When in Lancashire it would be criminal not to buy some of the fabulous sausages hand made at the local butchers. So I did and this is what I made using the wild garlic pesto made the other day from our foraging.
4 Pork & red pepper sausages
4 Cumberland sausages
2 teaspoons fennel seed
2 dried red chillies
Wild garlic pesto
Parmesan cheese, grated
Flat leaf parsley
Slice the sausages and remove the meat discarding the skins then place in a large frying pan over medium heat with a splash of olive oil. As the meat cooks break it up with a wooden spoon so it looks like large breadcrumbs.
Place the fennel seeds and chillies in a pestle and mortar and grind away until your arm is ready to drop off.
When the meat has started to brown stir in the ground mixture and continue cooking.
Meanwhile, cook pasta of your choice (I used penne because that’s what was in the cupboard) to al dente, when done, drain, keeping back a little of the cooking liquid. Stir through the pesto together with the zest.
Pour the pasta and liquid into a large bowl and place the browned meat over. Sprinkle with Parmesan, black pepper and parsley…
Goes well with Primitivo and family love.