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Tagliatelle with Quick Sausage Meat Bolognese May 27, 2014

Filed under: Fast Food,Italian,Meat,Pasta,Uncategorized — delishuss @ 9:10 am
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IMG_20140526_221429[1]I was looking for a pasta recipe and came across this one from Gordon Ramsay’s Ultimate Cookery Course. It’s a perfect weekday evening recipe because it’s so quick and easy. The success of this recipe is dependent on the choice of sausage. Buy good quality packed with flavour.


Olive oil, for frying

1 small onion, peeled and finely diced

1 garlic clove, peeled and chopped

3-4 best quality Italian flavoured sausages (I used beef with sundried tomatoes and herbs)

150g dried tagliatelle

200g cherry tomatoes, halved

Sea salt and freshly ground pepper

Freshly grated Parmesan cheese




  • Heat a large frying pan and add a little olive oil. Sweat off the onions for 3 minutes and add the garlic for another 2 minutes or until the onion is softened.


  • Remove the skins from the sausages and add to the frying pan. Break up the sausage meat as you fry it so that it resembles mince meat.
  • Meanwhile start cooking the pasta as per the packet instructions.


  • When the sausage meat is lightly coloured, add the halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the tomatoes begin to break down. Add a tablespoon or two of pasta water to the pan as it cooks to create a sauce.


  • Drain the pasta, reserving a further couple of tablespoons of the cooking water. Add the drained pasta directly to the pan with the sauce. Toss well, and loosen with a little more of the cooking water if necessary. Taste and adjust the seasoning. Serve hot with freshly grated Parmesan cheese.



Chicken Sausage Salad November 25, 2013

Here’s another salad idea from Weight Watchers. It’s really substantial, you don’t feel like you are going to be starving ten minutes later.  I was actually starving making it so I didn’t get a chance to take any photos. Trust me it’s really good. I was a bit hesitant about the dressing but it tasted lovely, would consider using that for other salads.  I ended up using Thai Style Turkey Sausages from Aldi for the recipe. They are great, even the in-house taste tester was impressed.

Serves 4


12 baby chat potatoes, quartered

2 tsp vegetable oil

6 lean sausages

1/2 bunch rocket, chopped

1/2 cup (140g) no-fat Greek-style yoghurt

2 tsp extra-virgin olive oil

1 tsp lemon juice

1 garlic clove, crushed

1 bunch watercress, sprigs picked

1 Lebanese cucumber, halved lengthways, sliced

250g cherry tomatoes, halved



1. Place the potato in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and set aside to cool.

2. Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Cook the sausages, turning, for 6-8 minutes or until browned and cooked. Slice diagonally.

3.  Using a food processor, process the rocket, yoghurt, olive oil, lemon juice and garlic until smooth. Season with salt and pepper.

4. Combine the potato, sausage, watercress, cucumber and tomato in a serving bowl. Drizzle with the rocket and yoghurt dressing and toss to coat.


Spicy Sausage Pasta March 14, 2012

Filed under: Weight Watchers Recipes — delishuss @ 10:29 pm
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I got this recipe from the current Weight Watchers magazine. I used turkey sausages, I’ll be honest I thought they’d be repulsive but they are actually not too bad. It could possibly be to do with the fact that they are masked in the sauce. I got them because of the propoints value. Sausages are yum but they tend to be high in points. I like this recipe a lot and will definately try it again.  Hope you give it a go.

5 minutes prep, 20 minutes cooking time.

Serves 2 (the portions are pretty decent)

22 propoints per serving

11 propoints



Calorie controlled cooking spray

2 garlic cloves, chopped

1 red onion, sliced thinly

1/2-1 red chilli, sliced thinly

4 extra lean sausages, skins removed

1 bay leaf

350g tomatoes, chopped (I used tinned and they worked out fine)

125 garganelli or fusilli pasta

75g Weight Watchers low fat creme fraiche

Fresh parsley, chopped to garnish



1. Mist a nonstick pan with cooking spray and add the garlic, onion and chilli. Cook over a medium heat for 3-4 minutes until slightly softened, then add the sausages and increase the heat and cook for a further 5 minutes, breaking up the sausagemeat  into small lumps.

2. Add the bay leaf and tomatoes, season and cook for 5-10 minutes, until the tomatoes have softened.

3. Meanwhile, cook the pasta according to pack instructions. Drain, then mix into the tomato sauce. Stir in the creme fraiche, heat through for 1 minute, then serve garnished with the parsley, if using.


Penne with sausage, pancetta and Swiss chard December 19, 2011

Filed under: Favourites,Pasta — delishuss @ 9:25 pm
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I saw this recipe being made on Saturday Kitchen on BBC and was dying to try it. So that I did and I wasn’t dissapointed. It’s really easy to make and really tasty. Possibly not so good for the waistline but sure what odds. Word of warning though, don’t do what I do and shake the chilli flake pot into the frying pan 🙂


Preparation method

  1. Trim the ends of the Swiss chard and cut the green leaves off the white stems.
  2. Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.
  3. Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.
  4. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.
  5. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.
  6. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4-5 minutes. Season to taste, with salt and freshly ground black pepper.
  7. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water.
  8. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.
  9. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.

Note: I used spinach as I forgot to get the chard in the shop, it works well I think.



Sausage, bean and chorizo stew October 1, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 5:07 pm
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I took this recipe from a Weight Watchers magazine. Great comfort food coming into the autumn/winter. This can be frozen and kept up to 3 months. If you can’t find pinto beans you can substitute them for pretty much any beans. I used butterbeans.

It’s really easy to make, give it a go. #

7 propoints per serving


2 red onions, sliced

Calorie controlled cooking spray

280g reduced fat pork sausages, halved

3 garlic cloves, crushed

110g cooking chorizo, sliced

1 tsp smoked paprika

1 tsp black mustard seeds

2 tsp cumin seeds

400g can chopped tomatoes

6 ripe tomatoes, chopped

400g can pinto beans, drained

Handful of chopped fresh parsley



1. Put the sliced onion in a large, lidded saucepan and mist with the cooking spray. Cook on a low hear until soft.

2. Increase the heat, add the sausages and cook for another few minutes until they have browned a little on all sides.

3. Add the garlic and chorizo and cook for 1-2 minutes until the chorizo has released its oil.

4. Reduce the heat, add the smoked paprika, black mustard and cumin seeds and cook for 5 minutes more.

5. Tip the canned and fresh tomatoes into the pan along with 400ml water. Cover and summer for 30 minutes, stirring occasionally.

6. Add the beans and increase the heat to allow the liquid to reduce slightly. This will take about 10 minutes. Leave to sit for 5 minutes, then garnish with parsley and serve.



Sausage Pizza May 21, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 11:46 am
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This is fantastic and really simple to make. I will definately try this recipe again. It’s a Weight Watchers one, which is great. Guilt free pizza. Not quite sure I could stop at one slice though.

8 Propoints per serving

Serves 4


1x 145g pizza vase mix

Calorie controlled cooking spray

2tbsp plain flour, for dusting

175ml passata

1 tsp dried oregano

1 tbsp tomato puree

1/2 tsp dried chilli flakes (optional)

4 Weight Watchers Premium Pork Sausages

150g light mozzarella cheese, drained and torn into pieces

Salt and freshly ground black

A small handful of fresh basil leaves, to garnish


1.  Prepare the pizza base mix according to the pack instructions.  Mist a 25x35cm baking tray with cooking spray and dust with flour.

2. Roll out the dough thinly on a floured work surface to a 30x23cm rectangle.  Transfer to the baking tray and set aside for 10 minutes.

3. Preheat the oven to gas mark 7/220 degrees celsius/200 degrees fahrenheit. Mix together the passata, oregano, tomato puree and chilli flakes, if using. Spoon the sauce over the base in a thin layer, leaving a 1cm gap around the edge.

4. Squeeze the sausage meat out of its skins and make into 28 marble-sized balls.

5. Arrange them on top of the pizza, followed by the mozzarella and seasoning. Spray the top of the pizza with cooking spray.

6. Bake in the oven for about 12-15 minutes until the base is golden and crisp. Garnish with the basil leaves and cut into 4. Serve immediately.


Kinda Sausage Cassoulet November 21, 2010

Filed under: Favourites,Meat — delishuss @ 9:46 pm
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I tried this recipe this evening. It’s another one of Jamie Oliver’s 30 minutes meals. I thoroughly recommend this one. I’ll let you in on a little secret, I didn’t have any tinned tomatoes in stock so I had a jar of Gordon Ramsey’s pasta sauce in the press, so I used that.  Either way this recipe is awesome.

Serves 4-5


• 4 rashers of smoked streaky bacon
• 1 1/2 red onions
• a few sprigs of fresh rosemary
• 1/2 a small bunch of fresh sage
• 3 fresh bay leaves
• 2 leeks
• 400g good-quality chipolata sausages
• 3–4 thick slices of bread
• 2 cloves of garlic
• 1 x 680g jar of passata
• 1 x 390g carton of butter beans
• 1 x 390g carton of haricot beans

• 400g tenderstem broccoli
• 1/4 of a small red onion
• 1 clove of garlic
• 2 ripe plum tomatoes
• 1 lemon



  • Slice 4 rashers of bacon about 1cm thick and add to a sturdy roasting tray with a few lugs of olive oil. Put over a high heat.
  • Halve, peel and slice 1½ red onions.
  • Pick the rosemary and most of the sage leaves and sprinkle into the tray with the bay leaves, keeping a few sage sprigs back for later.
  • Trim the leeks and peel back the outer leaves. Cut down the length of the leeks, then wash away any grit and finely slice. Add the leeks and onions to the tray with a few splashes of boiled water, stir, then leave to soften.
  • Lay the sausages in another roasting tray, drizzle and rub a little olive oil over them, then put under the grill to cook for 8 minutes. Stir your vegetables.

BROCCOLI Put a small saucepan on a high heat. Trim and discard the ends of the broccoli.


  • Tear the slices of bread into large chunks and put into a food processor with a pinch of salt & pepper, ½ of the reserved sprigs of sage, 2 cloves of garlic and a good drizzle of olive oil. Pulse until you have fairly even, coarse breadcrumbs.

Stir the passata and the beans and their juices into the tray of vegetables.


  • Peel and coarsely grate ¼ of a red onion into a mixing bowl.
  • Crush over 1 clove of garlic.
  • Halve the 2 plum tomatoes, discard the seeds, then carefully grate them, flesh side down, through the coarse grater. Discard the skins left behind.
  • Add a couple of lugs of extra virgin olive oil, season carefully then squeeze in the juice of 1 lemon and mix.


  • Take the sausages out of the oven.
  • Sprinkle half the breadcrumbs from the food processor over the veg and beans.
  • Lay the sausages dark side down and sprinkle over the rest of the breadcrumbs.
  • Pick the rest of the sage leaves, drizzle with olive oil and scatter on top.
  • Put the roasting tray into the oven on the middle shelf for around 4 minutes, or until the breadcrumbs are crisp and golden.


  • Put the broccoli, stalks down, into a pan of boiling water and put the lid on.
  • Cook for a couple of minutes, or until tender.


  • The broccoli should be tender by now, so drain it, then scatter on a platter and spoon over the dressing.
  • Toss quickly, and take straight to the table.
  • Remove the cassoulet from the oven and take to the table with a nice bottle of red wine.

Notes: I couldn’t get chipolate sausages, so I got some cumberland sausages instead and cooked them in the pan for longer. I also couldn’t find haricot beans so I popped in some cannellini beans.

I’m not a big fan of broccoli, so I used green beans instead.


Jool’s Pasta October 28, 2010

Filed under: Favourites,Meat,Pasta — delishuss @ 9:08 pm
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A lot of people wouldn’t be Jamie Oliver fans but I have to go against the grain on this one. I think he and his recipes are great. The ingredients are very easy to get and he does simple, tasty food. Here’s another one from the 30 minute meals series. The dish was lovely, I’m not very fond of fennel seeds so I think I would leave them out next time. They have an aniseed flavour, which is an acquired taste.

Serves 6


For the pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1-2 fresh red chillies
  • 1 x 6-pack of good-quality sausages (approx. 400g)
  • 1 heaped tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried penne
  • 4 cloves of garlic
  • 4 tbsp balsamic vinegar
  • 1 x 400g tin of chopped tomatoes
  • A few sprigs of Greek basil, or regular basil


To start: Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor.

Pasta: Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs. Put a large deep saucepan on a low heat and fill with boiled water. Fill and reboil the kettle.

Pasta: Top up the saucepan with more boiled water if needed. Season well then add the penne and cook according to packet instructions, with the lid askew.

Pasta: Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.

Pasta: Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating over. Scatter over a few basil leaves.

Note: you can swap the celery for courgette also if you prefer.


Roasted Sausage and Pepper Rigatoni July 22, 2010

Filed under: Favourites,Meat,Pasta,Weight Watchers Recipes — delishuss @ 9:51 pm
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Here’s another Weight Watchers Recipe from the Fabulous and Filling Cookbook.  I only added one thing and that was a red onion cut into quarters or chunks.  I used Superquinn low fat sausages, they are gorgeous and there’s no noticeable difference between the full fat and low fat versions.

Serves 4

7 1/2 Weight Watchers points per serving


454g pack low fat sausages

1 red pepper, de-seeded and chopped roughly

1 yellow pepper, de-seeded and chopped roughly

3 garlic cloves, crushed

A pinch of dried chillies

Low fat cooking spray

350g (12 oz) cherry tomatoes, halved

250g (9 oz) dried rigatoni

2 heaped tablespoons shredded fresh basil


1. Preheat oven to Gas Mark 7/220 degrees celsius/fan oven 200 degrees celsius.

2. Snip the sausages into chunks using kitchen scissors and toss together with the peppers, garlic and chillies in a large roasting tin. Spray with the cooking spray and roast for 15 minutes.

3. Stir the cherry tomatoes into the roasting tin and cook for a further 10-15 minutes.

4. Meanwhile, bring a pan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly.

5. Add the pasta to the roasted sausage and pepper mixture and stir in the fresh basil. Serve immediately.


Mediterranean Sausage and Bean Stew

Filed under: Meat,Soups and Stews — delishuss @ 9:33 am
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This is great comfort food. I’m not really sure where I got this recipe from, I think it was one of my own creations. Worth a try!



1 tblsp of olive oil

6 chopped Denny’s tomato and rosemary sausages (or something similar)

1 tin of cannelloni beans

1 medium size onion chopped

1 clove of garlic chopped

1 small red pepper chopped

1 small yellow pepper chopped

1 tin of tomatoes

1 tblsp of tomato puree

½ tsp of dried Italian seasoning (oregano or basil will do)

Salt and pepper



  1. Sauté the onions and peppers in olive oil and remove from pan.
  2. Add chopped sausages to pan, no need for any additional oil. When brown add in the garlic and cook for about a minute. Add the tsp of herbs and heat. Re-add the peppers and onions.
  3. Drain the cannelloni beans and add to pan. Cook for about 3 minutes stirring occasionally.
  4. Add in the tin of tomatoes and tomato puree, stir and bring to the boil.
  5. Season with salt and pepper to your desired taste. Remember that the sausages are heavily seasoned so don’t go mad.
  6. Reduce to simmer and cook for about 15 minutes.

This would be nice served with some toasted ciabatta.