Creamy Sausage LinguiniJanuary 6th, 2007
Half an onion, then slice each half, and fry slowly until softened and taking on some colour. Remove the onion from the pan, then fry off a handful of pancetta (or a couple of chopped slices of bacon) and again remove. Now add 6 chopped sausages and brown them.
Once the sausages are browned put the onion and pancetta back in the pan and turn up the heat to colour the onion a little more. Add a small pot of double cream (about 284ml) and the same amount of beef stock, along with the leaves of a couple of sprigs of thyme and a bay leaf. Season, using a good amount of pepper.
Bring the mixture to the boil, then turn down to a simmer and cook until the sauce reduces and thickens. Remove the bay leaf and woody sprigs of the thyme.
In the meantime cook some linguine, then serve it with the sauce.
This is filling and will easily serve 4.