The ultimate test for this recipe, I fed it to 6 hungry twenty somethings, all of them said "OMG that pasta was awesome". If you can't get sage you could replace it with tarragon
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Ingredients
- 8 pork sausages
- 1 onion finely diced
- 12 sage leaves finely chopped
- 1 tbsp fennel seeds dry roasted and crushed
- 2 tbsp grain mustard
- 2 tbsp vegetable oil
- 300 g penne pasta
- 1 Fennel bulb
- 200 ml chicken stock
- 100 g creme fraiche
Instructions
- Slice each sausage in half, remove the skins and put the meat in a bowl. Add the toasted crushed fennel seeds, half the chopped onion, sage and 1 tbsp of grain mustard. Mix together with your hands and form into 20 little balls.
- Halve the fennel bulb, remove the fronds and reserve for later. Take off the tough outer layer and slice (see instructional video)
- Cook the penne to pack instructions, drain, rinse in cold water and drain again, set aside until needed.
- On a medium high heat add 1 tbsp of oil to a sauté or frying pan that will be big enough to add the pasta at the end. Brown the sausage balls all over. Once browned, remove with a slotted spoon to a plate
- Add another tbsp of oil to the pan over a medium to low heat. Add sliced fennel and the remaining half of the chopped onion. Sauté until soft, scraping any bits of stuck on sausage from the bottom of the pan as it cooks. Return the sausage balls to the pan, add stock, bring to the boil and simmer for 10 minutes.
- Add creme fraiche, remaining 1 tbsp of grain mustard and the pasta, give it all a good stir and let it heat through for 5 more minutes.Serve with the fennel fronds scattered over the pasta
Nutrition
Calories: 901kcalCarbohydrates: 63gProtein: 38gFat: 54gSaturated Fat: 21gTrans Fat: 1gCholesterol: 124mgSodium: 1272mgPotassium: 919mgFiber: 5gSugar: 3gVitamin A: 214IUVitamin C: 9mgCalcium: 85mgIron: 4mg
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