SAUSAGE, FENNEL & LEEK TAGLIATELLE

This dish is SO tasty, and absolutely packed full of protein with The Jolly Hog’s delicious pork sausages and our Sunny & Luna lentil tagliatelle, you can get a double portion of veggies.

This also works so well with plant-based protein, as the fennel and leek flavours are the showstopper in this dish.

INGREDIENTS

You’ll need:

Sunny & Luna Lentil Tagliatelle

1 large leek, thinly sliced

Half a small fennel, thinly sliced

3 quality high welfare sausages (we used The Jolly Hog's Leek Porkers) or 3 plant-based sausages (we love Beyond Meat Sausages)

50g creme fraiche or plant-based cream

Lemon

Extra virgin olive oil

INSTRUCTIONS

Heat 2 tablespoons of oil in a large pan and add the leeks and fennel. Cook for 6-7 minutes until softening and starting to caramelise. Remove from the pan and return the pan to the heat.

Squeeze the sausage meat out of their casings, pinching them off in small balls into the pan. Use a spatula to break up the meat into even mince-like pieces and cook for 10 minutes, or until all pink meat is gone, the juices are clear and the meat is starting to brown.

Meanwhile, bring a pan of salted water to the boil and add the tagliatelle. Cook for 2.5 minutes until softening but still al dente (it will keep cooking in the pan).

Add the leeks and fennel back into the pan with the sausages and allow to warm.

Once the tagliatelle is done, use tongs to transfer it straight to the sausage and leek mixture, bringing some of the pasta water along.

Toss to combine, season generously and add the juice of half a lemon and a dollop of creme fraiche. Stir together and plate. Top with lemon zest and parmesan.

Enjoy!