
I know that sausage isn't generally thought of as being a light option, but when the BBQ comes to mind sausages do become a summer and therefore a not so heavy option.
A world of sausages is opening up to us in Wellington at the moment. We do have a strong British heritage, so why haven't our sausages been better until now? I have friends who make their own sausages, ordering the casings from the butcher and using their Kenwood Chef
This evening I made pasta with pork and fennel sausage like this :
Fry some chopped garlic and dried chilli in olive oil until soft. Add the sausage meat that has been squeezed out of the skins of some flavourful sausages (I used about 8 Italian style pork and fennel) and fry until golden. Add a can (400g) of chopped Italian tomatoes. Simmer while you cook the pasta. I used 500g of rotelle, which is the early-settler-wagon-wheel style. Drain the pasta, pouring a wee bit of the cooking water into the sausage-tomato sauce. Season the sauce with salt and pepper, adding a bit of cream and some chopped parsley. Stir the drained pasta through the sauce and serve in large bowls with parmesan on top.
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