Monday, 14 November 2011

Lemon and Fennel Sausages with Pasta

Lemon and Fennel Meatballs with Pasta

A very good friend of mine gave me some Giggly Pig sausages
that he bought at an autumn fair at RHS Wisley near Guildford. He gave me two varieties, one was Lemon and Fennel and the other was Ginger and Spring Onion.

I was actually at a lost on what to do with these, because the flavours were unusual and not something I wanted to eat with just plain potatoes and vegetables. Whilst on the phone to another friend I came up with the idea of removing the skins from the lemon and fennel sausage meat and making them into meatballs and serving them with my basic tomato sauce dish. I served these with spaghetti, but you could use linguine and would actually go very well with cous cous and even bulgar wheat. The meat balls were very tasty and there was a gentle hint of lemon and fennel, which goes well with the tomato sauce

  • 2tbsp extra virgin olive oil
  • 1 onion, finely sliced
  • 1 clove of garlic, finely sliced
  • 400g tinned tomatoes (you can use fresh but you need to remove the skins)
  • handful of basil leaves, ripped
  • 1tbsp tomato puree
  • salt and pepper to season
  • 6 lemon and fennel sausages

Put the oil in a pan and heat. Add the onion and garlic and cook until the onion is soft. Add the tomatoes, tomato puree, basil leaves and salt and pepper to season. Cook gently for as long as possible to create a more intense flavour.

Take the skins off the sausages, cut them in half and roll the sausage meat into balls. Put some oil in a frying pan and speed fry them to brown them off, but not long enough so they cook fully. Add them to the tomato sauce and cook for 15-20 minutes.
Browning the sausage meat
This serves 4 as a starter or 2-3 as a main course.

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