingy taste and uses Olive Hill Farm Pork, Feta & Sundried Tomato Sausages. The Olive Hill Farm range also includes a classic Pork Sausage which can be used to make the hearty and warming Olive Hill Farm Pork Sausage and Butter Bean Ragout or Fusilli with Olive Hill Farm Pork Sausages and Smoked Paprika which has a great smoky flavour and can be enjoyed both hot and cold.

All three Olive Hill Farm Sausages are available from Ocado and retail for £2.99. The Olive Hill Farm Pork Sausage and Olive Hill Farm Pork & Chorizo Sausage will also be stocked in selected Asda stores from 8 April.

Olive Hill Farm Sausages, from Scan Foods UK, are made using Red Tractor approved, fresh lean British pork shoulder. The revolutionary production process, owned and patented by Greek company Creta Farms, reduces the saturated fat content by at least 30% but retains the great taste and juicy texture that is lost in some ‘lower fat’ sausages on the market. What’s more, because they contain less saturated fat and water, these sausages don’t shrink during the cooking process – amazingly they retain more than 96% of their original weight. 

Try these recipes to cook up a delicious Mediterranean feast:
  
Olive Hill Farm Pork & Chorizo Sausage Tapas
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
4 tbsp olive oil
8 Olive Hill Farm Pork and Chorizo Sausages
2 shallots, diced
1 garlic clove, diced
2 bay leaves
300g red wine

Method
Heat 2 tbsp of olive oil in a pan over a medium heat, add the Pork and Chorizo Sausages to the pan and fry until they are cooked and coloured evenly. Remove from pan, allow them to cool and cut into 4 pieces
Heat the remaining olive oil in a pan and add the shallots and garlic and cook for 2 minutes.
Add the cooked pork and chorizo sausage, add the red wine and bay leaves and reduce wine down to a glaze. Remove from the pan and allow to cool.
Serve in a tapas dish with crusty bread.

Olive Hill Farm Greek Style Pork, Feta & Sundried Tomato Sausage and Noodle Salad
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves 4

Ingredients
25ml oil
500g Olive Hill Farm Pork, Feta & Sundried Tomato Sausages
Soya and oregano vinaigrette
75 ml soy sauce
2tbsp olive oil
1tbsp cider vinegar
1tsp oregano, dried

Noodle salad
250g noodles, cooked
100g cherry tomatoes, halved
1 small red onion, diced
150g cucumber, diced
2tbsp chopped parsley
1 red pepper, diced
75g feta cheese, crumbled

Method
Heat the oil in a pan over a medium heat and cook the Pork Feta & Sundried Tomato Sausages until juices run clear. Remove from pan and allow to cool.
For the Vinaigrette:
Place the soy sauce, olive oil, cider vinegar and oregano in a bowl and mix together to form vinaigrette. Then reserve.
Noodle salad:
Slice the cooked sausages and place in a bowl with the noodles, cherry tomatoes, red onions, cucumber, parsley, red pepper and feta cheese.
Add the vinaigrette to the bowl and mix together. Store in the fridge until required. Serve.

Olive Hill Farm Pork Sausage and Butter Bean Ragout
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 4

Ingredients
60ml oil
1 onion, peeled and sliced
150g diced fresh tomatoes
200g sliced mushroom
1 clove garlic, chopped
1tsp paprika
1tsp thyme, dried,
1tsp oregano, dried
1tsp rosemary, dried
1tsp sage
750g Olive Hill Farm Pork Sausages
50g seasoned flour
400ml prepared chicken stock
400g butter beans

Method
Heat half of the oil in a pan and add the onion, tomatoes, mushrooms, garlic, paprika, thyme, oregano, rosemary and sage cook until they have softened, remove from pan and reserve.
Pass the pork sausages through the seasoned flour.
Heat the remaining oil in the pan, add the sausages and cook until brown.
Add the reserved vegetables, butterbeans, pour over the chicken stock and bring to the boil, returned to a simmer for 20 minutes. Once sauce has thickened remove from heat and serve.

Fusilli with Olive Hill Farm Pork Sausages and Smoked Paprika
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
25ml olive oil       
720g Olive Hill Farm Pork Sausages
1 onion, peeled and sliced
½ tsp chilli, diced and seeded
200g diced green pepper
400g pomodora sauce
1 tsp smoked paprika
2tsp dried oregano
300g fusilli pasta, cooked
Salt and black pepper to taste

Method
Heat the oil in a pan and brown the pork sausages evenly, remove from pan, slice and allow to rest until needed.
Add the onions to the pan and cook until translucent. Add the diced chilli, diced green pepper, pomodora sauce, smoked paprika and dried oregano, bring to the boil and simmer for 10 minutes.
Add the sausages and cook in a medium over for 10 minutes.
Add the cooked pasta and bring to the boil and return to the simmer for 2 minutes.
Remove from the heat and serve.
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