I thought I could be chancing our luck with this slow cook sausage ragu today on Day 7 #ohdaddyoh; our local butcher supplies the hundreds of sausages eaten at the San Antonio celebrations in Tossicia, and he would be either out of stock and sick to death of stuffing and linking or che fortuna making a new batch!
After examining a still smoldering 2.5 day old San Antonio fire in the main piazza and counting the relief pigs on the local church dedicated to Saint Anthony Abate – piggies are his symbol, we made our way down to maestro sausage maker, Signor Dartagnan. We’ve tried a lot of sausages in Abruzzo over a decade but still think his are the best, you can try his divine recipe for fegato sausage (made with liver) here.
Signor Dartagnan was in the middle of making a new batch and A got to see how exactly how real sausages are made, from a sausage wheel of course. A new word popped up as A pointed at the pile of mixed bones sitting in the corner of the butcher’s back room, hopefully awaiting a stock request from an old lady, and declared exactly what they were! Where did that word come from? Bones aren’t something contained in our cooking more than a couple of times a year.
This toddler-proof 6 Fat Sausage & Squash Ragù recipe was inspired by Jamie Oliver’s Dad, we ate his gorgeous fenugreek sausage ragu, at his pub in Essex. No doubt it is incredibly naughty, sit on the hip material, but there are far worse things than an occasional sausage and they provide such superb comfort food on a cold winter’s evening.
I’ve tried to recreate his dish but have worked in squash/pumpkin to what I am guessing was his recipe to make it sweeter so that A eats it. The inclusion of squash rather than carrot ensures it will break down and outfox a magpie toddler with incredibly adept fingers at picking out orange things.
- 6 Fat Sausages (preferably Italian or high meat content)
- 2 Cloves Garlic
- 1 Celery Stalk Finely Chopped
- 100 g Chopped Squash
- 2 Large Plum Tomatoes finely chopped
- 100 ml milk
- 100 ml Water
- 1.5 tsp. Fenugreek
- Olive Oil
- De-skin the sausages and dry fry the meat in a non stick pan, drain the fat and put the sausage meat to one side.
- Add a good couple of glugs of olive oil and sauté the garlic, celery and squash and fenugreek. If you aren’t cooking for a toddler consider adding in a little chilly. Once soft add the sausage meat and mix well.
- Pour over the milk and cook till it is has evaporated.
- Add the chopped tomatoes and water and bring up to the boil and then simmer with a lid for 1 hour and 45 minutes. If you have great sausages I would leave the season till before serving as you don’t know quite how much salt and pepper you sausages contain
- Serve with Tagliatelle and a nutty grated Pecorino cheese.