It's National Sausage Week so I wanted to cook up some bangers to celebrate I had some Waitrose pork, leek and chive sausages in the freezer that I needed to use up and while I don't mind the odd sausage, barbecued and shiny with oil, more so if it comes from a charity sausage sizzle, I just don't get the fuss. But I love using sausages for meatballs, squeezing the meat out of the skins for instant little balls of deliciousness. They only need the quickest roll in damp hands and are already seasoned so they make the perfect mid-week supper (can you tell I work in food in the UK? It's all about 'mid-week suppers'). Italian sausages make great spaghetti and meatballs or in lasagne instead of ragu. The pork, leek and chive sausages would have been lovely in a noodle soup, but try this spaghetti:
For 3-4 servings, squeeze the meat from about 7 sausages into small balls (roll with damp hands) and drop into a pan coated with a good lug of olive oil. Brown all over, then add 2 sliced garlic cloes and a shake of dried chilli flakes. Cook for 5 minutes, then pour in a cup of chicken stock and bring to a simmer. Continue cooking for 10 minutes, or until the liquid has almost evaporated. If you love frozen peas like I do, then drop in a handful. Add cooked spaghetti, a handful of parsley and a good grating of Parmesan. Serve!
