Your weekends won’t be the same again once you’ve tried this sausage recipe.
If there’s one ingredient that makes weekend cooking exciting, its a good sausage. There are so many recipes to make with a simple pack of pork sausages, the possibilities are quite literally endless. So, its no surprise that we were so eager to try this Crispy Sausage Orecchiette from Olive Magazine this week. This hearty, warming dish is perfect for your Saturday night dinner in (because let’s face it, we’re all thrilled by this 10pm curfew), and you’ll make everyone on zoom jealous with your lunch leftovers.
- 3 herby pork sausages
- dried chilli flakes ¼ tsp, crushed, plus extra to serve
- fennel seeds 1 tsp
- lemon ½, grated zest only, plus extra to serve
- olive oil 1 tbsp
- orecchiette 200g
- garlic 2 cloves, crushed
- cavolo nero 100g, leaves torn from the stalks and finely sliced
- pre-cooked brown or green lentils 100g, drained
- sun-dried tomatoes in oil 40g (drained weight), chopped
- hot chicken stock 150ml
- Squeeze the sausages out of their skins into a bowl and sprinkle over the chilli flakes, fennel seeds and lemon zest. Mix everything together and put to one side.
- Put a large frying pan over a medium heat, then add the oil and sausage mixture. Fry, breaking it down with a wooden spoon into little pieces, for 5-10 minutes or until crisp and golden. Scoop out onto a plate with a slotted spoon, leaving behind any fat for later, and leave to one side.
- Cook the orecchiette in a large pan of boiling, salted water following pack instructions.
- While the orecchiette is cooking, put the frying pan back on the hob and add the garlic. Add the cavolo nero and stir-fry for 1-2 minutes. Scatter over the lentils and sun-dried tomatoes, and toss together. Pour in the hot stock.
- Drain the orecchiette, reserving a cupful of cooking water, and add to the pan with the sausage mixture.
- Toss together, with a little of the reserved pasta water, if needed, and season to taste. Spoon into serving bowls, grate over a little more lemon zest and sprinkle with extra chilli flakes.
Feature image: Olive Magazine