Kokova Magazine

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

Procedure

• 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

Procedure

• Heat the oil in a pan over a medium heat and cook the Pork Feta & Sun-dried 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

Procedure

• 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

Procedure

• 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.