Sticky Sausage with Herb Pasta
Add this one to your weekly must have meals. These sausages are braised in onion and quince chicken stock that gives it a unique sweetness like no other.
what you need
- 1 pack Three Aussie Farmers Farmhouse Sausages
- 2 red onions, cut into wedges
- 1 Tbsp. Dijon mustard
- 75g quince paste
- 1 cup chicken stock
- 2 Tbsp. lemon juice
- 400g fresh herb pappardelle pasta
- ¼ cup fresh parsley, chopped
- 1 tsp. pink peppercorns, crushed
how to make it
- Heat 1 Tbsp. oil in a large fry-pan over med. heat.
- Add sausages and onion, turning sausages regularly to cook evenly until starting to brown and onions have softened.
- Add mustard, quince paste, lemon juice and stock, then stir until combined. Cook for approx. 10-15 mins.
- Cook pasta according to pack instructions, then reserve 2 tsp. of pasta water, drain and prepare to serve. Add pasta water to the sausages to help the sauce thicken.
- Place pasta in a serving bowl, top with sausages and onions, garnish with parsley and peppercorns.
- Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
