My weekend project this weekend was to try out the Unearthed Catalan Cooking Sausages.
These little are Spanish pork sausages with a fennel kick. I'll admit that I'm not the greatest aniseed lover but these sausages are remarkably moreish, even on their own. They are, however, meant for cooking so I tried them in a couple of Italian dishes, obviously!
I used my faithful pizza base and tomato sauce recipes with a simple topping of sliced sausages and mozzarella.
This turned out very well. The thickly sliced sausages made a great meaty topping. Maybe only some green leaves, like spinach, could have improved the pizza.
Sausage risottoAgain this turned out very well with the fennel adding a lovely background note.
Ingredients (for 2):
100g risotto rice
150g Unearthed Catalan Cooking sausages, roughly chopped
Onion, finely chopped
~100ml passata (or you if you've made pizza the previous night you could use your leftover tomato sauce...)
100g frozen peas
~750ml chicken stock
3oz parmesan, finely grated
1. Fry the sausages in a dash of olive oil until just starting to crisp.
2. Add 1oz of butter and the chopped onion to the pan. Sweat until the onions have softened.
3. Add the rice and coat in fat. Fry gently until the grains are starting to go translucent.
4. Add the first ladle of stock and the tomato sauce. Keep adding the stock one ladle at a time until the rice is soft but still have a little bite.
5. Add the peas with the penultimate addition of stock.
6. At this point take off the heat and rest, lid on, for 2 minutes.
7. Finish the risotto with the mantecatura and beat in the remaining butter and parmesan. Season to taste.