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Something different to do with a packet of sausages

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A Sausage Pasta but with a creamy onion, chilli and basil sauce

Something different to do with a packet of sausages

I love sausages.  They are tasty and cheap.  I dont like ones which look too pink and I don’t trust bags of cheap frozen ones but I do like the look of a tray of six or eight ‘butchers sausages’ beautifully herbed, preferably Lincolnshire.

However I am always on the look out for new recipes for sausages, and preferably ways to make sausages six sausages serve four people, and if thats your problem too, then try this recipe.

Its a take on a Nigel Slater Recipe and combines a creamy, slightly mustardy sauce, with a lovely Italian Basil flavour.  As you take the sausages out of their skins its easy to make the meat serve four, and by adjusting the amount of pasta you cook to go with it, you can adjust the amount of people you are serving.

Chop one Red onion and cook it down really slowly in a lidded pan.

Season it an move it about from time to time with a wooden spoon to stop it sticking.  If it gets a little dry add a little butter.  It may take around twenty to thirty minutes until the Onion is soft and starting to caramalise.


Using a sharp knife slit the cases of the sausagaes and pinching out the meat between your fingers drop little ‘pinches’ of meat in to the onion pan and keep it all moving until the sausage meat is browned.

Add in a glass of white wine.  Gently chop the leaves from a small bunch of basil (you may want to keep a couple of sprigs for decoaration.


Put a large pan of salted water on to boil, and then add 80g of dried pasta per person, and cook to the packet instructions.

Whilst the pasta is cooking add to the sausage mixture a tablespoon of dijon mustard and 250ml of double cream.

Check the seasoning and add additional black pepper if required, bring the creamy sauce to just bubbling, but don’t boil.

When the pasta is cooked, drain and then stir through the creamy sauce and sausages.

Serve with garlic bread, whilst still piping hot. 

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