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Toulouse Pasta Sauce

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This is one of those recipes that I love so much, based on one really incredible ingredient, quick and easy because the butcher, in this case, has done all the hard work by creating an incredible product.

Toulouse sausages are characterized by their distinct flavour, achieved by adding wine and garlic to ground pork, sometimes bacon is also added into the meat mixture.  I used this sauce for pasta, but it is really delicious on a hot baked potato, or topped with a fried egg for breakfast.  This is a slightly strange recipe because instead of using cream I add milk, 15 minutes before the sauce is done and allow it to all reduce away, leaving a sauce that is creamy without being creamy!


Toulouse Sausage Sauce
Serves 4

–  8 Toulouse Sausages, or any other pure pork sausage, removed from the casing
–  1 red onion, finely chopped
–  1 dry birds eye chili
–  250ml red wine
–  1 can plum tomatoes
–  200ml milk
–  2 tbsp chopped flat leaf parsley
–  2 tbsp Olive oil

Heat the oil in a heavy based pan.  Once it is hot, add the sausage meat, and crumbled red chili – allow the meat to start to colour.  As it is cooking, use your wooden spoon to break apart the sausage, don’t crumble it completely try to keep some of the texture.  Once the meat is almost all browned, add the onions and thyme and allow them to cook till soft.
Increase the heat, add the red wine and allow it to reduce away, once it is almost all reduced add your tomatoes.  Drop the heat and allow it to simmer for 15 minutes.  At this stage add your milk, it will seem like a lot of milk, but as the meat finishes slowly cooking the milk will reduce and leave a nice creamy tomato mixture.  Allow the sauce to continue simmering for 10-15 minutes, stirring occasionally.  If the liquid reduces too much add a drop more milk, if it looks too runny, increase the heat and allow it to reduce some more.  Serve with a great organic gnocchi like the one from Angela’s Kitchen at Organic emporium  topped with some grated parmesan.

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