About this recipe:Something I threw together, and it worked out very well! I wanted to make a spezzatino using sausage, but I didn't have any tomatoes in the cupboard, so I cheated a quick mushroom sauce using a sachet of instant soup and some dried porcini for extra flavour.
4 good quality pork sausages, cut into large chunks
1 onion, diced
salt and pepper
1 pinch fennel seeds
1 splash white wine or water
milk or cream (optional)
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Method Prep:5min › Cook:20min › Ready in:25min
Add the dried porcini mushrooms to the instant soup cup, and add boiling water or stock to dissolve the soup according to the instructions on the packet. Set aside.
Add a good splash of olive oil and a small knob of butter to a non stick pan or a wok, and when it's nice and hot, add in the diced potatoes, and fry until they are browned and crisp on the outside, bringing the heat down if necessary to stop the oil from burning. Add the sausage pieces and continue cooking until they are browned.
Add the diced onion and a pinch of salt, pepper and a few fennel seeds (which are great with anything pork) and put in a splash of white wine, or just water.
Once the wine has evaporated, add the cup of mushroom soup, keep the heat on medium and simmer until the liquid has reduced to a thick cream.
If you like, add a little milk or cream near the end to thicken the sauce.
I had this on its own, but it would go great with some plain rice or polenta on the side, or some toasted chunks of rustic bread. If you don't want to overdo the carbs, some steamed greens would balance this rich dish nicely.
You can use 8 to 10 baby potatoes instead of 2 large potatoes.