Sausage ‘alla cacciatora’

Salsicce alla cacciatora translates as ‘Hunter’s sausage’ . I¬†just thought I’d mention that for those of you that love double entendres ūüôā¬†¬†Serves 4

sausage alla cacciatora

400 grams sausages – preferably Italian
¬†200 grams mushrooms — sliced
¬†1/2¬† medium onion — chopped
¬†1¬†¬†¬†¬†¬† clove garlic — chopped
¬†400 grams tomatoes (fresh or tinned) — peeled and chopped
 butter
 salt and pepper

  • Prick the sausage and fry in a little butter until well coloured. Remove the sausages and put aside.
  • Add the onions and garlic to the pan and fry for a couple of minutes. Add the tomatoes and mushrooms. Season with salt and pepper and cook for ten minutes.
  • Return the sausages to the pan, cover and cook for a further 15 minutes.

sausage alla cacciatora finished dish

Serve with fresh crusty bread

Tagliatelle with sausage and vegetable ragu

Serves 4

tagliatelle with sausage and vegetable ragu ingredients

  • ¬† 500¬†grams¬† fresh tagliatelle
  • ¬† 1¬†¬†¬†¬†¬† medium¬† carrot — roughly chopped
  • ¬† 1¬†¬†¬†¬† ¬†stick¬† celery — roughly chopped
  • ¬† 1¬†¬†¬†¬† ¬†medium¬† red onion — roughly chopped
  • ¬† 1¬†¬†¬†¬† ¬†medium¬† courgette — diced
  • ¬† 400¬†grams¬† italian sausage — skinned
  • ¬† 2¬†¬†¬†¬† ¬†tablespoons¬† cream
  • ¬† 1¬†¬†¬†¬† ¬†glass¬† red wine
  • ¬† ¬† ¬† ¬† ¬† olive oil
  • ¬† ¬† ¬† ¬† ¬† salt
  • ¬† ¬† ¬† ¬† ¬† parmesan cheese to serve
  1. Fry the carrot, celery and onion in a little olive oil for a few minutes.l
  2. Add the courgettes and cook for a few minutes longer.
  3. Add the sausage and mix well. Season with salt and fry for a few minutes
  4. Add the wine and allow it to partially evaporate.
  5. Reduce the heat and cook for a further 20 mins
  6. Remove from the heat and add the cream
  7. Serve with tagliatelle and parmesan.

taglatelle with sausage and vegetable ragu finished dish

Sausage risotto

It may be difficult to find Italian sausages¬†outside of Italy. This needn’t be a problem as they are usually 100% minced meat, encased in a sausage skin. Therefore, if you can’t find Italian sausage,¬†replace it with minced pork.¬†This is another of the recipes that I remember from my time in the north.¬†Very¬†easy to cook but delicious!¬†Serves 4
Sausage risotto ingredients

Sausage risotto ingredients

  • 150g¬†Italian sausage, skinned
  • 200g¬†risotto rice
  • 1¬†stick¬†celery,finely chopped
  • 1¬†medium, onion, finely chopped
  • 1¬†glass dry white wine
  • Grana Padano cheese to taste (or parmesan)
  • 40g¬†butter
  • 20ml¬†olive oil
  • Beef stock (As much as is needed, maybe as much as a litre)
  1. Fry the onion and celery in the olive oil and half the butter until they start to colour
  2. Break the sausage into small pieces and add to the pan
  3. Fry over a low heat until the sausage is well coloured and then add the wine
  4. Allow the wine to reduce for a while and then add the rice.
  5. Continue in the usual way for risotto Рadd hot stock, little by little, stirring constantly, until the rice is al dente
  6. When the risotto is ready, mix in the cheese and the rest of the butter.
Sausage risotto finished dish

Sausage risotto finished dish