Sticky braised pork sausages with herb pappardelle

Name: Sticky braised pork sausages with herb pappardelle
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 tbsp olive oil; 2 red onions, cut into wedges; 600g thick Italian pork sausages; 100g quince paste; 1 tbsp Dijon mustard; 1 cup chicken stock; 2 tbsp lemon juice; 400g fresh herb pappardelle pasta; 1/4 cup curly parsley, chopped; 1 tsp crushed pink peppercorns

Jessica Brook

July 29, 2022

Sticky braised pork sausages with herb pappardelle.Jeremy Simons

easyTime:< 30 minsServes:4

Get more bangers for your buck with this hearty pasta perfect for midweek meals.

Ingredients

1 tbsp olive oil
2 red onions, cut into wedges
600g thick Italian pork sausages
100g quince paste
1 tbsp Dijon mustard
1 cup chicken stock
2 tbsp lemon juice
400g fresh herb pappardelle pasta
1/4 cup curly parsley, chopped
1 tsp crushed pink peppercorns

Method

Step 1
Heat oil in a large deep-sided frying pan over medium heat. Add the onion and sausages and cook, turning occasionally, until the onions start to soften and the sausages are just golden.
Step 2
Add the quince paste, mustard, stock and lemon juice to the pan, stirring to combine. Reduce the heat to low, and simmer, turning occasionally, for 15 minutes, or until the sausages are glossy and golden.
Step 3
Meanwhile, cook the pasta in salted boiling water according to packet directions, then drain. Serve the pasta with sausages, parsley and peppercorns.

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