Posts Tagged ‘Italian sausages’

Ragu di salsicce e broccoletti

This simple dish satisfied the cravings we get at this time of year for lots of greens. We thought the suggestion of serving it with rice, rather than pasta, a bit unusual but it was perfect. Seek out top-quality Italian pork sausages if you can. We can buy them fairly easily now in Dublin but have been known in the past to beg the local Italian restaurant to sell us some – so  you could try that tactic if they’re not readily available where you are.

Wine Suggestion: This is a characterful dish so the wine you choose needs to have character and presence to match. We opened a MorisFarms Mandriolo, a fresh and vibrant blend of mostly Sangiovese with some Cabernet Sauvignon, Syrah and Petit Verdot from the Maremma in Tuscany. Being typically Italian the fresh acidity cut through the richness of this dish and proved a delightful match: we couldn’t determine if the hints of fennel came from the wine or the Italian sausages used … or maybe both.

Ragú di salsicce e broccoletti – Creamy sausage & broccoli ragú – serves 4

  • 200g long grain rice
  • 4 tbsp olive oil
  • 4 scallion, roughly chopped
  • a few sprigs of thyme
  • 6 good-quality Italian pork sausages, removed from their skins
  • 200g tenderstem broccoli, chopped into 1 cm pieces
  • 50ml white wine
  • 1 tbsp vegetable stock powder
  • 100ml crème fraîche
  • 30g Parmesan, grated (to serve)

Steam the rice in a rice cooker or according to the instructions on the pack.

Heat the olive oil in a large frying pan and fry the scallions and thyme leaves for a couple of minutes.

Break up the sausage meat with your fingers,  add to the frying pan and cook for another 5 minutes.

Add the broccoli pieces and continue to cook for 3 minutes.

Pour in the wine and cook for another couple of minutes, then stir in the stock powder and crème fraîche. Season with salt and freshly ground white pepper.

Serve the ragù over the rice and sprinkle with freshly grated Parmesan cheese.

(Original recipe from Pronto! by Gino D’Campo, Kyle Books, 2014.)


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Pasta with red peppers and sausages

We love dishes like this! So cheap and easy yet tastes of Italian holidays. Try and find some good Italian sausages as they tend to be really well flavoured.

Wine Suggestion: the fresh and pure fruited Rocca delle Macie Chianti Vernaiolo was our successful match with this. With no oak this is a delicious expression of cherry fruited flavours that celebrates the freshness of the dish at the same time.

  • 1 small red onion, finely sliced
  • 3 red peppers, deseeded and cut into 2cm squares
  • 4 pork sausages – try and get your hands on some Italian ones if possible
  • 6 tbsp olive oil
  • a couple of pinches of salt and chilli flakes
  • 5 ripe tomatoes, peeled and roughly chopped (cover with hot water for a minute to make them easier to peel)
  • 400g pasta, we used rigatoni but use any short pasta variety
  • plenty of freshly grated Parmesan, to serve

Run a sharp knife down each sausage and remove the meat from inside the casing. Crumble roughly with your fingers to break it up a bit and set aside.

Over a medium-low heat, fry the onion in the olive oil with a small pinch of salt until soft but not browned. Add the chilli and sausage meat, crumbling it with your fingers, then fry, breaking the pieces up with the back of a wooden spoon until the meat is no longer pink. Add the peppers, another pinch of salt and cook, stirring every now and then, for another 10 minutes.

Add the tomatoes to the pan and cook for another 15 minutes or until the sauce is rich and thick and the peppers are very soft.

Meanwhile, cook the pasta in  boiling salty water until al dente. Warm a large bowl, then mix the cooked pasta with the sauce and the grated Parmesan before serving.

(Original recipe published in The Guardian 18th July 2017.)


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We were in a local Italian restaurant just after Christmas and tasted these amazing sausages. When we asked where we could get them the waiter said they import them direct from Siena but the chef might let us buy a few. So we now have a stash of them in the freezer and this is the first recipe we’ve tried. If you live near a good Italian restaurant we highly recommend you try and blag some sausages off them. If you can’t get good Italian sausages get the coarsest ones you can find for this. Not exactly virtuous but comfort food at its best.

Baked Savoy Cabbage – to serve 6

  • 1kg Savoy cabbage, cored and cut into strips
  • 3 tbsp olive oil
  • 250g Italian sausages, skinned and crumbled
  • 2 tbsp tomato puree
  • 300g mozzarella, sliced
  • 200ml double cream
  • 40g Parmesan cheese, grated

Cook the cabbage in boiling water for 5 minutes, then drain and refresh in iced water. Drain well again and spread out on a tea towel.

Heat oven to 180C/350F/Gas 4.

Brush an ovenproof dish with olive oil.

Put the sausages in a saucepan with the oil and heat gently. Stir in the tomato puree and 5tbsp water, season and cook over a medium heat for 10 minutes.

Make a layer of cabbage in the dish, season, add a layer of mozzarella, add a layer of sausage, top with another layer of cabbage and season. Continue making layers, seasoning each layer of cabbage, until the ingredients are used, ending with a layer of cabbage.

Pour the cream over the top, sprinkle with the Parmesan and bake for 40 minutes.

Serve with some crusty bread as you will want to mop your plate at the end.

(Original recipe from Silver Spoon)

Wine suggestion: We had a glass of Domaine Brusset, Cairanne Blanc 2010 which is dry, savoury and worked well but we thought it might also be nice with a dry Sherry like a Fino or Amontillado.


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