Recipe for Chili Plum Sausages
Out of desperation, I came up with this recipe adapted from one on the Taste website. We all enjoyed it and would make it again.
Our version of Warm Sausage Pasta Salad
500g dried penne pasta
100g green beans, trimmed, cut into 4cm lengths (optional)
8 lean beef chipolata sausages or 500g chili plum sausages
200g button mushrooms, thinly sliced
1 small red capsicum, finely chopped
400g can corn kernels, drained
200g cherry tomatoes, halved
100g baby spinach
2 teaspoons olive oil
1 tablespoon lemon juice
1 onion thinly sliced
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add beans for last 2 minutes of cooking. Drain. Return to pan when the other ingredients are ready.
Meanwhile, heat a non-stick frying pan over medium-high heat. Add sausages. Cook, turning, for 6 to 8 minutes or until cooked through. (We slice them after they are partially cooked.)
Cook onion, add mushroom and capsicum to frying pan. Cook, stirring, for 2 to 3 minutes or until capsicum is tender. Add mushroom mixture, sausage, corn, tomato, spinach, oil and lemon juice to pasta. Season with salt and pepper. Toss to combine. Serve.
Adapted from Sausage Pasta Salad.