El Bulli Sausage and Mash

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Sausage and Mash is a very stereotypically English dish, and on the face of it, it is a little meh… Unless there is a seriously good sausage on top, the dish can be a little boring.

I grow fresh herbs, and slowly, but surely, they are coming in. I admittedly have a brown thumb, so this is a feat! I also like to keep certain things in the freezer all the time: sausage, shrimp, picada and other sauces, tequila… you know, the important stuff! Anyway, the point is, on a night when I am trying to make something out of whatever we have, its nice to know we have sausage or shrimp or something as a good base for a dish and some fresh herbs.

I was flipping through the El Bulli cookbook that a friend of mine gave me for some inspiration, when I came across this sausage and mushroom dish, and decided to make it to top on mash.  This elevated version of sausage and mash is so tasty, easy to make, and warms you from the inside out!

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What you need:

  • 1lb of hot Italian sausage
  • 1lb of sweet Italian sausage
  • 2 cups of cremini mushrooms, quartered
  • 6 garlic cloves, smashed
  • 2 large sprigs of rosemary
  • 4/5 sprigs of thyme
  • 1/3 cup of sherry wine

Remove the sausage from the casing and form it into 1″ meatballs.

Heat 1 tsp olive oil in a pan over high heat, and when the oil is hot add in your sausage, garlic, and herbs.  You want to brown the sausage on all sides, so the pan needs to be nice and hot. Don’t worry about anything sticking, we will deglaze the pan later with the sherry.

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Once your sausage is browned on all sides, reduce heat to medium and add in the mushrooms.  Cook for 3-4 min.

Pour in your sherry carefully, and use a spoon to scrape off any bits stuck on the bottom of the pan. Cook for 15min on medium heat for the wine to cook off and thicken, and for the sausage to cook through.

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Once done, serve over your creamy mashed potatoes and enjoy with a delicious glass of red wine.

This is a great winter dish because it is filling and really tasty, and really not unhealthy!

Hot Italian Sausage Pasta

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So yesterday was #nationalpastaday, so obviously we had to celebrate! We have an amazing local butcher nearby that makes the most amazing sausages, so I thought I would buy a spicy Italian sausage to use as the base for this dish. This was a total culinary experiment, and it was delicious!

Families – again, this is a great dish to sneak in a leafy green!  I added kale to this because it had the flavor I was looking for, but if you want something a little lighter, you could add spinach, collards, or chard.

We love pasta, and I feel like I start every blog with an emphatic statement like this, but by now you can tell, we just love food! We don’t love cream sauces or creamy pastas, so in general our pasta dishes are pretty healthy and balanced, this being no exception.  You could sub in a veggie noodle here or a gluten free pasta, but for now we will leave the recipe as it is.

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What you need:

  • 1lb hot Italian sausage (removed from the casing)
  • 1-2 portobello mushrooms cubed
  • 1 shallot minced
  • 3 garlic gloves minced
  • 1/2 bunch of kale removed from the stems and roughly chopped
  • 1 cup of white wine (chardonnay is a great option)
  • 1/4-1/2 cup of pecorino Romano cheese
  • Pasta of your choice

Set a large pot of salted water to boil for your pasta. We used trotolle, but feel free to use any type of pasta you like.

In a large non-stick pan, add a small amount of olive oil and warm over medium-high heat.

Add in your shallot and garlic and cook for 2-3min until soft.  Add in your sausage meat removed from the casing and break it apart while cooking for about 10 minutes.

Add in your portobello mushrooms and cook for a further 5 minutes.

Add in your kale and wine and cook down for about 5 minutes.

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Finally stir in your pecorino.  If your pan is big enough add your cooked pasta to it, if not, mix your hot pasta with your hot sausage mixture in a large bowl.

Reserve some pecorino to sprinkle on top for serving.

It’s best to drink the same wine you added into the pasta to really bring out the flavors! It’s even better to drink this wine while cooking!

Enjoy!