Mustard & Parsley Sausage Conchiglie

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This recipe was inspired by the humble home cook Nigel Slater, his recipes generally consist of homemade fast food making use of leftover ingredients and easy for anyone to pick up and get going.

I find myself using sausage meat for plenty of recipes because the meat has so much flavour and variety reducing time in the kitchen immediately as a good meat flavour has already been achived. Fast food can also be very good food and this recipe allows for errors as it’s all about how you prefer it, more or less cream for example.

To serve 4

Ingredients

4 tbsp high quality olive oil

2 medium white onions sliced

Hand full coarsely chopped italian flat leaf parsley

8 good quality sausages (of your preference)

1 heaped tbsp Dijon mustard

1 tbsp whole grain mustard

250ml single cream (less if you like)

350g Conchiglie pasta (you could substitute for another type such as penne the mix just works well with conchiglie)

Method:

1. Slice the onion, chop the parseley and squeeze all the sausage meat out of the skins. We chose to break all the sausage meat up into minced pork but if you prefer you could roll the meat into small meatballs.

2. Add oil into a pan and the onions and cook until soft. You want the onions to be sweet and caramelised so it’s best to put a lid on them and steam for about ten minutes.

3. Add in the sausage meat and cook for a few minutes until browning appears clear they are cooked. Whilst the sausages are cooking start the pasta in a separate pan.

4. Now add the chopped parsley to the sausage pan and add in your mustard, give that a good stir.

5. Drain the pasta, and add it to the pan with the pot of cream and stir well the cream will heat through within the residual pasta heat.

6. Plate up, garnish with a sprinkling of parsley if desired and enjoy!

image Bon Apetit!

 

 

 

 

 

 

 

 

 

 

 

 

About the author

JimiStardom

My name is James welcome to my blog. I am a 23 year old self taught kitchen loiterer where i am most happiest. I was diagnosed with terminal HCC Liver Cancer October 2012 since then i have found much more time to experiment in the kitchen and develop my knowledge. Making cookery my number one release and hobby. On a lighter note, I have been in love with food since when I couldn't possibly remember, the story of me in my youth asking Father Christmas for cucumber sandwiches doesn't surprise anyone in the slightest. I enjoy cooking, eating out, entertaining, putting smiles on peoples faces when they take their first mouthful of my dish/force feeding them and talking about food, generally basing life around the next meal. I tend to get on tremendously well immediately with anyone who has a passion for food and life in general. In my blog i will add new tried and tested restaurants, recipes and much more. Aimed at anyone even if they have hardly ever picked up a skillet. I believe great things can be achieved using minimal ingredients, hence why my favourite food to cook and eat is Italian. Hoping to meet other food enthusiast bloggers and share my recipes with fellow foodies. Every little helps when it comes to cooking and choosing between a vast amount of eateries. Let's avoid the mediocre ones and promote the unpretentious hidden gems where the true greatness lies. I hope you find this page useful and any feedback would be fantastic. Enjoy! And of course, Bon Apetit!

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