Sicilian Sausage Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Sicilian Sausage, Courgette & Tomato Pasta
Ingredients
- 500g Sicilian Sausages
- 320g dried pasta
- 400g passata
- 1 onion, finely diced
- 2 garlic cloves, sliced
- 1 tbsp olive oil
- 1 courgette, diced
- 2 tbsp chopped basil
- Black pepper; salt to taste
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Keep the cheese-filled casing intact while cooking.
- Bring a large pan of lightly salted water to the boil. Cook the pasta for the pack time, reserving 200ml pasta water before draining.
- In a second wide pan, soften the onion and the prepared vegetable in the olive oil for 7–10 minutes. Add the garlic for 1 minute, then the passata. Simmer gently for 10 minutes.
- Slice the cooked sausages on a clean board and add them to the tomato sauce. Toss in the pasta, loosening with a little reserved water.
- Finish with the herbs and black pepper. Taste before adding salt; the sausages are already seasoned.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Sicilian Sausage & Lemon Couscous
Ingredients
- 500g Sicilian Sausages
- 280g couscous
- 330ml boiling low-salt vegetable stock
- 1 tin chickpeas (400g), drained
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Keep the cheese-filled casing intact while cooking.
- Pour the boiling stock over couscous in a heatproof bowl. Cover for 5 minutes, or follow the packet ratio if different. Fluff with a fork.
- Fold in chickpeas, cucumber, tomatoes, olive oil, lemon juice and parsley.
- Slice the cooked meat and arrange it over the couscous.
- Serve warm or at room temperature straight after making it. Keep any portion for later chilled promptly.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.