Sausage with cream and onion
A creamy sauce for pasta shapes such as fusilli or penne. I prefer this with a good peppery Cumberland and no other seasoning. You can add to the basic recipe depending on what sausages you use. With a spicy Italian sausage you can add chilli, oregano and fennel seeds. Add finely chopped garlic and a half a can of tomatoes if you are making it with Toulouse.
1 onion, finely chopped
Glass of white wine (150 ml)
200 ml double cream
Tablespoon of course grained mustard
Parmesan or strong cheddar (optional)
Salt and black pepper
Heat some olive oil in a heavy frying pan, add the onion and soften for 10 minutes until it is soft and sweet
Skin the sausages and crumble into the pan
Brown the meat breaking it up with a spoon
Add the white wine, and allow this to bubble while you scrape up any burnt sausage.
Allow the wine to reduce by half
Add the mustard and cream and simmer for a few minutes
Check the seasoning and serve with pasta shapes (I don?t think it needs cheese but add if you want)
A chunky, course sausage - Cumberland, Italian or Toulouse