Saturday, November 13, 2010

Recipe for Italian Sausages

Sausage and Cheese Sellers Giclee Print


This is for normal Italian sausages, if you buy hotter ones, I suggest making chilli out of it, unless you like really hot things. This reicpe is a family favourite from AWW Italian Cookbook no.2

Fettuccine with Italian Sausage and Olives

500g fettuccine pasta
500g Italian-style sausages
2 tablespoons olive oil
150g mushrooms, sliced
2 cloves garlic, crushed
100g large green olives, seeded, sliced
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
300ml cream

Add pasta to large pan of boiling water, boil, uncovered, until just tender, drain well. Cook sausages in dry pan over medium heat, turning regularly, about 10 minutes or until browned and cooked through; drain on absorbent paper. Cut sausages into 1cm slices.

Heat oil in pan, add mushrooms and garlic, cook, stirring, about 2 minutes or until mushrooms are soft. Stir in sausages, olives, rind, juice, parsley and cream, simmer, stirring occasionally, about 10 minutes or until reduced by one-third. Stir in pasta, cook, stirring, 3 minutes or until pasta is heated through. Serves 4.

A low fat recipe:

Pea & Sausage Risotto

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