I love sausages. I should run a website called “I love sausages” – although now I check it appears the google search term I love sausages is already taken and directs to sausages.co.uk – which belongs to a butcher in the North of England. Dam…..
My love of sausages however is very specific, I love then herby, full of gutsy flavour and fat. To my mind there is little worse than a cheap sausage – those ridiculous things which are in a uniform baby pink, too pink to be natural – – – yuck.
So how does the fatter, herbier, of a non homogeneous colour.. sausage, fit in to a frugal diet? The answer is with careful purchasing and careful bed fellows when creating your dish.
It is possible to make six beautiful plump sausages (you should be able to source such for around £2) feed four. Don’t serve them whole (unless you have two adults and two small children who are happy with a single sausage), cut them up, or take them out of their skins and use them as meat base to various dishes.
Today’s dish is a Ragu. Using our six plump delicious sausages, cook them with lots of delicious ingredients and serve them with pasta. The whole dish should come in at around £3.
Slit the cases of each of the sausages and pop out the filling, throw the cases away.
Heat a couple of tablespoons of oil in a frying pan. Dice two Onions (I used Red ones) crush and chop a couple of garlic cloves – add the Onion and garlic to the pan and cook until the onion is translucant.
Add the Sausage in thumb sized pinches and season with salt and pepper. Add a tablespoon of oregano, a tablespoon of smoked Paprika and a big pinch of dried chili flakes.
Cook for a couple minutes more, then add a tin of chopped tomatoes, squeeze of tomato puree, a couple of tablespoons of Balsamic Vinegar and allow to blip down over a low heat for up to an hour.
However I was hungry so I reduced the liquid from the mixture whilst the pasta was cooking and some part baked rolls were crisping up in the oven. I then noticed that we still had double cream left in the fridge so prior to serving I added fouir tablespoons of double cream in order to turn this in to a Creamy Ragu, and warmed through whilst I drained and served the pasta.