
Ingredients
- 5 Mingarry Venison Sausages
- 20g butter
- 1tbsp fennel seeds
- 1 white onion
- 1 bulb fennel
- 2 cloves garlic
- 300ml chicken stock
- 100ml double cream
- 15g fresh dill
- 2tsp wholegrain mustard
- 300g linguine or penne
Method
- Cook off the pasta as per the package instructions, drain and set aside
- Slice open the sausage casings and break up the sausage meat into small pieces, around 3cm in size
- In a large skillet, brown the sausage meat over a medium high heat with a little oil
- Remove the sausage from the pan
- Thinly slice the fennel and onion
- Add the butter into the pan aand toast off the fennel seeds
- Sweat off the onion and fennel in the butter with a pinch of salt for five minutes until softened and translucent
- Finely mince the garlic and sweat that off with the onion and fennel for a further two minutes
- Add the sausages back into the pan
- Add the chicken stock, and bring to a boil and allow to reduce for two or three minutes
- Reduce to a simmer and cook for around ten minutes
- Stir in the double cream and simmer until the sauce is thickened, and coats the back of a spoon – remove from the heat
- Finely chop the fresh dill and stir it through the sauce and the mustard
- Stir the pasta through the finished sauce and serve
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