You may have read my recent review of premium MOR sausages and how much we loved them. I used two of the flavours on the barbecue, but I couldn’t decide what to do with the pork, super green veg and lentil ones. I wanted to do something that wouldn’t overpower them, but would also bring out the flavour just a little more. Instead of frying or grilling them, I decided to bake them; I think sausages are always much juicier and tender when baked.
Add some classic sweet shallots and balsamic vinegar to the fold, serve with spicy spaghetti, and you’re faced with a truly scrumptious dish.
Ingredients (serves 2-3)
- 1 pack MOR pork, super green veg & lentil sausages
- 6 shallots, roughly sliced
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp sugar (or sweetener)
- 150g dried spaghetti, snapped in half
- 6 tbsp passata
- chilli flakes
Method
- Preheat oven to 200c/400f/gas 6.
- Line a baking dish with foil, then add the shallots and uncooked sausages.
- Mix together the balsamic vinegar, honey, and sugar. Pour over the sausages and give the dish a little shake.
- Bake for 20-25 minutes, until the sausages are thoroughly cooked.
- Place the spaghetti in a large pan and cover with cold water. Boil gently until the spaghetti is tender.
- Drain the spaghetti, add back to the pan, and then mix in the passata and chilli flakes, to your taste.
- Serve the spaghetti into bowls, add the sausages on top, and finish with the shallots.
- Enjoy!
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A lovely recipe for using veggie sausages, anything with balsamic and onions in is always welcome on my table!
All That I’m Eating recently posted…Moroccan Style Fish and Chips with Young’s
Yes, this would work great with veggie sausages too! In fact, I may try it myself 🙂