Sausage And Leek Fusilli Recipes

SAUSAGE & LEEK HASH

Steps:

• Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
• Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

PASTA WITH LEEKS AND SAUSAGE

Steps:

• Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
• In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
• In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
• Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
• Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
• Toss this with cooked short pasta and serve.
• This is great with a tomato or carrot salad.

ITALIAN SAUSAGE WITH FUSILLI

Steps:

• In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
• Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
• While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
• Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
• Cook the fusilli according to package instructions.
• Drain well and place into bowls, cover with sauce.
• Top with freshly chopped parsley and/or freshly grated cheese.

SAUSAGE AND LEEK FUSILLI RECIPE

Steps:

• Cook pasta according to package directions until al dente; drain, reserving 1/2 cup cooking liquid. Meanwhile, in large skillet, cook sausage over medium-high heat, breaking up with back of spoon, until golden and crisp, about 5 minutes. With slotted spoon, transfer to bowl. Drain all but 2 tsp fat from pan, or add oil if not enough fat. Add leeks, salt and pepper to pan; cook over medium heat, stirring often, until slightly softened, about 3 minutes. Add broth and bring to boil; reduce heat and simmer until leeks are softened but some liquid remains, about 5 minutes. Add tomatoes, Parmesan cheese, parsley, pasta, reserved cooking liquid and half of the sausage; cook, tossing, until tomatoes are softened slightly, about 2 minutes. Serve topped with remaining sausage. Tip: Cooking the sausage in the pan first helps flavour the entire dish. Adding some of the pasta water at the end helps loosen the sauce and coats the pasta without adding any fat. You can also use mascarpone in place of the cream cheese