Discover an appetizing recipe that combines the rich flavours of Cumberland sausage with the classic taste of spaghetti.
Cumberland Sausage Spaghetti
Experience the savoury delight of Cumberland sausage combined with the hearty goodness of spaghetti in this delicious recipe.
Ingredients
- 8 Cumberland sausages (or vegan/vegetarian sausages)
- 3 Unwaxed whole lemons
- 500 g Piero Fornelli Spaghetti
- 1 Small red onion chopped
- 2 Tbsp Olive oil or sunflower oil
- 2 Chicken (or vegetables) stock cubes
- 1 Bulb of garlic minced
- 30 g Fresh Parsley chopped
Instructions
- Immerse the Spaghetti in ample boiling water, stirring it to prevent clumping, and allow it to simmer for 15 minutes. Once done, drain the cooked Spaghetti and keep it aside.
- Finely grate the three lemons to obtain their zest, and then squeeze out their juice into a separate cup or bowl using a citrus squeezer or your hands.
- To prepare the sausage, remove the casing and set it aside.
- To prepare the chicken (or vegetable) stock, dissolve two cubes in 500ml of boiling water.
- Heat two tablespoons of olive oil in a wok and add finely chopped onions and minced garlic. After stirring for one minute, add skinless sausages and continue to stir until the sausages have turned a lovely golden brown. Then, add lemon zest and juice, followed by the chicken (vegetable) stock. Allow the mixture to boil for five minutes, before letting it simmer for a further twenty.
- Add the cooked spaghetti and a quarter of the freshly chopped parsley, and stir until the spaghetti is completely coated in the sausage sauce. Finally, season with black pepper and salt.
- Garnish your spaghetti with a dash of the remaining freshly chopped parsley.