Celebratory Spring Sausagenese

As the name suggests it’s basically Bolognese but the beef has been swapped for sausage meat. I know that doesn’t sound as good as the Bolognese you probably make, but that is kind of the point. I have learnt that you must not mess with other people’s Bolognese. Bolognese for a lot of people is like a Yorkshire mum’s Yorkshire pud; sacred and untouchable and definitely not something you should dare to recreate.  So instead, I have created a sister to the mighty Bolognese, a different supper altogether. Related, of course, but with a distinct genetic different – sausage meat rather than mince. Sausage meat is obviously just minced pork, but with much more flavour, almost sweet, so the chilli is important. It’s cheap, easy, and most importantly its not competing with your Bolognese. And if you still want a Bolognese ask my friend Bert.

4  Sausages (they should really be good butcher’s bangers whatever flavour you like)

2 large onions finely chopped

2 cloves of garlic crushed

Not quite a whole tin of chopped tomatoes

A squidge of tomato puree

Worcestershire Sauce, however much you like

3 – 4 Anchovies chopped finely

Big dollop of French mustard

A few drops of Tabasco / a couple of dried chillies

A handful of fresh herbs – basil, oregano, rosemary, thyme, whatever you can lay your hands on

Parmesan

And if you want to show off, a few bread crumbs toasted with some lemon zest to sprinkle decoratively on top.

Just think Bolognese: Soften the onions and garlic in a heavy based sauce pan until soft and see-through. Whilst they are cooking, slice open the sausages and scoop out the meat and drop soft little lumps of it into the pan with the onions to sizzle. It has a tendency to clump together so break it up a bit as you’re dropping it in. Fry off the meat until its sealed and golden, then add all your other ingredients. Give it a stir an leave to bubble quietly for 30 minutes, stirring occasionally.

Boil up some pasta of your choice- in the name of tradition I normally go spaghetti, drain it and dress with a generous slick of olive oil. Toss your sauce through the spaghetti using a big fork-ish spoon and serve with some parmesan and if you’re doing the fancy bit sprinkle over your zesty breadcrumbs any other left over herbs.