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Baked pumpkin with sausages and cream


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Crumbled Italian sausage meat, cream and pumpkin combine to make a satisfying autumn pasta dish.

Ingredients
400 g Italian sausages
340 g pasta shapes (large pack)
1 small pumpkin
1 clove garlic, chopped
1 shallot or small onion, finely chopped
Small, 140ml carton double cream
1 tsp Dijon or French mustard
2 tsp chopped parsley
Tablespoon butter
150 ml white wine
Salt and freshly ground black pepper
Olive oil
Grated parmesan

Method

Preheat the oven to 190C/375F/Gas 5
Peel and de-seed the pumpkin. Dice into small 2cm cubes and place onto an oven proof baking sheet, season and drizzle with olive oil
Cook for 35 - 45 minutes or until soft and starting to brown
Split the sausage skins and crumble the meat into a large frying pan with the garlic, shallot and butter, fry for 5 minutes
Cook the pasta in plenty of salted boiling water
Add the mustard and wine to the sausages, bring to the boil and simmer gently for 2-3 minutes
Add seasoning, cream and the parsley
Drain the pasta and remove the pumpkin from the oven
Add the pumpkin to the sausage mixture and combine with the pasta in a large bowl
Check seasoning and serve with Parmesan cheese

Suggested Sausages

Proper, Italian deli sausages, flavoured with fennel and chili. If you cant get hold of these try a Toulouse or a meaty Cumberland



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