Sausage Balls

A Man cooked again tonight; a recipe he got from his old Italian housemate.  Very quick and simple after a day at work and good if you don’t have many ingredients in.  Use the absolute best sausages you can – we had Somerset pork sausages with Glastonbury ale.  We had fresh filled pasta as it was reduced, but dried fusilli works just as well.


Sausage Balls with Pasta


Onion, diced small
Chilli, diced small
Fresh basil
Grated grana padano

  1. Fry off the onion and some red chilli in olive oil.
  2. Squeeze the sausage meat from their skins, and roll into small balls.  Add to the pan, and fry to seal the edges, adding some grana padano to the pan.  Turn down and put a lid on the pan.  You can also add some fresh tomatoes at this point if desired.
  3. Cook the pasta in boiling water as per the instructions.  Once cooked, drain and add to the sausages, swirling round to collect the juice in the pan.
  4. Serve with a dressed mixed salad and lots more grated cheese and some fresh basil if desired.

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