SAUSAGE & MUSTARD SPIRALI    (feeds 3)

Ingredients :

6 herby sausages

olive oil

2 cloves garlic, sliced finely

1 tsp fennel seeds

a pinch of chilli flakes

1.5 tbsp Dijon mustard

200ml single cream

200ml chicken stock

250gm spirali pasta (or penne)

35g parmesan, grated

2 big tbsp fresh tarragon, chopped.

Method :

1.  Take each sausage and with a sharp knife, slit the skin along the length of the sausage, then remove the skin.  I find this so much easier than squeezing the sausagemeat out, as that always seems to leave so much in the skin - and the price sausages are, I want to use every little bit!

2.  Once you've skinned all the sausages, break each into three (or less) pieces and roll each piece into a ball (or just tidy the ends up!).

3.  Heat 2 tbsp of the olive oil in a non-stick frying pan, then cook the sausage on a medium heat until they are crisp on the outside, golden and cooked through.

4.  Add the fennel seeds, chilli flakes and garlic and cook for 2 minutes.  Take care and reduce the temperature if necessary, so as not to let the garlic burn.

5.  Stir in the stock, cream, mustard, half the tarragon and season really well.  Simmer for as long as it takes to reduce the sauce to a double cream consistency, that will coat the back of a spoon.

6.  Cook the pasta following pack instructions (in a big pan, lots of salted boiling water, for around 9 minutes or so, usually).  Once cooked, drain well and return to the pan.  Add the sausage mixture, parmesan and the remainder of the tarragon (keeping some back to sprinkle over as you serve, if you like).  Gently stir to ensure the pasta is coated in the sauce.

7.  Serve in warmed bowls.

From : http://jennyeatwellsrhubarbginger.blogspot.co.uk