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UK Sausage Week Recipe Idea: Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausage with Tagliatelle creamy pasta

Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausage with Tagliatelle creamy pasta

Created especially for UK Sausage Week:

Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausage with Tagliatelle creamy pasta.

Download the Recipe Card

Ingredients

Serves 4

  • 10 Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausages, skins removed and sliced on an angle into pieces
  • 300g fresh tagliatelle pasta
  • 50g bacon, smoked streaky or pancetta
  • 15ml olive oil
  • 1 clove garlic
  • 80g Parmesan Reggiano
  • 150ml double cream
  • 250ml best quality chicken stock
  • 1 shallot
  • black pepper

Directions

  1. In a large frying pan heat the olive oil, add the bacon or pancetta and fry until golden and crisp,then add the shallot and garlic. Continue to cook on a low heat for a further 5-6 minutes or until the onion is soft and pale and most of the liquid from the onion has evaporated.
  2. Add the chicken stock and reduce by ¼.
  3. Add the cream and the parmesan and reduce again by another ¼.
  4. Cook the pasta in slightly salted boiling water as per the instructions on pack.
  5. Add the pasta to the frying pan and some of the seasoned cooking water if necessary to help loosen the pasta.
  6. Cook the sliced Arthur Pipkins sausages in a frying pan.

To serve

Place in a large serving dish, sprinkle with more parmesan shavings (optional).

Finish with a twist of freshly milled pepper.

Serve with garlic bread or salad.

 

Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausage with Tagliatelle creamy pasta

 

 

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UK Sausage Week Recipe Idea: Arthur Pipkins Premium Chorizo Sausage with King Prawns

Arthur Pipkins Premium Chorizo Sausage with King Prawns

Created especially for UK Sausage Week:

Arthur Pipkins Premium Chorizo Sausage with King Prawns

Download the Recipe Card

Ingredients

Serves 4

  • 6 Arthur Pipkins Premium Chorizo Sausages, cut in half lengthways but not all the way through
  • 16 king prawns
  • 1 onion
  • 10ml olive oil
  • 4 potatoes
  • 1 x 400g tinned tomatoes
  • 100ml best quality chicken stock
  • 1 tsp cayenne pepper/1 tsp paprika (bravas seasoning)
  • 1 fresh chilli or chilli flakes to taste

Directions

  1. Peel and cut the potatoes into 1 cm cubes.
  2. Parboil in salted water until just cooked, about 10 mins.
  3. Meanwhile, chop the onion and fry in olive oil.
  4. Add the bravas mix to the onion, stir in the stock and reduce until almost gone. Add the tomatoes and then the potatoes and cook until tender.
  5. Open out the chorizo sausages and grill so it stays flat – a skewer can help this.
  6. Pan fry the prawns in some butter and chilli until cooked.

To serve

Place the patatas bravas in a serving dish, add the sausage on top and then the prawns.

Serve with a crisp side salad.

 

 

 

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UK Sausage Week Recipe Idea: Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Created especially for UK Sausage Week:

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Download the Recipe Card

Ingredients

Serves 4

  • 8 Arthur Pipkins Premium Lamb and Apricot Sausage
  • 2 fresh apricots halved and grilled
  • 2 tbsp Ras el Hanout (add extra cayenne to taste)
  • 2 large onions
  • 1 courgette
  • ½ aubergine
  • 2 tbsp olive oil
  • 2 tbsp argan oil -(olive oil if not available)
  • 3 cloves garlic, crushed
  • 570ml tomato juice
  • 2 x 400g tinned chopped tomatoes
  • 115g dried apricots, cut in half
  • 55g pitted dates, cut in half
  • 55g sultanas or raisins
  • 85g flaked almonds
  • 1 tsp saffron, soaked in cold water
  • 600ml quality chicken stock
  • 1 tbsp clear honey
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped

Directions

  • Add the oil to a pan, with the onions and garlic and cook for about 5 mins uncovered, stirring frequently to get a good golden colour.
  • Add the Ras el Hanout spices and cook for a further 2-3 mins.
  • Add the saffron and chicken stock.
  • Add the remaining ingredients and simmer for at least 3 hours. For the best flavour leave for 24 hours.
  • Reheat the tagine sauce and serve the succulent Arthur Pipkins sausages with harissa cous cous, tagine sauce and a good dollop of natural yoghurt.

 

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous