The humble sausage. Not the one with the very low meat content and tons of rusk and unmentionables, but a substantial and meat filled variety. It is part of the staple of many a European dinner table.
Andrew: Here we have used a really good pork sausage and red pepper to provide a robust and filling supper for a family. High meat content sausages hold their shape better here.
Dawn: Remember sausages were really developed as a way of making the meat go as far as it could. An excellent dish for economy. Also many sausages come already flavoured and make a wonderful variation on this dish.
1 small red onion, finely chopped
1 clove of garlic, finely sliced
1 tsp chilli flakes
6 thick sausages
1 red pepper, deseeded and cubed
Olive oil for frying
Salt and pepper for seasoning
400g pappardelle pasta
- In a frying pan, heat a little oil and fry the sausages for 10 minutes, turning frequently until well browned.
- Using a fork and kitchen scissors, cut the sausages into 2cm lengths and allow to continue cooking, so the cut ends take on the same colour.
- Add the onion to the pan at this stage and fry gently for five minutes until it starts to soften and turn translucent.
- Add the garlic and chilli and cook for a further 30 seconds. Then the peppers go on and can be cooked until they soften too.
- A splash of wine here, or even vodka, makes for a great flavour.
- Meanwhile put a pan of salted water on to boil and cook the pappardelle according to instructions.
- When the pasta is cooked, stir into the sausage mix,then serve in a large bowl so everyone can help themselves.
Andrew: This was very filling on a chilly late winter evening.
Dawn: I like the vodka twist. The alcohol of course evaporates, but the flavour remains.
Andrew: Which reminds me! Coq au vin?
Dawn: We had better cook that soon hadn’t we?
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