Chilli, Fennell & Pancetta Pork Sausage with Hot Pepper Ragu
Another ‘un adapted from that great big book I WILL find time to review at some stage was this nyummy pork recipe which so happened to tie in nicely with my contribution to #eatonlyirishforaweek. By the power of Twitter, I managed to procure delicious Chilli, Fennell & Pancetta Pork Sausage from Crowes Farm, which was then very kindly held by La Cucina, Limerick until my other half stopped in to collect them. And fill his belly with La Cucina treats while he was at it.
This is a great and tasty recipe which can be prepared as a batch in advance – we added brown pasta and used it for lunch for most of the week. It never lost its fire, and instead actually deepened in flavour each day.
Simply gorgeous, and the good news is I’ve frozen a pack for use in a couple of weeks, so if you’re a fan of spicy Italian-style sausage keep your eyes peeled for the next sausage recipe!
This served two of us for four days, so really comes to about 8 small servings and cost about €10 in total. Pretty recession-tastic by my standards!
- 2 x 500g tetrapaks Passata
- 6 large flavoursome tomatoes, chopped
- 6 fat sausages, preferably with chilli & pancetta & fennel, casings removed
- 4 cloves garlic, crushed + 1 onion, chopped
- 2-3 small dried chillies, chopped finely (or more, to taste, peperoncini ideally)
- ½ cup red wine + 1 tsp pesto + 2 tbsp olive oil
- 1 tsp black pepper + 1tsp oregano
- Pasta, bread & parmesan, to serve
- Heat glug of olive oil in heavy-based pot and add onion, then garlic cloves, browning both off.
- Remove, and add a drop more oil to the pan. Allow to heat before adding sausage and cooking well.
- Deglaze with the red wine and then add onion and garlic mix, passata, tomatoes, chillies, pesto, oregano and black pepper. Reduce heat and leave to simmer for an hour or so.
- Serve with pasta, parmesan and crusty bread to mop up the juices. Yes, it’s that easy!
Sausages: if you can’t get hold of Italian sausage, buying some really good quality sausages, opening them up, and adding fennel, chilli and chopped-up pancetta should be a decent substitute!