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.
25 mins
Serves 6
Easy
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.
