There was a time in my life when I refused to eat sausages. Yes, the fatty pedestrian kind that you get when you are kids. I have friends who cannot pass up the opportunity to eat a sausage from the local fundraiser sizzle – sausage, white bread and sauce at 9 in the morning. UUggghhh!
But the whole sausage world has been rekindled in this age of foodie worship. The gourmet sausage – Italian, Spanish, Chinese…..there are so many to choose from. I like to use the basic Italian kind avaliable at the supermarket – a pork sausage with fennel and chilli. I find this dish takes on the resemblance of baby pork meatballs as the sausage cooks.
Pork, pumpkin, feta and spinach pasta
Roughly cut up 500g of Italian Pork sausage into bite size pieces and pan fry in a little olive oil and garlic. Add small chunks of pumpkin and cook thoroughly. Use a splash of white wine to deglaze the pan and add some good chicken stock until all of the golden goodness comes away from the pan. Add a good pinch of dried chilli, 250 g baby spinach leaves and 200g of crumbled feta. Season to taste. Serve with homemade pasta ….or a good rigatoni and some freshly grated parmesan and a drizzle of olive oil