Directions
- 1Heat a drizzle of oil in a large, non-stick pan and fry the sausages for 10 minutes on a medium heat until browned all over. Remove from the pan and set aside.
- 2Add the onion to the pan and fry for 5 minutes until soft. Stir in the garlic for the final minute.
- 3Stir the double cream and chicken stock into the onions, before adding the oregano, sun-dried tomatoes and parmesan. Gently bring to the boil, stirring until the parmesan has melted.
- 4Season with salt and pepper and stir in the chopped parsley.
- 5Return the sausages to the pan and gently simmer for 5-7 minutes, turning regularly, or until the sausages are cooked through. If the sauce begins to dry a little, add a splash of milk.
Ingredients
- 12 pork sausages
- 1 onion
- 3 cloves garlic
- 300 ml double cream
- 200 ml chicken stock
- 0.5 tsp oregano
- 10 sundried tomatoes
- 50 g parmesan cheese
- 1 small handful fresh parsley
Equipment
large non-stick pan
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner