Salamis on sausages.

Thes fine Italian meats are packed with flavor.

On a little goes a long way, and nobody knows that better than Deli maestro Antonio Saccomanni, born in Italy, and e wanna change it for nothing.

E fact.

He's been selling delicious cured meats in the heart of London SoHo for more than 35 years.

This is the best prosciutto.

They come from Italy.

This is curing apartment because his Parma ham divine people love it is one thing.

The fact is good because you make the meat sweet.

They should be cut things like this.

There's more flavor.

You can eat with melon with fix with pairs with everything.

Any sweet fruit is good.

Mhm.

It's wonderful.

You really enjoy.

When you start eating, you can stop.

Wonderful.

This is called Bra's.

Allah is a hair cured beef come from North Italy.

Vault.

Alina is so different from book, there's no fat at all.

There's bean no farther.

Otherwise it takes Gracie is good when it is very dry and you slice it thinner.

You just eat it like that, or you can put a bit of rocket shave some Parmesan on top.

Now you have it.

Bit of lemon, if you like.

Olive oil is delicious.

This is called Folino.

For me is the best salami.

Take the name of a little place near Parma, and there's his country's Islamic.

Very nice is one of my favorite because it's not too spicy, just meat flavor, just sort of pepper.

I love it.

I can't resist mhm when I take some meat home, I don't need nothing else, especially evening.

Just meet with melon or figs or whatever.

A few slices of bread, a couple of glasses of wine.

That's my meal.

You don't need nothing nursing.

U R P Mm hmm.

Antonio's right.

Incredible Italian hams and salamis are fantastic and simple salads, sandwiches or even eaten by themselves, and you don't need much to make an impression.

There's an amazing selection of delicious meats from around the world that are great to use in the kitchen.

Another simple, meaty staple that's perfect for Quick, Easy suffers with a difference are the exotic regional specialty sausages that have such distinctive taste on our a million miles from the great British banger.

Here are four of my favorites that are definitely worth your money to eat.

So from Spain, thes have an incredibly deep red color, are full of smoky spice paprika on our grateful stuffing stews on pls mur gaze from North Africa.

Made from beef or mutton.

These cook super fast because of the long and thin shape and could be used in tag jeans or served with couscous.

Fennel sausages for Italy made from pork and packed with sweet entity flavor of fennel seeds.

Thes air perfect with pastor or as a topping on a pizza.

Finally, jerk sausages from Jamaica full of blow your head off.

Scotch bonnet Chillies thes are super spicy and great in tangy casseroles or simply sauteed with onions and garlic.

Be adventurous with your sausages.

Learn about the different flavors, and you'll soon be used them to add extra flavor with ease.

So spend your money wisely, and you can have amazing midweek meals that don't cost the earth.

My next I speak is all about great flavors.

On it is a cheap and easy to make.

A zit is delicious.

Spicy sausage, rice, Whatever you're cooking, the secret of making great food is toe.

Ensure you lock in every last ounce off flavor in that pan on this spicy sausage.

Rice does exactly that.

Take the spicy sausages and pissed that skin because I want all that delicious spicy sausage meat out of its casing.

You get mawr flavor from the sausage when you take them out, the casing sausage is ready.

Turn on the gas bread onion less acidic than a big white Spanish onion.

A lot more flavor, some okay, okay tablespoon of olive oil a tablespoon only because on all that fat coming out the sausages to sort of really help flavor the onions.

Onions in on the onions going first because you could never rush cooking and onion.

It's really important to sort of give them 5 to 6 minutes in the pan so you can really start to caramelize them.

The mouth of my pepper slice around wasting nothing.

I want to see that sort of little core those pips in the center.

No find ice pepper.

The right is gonna be cooking for 20 minutes, so I want the veg to sort of have texture after it's cooked peppers in.

But a garlic, too.

Nice clothes just slap down off of the shelf garlic in.

Now we'll turn up the gas.

Get the pan nice and hot, because the minute that goes in, everything cools down and you'll end up boiling in the peppers and the onions and the garlic so heat up to maximum.

Just make a well in the center in now, start stirring quickly.

This is where you get so much mawr bang for your buck out of sausages because the skins off on the rial flavor of that spicy Italian sausage is gonna come through.

What's great about this recipe is that you can use any type of sausage to get the flavor and the heat you want.

I've gone for the spicy Italian, but it's just a good with murder, gays or street.

So a teaspoon Africa in give that really nice, smoky flavor.

Bryson.

We're gonna sort of basically sear the rice we call it in the kitchen, blasting the rice where we sort of sort of the rice for 30 seconds.

It takes on all that flavor next white wine, so the wine sort of glaze is a panel washes away that flavor from the bottom of the pan into the rice stock in bringing up to the boil.

Turn it down and let it simmer.

Mhm.

Double stop to rice.

Turn that gas down, and yet it simmer 12 to 15 minutes.

Just give it occasional stir.

Keep in Ireland.

Now get ready to finish it.

Slice spring onions, diced sweet, juicy tomatoes on roughly.

Chop earthy flat leaf parsley.

Spring is in, tomatoes in, off with the gas.

Really important.

Otherwise it becomes overcooked.

Flat leaf parsley in but look but the volume in that pan.

Now that it is an amazing way to take spicy Italian sausage is a completely different level.

Beautiful.

Okay, pork and prawn balls in aromatic growth.

Yeah, for the pork and porn balls in a bowl at pork.

Mince, then had finally chopped prawns.

Dice ginger on chopped chives.

Season and on.

Roll into ping pong sized balls for the broth.

Fresh stock on that star niece Oyster sauce Soy sauce on sliced ginger.

Gently simmer.

Fry the pork and prawn balls in the pennant or golden thin transfer to the bubbling broth.

Have handfuls of spinach, then served, topped with finely sliced spring onions, A gorgeous, healthy dish that uses great value ingredients with amazing results.

Pork and prawn balls in aromatic broth ready to eat in under 20 minutes.