Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat oil in a large pan over medium-high heat. Add the sausage meat (squeezed out of skins) and break it up. Cook for 5–6 minutes until golden and slightly crispy, this builds your base flavour.
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For
4
M
I
6
Good-quality sausages, skins removed
1
tbsp
Olive oil
3
Shallots, finely sliced
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Per Serving
Calories
620kcal
Fat
24g
Carbs
68g
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Sparkling wine adds a lighter, fresher acidity. White wine works exactly the same. If using white wine vinegar, only add 1–2 teaspoons at the end, not at the start. | If it gets too thick, loosen with a splash of hot water or stock. If too loose, let it bubble for a minute longer uncovered. | Browning the sausage and cooking the shallots properly is what stops this tasting flat. Don’t rush that step. | Add a parmesan rind into the stock while it simmers for extra umami. | Use cream or a mix of cream and a spoon of yogurt for a lighter finish instead of crème fraîche. | Spinach, kale or green beans all work instead of broccoli. | Use parsley, basil or even a bit of thyme instead of tarragon. | If no beans, just increase the veg or pasta slightly, but beans are great for fibre and making it more filling. | Chilli flakes or a bit of nduja stirred in with the sausage works really well for heat. | This keeps really well in the fridge for 2–3 days. Reheat with a splash of water or stock to loosen the sauce. Or turn it into a pasta bake by topping with cheese and grilling until golden. Also works cold as a quick pasta salad style lunch.
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JAMES
11 hours ago
Really nice dish, very simple and very tasty. The kids loved it
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat oil in a large pan over medium-high heat. Add the sausage meat (squeezed out of skins) and break it up. Cook for 5–6 minutes until golden and slightly crispy, this builds your base flavour.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
6
Good-quality sausages, skins removed
1
tbsp
Olive oil
3
Shallots, finely sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
620kcal
Fat
24g
Carbs
68g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Sparkling wine adds a lighter, fresher acidity. White wine works exactly the same. If using white wine vinegar, only add 1–2 teaspoons at the end, not at the start. | If it gets too thick, loosen with a splash of hot water or stock. If too loose, let it bubble for a minute longer uncovered. | Browning the sausage and cooking the shallots properly is what stops this tasting flat. Don’t rush that step. | Add a parmesan rind into the stock while it simmers for extra umami. | Use cream or a mix of cream and a spoon of yogurt for a lighter finish instead of crème fraîche. | Spinach, kale or green beans all work instead of broccoli. | Use parsley, basil or even a bit of thyme instead of tarragon. | If no beans, just increase the veg or pasta slightly, but beans are great for fibre and making it more filling. | Chilli flakes or a bit of nduja stirred in with the sausage works really well for heat. | This keeps really well in the fridge for 2–3 days. Reheat with a splash of water or stock to loosen the sauce. Or turn it into a pasta bake by topping with cheese and grilling until golden. Also works cold as a quick pasta salad style lunch.
Only visible to you
Made it?
Cancel
JAMES
11 hours ago
Really nice dish, very simple and very tasty. The kids loved it
Like
Reply
Cancel
