Saucisson

Sausagemeat pasta is my favourite Italian style meal. Served with warm garlic rolls and sweetcorn it never fails to satisfy.

Here's my version of Josceline Dimbley's recipe.

For 4 people

4 or 5 pork herby pork sausages, skinned and mashed. Today I'm using Cumberland.
Pork and Leek are excellent too. As are pork with red onion and any other spicy sausage on offer.
1 onion, chopped
can of tomatoes or passata
2 big carrots, peeled and grated
about a pint of chicken stock
dried or fresh Marjoram
plenty of freshly milled salt and black pepper.
a little sugar.

Fry onions and sausagemeat till brown.
Add rest of ingredients. Simmer for about 40 mins. Till pulpy and thick.

Serve with any pasta and top with grated cheese.

This can be frozen.
This can be re-heated in the microwave.

For pudding..

I've made Peach Cobblers.
4 x four inch ramekins filled with canned drained peaches which have been swished in flour and sugar. Then a cobbler topping is added.
Plain flour, margarine, sugar mixed then 5 tablespoons of single cream added to make a stiffish dough.

Rolled out............ then discs cut out slightly smaller than the ramekins and plopped on top.
Bake for about twenty minutes till bubbling and the scone top nicely browned.