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Sausage and carrot sauce

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A substantial pasta dish in which grated carrot combines with sausage meat to make an excellent sauce. Good quality sausage meat is vital and it is often best to buy sausages and remove the skins. To remove skins slit the sausages along one side with a sharp knife. This dish keeps well and the flavour improves if it is kept for 1 - 2 days.

400 g pork sausage meat
Large onion, finely chopped
3 large carrots, grated
1 large can chopped tomatoes
Tablespoon of tomato puree
200 ml of chicken stock (one stock cube)
Olive oil
Herbs - 1 teaspoon dried herbs (either oregano or marjoram) and 1 bay leaf
Parmesan or strong cheddar


Fry the chopped onion in a heavy pan or casserole until soft
Add sausage meat, break into small pieces and brown
Add the grated carrots (it seems to be a lot of carrot but they will cook down), cook for a few minutes
Add stock, canned tomatoes, tomato puree and herbs
Simmer until most of the liquid has evaporated - about 1 hour
Check seasoning and remove bay leaf
The sauce can be refrigerated or frozen at this stage
Combine hot sauce and pasta shapes, add grated cheese to taste
Serve with more grated cheese

Suggested Sausages

Plain pork, boar or Italian fresh sausage

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