Sausage Bolognese

Directions

  • Heat a large, wide frying pan, skin the sausages and slice finely or crumble onto the pan.
  • Add the fennel seeds (there’s no need to add any oil).
  • Fry for a few minutes until golden and the fat is released, stirring well to break up the meat.
  • Add the mushrooms and fry for a few minutes until they begin to soften.
  • Stir in the wine now, if using, bubble for 1 min,
  • Then add the tomato sauce and heat through until bubbling.
  • Meanwhile, boil the penne.
  • When ready, drain and tip into the sauceMix well until completely coated, and then divide between four plates, finishing with a little Parmesan.
  • Tip : The sausage meat gives this dish great flavour

Ingredients

2 tbsp olive
454 g pack of Hodgins gluten free sausages
1 red onion finely sliced
1kg red cabbage , thinly sliced
3 tbsp dark muscovado sugar
250ml red wine (optional)
Chili sauce
250ml soured cream or creme fraiche, to serve

By | 2018-03-22T19:57:47+00:00 March 22nd, 2018|Recipes|0 Comments

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