Sausages. They’re great aren’t they? If you normally make toad in the hole, one-pots or the classic bangers and mash, then here’s another way to put them to good use.
As with a lot of my recipes at the moment it’s one which is very quick to make, but doesn’t skimp on flavour. As long as you don’t skimp on buying quality sausages that is. So, give this a go and feel free to experiment with your own ingredients!
Serves 2
- 2 servings of your favourite pasta (Rotini is good)
- 4 sausages (your favourite type)
- 1 small/medium onion, sliced
- 2 garlic cloves, crushed and chopped
- 2 fresh tomatoes, chopped
- 2 tsp wholegrain mustard
- 4 tbsp double cream
- 2 tbsp white wine
- salt and pepper
Start your pasta cooking.
Place a frying or saucepan on a medium heat. Add a little olive oil and fry the sausages until they’re starting to brown.
Leave the sausages in the pan and add the onions and garlic. When the onions begin to brown remove the sausages and slice diagonally into ½cm pieces.
Return the sausages to the pan and add the tomato, mustard, double cream and white wine. Give everything a good stir and allow the sauce to bubbly a little.
Taste the sauce and season with salt and pepper. Drain your pasta and add it to the sauce. Mix it all up so the pasta is coated with the sauce.
Serve with a little grated cheese on top.
Sausage and Mash with onion gravy
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Me, I’d eat anything that has sausage as it’s main ingredient.
Fact.
Sounds NOM Matt!