Fennel & manchego Glamorgan Sausages (sort of)

The name “Glamorgan sausage” hides a fair old whack of sin. “Leek and cheese croquettes” are something you might legitimately feel bad about having for dinner, something you might be passingly moderate about; or nibble fussily from a hot buffet. Balls to that, says Wales. This is real food, and we’ll treat it as such. It’s a sausage, get on with it.

And sausages they are. Heavy and filling, tending to rich, and with a pleasing bite from the leeks, Glamorgan sausages are the only veggie banger not to feel like a limp apology.

Fennel & Manchego Glamorgan sausages

What they are not, however, is the best sausages. The best sausage is finocchiona. (Although in the spirit of diplomacy, I’d also consider a good, mealy, rustic Lincolnshire for the top spot.)

Being as you can’t really add fine-ground pork and still have Glamorgan sausages be either vegetarian or remotely similar to their origin, it’s hard to see a path to a finocchiona mash up. But I do wonder if we can get in some of that gorgeous fennel flavour in there, along with the deep, winey richness.

Let’s have a go.

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3 simple pasta suppers – with celery & pepper sauce, sausage, and salmon

Pasta! You can throw a haphazardly selected set of things over it, and just put it in your mouth. Pesto and green beans? No problem. Leftover meat from yesterday? Sure, plus a chopped tomato. It’s convenience wizardry.

I always feel like a bit of a cheat when I post one of those recipes. Oh, sure, the pasta section of Silver Spoon is basically this kind of combinatorial list, but it’s backed by another 1200 pages of great recipes. It’s hard to feel shortchanged by a book with a whole chapter on endives.

Gnocchi with celery & red pepper sauce
(yes, I know those are gnocchi – deal with it)

Which is a roundabout way of saying that to make this post feel a little less cursory, I’ve rounded up three basic pasta recipes. Well, it’s more like two and a half. The first is light, summery and vegetarian – rigatoni (or gnocchi) with a sauce of roasted peppers and celery. The second and third are variants – a basic cream sauce with optional spinach, and either salmon or finocchiona sausage.

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Paccheri with Finocchiona salami and tomatoes

Last week I was in Rome. It’s nice, and I’ll probably do a proper update on it (and the food) shortly.

Particularly, I should write about the deli we visited: Volpetti

It’s a wonderful old-school deli on the Via Marmorata, and despite being a bit of a tourist spot, the produce was splendid. So I brought back a giant Finocchiona, one of my favourite sausages. It’s rich, slightly buttery, and chock-full of fennel.

Finocchiona sausage from Volpetti

To be honest, it’s better raw than cooked, but on the Monday after I got back, I just wanted to use it in something, and since I’d just discovered paccheri (giant macaroni), that seemed like the thing.

This is substantially the previous recipe with dried sausage and different photographs.

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