Recipes
1 small onions
2 garlic cloves
6 sausages
2 Lemons
2 tbsp of flat leaf parsley leaves
400g dried spaghetti
Drizzle of vegetables or sunflower oil for frying the sausage (depend on the sausage you're using)
¼ tsp of chilli flakes (optional)
200ml chicken stock
100ml crème fraîche
Salt and pepper
Preparation :.
Start by peeling and finely chopping the onions with a sharp knife then peel and crush the garlic cloves in a garlic crusher!
Clean your hand then remove the meat from the sausages by splitting the skin and turning them inside out, always wash your hands when you touched raw meat 😊
Zest the two lemons with a fine grater-
Don't go too deep though as the pith under the skin is a bit bitter, then chop one of the lemons in half and extract the juice with a lemon squeezer, (other zested lemon can be used for adding extra juice on the plate or for something else another day)
Roughly chop the parsley with a large knife or in a mug with a pair of scissors!
Put a large saucepan of salted water on to a high heat and bring it up to the boil, once its boiling, then you add the spaghetti, then reduce the heat so it is simmering and follow the instructions for the cooking time normally around 11 minutes,
Put a large heavy -bottomed frying pan over a medium heat and add the oil, when it is hot add the chopped onions, crushed garlic and chilli flakes then cook until the onions soften,
Add the sausage meat to the pan and Fry until golden brown, like when you're cooking mince, you will have to break down the sausage meat with a spatula as it cook!
Pour in the stock and allow it to bubble away until the amount of liquid has reduced by half this will take about 6 to 8 min,
When the stock has reduced, stir in the crème fraîche, zest lemon and juice and season with salt and pepper the cook for 2 minutes more!
Once cooked drain the pasta and add it to the sausage pan with a spoon of the pasta cooking water, give it a good stir so the sauce covers the spaghetti then serve with the chopped parsley scattered ontop!
Taste your sauce before adding in extra salt because sausage are already quiet salty!
Enjoy😋
Xo chuchujay
