Tag Archives: sausages

Potato Halloumi Pancakes

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I’ve always enjoyed making savory vegetable pancakes. Thankfully my husband enjoys eating them, often right off the plate as I cook them.

My typical potato pancakes involve LOTS of potatoes, and very little flour. These are not pancakes with a little bit of potato. These are raw, grated potatoes with just enough flour to hold them together.

The other day I was shopping out-of-town and I happened upon goat Halloumi. So I had the idea to grate the Halloumi along with potatoes and make potato pancakes. I figured the Halloumi wouldn’t melt easily so the pancakes would have that lovely salty cheese flavor, but without the mess.

Here’s what I did.

Potato Halloumi Pancakes

2 eggs
1/2 cup milk or milk substitute
3 medium-sized white potatoes, scrubbed
6 ounces goat Halloumi
3 shallots, finely chopped
1/3 cup loosely packed chopped parsley
1 teaspoon black pepper
Flour, white or whole-wheat, about 3/4 cup
Butter, for frying

First place the eggs and milk in a large bowl. Whisk them together and set aside.


Grate the potatoes and add to the egg-milk mixture.


Grate the Halloumi and add to the potatoes.

Add the shallots, parsley, and black pepper, and stir well.

Add just enough flour to bind the ingredients. You are not making a dough, although it will not feel like traditional pancake batter either. Mostly it should not be runny.


Heat a large skillet or flat griddle over medium-high heat. Add a couple tabs of butter and let it melt. A little browning is good also.

Add a blob of the pancake batter to the skillet and spread it out slightly. It won’t be thin, but it can’t be too thick either. Continue with however many pancakes will cook in your skillet.

After about a minute or two, turn over the pancakes, and reduce the heat. This will allow the pancakes to brown on the other side as well, but also allow time to cook through. The total cooking time is about 6-7 minutes.

You must be patient; the potatoes can’t be served raw.

Continue cooking in batches.

Because I don’t require meat at a meal, I served the pancakes with a simple cherry tomato salad.

But of course, these would be fabulous with sausages!

The experiment with using Halloumi worked well. The slight melting of the cheese in the skillet was not problematic, and as a result it didn’t burn, which was my hope.

You could definitely taste the goatiness!

Potato pancakes like this are definitely best crispy on the outside, just out of the skillet. But it’s also fun to cook a big batch like this and reheat as needed.

This recipe makes about 14 – 3 1/2″ pancakes

Chicken and Sausage

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When I read cookbooks, I am not turned off by long lists of ingredients. Nor do I look for the words “quick” or “easy” in the recipe names. I never have, even though I probably should have taken quick and easy more seriously when I was cooking for our growing family and busy as the dickens. I just prefer real recipes with real ingredients, whether simple or more involved.

I own all of Nigella Lawson’s cookbooks and love all of them. I love a lot of things about her. She’s hysterically funny, an impressie writer, she embraces her love of food and eating, and she doesn’t bother with super fiddly recipes (translation from British – fussy/sophisticated).

Even her cakes are often rustic, mis-shapen layers of chocolate goodness. You don’t make them for fair judging, you make them because they’re fabulous.

So once I came across a Nigella recipe for chicken and sausages that were roasted simply with Dijon mustard and oil. In the old days I might have turned up my nose at such a recipe, especially if it was called “Quick and Easy Chicken and Sausage.” But fortunately I didn’t. It is just a good recipe that happens to take little time, and the results are wonderful. And I’ve made this dish more than once, which is a rarity in my kitchen.

It came from the cookbook, “Feast” which might be my favorite of Ms. Lawson’s – aside from “Nigella Christmas.” Doesn’t she just look like she could be my best friend?!! I mean, that’s what I look like in the kitchen when I’m kneading bread!
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Nigella’s original recipe For chicken and sausage has a few more ingredients, but this is how I’ve adapted her recipe.
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Dijon-Roasted Chicken and Sausage

1/3 cup olive oil
2 tablespoon Dijon mustard
2 chicken breasts
5-6 Italian sausages
Small red potatoes, scrubbed
1 large purple onion, cut into wedges
Coarsely ground black pepper
Chopped rosemary

Preheat the oven to 400 degrees, or 375 degrees if you have a roast setting.

Combine the olive oil and mustard in a decent-sized roasting pan. Whisk until smooth.


Slice the chicken breasts in half horizontally, creating uniform pieces. Place the breasts in the pan, coating them with the mustardy oil. Then add the sausages to the pan, rolling them around to get coated.
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Sprinkle the potatoes around the meat; halve them if they’re too large. Then add the wedges of onion around the meat.

Season well with coarse black pepper, if desired. Then add some sprigs of rosemary, or chopped rosemary.


I am in love with my Mauviel roasting pan, which has endured a lot of oven use over the years.

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Roast for approximately 30-35 minutes, turning the chicken pieces and sausages half way through.
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Serve immediately.

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This dish is wonderful with steamed green beans.
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As you can see, this dish is definitely quick and easy, but that doesn’t mean it isn’t good!
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Thank you Nigella!

Charmoula

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Arabic in origin, Charmoula is a wonderful and flavorful condiment for meat or vegetables. It’s slightly similar to Chimichurri, in that it combines garlic with parsley and cilantro. But that’s where the similarity ends.

I’ve never seen charmoula in a jar, but I’m sure it doesn’t taste as good as home-made in any case. This recipe takes minutes to make, so there’s really no excuse to try the real stuff.

There are probably many different recipes for charmoula, but this is the one I’ve seen the most, with cumin, garlic, cilantro and parsley as the major players.

I’ve used charmoula with my home-made Italian sausages, pictured above, with beef and with chicken; I’ve yet to try it with lamb, but I’m sure it would be equally delicious. Maybe next time.

Charmoula

1 tablespoon cumin seeds, I used black cumin seeds
1-2 cloves garlic cloves, peeled, coarsely chopped
2 teaspoons lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cayenne, or to taste
1 cup chopped cilantro, fairly well packed
1/2 cup chopped parsley, fairly well packed
2/3 cup olive oil

Toast the cumin seeds in a skillet. Or use your handy dandy seed toaster!
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To prevent losing the seeds when they begin popping as they toast, use a platter screen over your skillet.
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Place the toasted seeds in a small mortar and grind them up a little.
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Then add the garlic and grind until you’ve formed a paste.

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Place this paste in a medium-sized bowl. Add the lemon juice, paprika, salt, and cayenne. Then add the chopped cilantro and parsley.

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Stir well, then add the olive oil. If you prefer a thicker paste, don’t add as much olive oil; you can always add more later.

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To use the charmoula, I decided to take advantage of some Italian sausages I’d just made.
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I cooked the sausages first and then poured the cumin-flavored freshness over the top.

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Now that I think of it, charmoula would also be good over grilled haloumi and vegetables!!! Something else to try!

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Sausage Making

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To be honest, I’ve only made real sausages from scratch one time before. They came out so fabulously that I’ve been wanting to recreate them for years. I don’t know what stopped me, or at least, made me procrastinate. Somehow in the back of my mind I must have thought it was so taxing, that I dreaded the thought of doing it again. Sort of like childbirth.

But alas, I did it again, and I don’t know what all my fuss was about. It’s truly easy to make sausages. It does take a little time. But with proper footwear and favorite music on the IPOD, it makes for a fun afternoon. And what you get for all of your hard work? Sausages! Delicious, flavorful sausages with no preservatives or any of that other terrible stuff that’s probably in store-bought sausages.

The first thing you need is an electric meat grinder. Mine looks very much like this although it is an ancient model.
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A meat grinder is a very useful tool in the kitchen, especially if you like making terrines. I’ve also ground up brisket meat for fresh hamburgers, which has a perfect fat-to-meat ratio. Really, if you have any desire to cook with ground meat, like make meatballs, for example, it’s just so straight forward to use the meat grinder and grind up your own meat. That way, you can mix it up – chicken, and pork, for example. And this way, you’re not paying someone else to do the grinding for you.

The machine is quite noisy, which is my only complaint.

The meat grinder comes with two different sized attachments for making sausages.
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It had been so long since I’d made sausages that I almost didn’t find them in my kitchen… but I did. Phew!

For the sausage today I’m using a popular book as a reference for an Italian sausage recipe – Charcuterie, by Michael Ruhlman.

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For my first sausage-making experience I used a book called Home Sausage Making, but I think the book is trapped in the bookshelf behind our live Christmas tree. It’s been too cold to plant the thing outside, but hopefully it will be gone soon and I can reclaim some of my cookbooks!

note: The Christmas tree is gone. This post was written in the early part of January!

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The book is a very good primer on how to make sausages, including all of the necessary ingredients, the casings, storing, cooking, and so forth. I highly recommend it if you want to make sausage for the very first time.

Home-Made Italian Sausage
adapted from Charcuterie

1 – 7 pound pork shoulder, cut up, bone removed
3 tablespoons salt
2 tablespoons sugar
2 tablespoons fennel seeds, toasted
1 tablespoons coriander seeds, toasted
3 tablespoons Hungarian paprika
1/2 teaspoon ground cayenne pepper
3 tablespoons dried oregano
3 tablespoons dried sweet basil
2 tablespoons crushed red pepper flakes
1 teaspoon ground black pepper

3/4 cup chilled water
1/4 cup chilled red wine vinegar

To begin, grind all of the meat, about 5 pounds, plus any fat attached, using the largest holed grinder plate.
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Place all of the seasoning ingredients in a large bowl, then give them a stir.
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Then add them to the ground pork.
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Using gloved hands, if desired, stir the pork together well, mixing in the spices and herbs until they’re evenly distributed. Then add the chilled water and vinegar and mix well. Set aside the ground sausage mixture.
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The next step is to prepare the casings.
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I’ve owned this container of casings since the last time I made sausages, which is maybe 8 or 9 years back. They keep well refrigerated, but before you use them they need to be rinsed well because of the brine in which they’re stored.
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Place a good handful of the casings in a large bowl. You probably have pulled out too many lengths, like I did, but they’re just no way to judge. Better to have too many than not enough and have to do over this step.

Once the casings are in the bowl, give them many rinses of cold water.

One note: they stink. I think it’s mostly because we’re dealing with intestinal linings here. The smell is expectedly not pleasant. It does, however, get more pleasant after they’re rinsed. So don’t be discouraged.

Then, it’s important to open up the casings and rinse out the insides as well. I couldn’t get a photo, with only two hands, but you can see the casing that I’ve filled with water in the bowl. Repeat as many times as you find casing lengths to make sure they’re all rinsed out.

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So now you have your sausage meat ready to go, as well as the casings. Clean up the meat grinder and the work area. All you need to do is install the medium-holed grinder blade and the sausage attachment to the meat grinder. For the Italian sausages, I’m using the sausage filler with a 3/4″ opening.

Then grab a length of casing (you can shorten them as you like) and place it on the sausage filler attachment. Yes, we all know what this looks like.

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Tie an end at the casing, just like you would a balloon.
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Then turn on the loud machine and begin adding the sausage. Fortunately, it’s pretty easy to control the speed of the sausage coming through the machine, so one person can do this job easily. Allow the casing to fill with the sausage, but not overfill, for fear of the casing splitting open. This has actually never happened to me; they seem pretty sturdy.

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Allow the sausage to fill the casing, and when they’re about the right length, give the sausage a twist, and repeat. Today my sausages were turning out a bit on the squatty side, but it really doesn’t matter. It does help that they’re even-sized for cooking purposes, but that takes a bit more practice I’m afraid. I shouldn’t wait another 8 years to make sausage again!

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When you’re done with a length of casing, add a new casing, and make more sausages.
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Continue with the remaining sausage meat.
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I placed my lengths of sausage in a pan with a little oil drizzled on the bottom. I plan on saving half of the batch to use immediately, and freezing the second half.
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For any of you interested, we enjoyed the Italian sausages as is, once served with lentils, another time served alongside pasta with pesto.

For lunch one day I cooked up some black barley, added some cabbage, peas, chickpeas, and celery, tossed everything with olive oil and lemon juice, added sliced Italian sausage that was left over, and enjoyed a fabulous meal, shown in the photos.

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note: Fat is typically added to sausages when you make them from scratch. I can’t bring myself to do this. The original Michael Ruhlman recipe included fat, but I ignored it. However, what it does mean is that you absolutely cannot overcook the sausages or they will be dry. The fattiness keeps them nice and moist. And honesty, the fattier, the better. But for me, making them at home, I just can’t bring myself to add fat. To cook the sausages, I used a decent amount of oil in a skillet, browned them, lowered the heat, put on a lid, and cooked them through for about 5 minutes. And they were done. And moist. Alternatively, add fat to the pork, and no matter what you do to the little buggers, they will remain moist.