Sunday, 8 January 2017

Pork & Haggis Ragu with Macsween Haggis

Readers

I've been busy in the kitchen this weekend. Recently Macsween contacted me to see if I would be interested in reviewing their new range of sausages. They very kindly sent me a few packs to try. In the madness of Christmas, I didn't have time to work on a recipe before the end of the year, so have made something that is warm and comforting for January. It's also not something you would automatically think of doing with a pack of sausages. 

Macsween is a Scottish family business, making great products (most notably their range of haggis) however, their new range of products come with great history - being created from a recipe used back in the day at their family butchers in Edinburgh. 

These sausages were packed with flavour and made a great meat base for my rich ragu. Note - I made my own pasta for this, but if you are in a rush, a pack of fresh tagliatelle from the supermarket would do the job.

Thanks to Macsween for providing the sausages for this recipe.

Winter Warming Ragu 


Ingredients - serves 4 


400g Macsween Pork & Haggis Sausages (skins removed)
1 red onion 
2 garlic cloves
10 cherry tomatoes
1 tablespoon tomato purée
1 tin chopped tomatoes
1 spring fresh rosemary, finely chopped 
1 dessert spoon fennel seeds 
1 bag fresh tagliatelle 


Method 


1. Peel and chop onions and garlic. Fry in a pan with the rosemary, fennel seeds and cherry tomatoes. 
2. Add the tomato purée and chopped tomatoes to the pan. Lower the heat to prevent sticking, whilst you prepare the sausage meat.
Meat ragu
3. Remove the sausage meat from the skin of the sausages and crumble into small pieces in the pan, cook through for 25 minutes until the sauce is thick and rich and the meat is cooked.
Meat ragu sauce
4. Cook tagliatelle according to pack instructions, drain and add meat and sauce to the pasta. Mix through to combine.  Serve immediately with flat bread or garlic bread. 

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