Simple Way to Prepare Homemade Pork sausage ragu with fennel and rosemary
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Any-night-of-the-week Pork sausage ragu with fennel and rosemary. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork sausage ragu with fennel and rosemary, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork sausage ragu with fennel and rosemary delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork sausage ragu with fennel and rosemary is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pork sausage ragu with fennel and rosemary estimated approx 60 minutes.
To begin with this particular recipe, we must first prepare a few components. You can have Pork sausage ragu with fennel and rosemary using 13 ingredients and 5 steps. Here is how you can achieve that.
My fiance and I made this and paired it with some home-made pasta recently (pasta recipe not included). Tastes better than it looks, honest!
Ingredients and spices that need to be Make ready to make Pork sausage ragu with fennel and rosemary:
- 400 g pork sausage meat (I bought some butcher-made sausages and broke apart the meat)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 sticks celery, chopped
- 3/4 tsp fennel seeds, roughly ground in a pestle and mortar
- 1 sprig fresh rosemary, leaves finely chopped
- 1/4 tsp chilli flakes
- 1 large garlic clove, grated
- 150 ml dry white wine
- 150 ml double cream
- 150 ml chicken stock
- salt
- freshly ground black pepper
Steps to make Pork sausage ragu with fennel and rosemary
- Break up the sausage meat into a large lidded pan with a little olive oil. If it's a particularly fatty sausage meat, don't add too much olive oil. Cook on a medium heat for around 10 minutes stirring from time to time.
- Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes.
- Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock.
- Season with salt and pepper then put a lid on the pan and simmer gently for 30 minutes.
- Tip: Before combining with pasta, splash a bit of pasta water into the pan and mix together.
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