Last week I read that we eat twice as many calories at a BBQ than we do for a normal meal.
Scary, but understandable given how tempting everything always is and it would be rude not to have a sausage, burger and chicken leg wouldn’t it?!
With that in mind, last weekend when we had friends over for a BBQ (cooked outdoors but eaten indoors!), we decided not to cook the second pack of sausages we’d bought and instead thought we’d spread them, and their calories, over a few meals instead.
Jamie Oliver has a great recipe called Proper Blokes’ Sausage Fusilli which we’ve made for friends on lots of occasions.
It’s really simple but so so delicious so we decided to make it on Monday night with a few amendments.
Here’s how to make this comforting, flavoursome dish that suits all occasions…
Take the sausages out of their skins and fry them in oil in a pan for around 10 mins until they look like caramelised mince.
In the meantime use a pestle and mortar to break down two tablespoons of fennel seeds and a teaspoon of chilli flakes.
Add these to the pan with a chopped red chilli after 10 minutes with a teaspoon of dried oregano.
We added some chopped chesnut mushrooms at this point too. While this is all cooking, boil some pasta –we used spaghetti as we had some left over but you can have fusilli or penne.
Then pour in 250ml of white wine and leave to simmer until it has reduced by half.
Add some lemon rind and lemon juice and fresh parsley and then serve with the pasta and top with parmesan, pepper and salt.
Yum – and not just a hit with ‘blokes’ but with everyone!